Scroll down for the list of what we have available this week

I started thinking about this week’s post feeling torn about what to write about. Normally, it’s what we’re eating. And I have two kale recipes, one an old standby, one a new discovery, that I very much want to share with you. But thanks to the recent Tampa Bay Times articles about fraud in the local food movement, I’ve also been doing a lot of thinking about, well, fraud in the local food movement. So I wrote a big long post about that, and then thought maybe it was too much to ask you to read just to get the list — so it’s published separately here if you care to read it.

And now I will turn my attention to kale —

This image was totally stolen from the New York Times because I forgot to take a picture.

This image was totally stolen from the New York Times because I forgot to take a picture.

It’s kale season! Last week, with an abundance of kale in our personal fridge, but a personal hankering for pasta,

I googled “pasta kale” to see if I could somehow get away with eating both. Lo and behold, the second link down was a New York Times recipe for Pasta With Anchovies, Garlic, Chiles and Kale and we had every single ingredient on hand.

I don’t really believe in making half a box of pasta, and we had plenty of kale, so I doubled the recipe, using the equivalent of two bunches of kale and a full box (well, bag) of a fancy pasta my sister got us for Christmas. It. Was. Awesome. We had lots of leftovers, which we ate in a couple of days, and when they were gone, we made it again, this time with DeCecco cavatappi. The intro to the recipe on the NYT page says, “If you don’t have an after-work, go-to pasta dish, this may fill the void,” and it’s true — but even if you do have a go-to pasta dish, this might take over.

Before I found that recipe and we used all the kale in the house, I had been planning to make this Tuscan Kale Caesar Slaw, which is also awesome. It’s been a while since I last made it, and I was a little annoyed with Dusty when I realized he’d used the bunch of lacinato I’d been saving for the purpose, but — there will be plenty more lacinato this week, so I haven’t completely lost the opportunity. Anyway, I highly recommend it!

For now, it’s 10pm, and we still need to taste-test an Arrabbiata sauce from Three Springs (read: eat dinner), so here’s the list!






Braising Greens

  • Green Kale
  • Lacinato Kale
  • Red-Ribbed Kale
  • Bok Choy
  • Yukina Savoy
  • Braising Mix
  • Red Chard

Salad Greens

  • Romaine Lettuce (young)
  • Red Oak Leaf Lettuce
  • Green Leaf Lettuce
  • Arugula
  • Scarlet Frilly Mustard Greens

Onions & Garlic

  • Green Garlic
  • White Scallions
  • Red Scallions
  • Shallots


  • Asparagus
  • Baby Fennel
  • Ramps
  • Fiddleheads


  • Cameo
  • Granny Smith

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Root Veggies

  • Black Radishes
  • Orange Carrots
  • Celeriac
  • Parsnips
  • Golden Turnips
  • Red Beets


  • French Fingerling Potatoes
  • Russet Potatoes
  • Ugly Sweet Potatoes


  • Cremini Mushrooms
  • White Mushrooms


  • Butternut Squash





Keswick Creamery

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

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Lykens Valley Creamery

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

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Valley Shepherd Creamery

  • Oldwick Shepherd
  • Red Goat
  • Somerset
  • Smokey Shepherd
  • Melter Skelter

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  • Apple Tree Feta
  • Camelot Valley Chevre
  • Camelot Valley Feta
  • Camelot Valley Moonlight Fog
  • Camelot Valley Starlight Crotin
  • Hope Springs Mild Cheddar
  • Hope Springs Monterey Jack





McGrath’s Brick Oven Bakehouse
(fresh Friday & Saturday)

  • McGrath’s Original
  • Sesame Original
  • Multigrain Pan Bread
  • Three Seed
  • Parmesan Peppercorn
  • American Harvest
  • Irish Oatmeal (limited quantities available frozen)

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Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded
  • Pugliese (frozen only, and probably in the backstock freezer — ask!)