My daughter Kerry and I, along with her husband Kenyon, began getting together regularly after my wife’s death. They’re farmers, so March through November was their working season, and winter a time of rest. Thursdays were our usual night for dinner, gaming and laughter.

On one such Thursday, they told me about a guy that ran a food truck, a “roach coach”, and how he was retiring from the business. All of his fans were heartbroken, and said in particular they would miss his “Morty Burger”.
On another Thursday, the kids talked about pumpkin season, and the desire to get a “donut robot”, a machine to produce “cider donuts”, a real attraction at apple orchards and cider presses throughout our part of the country. The cider donut is a seasonal favorite, and of course it coincides with cider season, which is late fall, after apple picking. Typically they’re the same as an old-fashioned cake donut, but cider is used to make them in place of water.
Part B of the backstory is about Kerry’s infatuation with grilled cheese sandwiches. Or, I should say, the making of gourmet grilled cheese sandwiches. She threw a grilled cheese party using a gas griddle and a pop-up out in the corn field, and offered a dazzling array of breads and a mind-boggling list of cheeses and other ingredients for you to concoct the grilled cheese sandwich of your dreams.
She and I have both had experience in the food service industry, so perhaps the rest was a foregone conclusion.
As we laughed through dinners and snickered through rounds of Rumikub, we fantasized about a new “Morty’s” that featured exotic grilled cheese sandwiches instead of “Morty Burgers”. It was an idle dream until the donut topic came up.
You see, it just so happens that in one of my lives I was a baker for Dunkin Donuts. Yep, the real thing. Back in the 80’s, when you could look through a big window into the kitchen, and see the donut magic happening before your eyes. I hated the commercial (still quoted to me today) that showed a DD manager arising at 4 a.m., sleepily chanting “Time to make the donuts.”. This ad drew my ire because the manager actually breezed in at 7 a.m., the END of my shift. From 11 the night before until the rise of the sun, I would crank out 240 dozen donuts and fancies in every shape, along with brownies and muffins. When the manager walked in and asked for a coffee, that display case was chock full!
“We can do better than a “donut robot”.”, I said. “We can have the real deal!”
In the spring of 2021, they hosted an event at the farm, “The Outstanding In Our Field Festival”. At the festival was the taco truck. Ty’s Taco-ria, to be exact, an RV modified into a food truck. The concept was so close we could literally taste it, and the dream of a concession on the farm ignited a spark.

Dreams and fantasies slowly were replaced by real questions and speculations. Casual searches for potential food trucks led to the discovery of a local woman in a home bakery business who had a concession trailer to sell. Just fifteen miles away, offered by an acquaintance, and at a fraction of the price of those we’d browsed for. The time was right, we decided, and this trailer could be had for a song. So they bought it.

The little shack on wheels didn’t look like much from the outside, but inside it was in fine shape, equipped with a large 3-bay stainless steel sink, a commercial exhaust hood, high-capacity electric wiring to its own breaker panel, and gleaming white walls and ceiling.




And here it was, Morty’s was real. Real, but far from ready. There were a number of things we’d need to do; install an electric outlet in the barn with enough capacity for a rolling kitchen; rework the self-contained water system, eliminating the 12-volt pump and replacing old fresh- and grey-water holding tanks. The “tiny kitchen” challenge was on; how to fit a full-size bakery kitchen into a travel trailer.
Accustomed to an 80-quart floor mixer, I had to compromise to an 8-quart tabletop model. The substitute for the cavernous donut fryer would be a funnel cake fryer, designed for concession stands. We needed refrigeration, but not too much, and opted for dorm-sized fridges; one for sandwich prep, and one for beverages.
We hit our first snag: the fryer was backordered, and still a victim of post-pandemic supply chain problems. It would not arrive until late August. It would be just in time for cider donut season. The updates followed: pushed out until September, then hoping for October first.
We were told by local codes enforcement that we would need an exhaust hood fire suppression system installed (commonly called an “Ansul”), a costly delay. We needed an electrical inspection, too. Summer faded into fall, and the fryer finally arrived in October. Before opening we’d need an inspection by the state health department, to acquire a foodservice permit.
We scrambled in hopes of salvaging something of the season, with only three good weeks remaining. Somehow, we were compelled to get the inspection and permit and throw ourselves into opening, if for nothing other than our own sense of making up for lost time, and getting some use out of this shack.
It was a very bumpy three weeks, but invaluable, in that it showed us where the bugs were in our operation. By spring of ’24, we were ready to renew our permit, and hit the ground running for Memorial Day weekend.




Derived from the name of the festival, Parsons Farm’s Outstanding Snack Shack opened for the season, and the rest is history. I work The Shack Friday, Saturday and Sunday, making a variety of donuts and serving up The World’s Best Grilled Cheese sandwiches!
We’re offering cheese quesadillas and Nathan’s Famous all-beef franks as well, and the typical compliments of chips and beverages.
Our motto: “Bring us a better grilled cheese sandwich, and we’ll eat our words.”







I’m having a great time, though it comes to an end next weekend, as it will be our last for the season. The Shack has a self-contained water system that won’t work after freeze-up, and a seasonal permit, so I’ll need to say goodbye for the winter.
Some things just stick with me, I guess, and though it has its own name, I still refer to the Snack Shack as “Morty’s”. Each day I arrive I call out, as if The Shack and that long-gone, unknown and mysterious man of inspiration might hear me, “Good morning, Morty!”. And check out the name on my chef’s coat.

That’s all for now, from the land of Happily Ever After.
Keep in touch.
Paz (a.k.a. Morty)
Watch the magic:
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