Quick things:

  • Wow! It’s not actually summer, but it sure feels like it, and the veggies sure look like it. What a bounty this week!
  • We’ll have Jalapeno Cheddar bread on Friday and Saturday — seems like a great gift for dad. 🙂

Pizza with leek scapes, mushrooms, and bacon. Highly recommended.

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

This past Sunday, Dusty and I had some friends over for dinner. Of course, as (almost) always, we served them local, seasonal food — a skirt steak from a local grass-fed beef, and a cucumber/asparagus/radish salad with locally grown farro. It was pretty good…but apparently not so good that they didn’t appear a little disappointed when they learned that we weren’t going to be feeding them the meal we made for them last year around this time, Cacio e Pepe with Fava Beans. Sorry guys, you were a week early.

This week, we will have fava beans in stock (in bounty), and I intend to recreate last year’s dish. I adapted this recipe for Cacio e Pepe with Peas and Fava Beans, with the major adjustment being that I had no peas and so omitted them. I can’t imagine I had any romano on hand, so I probably just used Parmiggiano Reggiano — this year I might use some Shepherd’s Delight to augment the parm. (If you’re irritated with the NY Times for requiring a log in to view its recipes, here’s another version — you’ll just have to throw in the favas immediately after the cheese and toss in the pan one more time).  You’ll obviously need a baguette on the side no matter which recipe you use. And probably this strawberry ice cream for dessert. We had that for dessert with the skirt steak meal, and it may have made up for not serving Cacio e Pepe again.

If you’re looking for something a little more brunch-y, this one for Scrambled Eggs with Leeks & Fava Beans caught my eye — the leek scapes we’ll have this week would stand in perfectly well for the actual leeks (just slice ’em fairly thin), and if you stop at Hummer’s you could get all the ingredients at the market (you have salt and olive oil on hand, right?).

If fava beans aren’t your thing, we’ll have snow peas again (in much greater quantity), and green beans, and cabbage, and broccoli, and kale, and spinach, and cucumbers, and — I can’t believe I almost forgot! — ZUCCHINI! (And, of course, so much more…)



Beans & Peas

  • Fava Beans
  • Green Beans
  • Snow Peas

Braising/Cooking Greens

  • Collard Greens
  • Green Curly Kale
  • Red Russian Kale
  • Spinach


  • Gala Apples
  • Rhubarb
  • Strawberries!


  • Basil
  • Cilantro
  • Dill
  • Parsley
  • Rosemary

  • Oyster Mushrooms
  • Shiitake Mushrooms
  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Garlic Scapes
  • Leek Scapes
  • Scallions (White & Red)


  • Broccoli
  • Baby Cabbage
  • Cucumbers
  • Fennel Bulbs


  • Red Beets (limited quantities)
  • Red Radishes
  • Ugly Carrots

Salad Greens

  • Lettuce Mix (Baby and Young)
  • Romaine Lettuce
  • Escarole (is this a salad green? not sure.)


  • Green Zucchini
  • Gold Zucchini


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Dill Onion
  • Cranberry Pecan
  • Jalapeno Cheddar
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded