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

Did someone say something about cooling off? Seems like that was a little premature…

fishpeppersThe good news is that we’ve reached the time of year when the peppers are as hot as the weather. We’ve had jalapenos for a few weeks now, and habaneros for a couple, and this week we add to the mix fish peppers and New Mexico Green Chiles. I’m tickled to be adding these two peppers in the same week. Though they carry no obvious connection to each other, they’re both deeply rooted in their home communities, and both have made interesting journeys to get to us.

The fish pepper journey is at least a century old, and begins, probably, in the Caribbean. The peppers made their way to the mid-Atlantic in the late 1800s, and were embraced by African-American farmers and fish houses (hence the name), particularly in Baltimore and Philadelphia. They gained almost no currency outside the African-American population, though, and fell out of favor by the middle of the 20th century.  Fish peppers might have been lost forever, but about over 20 years ago, seeds from peppers originally saved by folk artist Horace Pippin were donated to the Seed Saver Exchange — and the peppers are now seeing a comeback.  Fish peppers are approximately (though not consistently) jalapeno-spicy, with a gentle smoky sweetness. Recipes for fish peppers tend to call for the white ones — which seem to be quite rare — but the green and red ones (which are gorgeous) will do just as well. There really aren’t many fish pepper recipes out there, but Woodberry Kitchen in Baltimore has an herbed black bean dip with fish peppers on their menu, and while I’ve never had it, I’m tempted to try my own rendition of something similar. Otherwise, they seem to be most at home in seafood dishes and hot sauces.

On the other hand, recipes abound for New Mexico Green Chiles, or Hatch Chiles. Ours, obviously, are not from New Mexico — but the farmer who grew them spend seven years farming in New Mexico, so I’m inclined to think she knows what she’s doing. These chiles are a major point of state pride for New Mexico, and there’s actually a certification farmers can get to prove that theirs were, in fact, grown in the state. Again, ours were grown in this state — and that’s a point of pride for us! Dusty has also spent some time in New Mexico, and is particularly excited about roasting vast quantities of chiles for making in to “Hatch” — a ubiquitous green chile sauce. The recipes I’ve found for it are all very similar, but here’s one that seems like it’s probably particularly authentic. New Mexicans put it on and use it in a vast variety of foods, from enchiladas to cornbread to cranberry sauce to margaritas to…you get the picture. I’m not really counting on making any chile cranberry sauce (though the more I think about it the better it sounds), but I am looking forward to making use of whatever Dusty roasts.

Even though it doesn’t feel much like fall out there this week, the produce table is starting to feel more and more fall-like, and word is that peaches are winding down. I don’t know if we’ll have them again after this week, so if you’ve been waiting for the appearance of New Mexico Green Chiles to make Peach & Hatch Salsa, this is the week to do it.



Beans & Peas

  • Edamame
  • Green Beans

Braising Greens

  • Rainbow Chard
  • Green Curly Kale


  • Ginger Gold Apples
  • Jonathan Apples
  • Cantaloupe
  • Yellow Freestone Peaches
  • Seedless Watermelon


  • Curly Parsley


  • Cremini Mushrooms
  • White Mushrooms
Onions & Garlic

  • Garlic
  • Leeks
  • Red Onions
  • Sweet Yellow Onions
  • White Onions


  • Celery
  • Italian Eggplant
  • Okra
  • Rhubarb


  • Mixed Bell Peppers
  • New Mexican Green Chile Peppers
  • Fish Peppers
  • Orange Habanero Peppers
  • Jalapeno Peppers
  • Yummy Snack Peppers


  • Blue Potatoes
  • Red Thumb Fingerling Potatoes
  • Gold Potatoes
  • Red New Potatoes
  • Sweet Potatoes

  • Red Beets
  • Carrots
  • Purple Carrots

Salad Greens

  • Green Leaf Lettuce
  • Salanova Lettuce Mix


  • Delicata Squash
  • Gold Zucchini
  • Zucchini


  • Sungold Cherry Tomatoes
  • Heirloom Tomatoes
  • Plum Tomatoes
  • Red Tomatoes


Keswick Creamery

  • Brie
  • Morbier
  • Quark
  • Ricotta
  • Vermeer
  • Wallaby
  • Wine-Washed Tomme

Lykens Valley Creamery

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

Camelot Valley

  • Chevre (asst varieties)
  • Feta (arriving late Thursday)
  • Chevre d’Azure (Blue Goat)
  • Moonlight Fog
  • Starlight Crotin


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


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Three Seed
  • Parmesan Olive Herb
  • Cinnamon Raisin
  • Baguettes (Saturday only)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded