9/2/11

Greetings from Carrboro,

We were not allowed to work barefoot underneath the arbor. It was on the far side of the house, at the bottom of a hill covered in browning, brittle, knee-high grass. The fruit that had fallen to the ground was often filled with yellow jackets. And, Lord, all the spiders nesting in the vines. There was one rather memorable occasion when a good-sized black snake took issue with my picking efforts. It was perilous work, scuppernongs.

I would rake the fallen grapes to one side of the arbor and then shovel them, bees and all, into a metal washtub and drag off to the side. Then I would pick what was left and drop into an old peach basket, standing on tiptoe. The bronzed, heavy fruit was warm from the late summer sun. Of course, I ate my fair share. Squeezing the fruit, tossing the thick skin aside and spitting the slimy seeds at the arbor’s cedar posts. And when the peach basket was full, I would haul the fruit back up to the porch by the kitchen. Even the washtub full of bees and split fruit. Nothing was wasted.

And my grandmother made jam. Or, more likely, jelly. Jars and jars. Parafin wax poured on top after it set. And with any left over fruit, she’d make scuppernong pie. A delicacy of September. It was a two-crust pie that she’d make for supper, served hot with store-bought ice cream. And it was good. Very good.

Scuppernong Pie. Pan Seared Wahoo. Pecan Crusted Fried Chicken. Smoked Mullet and Goat Cheese Dip with Black Pepper and Fig Jam. Texas BBQed Veal Cheeks with Bourbon Mashed Sweet Potatoes. Fresh Core Banks Shrimp. Watermelon Mojitos. Fried Ousters. Acme Tomato Plate. Spaghetti and Cane Creek Farm Meatballs. Overnight Pork Belly. Calamari. Chocolate Terrine with Caramel and Coffee Sauce. Smoked Pork and Acme Macaroni and Cheese. Labor Day Weekend never tasted so damn good.

Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.

Cheers,

The Staff at Acme

Reservations Online or 919 929 2263