Quick things:

  • Want to receive this list via email? Sign up here.
  • Everything spring is fall again? We’ve got French Breakfast Radishes and Hakurei Turnips this week. This is the best salad season.
  • Speaking of spring, it’s time for green tomatoes. We actually usually don’t have these earlier in the season because we’d rather have (and the farmers would rather have) the red tomatoes they could become. But these days….those green tomatoes won’t get a chance to turn red, so instead we’ll have a chance to fry them!
  • And in the vein of things that really feel like fall, fresh ginger makes its debut for the season.

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

Here I am again, feeling like I’ve run out of time to write the kind of post I’d like to this evening. Not really for any fun reason this week — it’s just been a busy one. I am happy that today finally felt like fall outside, and happier still that the forecast next week is calling for some beautiful fall weather. I am always sad to see summer go — and you’ll have to drag me kicking and screaming into winter — but I am ready to settle into sweaters and soups and comfort foods. This stretch here, at the end of the season but before the first frost, is probably the most abundant we have all year. The greens have exploded, cool weather crops like broccoli and cauliflower are happy, peppers and green beans are still around, the root crops are coming out of the ground and the squash off their vines.

This week’s picture is of Sunday night’s dinner, sort of a Spanish-influenced bolognese, inspired by a deep need for comfort food (and my great love of bolognese). We’ve been on a smoked paprika kick lately, and as I was assembling the ingredients I kept thinking that I’d rather have paprika than nutmeg. So I went for it! I also added some chopped jalapeno to the onions at the beginning, red wine instead of white (because it’s what I was drinking…), a sheep’s milk cheese instead of parm, and shook some sherry vinegar over the top before serving. I did not simmer for the full time Marcella Hazan says you should, and I almost never do. It’s still delicious even without that extra cooking time, and this rendition was delicious, too. I’d do it again.

Earlier this afternoon I pulled some short ribs out of the freezer and got them thawing, thinking I’d do something yummy with them this evening. Wonderful guy that he is, Dusty has taken over that task, and in the kitchen now pulling something together. I don’t know what it is, but he did shout up the stairs a little while ago asking if there was a particular bottle of wine he should open if he wanted to use a cup of it with the ribs, so….I bet it’s going to be good!



Beans & Peas

  • Green Beans

Braising/Cooking Greens

  • Bok Choy
  • Green Curly Kale
  • Red Kale
  • Red Russian Kale
  • Young Spinach


  • Gala Apples (certified organic)
  • Honeycrisp Apples (IPM)
  • Concord Grapes (limited quantities)

Herbs, etc.

  • Fresh Ginger
  • Cilantro
  • Curly Parsley
  • Mixed Herbs (Sage, Rosemary, Thyme)


  • Cremini
  • White
  • Shiitake
  • Lions Mane

Onions & Garlic

  • Garlic
  • Leeks
  • Red Onions
  • Yellow Onions
  • Scallions
  • Shallots


  • Broccoli
  • Cabbage
  • Cauliflower (Cheddar and White)
  • Celery
  • Fennel Bulbs (urgent-ish use)


  • Mixed Bell Peppers
  • Carmen di Toro Sweet Frying Peppers
  • New Mexico Green Chiles
  • Yummy Snack Peppers
  • Habanadas (heatless habaneros)
  • Jalapenos


  • Russian Fingerling Potatoes
  • Red Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes


  • Red Beets
  • Carrots
  • Rainbow Carrots
  • French Breakfast Radishes
  • Hakurei Salad Turnips

Salad Greens

  • Arugula
  • Baby Red Russian Kale
  • Lettuce Mix
  • Mesclun Mix
  • Romaine Lettuce


  • Delicata
  • Spaghetti


  • Green Tomatoes



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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Three Seed
  • American Harvest
  • Everything
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded