Quick Things

  1. canningtomatoesWe have certified organic canning tomatoes (seconds) available for pre-order. $20 for 25 lbs of paste/plum tomatoes, or $18 for 25 lbs of slicing tomatoes. Orders must be placed by 6pm Thursday, and will be available for pickup starting Friday afternoon.
  2. Be on the lookout for some new products this week! We’ll talk more about this next week. 🙂
  3. Want salad, but can’t find locally grown lettuce in all this heat? Try shaved zucchini as an alternative!

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

This week has been all about tomatoes for us. Last week, when Deb from Village Acres offered us a great deal on tomato seconds (tomatoes that are just a little too ugly for retail sale), Dusty and I (okay, mostly Dusty) sprang at the opportunity and told her we’d take everything she had. This was a crazy thing to do, and we knew it — but when there’s a bounty, we want to share it and share in it. Last summer we froze a bunch of tomatoes, but it turned out not to be nearly enough, and we went most of the winter and spring tomato-less. We eat a lot of Italian-inspired food, and like to make pizza in our woodstove over the winter, so this was kind of a problem for us. So, while we knew that we were unlikely to be able to sell all the tomatoes we were ordering — especially on such short notice, without much time to advertise or take pre-orders, we were very happy with the idea of having plenty leftover to can for ourselves.

skinnedtomatoesAnd can we did. Eight boxes, or somewhere around 200 lbs. First, we had to gather enough jars to hold 200 lbs of tomatoes — which, because we were planning to do the tomatoes whole, we figured would be about 90 jars. But here’s another crazy thing — it turns out that between us, we probably have at least twice that number. And three pressure canners (but…only two lids). And all the other equipment you could possibly want for canning 200 lbs of tomatoes. Sometimes I am exasperated with us for our kitchen-equipment-hoarding (a problem we have both had for far longer than we’ve known each other, leading to a combined collection that borders on — or maybe crosses into — the ridiculous), but this Sunday, I was duly impressed with how well prepared we were for the project.

I was also happy that we were both able to set aside a day for the project, which is a rarity for us lately. It turned out to feel something like a vacation day. We drank Founders All Day IPA all day. We got takeout pizza and more beer from the Millworks for dinner. We generally had a blast. It was a lot of work, but we got to spend the day together, in the kitchen, just hanging out (I mean, and processing tomatoes), without thinking of any of the other things we “should” be doing, since obviously making sure we had tomatoes through the winter trumped any other concerns.

howonearthAnd we do, beyond a shadow of a doubt, have enough tomatoes to get us through the winter. Maybe two winters. Maybe more. We wound up with 81 jars of tomatoes, and three jars of tomato juice (Bloody Mary’s, anyone?). Of the 84 jars, about five didn’t seal, so last night (obviously) we started eating them. MAN are they good! Dusty made an awesome sauce with JuJo Acres ground beef, a slew of assorted peppers, and lots of garlic. He’s about to start heating up the leftovers for dinner tonight, and I’m pretty excited — but not as excited as I am about the idea of being able to make tomato sauce all winter long!

In lieu of a salad (because salad greens are so scarce this time of year), Dusty used the spiralizer to make zucchini ribbons and topped them with salad dressing. This has become one of our new favorite summer dishes, when it’s so hot you need salad, but it’s so hot the lettuce just isn’t doing well! It was originally inspired by this Epicurious recipe, which I have yet to make as written, but looks pretty delicious. The vegetable peeler method of shaving the zucchini seems a little tedious to me — a spiralizer (with the straight blade, breaking the spiral every so often for easier eating) or mandoline is far easier. From there, you can do just about anything with it that you would do with lettuce for a light and refreshing salad with a little bit of crunch. I think my favorite so far was with a simple lemon juice and olive oil dressing, but I’m also looking forward to continuing to experiment.

(In case you couldn’t tell, this is not only the story of our personal canning adventure, but also the story of why canning tomatoes are by pre-order only this week — so here’s that link again. Also, if canning is more than you’re up for but you have ample freezer space, you can throw whole paste tomatoes into freezer bags and pull them out as needed — the skins will slide right off when they thaw, so literally no prep is needed.)




Beans & Peas

  • Yellow Wax Beans

Braising Greens

  • Green Curly Kale


  • Ginger Gold Apples
  • Cantaloupe
  • Yellow Freestone Peaches
  • Yellow Donut Peaches
  • Sugar Baby Watermelon


  • Basil
  • Mint
  • Parsley
  • Mixed Herbs: Sage, Thyme, & Rosemary
  • Maybe more!


  • Cremini Mushrooms
  • White Mushrooms
  • Maybe more!

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Onions & Garlic

  • Garlic
  • Red Onions
  • Sweet Onions


  • Cabbage (Green & Red)
  • Sweet Corn (tentative; arriving mid-day Friday)
  • Cucumbers
  • Italian Eggplant
  • Japanese Eggplant
  • Kohlrabi
  • Okra


  • Green Bell Peppers
  • Red, Orange, & Yellow Bell Peppers
  • Jalapeno Peppers
  • Poblano Peppers
  • Yummy Snack Peppers

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  • Purple Majesty Blue Potatoes
  • Gold Potatoes
  • Gold Fingerling Potatoes (limited quantities)
  • Red Thumb Fingerling Potatoes


  • Red Beets (with tops)
  • Carrots
  • Purple Carrots

Salad Greens

  • Red Leaf Lettuce

Summer Squash

  • Delicata Squash
  • Zucchini
  • Gold Zucchini


  • Heirloom Tomatoes
  • Plum/Paste Tomatoes
  • Red Tomatoes
  • Sungold Cherry Tomatoes
  • Canning Tomatoes by pre-order



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
  • Jalapeno Cheddar

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Camelot Valley

  • Chevre (asst varieties)
  • Feta
  • Chevre d’Azure (Blue Goat!)
  • 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
  • Country Rye Pan Bread
  • Peasant Wheat
  • Everything Bread
  • Cinnamon Raisin
  • Baguettes (Saturday only)

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Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded