Some quick things:

  • Want to receive this list via email each week? Sign up here.
  • New product this week: Caputo Bros Creamery Provola. I’ve been getting myself a half pound a week of this every week for months, and figured I should probably share.
  • Specialty garlics from Littlefield Farm make their first appearance — we’ve got Romanian Red, with its nutty rich heat, and Oregon Blue, for a milder flavor.
  • Black radishes are here, and, for the first time ever, we’ll have black salsify. (I’ve never had salsify, so I’m excited to try it!)

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

Dusty’s Chicken Ballotine

We’ve been a little bit all over the place this week in our cooking, which is making it hard for me to wrap my brain around a “theme” for today’s post. Last Thursday, Dusty made an awesome Moroccan-inspired chick pea and butternut squash stew, plus a stab at kefta with yogurt sauce, and some cous cous. Friday night I’m sure we ate something, but I didn’t take a picture of it, so I couldn’t tell you what it was. Saturday was pizza topped with Romanian Red garlic and North Mountain Pastures bacon (the best pizza combo there is), paired with a salad of Village Acres ruby streaks mustard greens (the best salad there is).

And then on Sunday…Dusty made a crazy thing that I have just learned (thanks to the magic of google) is called a Chicken Ballotine. I was calling it a chicken log, but that didn’t seem to do it justice. Anyway! Dusty deboned and skinned a whole chicken, chopped up the meat, mixed it with shallots and herbs and maybe some butter, then wrapped the skin back around it and roasted it like that. It seems like a traditional Ballotine includes a stuffing other than just the meat, which this did not, but regardless, it was bangin’. Dark meat and light meat together — no need to choose! — with fat and flavor mixed all the way through, and yummy crispy skin. I was so impressed as he was putting it all together that I got it in my head that I should tackle the crazy beet stash we had somehow accumulated (mostly from CSA shares, some from not being sure if we had beets, bringing some home from the stand, only to find that in fact we had lots of beets, you know, things like that), and so I roasted what turned out to be maybe five pounds of beets. Accompanying the Ballotine, then, was a mustard green & beet salad with a balsamic honey vinaigrette and crumbled chevre. I felt like we were at a fancy restaurant, and all I had to do was roast some beets!

Roasted beets over ruby streaks mustard greens, with chevre

Monday night I finally made some butternut squash & ginger soup, after dreaming about it since the first day butternut squash arrived, and steak with ginger butter sauce, which I’ve also been dreaming about for a some time now. I was very happy with how the soup turned out, but holy cow (no pun intended) was I blown away by the ginger butter sauce for the steak! I am not a big fan of soy sauce, but whatever the flavor in soy sauce is that I don’t like really disappeared into the ginger and the butter, and together the whole thing was an unctuous umami delight.  Playing off the Asian-inspired flavors, rather than adding anchovies to the kale I braised on the side, I used a little spoonful of fermented shrimp paste. Gotta admit, I was a little nervous that it would make dinner taste like rotten shrimp, but, happily, it did not.

And here I am, having recapped for you nearly every dinner we ate in the past week week (not mentioned: all the bone broth & egg breakfasts, or the ways we’re using up beets at lunch), and I still haven’t rambled myself into a theme.

Perhaps it is this: the days are short, and getting shorter; the holidays are soon upon us, but we have a quiet week or two still to come; this is a good season to spend a little extra time in the kitchen, making those things you’ve been thinking about, whether grand, like a Chicken Ballotine, or crazy simple like soup and steak. Whatever keeps you warm. 🙂



Braising/Cooking Greens

  • Green Curly Kale


  • Fuji Apples (IPM)
  • Granny SmithApples (IPM)


  • Cremini
  • White
  • Oyster
  • Shiitake

Onions & Garlic

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


  • Brussels Sprouts
  • Green Cabbage
  • Fennel


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


  • Red Beets
  • Gold Beets
  • Carrots
  • Rainbow Carrots
  • Celeriac
  • Jerusalem Artichokes
  • Parsnips
  • Black Radishes
  • Watermelon Radishes
  • Rutabagas
  • Black Salsify
  • Hakurei Salad Turnips
  • Purple Top Turnips

Salad Greens

  • Mesclun Mix
  • Green & Red Leaf Lettuce
  • Romaine Lettuce

Squash & Pumpkins

  • Butternut
  • Pie Pumpkins
  • Sweet Dumpling
  • Spaghetti Squash


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

  • McGrath’s Original
  • Sesame Original
  • Multigrain Pan Bread
  • Prairie
  • Reuben’s Rye
  • Cranberry Ginger
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded