A couple of quick things:
- Want to receive this list via email each week? Sign up here.
- STRAWBERRIES, but not enough — come early, or order online to reserve your pint.
- Asparagus is still here, and still wonderful.
- If you’ve been waiting for the big leafy greens — kale, chard, collards — this is your week!
Scroll down for the full list of what we’ll have this week!
If you are following us on Instagram, you may already know about the strawberries. You might even know about the collard greens. And maybe you even know that last night, we had a Radish & Rye family dinner, Dusty and me and our wonderful crew (and a special guest, though you wouldn’t have learned that from the IG). If you aren’t following us on Instagram, I guess I’ve just spilled all those beans in a very anticlimactic sort of way!
As far as the strawberries go, I’m not sure there’s anything else you really need to know. Well, maybe that because it’s the very start of the season, supplies are very limited. Come early, or reserve yours online. I will say, just as was the case with the asparagus, the first strawberry I ate (just hours ago) was something akin to a spiritual experience; I almost felt, in some weird way, like it was saving my life when that sweet/tart magical juice flooded my mouth. The strawberries will become more abundant in the next couple of weeks, but — why wait? 🙂
On the other side of things we’ve been getting lots of requests for and are finally here, are the kales, collards, and chards. We’ve got all three this week, with two varieties of kale (that’s curly and lacinato, if you’re counting). Last night for family dinner we made one of our perennial favorite collard dishes, which I may have mentioned here before (ad nauseum), Collard Greens the Caribbean Way. Paired with some country-style spare ribs and chicken legs and thighs marinated in a puree of onion, spring garlic, cilantro, and Calicutts Caribbean, plus some ginger and turmeric….browned on the stove and then slow-finished in the oven while we drank spur-of-the-moment sour cherry lime daiquiris Dusty dreamed up (using sour cherries we froze last summer and all the limes Sayford had to sell us)…yeah, I’m breathless just thinking about it. If a long marinade isn’t in your cards, though, I will say that I have done a much quicker version of the country-style spare ribs to accompany the collards using just the Calicutts Caribbean and some garlic. (Unfortunately, the Caribbean is on hiatus from our shelves, so if you don’t already have a jar, you may want to consider taking a field trip to Calicutts’ brand new store in Hershey.)
Of course, I can’t get through this whole post without mentioning that we are on the brink of a holiday weekend, and there may very well be some potluck picnics in your immediate future. If that’s the case (or even if it isn’t), I can never recommend highly enough this Tuscan Kale Caesar Slaw, which I have made now more times than I can count, and which I always love. It’s one of the few times that I actually do bother to remove the center stems from the kale, but it really doesn’t matter whether you use Tuscan kale (lacinato), regular curly, or even Red Russian (not featured this week) — it’s always good. I will say, part of what I love about this is that it enables me to eat a kale Caesar salad in a picnic setting, without worrying about any potential food safety issues — but if we’re just eating at home, I sure do love a traditional Caesar dressing tossed with some finely chopped kale. Maybe this is the week to do it both ways?
Either way, we hope you’ll find some time this holiday weekend to come see us!
- Rainbow Chard
- Collard Greens
- Green Curly Kale
- Lacinato Kale
- Ugly/Juicing Kale
- Cameo Apples (IPM)
- Fuji Apples (IPM; limited quantities)
Onions & Garlic
- Spring Garlic
available frozen every day very limited quantities available frozen)