Quick things:

  1. All Talking Breads (frozen only this week) are on sale for $5/loaf (normal price $7 for most; $6 for ciabatta).
  2. Big apologies to anyone who came to buy milk last week only to find we were sold out! We will accept bottle exchanges from all local dairies this week. And we’ve placed our biggest milk order to date.
  3. Thanks to everyone who came for happy hour last Friday! All the strawberry rhubarb syrup has been sold and/or drunk, so we’ll return to our regularly scheduled wine happy hour this Friday (5pm-6pm).

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


A good problem to have: sometimes, we are growing so fast, we have trouble keeping up. This past weekend was a good example. Since milk is perishable, and we hate waste (financially and personally), we try to manage the inventory pretty closely. I always order a little bit more than the most we’ve sold over the last four or six weeks, and my goal is to have enough to keep it on the shelf until the next order arrives on Thursday morning. Most weeks, this works out pretty well.


This past week, though, we were all but sold out of whole milk (in half-gallons) by the end of the day Friday — in other words, we’d sold an entire weekend’s worth of milk with our biggest day still ahead of us. What?!?! And it wasn’t just whole — the raw milk and even the 1.5% lowfat and the creamline weren’t far behind. This is the kind of thing that makes the small buffer I keep — to try to ensure we won’t sell out — laughable. Like, I would have needed to up our milk order by 50% to have met the demand we saw this past weekend. It blew my mind — and I felt terrible when customer after customer showed up to buy their milk for the week, only to have to turn them away.

So again, we’re very sorry to anyone who was unable to get their normal milk from us this past week! I have placed our biggest milk order ever for delivery tomorrow morning — not 50% higher, because that’s just insane, and it would be unusual for us to have two exceptionally huge weeks in a row — but big enough that I hope we will be able to keep the staples in stock all weekend. If you had to go elsewhere to get milk last weekend, you can bring us your bottles from any other local dairy for exchange.

The bigger the orders get, the tighter our refrigeration space, and we are now scrambling to find room for everything. We’ve got a temporary solution this week — and stay tuned for an update about longer term solution in some future week.


This coming week, our big storage concern is freezer space. Next week (June 30-July 2), North Mountain Pastures delivers their final meat CSA of the season (next season starts in July, and I believe they are still accepting signups); since the shares are delivered frozen and we don’t have an abundance of floor space for coolers, we try to get them all in the freezer as soon as they arrive. This means we need to clear some freezer space! To that end, all breads from bakery Talking Breads are on sale this week for $5/loaf.

If you take home a frozen loaf, you can either stick it back in the freezer for use later, or just leave it on the counter to thaw (in the plastic bag). Once thawed (or partly thawed), stick it in a hot oven (350 or 400, hotter = crustier) for just a few minutes — then turn off the oven, and let it rest in the warm oven for another 15 minutes. The end result will be very nearly as good as when it came out of the oven the first time! Dusty and I now re-bake almost all of our bread before eating it — previously frozen or not — and it turns an already-excellent loaf into something nearly magical. Especially served next to a big ol’ salad with garlic scape Green Goddess dressing. Tastes like spring!

(On the dressing, I used a recipe like this, but threw in some chopped scapes instead of the garlic clove, and used a medley of the herbs I had on hand — parsley, rosemary, and thyme, I think.)

Happy eating!




[ezcol_1third]Beans & Peas

  • Fava Beans
  • Green Beans
  • Snow Peas
  • Sugar Snap Peas

Braising Greens

  • Collard Greens
  • Green Curly Kale
  • Lacinato Kale


  • Cameo Apples
  • Granny Smith Apples
  • Strawberries


  • Basil
  • Cilantro
  • Parsley

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  • Cremini Mushrooms
  • Oyster Mushrooms
  • White Mushrooms

Onions & Garlic

  • Garlic (Fresh!)
  • Garlic Scapes
  • Scallions
  • Sweet Onions (Fresh)


  • Broccoli
  • Cabbage
  • Cauliflower
  • Cucumbers
  • Rhubarb


  • Red New Potatoes

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  • French Breakfast Radishes
  • Hakurei Salad Turnips
  • Red Beets
  • Ugly Carrots (very limited quantities)

Salad Greens

  • Lettuce Mix
  • Green Romaine
  • Green Leaf Lettuce
  • Red Leaf Lettuce


  • Patty Pan Squash
  • Zucchini
  • Gold Zucchini



Keswick Creamery

  • 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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Camelot Valley

  • Chevre (asst varieties)
  • Feta
  • Smoked Feta
  • Moonlight Fog
  • Starlight Crotin

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  • Apple Tree Feta
  • Hope Springs Mild Cheddar
  • Hope Springs Monterey Jack
  • Millwood Springs Blue Cheese




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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie Bread
  • Cranberry Orange
  • Parmesan Peppercorn
  • Baguettes (Saturday only)

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Talking Breads
(frozen only; ON SALE for $5/loaf)

  • Batard
  • Ciabatta
  • Miche
  • Seeded