A couple of quick things:
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- Many thanks to those who voted us Susquehanna Style’s Best Market Stand. If you want to throw us a little more love, we’ve also been nominated for Harrisburg Magazine’s Best Organic/Health Food Store — voting is open through Saturday! (We love you either way.)
- We’ve got lots more snow peas this week, along with — for the first time ever at R&R — shelling peas.
- Broccoli, cucumbers, fennel, and cabbage are here in full force. Garlic scapes make their debut!
- Strawberries and asparagus continue, but are winding down. If there’s something special you’re hoping to do with either, don’t delay.
Scroll down for the full list of what we’ll have this week!
This weather we’ve been having is what I want spring to be. Or summer. Or maybe every day. Some rain, some sun, some stunningly beautiful mornings and evenings, and everything in between. After a long, late winter, followed by some oppressive and unseasonable heat, it feels like things are clicking into place. Choice weather, I’d say. We’re reaching the time of year when I have to start making choices about what we can fit on the produce table, so I think soon we’ll be seeing some rotation — snow peas this week, snap peas next week. Collard greens this week, lacinato next week. That sort of thing. Hopefully we’re all able to get our fill of our favorites — and maybe find some new ones!
My treats of the season — other than the obvious favorites of asparagus and strawberries! — have been fresh raw broccoli with a homemade blue cheese dip (basically just the Oasis bleu cheese, sour cream, a little mayo, and some chopped spring garlic), and chicken salad lettuce wraps. Butterhead lettuce is I think the ideal lettuce for lettuce wraps and rolls, so I’m trying to take advantage of it while we have it! I’m thinking I might try some rice noodle and shrimp lettuce wraps, inspired by the spring rolls that usually come in rice paper (which I do love as well). For my chicken salad wraps, I just shredded some leftover chicken breast with Greek yogurt (for nice tang), added some Calicutts za’atar and some Penzey’s Aleppo pepper, and plopped it in the middle of a couple of butterhead leaves. Perhaps not the most photogenic lunch I’ve ever eaten, but super quick and easy, and exactly the sort of thing I want to eat on a warm day. After the fact it occurred to me that I probably should have sliced up some snow peas to add a little more crunch and a shot of that sweet green pea flavor — next time!
Really, there are so many things coming in that it’s hard to choose. We’re savoring the last days of asparagus, strawberries, and rhubarb, even while welcoming the peas, cucumbers, broccoli, and all the rest that late spring/early summer has to offer. I am amazed at how suddenly it feels to me like the world has exploded with bounty — and we’re only just getting started!
- English Hull Peas
- Snow Peas
- Bok Choy
- Rainbow Chard
- Collard Greens
- Green Curly Kale
- Cameo Apples (IPM)
- Dill (limited quantities)
Onions & Garlic
- Spring Garlic
- Garlic Scapes!
Roots Salad Greens