Last week at this time, the branches of the trees surrounding the market were bare. It felt like spring, but it sure didn’t look like it. On Friday morning, though, I noticed that there were little buds on the tree I often park under. By mid-day, the buds were opening; and by the time the market closed, that tree — and all those on the block — were in full bloom. Forsythias are blooming, too, and even a little bit of the green of new leaves is starting to peak through.

breakfasttacosWe aren’t out of the woods yet, though, with freezing temperatures still making a few appearances in the current 10-day forecast. And even though it looks like spring, and sometimes feels like spring, the spring food treats we’re looking forward to are also just starting to emerge in high tunnels and — in the case of asparagus — in the fields. It’ll be a few more weeks before they’re ready for us, so while we wait, Dusty and I have been making some of the things we *meant* to make all winter and never got around too — beef stroganoff is on tonight’s menu — and also eating kind of a lot of tacos.

My favorite way to do tacos these days is ground beef (seasoned with lots of cumin, a little chipotle, some garlic powder, oregano, and whatever other spices I feel like throwing in that night), shredded monterey jack cheese, pico de gallo, sour cream, and chopped up lettuce mix. On a Midst8 tortilla, of course! It might not be the most traditional taco, but I love how easy it is — and that we can get everything we need from the stand! Leftovers are great, too — last week I made a version of huevos rancheros with leftover ground beef, more shredded cheese, some baby Red Russian Kale, and a couple Village Acres fried eggs on top. Not pictured — the Epic Spicy Asparagus on the side. Pretty close to perfection…and much more suited to pictures than even the most beautiful beef stroganoff. 🙂





  • Frilly Scarlet Mustard Greens!
  • Lettuce Mix
  • Mesclun Mix
  • Romaine Lettuce (limited quantities)
  • Baby Red Russian Kale
  • Young Rainbow Chard
  • Young Spinach
  • Red Chard (bunched)
  • Curly Kale (limited quantities)
  • Collards (limited quantities)

Root Veggies

  • Black Radishes
  • Celeriac
  • Orange Carrots
  • Mixed Color Carrots
  • Parsnips
  • Golden Turnips (tentative)
  • Purple-Top Turnips
  • Red Beets
  • Rutabagas
  • Watermelon Radishes

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  • Red Potatoes
  • Russet Potatoes
  • Sweet Potatoes

Onions & Garlic

  • Garlic
  • Shallots


  • Cremini Mushrooms
  • White Mushrooms


  • Butternut Squash


  • Cameo
  • Granny Smith




Keswick Creamery

  • Blue Suede Moo
  • Brie
  • Morbier
  • Quark
  • Ricotta
  • Vermeer
  • Wallaby
  • Wine-Washed Tomme

[/ezcol_1third] [ezcol_1third]Lykens Valley Creamery

  • Baby Swiss
  • Clothbound Cheddar
  • Colby
  • Goat Gouda
  • Cheddar
  • Sharp Cheddar
  • Smoked Cheddar

[/ezcol_1third] [ezcol_1third_end]Other

  • Apple Tree Feta
  • Camelot Valley Chevre
  • Camelot Valley Feta
  • Hope Springs Mild Cheddar
  • Hope Springs Monterey Jack




McGrath’s Brick Oven Bakehouse (available Thurs, Fri, & Sat)

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Talking Breads (available frozen)

  • Batard
  • Ciabatta
  • Miche
  • Pugliese
  • Seeded