A couple of quick things:
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- RASPBERRIES! (Arriving around 10am on Thursday.)
- Legumes! Fava beans and sugar snap peas appear; snow peas continue.
- Also exciting: the first of the fresh garlic and spring onions, plus the first baby carrots, zucchini, and celery. (Several of these things won’t arrive until late morning on Thursday!)
Scroll down for the full list of what we’ll have this week!
This past weekend, getting ready to host a friend for dinner, I started looking around for recipes for some of the new goodies that have been rolling in. I just needed a reminder, you know, of what kinds of delicious things you can do with snow peas and cucumbers and fennel and…etc, etc. I was quickly reminded that two years ago, confronted with fava beans for perhaps the first time, I “resorted” to a cacio e pepe adaptation which turned out so well that I wrote a recipe for it (but for some reason didn’t publish that recipe until now?) — but I didn’t actually have any fava beans on hand this past weekend. (They arrived this afternoon!)
Next, I found myself somewhat overwhelmed by the number of things in Joshua McFadden’s Six Seasons that seemed both perfectly positioned in the season and incredibly awesome looking. Things like English Pea Toast, Pasta Carbonara with English Peas, Pasta alla Gricia with Sugar Snap Peas, Roasted Fennel with Apples & Taleggio (did you know you can get Taleggio at Hummers?), and Charred Broccoli with Tonnato. I wound up making the English Pea Toast, and I feel terrible about it now, because it was so. good. and I didn’t get more peas for R&R this week. I’m hoping they’ll still be around next week, but in the meantime, we do have a few bags leftover from last week that we’ll be specialing, or if you bought some last week and didn’t do anything with them yet, get yourself some ricotta and a baguette and make. that. toast. (I had more ricotta and peas than I needed for one baguette, so this also became a snacky lunch item for me on crackers the next few days, which was delightful).
Anyway! On to things you could make this week — that Pasta alla Gricia is very high on my list of must-makes. Also an Alison Roman recipe for Spring Peas With Anchovy, Lemon & Radishes is calling my name. And, really, there are another dozen recipes (not really an exaggeration) in Six Seasons for which we have nearly all the ingredients at R&R (at least all the seasonal ingredients — sorry no anchovies). This has become one of my main criteria for assessing a cookbook — do the recipes call for seasonal veggies that are all in season at the same time? Do they use those seasonal items in ways that feel appropriate to me for the season? In the case of Six Seasons, the answer is a pretty resounding yes. There are a few items (artichokes) that we just don’t really get around here, but for the most part, I’m very impressed with it. The recipes are also a nice balance between aspirational (so much work you dream of it, but never actually do it) and actually achievable. I’ve had it for a year now, and seem to be using more and more as time goes on. In other words — while there are a lot of wonderful recipes available on the internet, I do highly recommend plunking down the $$ for Six Seasons if you’re able to. I think it really will improve your relationship with veggies, even if (like me) you thought it was already pretty good. I just wish it also came with some extra time, and maybe some supplementary stomach space!
P.S. Just to be clear, we don’t get anything if you buy Six Seasons, except maybe increased customer loyalty because you’ll be so inspired to buy all of the seasonal veggies.
**Starred items are expected to arrive late morning on Thursday**
- Fava Beans
- Snow Peas
- Sugar Snap Peas
- Rainbow Chard*
- Green Curly Kale
- Lacinato Kale*
- Cameo Apples (IPM)
- Red Raspberries*
- Italian Parsley
- Lions Mane
Onions & Garlic
- Fresh Garlic!
- Spring Onions!
- Walla Walla Fresh Sweet Onions!
- Garlic Scapes
Roots Salad Greens