A few quick things this week:

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  • Once again — no fresh bread on Thursday. (But there’s a decent frozen stock.)
  • Raspberries (black and red) return, and are now joined by cherries (sweet and tart). I can’t get enough of the sweet cherries.
  • I’m obsessed with shell peas, so they’re back again, now joined by real live green beans.
  • Cheddar cauliflower is sticking around, escarole makes an appearance, and we’ve got a good deal on fennel bulbs this week.

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

At the end of last week, we had a couple of bags of shell peas remaining. I was pretty happy about this. On Sunday, I once again set to prepping some of the seasonal goodies so they’d be ready for us to eat during the busy week (this is the second week in a row I managed to do this — pretty happy about that, too!). As I was shelling the peas, I kept thinking about ideas I had for them — another orzo salad, maybe a carbonara with peas, maybe just lightly steamed with a luscious coating of butter, salt, and pepper, maybe more of that pea/ricotta toast, maybe a tuna salad, maybe a brightened-up potato salad….my brain just kept going, as long as my fingers did. Later, after the peas were all shelled, I did some googling, and found a recipe for edamame-style grilled peas and sort of wished I’d stopped after one bag.  But mostly, it occurred to me that I don’t like peas. Or at least I didn’t think I did. We all know people who thought they didn’t like tomatoes, until they had one freshly plucked, fully ripe, from a garden or a nearby farm (and I am one of those people who thinks tomatoes aren’t worth eating if they aren’t in season and perfectly ripe), but I didn’t really think that the same might apply to peas. But there you go — at least for some of us, it does. Knowing this now, I feel like the universe gave me a little gift, in the form of a new food to love. I am grateful and inspired, and plan to keep stocking peas for as long as they’re available — which means this week, still, at least, though I don’t know how much longer. (I also got some spearmint this week, because there are so many good lookin’ pea/mint recipes out there that I want to try out.)

New goodies continue to roll in as well, from cherries to escarole to green beans. We had a Radish & Rye “family dinner” with the crew last night, and for dessert we put out a big bowl of cherries, and we all gorged. They’re phenomenal.

In other cooking news this week — maybe the most beautiful news — we made Yotam Ottolenghi’s Swiss Chard and Chickpea Saute, which we served with brown rice the first night, and then I topped with some also-leftover chicken for lunch on day two. (Side note: I can’t find the actual recipe I used now, but it called for roasting the carrots for a little while first. They were delish that way, but it did seem like an unnecessary added step given what a small part of the dish they are, so I think the link above may actually be more approachable than the one we made.) This recipe was also one in a long string recently calling for the use of Greek yogurt as a finishing condiment, and I am sold. We’re now using Greek yogurt as a sour cream substitute with some regularity, and even as a mayo substitute in things like potato salad, tuna salad, buffalo chicken dip, etc.

I’m enjoying these little innovations — peas are awesome, Greek yogurt is versatile — in my kitchen life. The seasons keep rolling through, gloriously and inexorably, but there is always something new to be enjoyed in the world.

Julia


Produce

Beans & Peas

  • Green Beans
  • Shell Peas

Braising Greens

  • Rainbow Chard
  • Green Curly Kale

Fruit

  • Cameo Apples (IPM)
  • Sweet Cherries
  • Sour Cherries
  • Black & Red Raspberries

Herbs

  • Basil
  • Cilantro
  • Dill
  • Italian Parsley
  • Spearmint

Mushrooms

  • Cremini
  • White
  • Shiitake

Onions & Garlic

  • Fresh Garlic
  • Garlic Scapes
  • Fresh Sweet Onions
  • Scallions

Other

  • Broccoli
  • Cabbage (Green & Red)
  • Cheddar Cauliflower
  • Cucumbers
  • Fennel

Potatoes

  • Red New Potatoes

Roots

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

Salad Greens

  • Escarole
  • Lettuce Mix
  • Butterhead Lettuce
  • Romaine Lettuce

Squash

  • Zucchini

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Caraway Pan Bread
  • Dill Onion!!!!!!!!!
  • Jalapeno Cheddar
  • American Harvest
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads frozen only this week (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded