A BUNCH of quick things this week:
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- No fresh Talking Breads this week. Batard, ciabatta, miche, and seeded are all in the freezer.
- More Blueberries (at a slightly lower price). Ugly peaches, and some darn pretty peaches, too.
- More sungold and grape tomatoes, a little bit of reds, and even some heirlooms! Also — peppers! Jalapenos and shishito this week.
- Find my recipe for Chilled Cucumber Buttermilk Soup here.
- And once again, we’ve got pickling cucumbers available by pre-order only.
- Lastly — it’s Third in the Burg this week, so we’ll be open til 8pm on Friday, slinging (free) wine starting at 5pm.
Scroll down for the full list of what we’ll have this week!
Okay, so not that I want to hammer this 7082 cucumber thing tooooo hard, but! When I get excited about something, I just have to share, you know? This past week our experimenting continued, and I read a boat load of recipes for chilled cucumber soups. Think gazpacho, sort of, but with buttermilk instead of tomatoes?* We made one, an amalgam of various things, on Tuesday night, and it was a winner. So I wrote up a recipe, which you can find here. I can’t recommend the 7082s enough in this context, as they have such a deeper richer flavor that it really makes it, whereas I think a normal cuke would get a little lost in there. Don’t get me wrong, it’s still a subtle dish, but the cold cuke, tangy buttermilk, umami anchovy, and bright vinegar are really something special all together.
Cucumber soup, though, is not what you’d call a hearty meal, even by summer standards, so we needed something else. One of the recipes from which I drew inspiration (Melissa Clark’s) specifies serving avocado toast with it. I’m sure that’s great, but I had a bag of peas I was itching to eat, and a need for a little protein with dinner, so we did another (but way simplified) round of the pea toasts we made a few weeks ago and then put Aleppo pepper shrimp on top.
This one is so simple it doesn’t need a recipe — put an 8oz container of ricotta in the food processor with lots of salt and pepper; drizzle in about a quarter cup of olive oil (a decent one, as it provides significant flavor); mix until smooth, and then a hair longer. (Whip it good.) Cut some shrimp in half through the back, toss with Aleppo pepper (or red pepper flakes, or just salt). Saute them over medium-high heat (dry, if you’ve got the stomach for it) until just done. Set aside, or have your sous chef working in the meantime on tossing your shelled peas with a little bit of olive oil, salt, and pepper (lemon juice, too, if you’re feeling fancy), and smash them a little bit with a fork. Spread the whipped ricotta on toast (or Rip Rap crackers!). Scoop the peas onto the ricotta-kissed toast, add shrimp, sprinkle it all with parsley. Serve immediately, or at least try not to eat it all before dinner.
Bonus: depending on how many people you’re feeding, you’ll likely have leftover whipped ricotta. Great for dipping all kinds of things in, maybe while just standing in front of the fridge trying to figure out what to eat.
*Buttermilk instead of tomatoes might seem like a weird thing to say, but, also weirdly, I think they serve some of the same purposes from a culinary perspective — they’re both tangy, bright, and umami, and add a little more substance to offset the high water content of the cukes.
- Green Beans
- Shell Peas
- Green Curly Kale
- Lacinato Kale
- Peaches (IPM)
- Ugly peaches (IPM)
- Italian Parsley
- Lions Mane
Onions & Garlic
- Fresh Garlic
- Fresh Red Onions
- Fresh Sweet Onions
- Fresh White Onions
- Cabbage (Green & Red)
- Regular old cucumbers
- Row 7 7082 Cucumbers
- Jalapeno Peppers
- Shishito Peppers
- Red New Potatoes
Salad Greens Squash Tomatoes (all limited quantity)
Batard Ciabatta Miche Seeded
Tomatoes (all limited quantity)