10/5-10/7/2017 Oops

Quick things:

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• I forgot to mention last week, we got a beef re-stock, so steaks, chuck roasts, and more have returned. (While supplies last.)
• We’ll have a very small supply of ground cherries this week — maybe too small to make display space for. If you’re interested, just ask. (R, if you’re reading this, we’ll save you a pint.)
• Concord grapes make their debut. The walk-in smells like grapes right now. Dusty says they’re really good. (They’re also certified organic!)
• Fall chugs on, but no frost yet, so we’ve still got peppers: bell, yummy snack, jalapeno, habanero, poblano, Carmen di Toro, and, my favorite, habanada.
• Fall chugs on, and Pumpkin Ginger bread makes it debut. Oh, how I love this bread.

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

Nothing to do with anything, but the most delicious thing we made this week — North African spiced beef over sauteed delicata squash. Side of cous cous with raisins.

Well, guys…. I wrote the “quick things” above, and then Dusty got a phone call inviting us to go to the Millworks for dinner. As we sat down in the courtyard, I said to our dining companions, “I still have a bunch of work to do tonight; this is definitely the irresponsible choice.” And now, almost four hours later, here I am, returning to my computer. So, even though I finally got the habanada confit recipe to a point worth documenting (smallest baking dish you can; oil halfway up the sides; 300 degrees, 90 minutes, stir every 20 minutes), I’m not going to actually document it in a meaningful way, and I’m not going to write anything else. I’m full/satisfied, and have maybe had a little too much wine to be fully coherent.

Cheers!

Julia

P.S. The “North African spiced beef” was ground beef with lots of grated ginger & turmeric, onions, garlic, (small quantities from here) clove, nutmeg, coriander, and cayenne, and was inspired this New York Times Cooking recipe (which may require a login/subscription): https://cooking.nytimes.com/recipes/12763-north-african-meatballs

P.S.S. The pork chop entree on the menu at the Millworks right now is really bangin’.

Produce

Bread