a m u s e BOUCHE

by Brian Clarey

I am, as the nursery rhyme says, quite contrary. So how, you ask, does my garden grow? Answer: Not at all. It’s too frickin cold. Also, the vermin have started eating my compost. But I tarry onwards. I could save myself a bunch of time and labor were I to visit Winston-Salem’s newest farmers market for my produce. Krankie’s Downtown Local Market, which opens May 5 and will remain open every Tuesday during the long growing season, will be at Krankie’s Coffee, 211 E. 3rd St. in a joint effort with Triad Buying Co-op. “Before inviting farmers to sell at Krankie’s,” said Matt Mayers, chairman of the board of TBC, “we visit their farms to get to know them and their practices. We also allow only items grown or made by the vendors.” Look for more here soon. In High Point, Fire & Sticks Japanese Steakhouse & Sushi Bar celebrates its 5year anniversary this week with dinner and lunch specials throughout the month of March, notable a Samurai Dinner and twofor-one California rolls. Congratulations on a successful run so far. And our friend Allen McDavid, publisher of The Hippo and event producer, reports that his Texas Pete Twin City RibFest has been named a Top 20 event by the Southeastern Tourism Association. The event, now in its fifth year, will be held June 11-14 at the Dixie Classic Fairgrounds. “From the outset it was our intention to build an event that has regional appeal and we’re thrilled that people are taking notice” McDavid said. The calendar is light this week, but big things should kick in soon. On Wednesday EarthFare continues its vegetarian cooking class series by Chef Apurva Darling, who does not use a lot of garlic but swears there are no mind-control chemicals in her food. The class is at 6 p.m. and you can register by calling 336.369.0190. EarthFare rides again on Sunday with a lesson in Appalachian tomato sauce by Chef Ricardo of Candler, NC. His Appalachian tomato sauce comes in three varieties: tomato and basil; Mediterranean, with garlic, olives and capers; and Mucho Macho, with fire-roasted peppers. The tasting begins at 1 p.m. and is free and open to the public. Then, on Sunday, the Greensboro Farmers Curb Market on Yanceyville Street hosts its first event of the season: Spring Arts & Crafts at the Market. According to the GCFM website, “More than 80 local craft artisans exhibit and sell handmade crafts, including pottery, home decor, hand-crafted pottery, jewelry, florals, fiber arts and wearables, soaps, sculpture, wood, folk art and more. Find unique gifts for birthdays, Easter, Mother’s Day, graduations and weddings.” Still, I’m going to keep cultivating my patch of land — farmers markets are the easy way out.