Quick things:

  • Fresh bread all three days this week. Thursday from Talking Breads, Friday & Saturday from McGrath’s Bakehouse.
  • Still on sale: eggs and butter! And we did get our act together last week, so there are some additional unidentified and straggler frozen loaves of bread available for $5 each.

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

I think Dusty and I have been slacking a little bit in the kitchen the last couple of weeks. After the craziness of the holidays first subsided, we had a little run of ambitious cooking, but for the last two weeks it’s seemed like we had a flurry of social engagements (read: restaurant meals), evening meetings, and maybe just an increased desire to do something fast and easy. So we’ve been pulling quarts of soup out of the freezer and eating a lot of egg sandwiches (which I do love), but not not a lot of “real” cooking.

This week, though, feels like we’re getting back on track. Sunday evening I made Melissa Clark’s Pasta with Parsnips & Bacon, which was a wonderful — albeit rich — way to get back in the saddle. I’m always tickled by recipes that can be made entirely with what I have on hand, and this was one of them — or almost. Parsnips via the Tuscarora Organic Growers Co-op; bacon from North Mountain Pastures. Parmigiana Reggiano via Hummer’s (not local, obvs…). Since it’s been a few weeks since we had any leeks, I used shallots (TOG) and garlic (Village Acres) instead, and, maybe weirdly, subbed in some sauteed shredded celeriac (Village Acres) for the parsley. I think the celeriac actually worked, but I probably should have added at least double what I did. I’m not saying it tasted like parsley, but it did add a slightly brighter note to help offset the richness a little bit, which seems to me like the main point of the parsley in this recipe. I also didn’t have any appropriately shaped pasta on hand, but my family got me a pasta extruder attachment for the KitchenAid for Christmas, so I made some fresh fusilli (Village Acres eggs, Daisy flour mill all-purpose, imported semolina, Harrisburg water!), which was also fun!

FWIW, the New York Times Cooking site has a great little collection of “18 Pastas for Sweater Weather“. I’ve made the Bolognese from Marcella Hazan’s cookbooks several times (it’s incredible), and I’ve written before about how much we love the Pasta with Anchovies, Garlic, and Kale. Next up for me I think will be the Pasta with Kale Pesto and Butternut Squash. Sounds yum!

Anyway, I heard from two different farmers this week that they’re starting to see growth rates in their high tunnels increase as the days get longer. Think about that for a second! We’re only a third of the way through winter, but on the other hand — we’re already a third of the way through winter! In high tunnels and greenhouses, the plants care more about the length of the day than the ambient outdoor temperature, so we are almost guaranteed that within a few weeks we’ll be seeing a greater variety of greens coming from those high tunnels. And even now, we’ve got some of the most beautiful mesclun mix I’ve ever seen, along with a smattering of other green winter treats.

But if you’re really craving some color this week, ask Dusty about his Gado-Gado recipe….




Braising/Cooking Greens

  • Red Bok Choy
  • Young Lacinato Kale
  • Spinach


  • Gala Apples
  • Granny Smith Apples


  • Rosemary


  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Garlic
  • Red Onions
  • White Onions
  • Yellow Onions
  • Shallots


  • Green Cabbage
  • Red Cabbage


  • Red Thumb Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Japanese Sweet Potatoes
  • Purple Sweet Potatoes


  • Red Beets
  • Gold Beets
  • Carrots
  • Rainbow Carrots
  • Celeriac
  • Parsnips
  • Black Radishes
  • Watermelon Radishes
  • Purple Top Turnips
  • Rutabagas

Salad Greens


  • Acorn Squash (limited quantities)
  • Butternut Squash
  • Butterkin Squash (limited quantities)
  • Shokichi Squash


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Cranberry Ginger!
  • Cheesy Bread
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded