Quick things:

  • Fresh Talking Breads available Thursday; fresh McGrath’s breads available Friday and Saturday as always.
  • The Sweet Farm’s Almost Sour pickles are still on sale.
  • What season is it, again?

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


Last night’s butternut squash risotto. With shrimp!

And so it is now technically spring — I’m told it will feel like it on Friday and Saturday, but it certainly didn’t feel like today, with the wind whipping and howling. It is probably a little premature to feel that we are securely out of the woods on this winter thing, but we’re certainly getting close. Weather willing, only a month till asparagus!

I had hoped that for the first week of spring, we would have bountiful kale and collards, fresh radishes, and a wide variety of salad greens. Alas, it is not to be — except for that last part, which is looking pretty good. One side effect of the highly variable weather we’ve had recently is that rather than new crops becoming ready to harvest in the slow steady streams one would expect this time of year, they are all coming on strong one week, and then hardly anything the next. Crops that should have been ready for harvest over the course of three or four weeks were all ready at once — leaving less than we’d hope for this week.

When we hit this time of year, I usually spend a minute feeling sad that I can’t eat all the new foods Right. Now., but then I start thinking about the couple of squash still hanging out in my fridge, and all the wonderful winter foods that I haven’t yet gotten around to making, and then, because this is the kind of person I am, I start to panic that I won’t be able to make all the things in time. But Don’t Panic! Looks like we still have a minute. 🙂

This week, in that spirit, Dusty and I made a Butternut Squash Risotto, and Dusty (all on his own) finished the consomme I mentioned last week and turned it into a quite delicious (I swear) beef tongue in aspic. I mean, the aspic thing isn’t necessarily a winter dish, but far better to be boiling stock for hours (trying to extract as much natural gelatin as possible) in the winter than any other time of year.

Other things I’m hoping to eat before winter and its associated veggies go away: Sweet Potatoes with Yogurt and Cilantro-Chile Sauce (what?!?), some kind of butternut squash bisque, and my very favorite beet recipe, Beets & Caramelized Onions with Feta (except I don’t use canned beets — I use small ones, wrap them in foil, and roast until they’re starting to caramelize themselves; then cool, dice, and go from there). And then there are things that don’t have to be done in winter, but just make more sense — Bolognese, Pizza with Caramelized Onions (I might do this with spinach this weekend), and Garlic Soup.

I guess what I’m saying is — while I can’t wait for spring to arrive for real, we better get cooking!



Braising/Cooking Greens

  • Bok Choy
  • Spinach


  • Cameo Apples
  • Gala Apples


  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Garlic
  • Red Onions
  • Yellow Onions
  • Shallots (limited supplies)


  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Fingerling Sweet Potatoes
  • Japanese Sweet Potatoes
  • Purple Sweet Potatoes (limited supplies)


  • Red Beets
  • Carrots
  • Rainbow Carrots
  • Celeriac
  • Jerusalem Artichokes
  • Parsnips
  • Black Radishes
  • Watermelon Radishes
  • Purple Top Turnips

Salad Greens

  • Belgian Endive
  • Lettuce Mix
  • Mesclun Mix
  • Baby Red Russian Kale
  • Little Gem Romaine


  • Butternut Squash


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

  • McGrath’s Original
  • Sesame Original
  • Multigrain Pan Bread
  • Dill Onion
  • Cranberry Orange
  • Parmesan Olive Herb
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded