Oh man. Marley's uncle, Chris, made us pho on Sunday night. The broth takes four hours to make and is loaded with herbs and spices - anise and coriander to name a couple. The beef (which is sliced really thin) gets cooked when you pour the broth into the bowl. Broth, rice noodles, hoisin sauce, chili peps, basil and bean sprouts and you've got yourself a Vietnamese soup that eats like a meal. Holy toledo. Imma go have some for lunch.

Monday we filled baskets with an array of samples from our field and brought them around to local businesses and restaurants. We probably should have done this a while ago, but better late than never. We're learning as we go. Learning to put ourselves out there, learning to be bold, learning to take the first step, and then take the lead. For some places, we were just wondering if we could leave brochures for their customers to pick up. They said yes. Oh yeah. For the restaurants, we're hoping that after the chefs sample our goods and see our flowers, they will want to place orders. On the spot, we already got a tomato order from the Doyle Hotel. It also was pretty sweet to walk into a diner this morning for breakfast, and be met by a bouquet of flowers that once grew out behind the barn. It was like, "Hey, I know you guys. You guys are as bright as you were a few days ago when you were in my backyard. Good to see you again. Now it's time for some eggs over easy."