I first met Ted a dozen years ago in New York City. Two and sometimes three days a week, he trucks "whatever is ready to go" to the Union Square Greenmarket in Manhattan. The night before market, he and Susan, often with the help of Charity and Eric, pack their 15-foot van with goods like sunflowers, pepper plants, pots of herbs, flats of lettuce, and bags of grain and flour. Sometimes, they even add a few dozen of Charity's desserts (muffins, blondies, pies, and breads), if she has had time to bake. On market days, Ted gets up an hour early. He fills the freezer chest with pork products—hams, chops, steaks, sausages, hot dogs, and bacon (almost all preservative free) processed from the Blews' hogs by a Mennonite family in Souderton, Pennsylvania. By the time Susan gets up, Ted is on Interstate 78. It takes him almost an hour and a half to get into the city, and his colorful stand is usually set up for business by 7:45 a.m. Working until it gets too dark to do so, the earliest he gets home (in the winter) is 6 p.m.; during peak season, however, it can be as late as 9:15.