A few quick things:

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  • The first of the sweet corn. So many tomatoes and peppersPeachesWatermelon. Blueberries. We’re talking High Summer here, folks.
  • The stars aligned, and we have fresh Talking Breads in stock on Thursday.
  • On Friday and Saturday, the much coveted Dill Onion bread returns, just in time for pairing with some juicy heirloom tomatoes.
  • Late breaking news: the price of plum tomatoes dropped by a third between when I placed our order for the week and they were delivered today. We’re not talking break-out-the-canner prices here, but we’re talking pasta-on-the-menu-for-sure prices, for sure.

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

That’s yellow heirloom tomato, not pineapple. The avocado was a happy accident, found perfectly ripe and ready to go at the Sayford market when I made a mad dash to find a lime.

Once upon a time, a dozen years ago or so, I had some zucchini to use up, and a jar of salsa verde in my pantry, and I made zucchini and cheese enchiladas. It became a regular thing for a couple of years, and then I drifted away from it, and I think it’s possible I’ve never made it for Dusty. But when a very small number of tomatillos arrived at the stand last week, and I thought about all the zucchinis we must surely have in our fridge to be used up, I had a sudden pang of longing.

But here we are, a week later, a whole bunch more tomatillos have arrived at the stand, and I still haven’t fulfilled that longing. And, unfortunately, enchiladas are a little labor-intensive for my Wednesday nights (I’ve got a newsletter to write!). In the meantime, though, Dusty had roasted a whole slew of the New Mexico Green Chilies on the grill, and so tonight I finally made my salsa verde with the tomatillos and a couple scoops of the roasted peppers. I almost ate it all like gazpacho, but that would have been too easy (and would have left Dusty hungry), so for a middle ground, I quick pickled some matchsticked zucchini and Dusty chopped some tomatoes and cilantro and jalapenos, we sauteed some shrimp, and we ate some of the best tacos we’ve ever made.

The lesson here is twofold:

  1. You should always have some fire-roasted green chilies on hand.
  2. You should definitely make this salsa verde, even if you don’t know exactly what you’re going to do with it.

A third, less directly related lesson, is that you should also follow that quick pickle link above, and make that technique part of your repertoire. Dusty and I have been reading the Momofuku cookbook and, as a result, eating a lot of ramen, but thanks to the miracle of the quick pickle, we’re also doing a great job getting our veggies at the same time. I haven’t tried it yet with watermelon rind, but I know where to get some…..


This week’s Staff Pick from Julia

Caputo Brothers Creamery CapoMozz mozzarella curd – normally $10; this week $8.50
I know I’ve said it before, but I’ll say it again — in my mind, tomato season is caprese salad season. Good caprese, of course, requires good tomatoes, but it also benefits from good mozzarella — and the CapoMozz is the best mozzarella (well, fior di latte, technically). It does, I admit, take a little bit of work, and maybe even some practice to get a perfect result, but our experience has been that it’s worth going for it, because the results are always better than somewhat sad, bland, watery balls from the grocery store, even if you aren’t practiced enough to get it perfect. This is partly because of the high quality milk they’re using (including from Apple Valley Creamery!), and partly because it’s a cultured mozz, made in the traditional style, rather than simply acidified via the addition of citric acid or vinegar. With just a few minutes of work, CapoMozz yields a richer, more nuanced mozz than just about anything I’ve ever had, and has completely ruined me for the other stuff.

You can view tutorials of the process on YouTube, to get an idea of what’s involved. Most people will want to do the “stovetop” method. If you’re lucky enough to have a sous vide immersion circulator, there’s a separate video for that, as well as their “traditional” method, which I’ve never attempted.

And when it’s not caprese season? We use the curd on our weekly Saturday night pizzas, without stretching it at all — we thaw it in cool water, squeeze the moisture out of it, add salt, and use about a third of a bag per pie. The remainder goes back in the fridge for the next pizza, or back in the freezer if the next pizza is more than a few days away.

I love all the cheeses we sell, and each for their own reasons, but the CapoMozz is the one, more than any other, that I think everyone should try — it’s taking an every day product, and elevating it to something exceptional, and I find it impossibly cool that it’s being made here in central PA, with some of the best milk around.



Braising Greens

  • Collard Greens
  • Green Curly Kale


  • Blueberries
  • Peaches (IPM)
  • Seedless watermelon
  • Ugly peaches (IPM)
  • Ugly Nectarines


  • Basil
  • Cilantro (limited)
  • Italian Parsley
  • Rosemary


  • Cremini
  • White
  • Shiitake
  • Lions Mane
  • Oyster
Onions & Garlic

  • Fresh Garlic
  • Fresh Red Onions
  • Fresh Sweet Onions
  • Fresh White Onions


  • Cabbage (Green & Red)
  • Celery
  • Sweet Corn!
  • Cucumbers
  • Japanese Eggplant
  • Red Okra (limited)
  • Tomatillos


  • Red & Yellow Bell Peppers
  • Yummy Snack Peppers
  • Jalapeno Peppers
  • New Mexico Green Chilies
  • Poblano Peppers


  • Red New Potatoes

  • Red Beets
  • Bunched Carrots
  • Rainbow Carrots

Salad Greens

  • Lettuce Mix
  • Green Leaf Lettuce
  • Romaine Lettuce


  • Zucchini


  • Sungold Cherry Tomatoes
  • Mixed Grape Tomatoes
  • Red Slicing Tomatoes
  • Plum Tomatoes
  • Heirloom Tomatoes


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

  • McGrath’s Original
  • Sesame Original
  • Whole Wheat Pan Bread
  • Dill Onion
  • Cheesy Bread
  • Cranberry Orange
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded