Quick things:

  • We’ve got flowers! Just this week (in honor of Mothers Day) for now, and then should be a regular thing starting in early June or so.
  • In case you missed it: CPBJ did a nice write-up about Callicuts Spice Co this week. Made me want to do something with that Chipotle & Honey in my cabinet…

This week, Dusty and I looked in the refrigerator and said to each other, “How are we ever going to eat all that lettuce?!?!” I mean, we eat a good number of salads — sometimes HUGE salads — but somehow between the CSA shares we get for being hosts, the stray heads that were getting a little too wilty to sell, and the bags of salad greens we took home because we inexplicably thought maybe we didn’t have enough salad greens, there was a lot of lettuce happening.

Serendipitously, I’ve been curious lately about recipes for things like “Lettuce Soup”…so this seemed like a good time to try one. I went with the NY Times (because I always go with the NY Times) recipe for Lettuce & Green Garlic Soup (or, here) since we also had some green garlic on hand. Used shrimp stock instead of veg or chicken. Skipped the thyme (didn’t have any). Recipe seems to be referring to green garlic that’s already bulbing — a later season phenomenon than what we have now — so I used a full bunch of the scallion-sized spring garlic we have now. Shaved some pecorino romano over it. It was GOOD. A perfect spring soup. The advice about throwing a towel over the pot before doing the immersion blender is good advice.

It’s sufficiently convinced me that greens as delicate as lettuce can be cooked down into soup that I think this Lovage Soup recipe might be on the near horizon — or maybe a hybrid of the two, since we don’t have potatoes anymore. I haven’t quite figured out Lovage yet, from a culinary perspective, so I’m eager to keep trying. It’s so interesting, there’s got to be something good to do with it.

Meanwhile, I also (sort of) made this Roasted Asparagus and Scallion Salad (or, here)to go with the lettuce soup — except I used bulgar instead of farro (because we had it), and a sherry/lemon dressing instead of soy sauce/lime. Other than completely changing the flavor profile, though, I pretty much followed the recipe. Oh, and in spite of Melissa Clark’s admonition to NOT use pecorino romano to shave over it….I used pecorino romano. It was great. Melissa Clark is great, too, but she’s not always right. 🙂



Braising/Cooking Greens

  • Rainbow Chard
  • Collard Greens
  • Green Curly Kale
  • Lacinato Kale
  • Red Russian Kale
  • Mixed Mustard Greens
  • Spinach


  • Gala Apples
  • Rhubarb (okay, okay, this isn’t a fruit, but it doesn’t fit anywhere else)


  • Dill
  • Lovage
  • Oregano
  • Italian Parsley
  • Peppermint
  • Rosemary
  • Tarragon
  • Thyme


  • Oyster Mushrooms
  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Spring Garlic
  • Baby Leeks
  • Scallions
  • Red Onions (limited quantities)
  • Yellow Onions (limited quantities)
  • Red French Shallots


  • Sweet Potatoes
  • Japanese Sweet Potatoes
  • Purple Sweet Potatoes (limited quantities)


  • Red Radishes
  • Hakurei Turnips
  • Carrots
  • Celeriac
  • Parsnips  (limited quantities)

Salad Greens

  • Lettuce Mix
  • Mixed Head Lettuce
  • Ruby Streaks Mustard Greens


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie
  • Cranberry Orange
  • Sesame & Cheddar
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded