A few quick things this week:

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  • FROZEN BREAD SALE: 20% all frozen loaves. THURSDAY ONLY.
  • Flip side of that — no fresh bread on Thursday. (Just Friday & Saturday.)
  • Red raspberries are now joined by black raspberries. Yum.
  • Shell peas make another appearance, along with sugar snap peas and a small amount of fava beans.
  • Cauliflower rears its head (…sorry), red beets arrive, and bunched gold beets rotate in. More carrots, more cukes and zukes, and a whole slew more…

Scroll down for the full list of what we’ll have this week!

Approx two bunches of kale waiting to be roasted. The Epi article says to use curly kale; I used a mix; we’ll have Lacinato at the stand this week, which is pretty much my favorite for everything.

We’ve had a few days of amazingly beautiful weather (today not so much withstanding), but as you’ve probably heard, the story is that it’s about to get HOT. If you feel a little warm while you’re at market this weekend, let us know, and we’ll be happy to share some spritzes from the spray bottle we use to keep the veggies happy. There’s nothing more refreshing (or startling) than a little blast of cold water to the back of the neck!

My other tip — which I would have found a way to work in no matter what the weather was, but is a bonafide genuine tip in this scenario — is to consider what you can make in batches so you can keep the incidents of heating up the kitchen to a minimum. Like, this Sunday, I realized I had four bunches of kale on hand (that was not totally on purpose), and remembered I’d seen an Epicurious suggestion for big batch roasted kale floating around, so I thought I’d go for it. Four bunches of kale is actually two full sheet pans worth of roasted kale, which may have been a little much, but two bunches would be completely reasonable. I’ve been eating it every which way — or at least two distinctly different ways — as salads (yes, cold; especially with a tin of sardines and a big squeeze of lemon on top), and chopped up inside grilled cheese. And as salad again and again. Epicurious recommends tossing it with pasta, or into a grain bowl, or on the side next to a protein. So many possibilities. I’m especially looking forward to having it around through our next couple very busy days, especially those super hot ones, because it’ll be a) already done, and b) totally fine if I don’t want to heat it up. The more I think about it, the more I think maybe four bunches wasn’t so crazy.

So you could come grab a couple of bunches of kale on Thursday afternoon before it gets too crazy scorching outside and take ’em home, tear the leaves from the stems, chop some garlic, toss it all with olive oil and plenty of salt, and fire up the oven — just to 325, just for 20 minutes (plus pre-heating) — or you could wait until Friday or Saturday, and spend a weekend morning with the windows thrown open to 72 degrees and the oven cranking out all the things you’ll eat when it’s almost too hot to eat. But you’ll be able to eat, because you planned ahead!

Which reminds me (this is awfully stream-of-consciousness today) that this is the last market weekend before July 4th. In honor of the occasion (or just by coincidence?), we’ll have the first red new potatoes of the season appearing by mid-morning Thursday, and I fully intend to take this opportunity to make a potato salad. I like mine tangy, onion-y, and dill-y (maybe with sour cream, a splash of vinegar, a dollop of mustard, some thinly sliced spring onions, and some chopped dill), but I think there are as many opinions on potato salad as there are folks who make it, so however you go will probably be great. Boiling those taters is probably also a good morning activity — or late night, if you’re into that — and getting it done on Tuesday might mean that all the flavors have melded nicely for whatever you’re doing on Wednesday. But if your schedule requires waiting until Wednesday? That’s fine, too. (If you do Wednesday, add everything but the sour cream or mayo while the potatoes are still pretty warm, then stir in anything creamy after they’ve cooled a bit.)

Tonight I’m not planning to tap into the kale stash, but I am planning to go pretty simple — a couple of days ago I shelled a bag of peas in anticipation of the weeknights approaching, and tonight I’ll put them to use. Plan is to boil some orzo, throw the peas in for the last minute or two, strain it all, and toss with lemon juice, feta, all the herbs (mostly parsley and dill) and just enough salt to make it pop. Top with shrimp sauteed in olive oil and fresh garlic. With any luck we’ll have some leftovers to eat for lunches (maybe over some roasted kale?), but I’m not holding my breath.

Julia


Produce

Beans & Peas

  • Fava Beans
  • Shell Peas
  • Sugar Snap Peas

Braising Greens

  • Rainbow Chard
  • Lacinato Kale
  • Spinach

Fruit

  • Cameo Apples (IPM)
  • Red Raspberries

Herbs

  • Basil
  • Cilantro
  • Dill
  • Italian Parsley

Mushrooms

  • Cremini
  • White
  • Shiitake
  • Oyster
  • Lions Mane

Onions & Garlic

  • Fresh Garlic
  • Spring Onions
  • Fresh Sweet Onions!
  • Garlic Scapes

Other

  • Broccoli
  • Cabbage
  • Cauliflower (Cheddar & Purple)
  • Cucumbers

Potatoes

  • Red New Potatoes

Roots

  • Gold Beets (with greens)
  • Red Beets (loose)
  • Bunched Baby Carrots
  • Red Radishes

Salad Greens

  • Lettuce Mix
  • Butterhead Lettuce
  • Romaine Lettuce

Squash

  • Mixed Baby Summer Squash
  • Zucchini

Bread

McGrath’s Brick Oven Bakehouse (fresh Friday & Saturday)

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie
  • Everything Bread
  • Cinnamon Raisin
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads frozen only this week (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded