A bunch of quick things:
- Want to receive this list via email each week? Sign up here.
- Pea tendrils are this week’s exciting news — unless you ask Dusty, in which case it might be broccoli raab.
- We’ve got a wide variety of safe salad greens (definitely not from Arizona).
- Talking Breads returns, and should be steady (almost) every week for the rest of the year.
- Flour, of the variety not yet made into bread, is on hiatus (maybe there’s one bag left) while we work out some supply issues. Apologies for any inconvenience.
- Here’s a recipe for Miso Carbonara with Bok Choy & Spring Onions.
Scroll down for the full list of what we’ll have this week!
In an unlikely display of consistency, I sat down tonight to think about what to write about, identified two of my favorite meals from the last week, and then realized that they happened to be the two meals I mentioned looking forward to in last week’s post. I’m kind of tickled with myself not only for accurately identifying things I’d enjoy eating — but having the follow-through to make it happen! Or at least be married to the guy who made it happen. (No no, we can share the credit.)
So first up, and really my fave thing of the last week, was the Miso Carbonara. I wrote up a recipe for it this evening, extensively adapted from the Epicurious recipe I mentioned last week. and then came back to read last week’s post — and realized I’d pre-identified the changes I was going to make. Who is this girl? But more on point — which night this week are you going to make this recipe? Cuz if you like bacon, pasta, and/or miso, I really think you should. (Also, turns out we will have broccoli raab this week, so if you want to go that direction you could.)
On the other hand, the other hit of the week — of last Thurday, actually, but my weeks run Thursday through Wednesday (or something like that), so I think it still counts — were the grilled country-style spare ribs and bok choy. That is, the bok choy was also grilled. The pork was marinated in soy sauce and sesame oil, the bok choy brushed with both, and then, as planned, once cooked they were showered with cilantro and lime juice. But a bonus on this one — Dusty also threw on some toasted sesame seeds! It was good thinking on his part, and wonderful execution. I wish those country-style spare ribs had a better name, because they’re one of my favorite things, and not only do I get real tired of saying “country-style spare ribs,” it’s also a somewhat misleading name, as you might think they were, say, spare ribs of some kind. But they’re basically just a really thick pork chop (from a culinary perspective, not anatomical) with some really amazingly tender and delicious fat. (That was also quite a run-on sentence they inspired back there!)
Looks like we are, for real this time, solidly into spring, and there will be lots of opportunities for grilling a whole variety of things in the upcoming weeks and months. I can’t wait to eat them all!
P.S. If you’re planning to eat some tacos this weekend, we’ll be well-stocked on tortillas and pico. I’m thinking about mushroom & spring garlic tacos, topped with some thinly sliced radishes. Or maybe pea tendrils?!?! I’ll let you know next week. 🙂
- Young Bok choy
- Broccoli Raab
- Rainbow Chard
- Green Curly Kale (limited quantities)
- Young Spinach
- Fuji Apples (IPM)
Potatoes Salad Greens