Some quick things:
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- Fresh baguettes return on Saturday! (Still available frozen on Thursday and Friday as always.)
- If you missed them last week, paw paws make another appearance (but this’ll probably be it).
- All this warm weather has caused the baby greens to take off! Prices on mesclun, baby Red Russian kale, and arugula are all down this week.
- Spinach makes its fall debut, along with cheddar cauliflower!
- Below I talk all about habanada peppers, but I think the other unsung hero right now is the Ruby Streaks Mustard Greens. They’re my favorite.
Scroll down for the full list of what we’ll have this week!
Despite this unseasonably warm weather, we are definitely starting to see a seasonal shift. We’ve got a small amount of corn and tomatoes left from last week (they’ll be on urgent use special), but no new coming in. We do have broccoli IN FORCE, as well as lots of greens and peppers, and the aforementioned cauliflower. There’s certainly no shortage of wonderful things to eat.
I’m here today, though, to make another push for the habanada peppers. I’m pretty seriously in love with them, and I think you should be, too. I mean, I know many of you are — I’m hearing from many of you that you are! — but I’m noticing that they’re most often being purchased in small quantities. One or two peppers. Like a hot pepper, you know? Like you would with a habanero. But here’s the beautiful thing: they aren’t hot! You use LOTS of them for LOTS of flavor, and there won’t be any burn.
This is a thing I’ve been thinking about since I first had them and first saw how they were being purchased. And, I mean, it’s hard to look at them and think, “I should eat those as a snack!” They look painful. But then when Deb at Village Acres sent me the picture to the right, and I finished the habanada confit I had in the fridge, I thought, “Let’s do this!”
This week we’ve got habanadas for sale in 1/2 lb bags for $2.75. You can snack on ’em, you can add them in small quantities to anything that could use their wonderful flavor, but what I really highly recommend is that you roast them in a ton of olive oil (don’t forget salt) at a fairly low temperature for a pretty long time, strain off the oil and save it (in the fridge) for frying eggs, frying greens, dipping bread in, or using in (almost) any way you would use plain old boring olive oil. Then take the oil-roasted peppers — now practically mush — and spread them on toast, put them on pizza, use them instead of ketchup or mayonnaise, and astound yourself with how quickly they’re gone. Mine are gone. I miss them.
No time tonight to make another batch, so we’re having habanada/bacon pizza for dinner as a consolation prize. I think it’ll be pretty okay.
P.S. I need to do another round of habanada confit before I write a recipe, but I was inspired by this Cherry Tomato Confit recipe from Dishing up the Dirt that I wrote about a few weeks ago. I ended up cranking the oven up to 300 because 225 was just not getting it done, and I didn’t add anything (but oil and salt) to the peppers. I can’t even tell you how good it is (was :-().
- Green Beans
- Bok Choy
- Green Curly Kale
- Lacinato Kale
- Young Spinach
- Gala Apples (certified organic)
- Honeycrisp Apples (IPM)
- Paw Paws
- Red Onions
- Sweet White Onions and/or Yellow Onions
- Chedder Cauliflower
- Fennel Bulbs
- Sweet Corn (urgent use; limited quantities)
- Mixed Bell Peppers
- Carmen di Toro Sweet Frying Peppers
- Yummy Snack Peppers
- Habanadas (heatless habaneros)
- Poblano Peppers
- Russian Fingerling Potatoes
- Red Fingerling Potatoes
- Red Gold Potatoes (limited quantities)
- Yukon Gold Potatoes
- Sweet Potatoes
- Red Beets
- Gold Beets
- Rainbow Carrots
- Baby Red Russian Kale
- Lettuce Mix
- Mesclun Mix
- Ruby Streaks Mustard Greens!
- Romaine Lettuce
- Heirloom Tomatoes (urgent use; limited quantities)
- Sungold Cherry Tomatoes (limited quantities)
- McGrath’s Original
- Sesame Original
- Irish Oatmeal Pan Bread
- Dill Onion
- Cinnamon Raisin
- Cheesy Bread
- Baguettes (fresh Saturday only; available frozen every day)