Some quick things:
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- Recipe alert: Farro with Sausage, Bok Choy, & Garlic
- We’ve got a small grass-fed beef re-stock from Pecan Meadow Farm in Newburg. Chuck roasts, stew cubes, and delmonico steaks hit the (freezer) shelves. All 100% grass-fed and humanely raised, as always.
- Talking Breads available fresh Thursday!
- I can’t stop thinking about short ribs…
Scroll down for the full list of what we’ll have this week!
This week sees the year’s first introduction of Big Greens — like, not just baby greens, but leaves that have been growing for a while now, and have reached a certain level of toothy heartiness — a level where they are truly best classified as braising greens, rather than salad greens. This is a sure sign of spring, because it means there’s enough light to actually grow things beyond infancy.
This week also sees the first time ever that we’ve had flowering bok choy. I’ll be honest, most leafy greens are not so good once they’re flowering. It means they’re ready to move on to the next stage of their lives — reproduction — and for reasons I don’t understand (but maybe just age) it usually means they’re a little bitter, and a little tough. Happily, that is not true of bok choy. While these plants must have been overwintered to be producing such happy little yellow flowers right now, they remain tender and sweet (or as sweet as bok choy every gets). (Side note: I wanna age like bok choy.) The flowers themselves have a lovely gentle mustard tang, well befitting their lovely gentle mustard color.
Anyway, I was so excited for this sign of spring that I snagged a bunch as soon as they arrived, and the result, adapted from from Alison Roman’s Dining In, did not disappoint, so for once I documented what I’d done. Find it here: Farro with Sausage, Bok Choy, & Garlic. Bonus: practically everything you need for it can be found at R&R. 🙂
Tonight we’ll be trialing a potential new product (it’s a hard life), but really my mind keeps coming back to this Momofoku recipe for 48 hour short ribs. They’re 48 hours because they’re sous vide, and while I actually did get Dusty a sous vide circulator for Christmas (super fun, btw, and we use it way more often than I thought we would), I’m not sure I’m ready to hit David Chang-level. But….just reading the recipe now has me fantasizing about Asian-style short ribs. Serious Eats has a good looking recipe, and the carrots in the background look pretty good, too. Going in completely the opposite direction (sort of), Google yields approximately a gazillion good-looking results for “asian style short ribs instant pot“, so if I don’t get my act together in time for something more intense, maybe I’ll go that route. Or maybe I’ll get a hot tip sometime over the next couple of days — do you have a favorite?
- Flowering Bok Choy
- Rainbow Chard
- Fuji Apples (IPM)
- Gala Apples (IPM)
- Lions Mane
Other Potatoes Salad Greens