A few quick things:

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  • Another round of sweet corn! It’ll arrive by mid-day Thursday.
  • The first figs are trickling in, but in very tiny quantities. They’ll arrive mid-day Friday, and I’m afraid I can’t take pre-orders because I don’t know how many we’ll get.
  • And on the fruit note: we’ve got certified organic Concord grapes! This is a huge treat in my mind; hopefully yours, too! (Peaches and honeycrisps continue as well.)
  • Also fruit, though not culinarily, the first of the delicata squash have arrived. Imma cut one in half, scoop the seeds, drizzle with olive oil, stick it in the oven; saute some ground beef (spiced with curry? Calicutts Thai Si Racha? Maybe the new Egyptian Dukkah I haven’t really used yet? something delicious!), pile that beef into the squash and EAT. So easy. So good.
  • This week’s staff pick: Sweet Farm Kim Chi, in Veronica’s Staff Pick debut!

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

Well, guys. I had a whole list of things to do today, and then I spent four hours on an item not even on the list. So. Mostly just those quick things above, and also this picture of an awesome dinner we had a few weeks ago. We finally have corn and shishitos at the same time again! That’s Seared Shishito Peppers with Corn and Japanese Curry. (The recipe is at the bottom of the page, but if you have a NY Times Cooking login, you can also find it here.) We paired it with salmon filets from Wild for Salmon (available at JB Kelly, I believe), and sushi rice (because it was all we had on hand) topped with furikake. We were given some Japanese curry paste (thanks, C), but later discovered that it can be purchased at Wegmans. The first link suggests doing it as an Indian curry, which I’m sure would be delicious as well, and an Indian curry paste is probably easier to find. Really, even without any curry, the corn and shishito flavor combination is real Cooking Goals, so you might consider just googling it or experimenting and coming up with something grand. If you do, let me know?


This week’s Staff Pick from Veronica

Sweet Farm Kim Chi – normally $7.50; this week $6.37

Hello everyone! I’m sure that I’ve met and spoken with most of you, but usually there’s a cash register between us, so I’ll take a minute to introduce myself a little bit: My name is Veronica and apart from my life at the market, I also work another part time job and go to Penn State Harrisburg as a full time student. I love to cook and experiment with recipes, but with my schedule, I often find myself cranking up the oven at the end of the week on a Sunday and roasting most of the unused and unloved veggies from my fridge in defeat. My high hopes for new recipes and exciting, time-consuming dishes transform into, yet again, another big bowl of roasted veggies that I put back in the fridge for future use.

My meals consist of what you would expect from a college student: tuna salad sandwiches, ramen, big one pot meals that can easily be turned into leftovers, different types of salads, and yes, more takeout than I care to admit here. I’m often packing all my meals and throwing them together quickly.

For this exact reason, Sweet Farm’s Kim Chi has been and will continue to be a staple, all-purpose ingredient for me. I can put it on and in everything. It can be added to almost any meal to add a nuance of flavor when I just don’t have time to play around. Or, eat it straight out of the jar for a snack. It’s gingery, spicy, and just a little funky — always a great complement. I recently added it to my regular tuna salad recipe because — let’s get real — a girl can only eat so much boring tuna salad before it starts to get pretty old. And Boom! A brand new lunch that I can eat for a few days without getting so sick of it that I just want to throw out my entire lunch-bag and hit the dining hall. Remember those roasted veggies I was talking about? Throw those in a bowl, add a fried egg on top, and a generous scoop of this Kim Chi and they transform back into the recipes from my dreams. Put it on top of tacos, ramen, on a sandwich, or on the side. This Kim Chi is a lifesaver and I am eternally grateful.

Pro Tip: If you end up buying the Kim Chi often (like I do), you can store the liquid from the jar and when you acquire enough, you can add whatever you like to it to make your own delicious, flavorful snack. I just found some cucumbers that I cut up and put into an old Kim Chi jar and had forgotten about! (Thanks, past self, and thanks Sweet Farm).



Beans & Peas

  • Green Beans

Braising Greens

  • Bok Choy
  • Collard Greens


  • Honeycrisp Apples
  • Cantaloupe
  • Figs (very limited; arriving mid-day Friday)
  • Concord Grapes
  • Peaches (IPM)
  • Ugly Peaches (IPM)
  • Seedless Watermelon


  • Curly Parsley
  • Peppermint


  • Cremini
  • White
  • Shiitake
  • Lions Mane
  • Oyster
Onions & Garlic
  • Garlic
  • Young Leeks
  • Red Onions
  • Sweet Onions
  • White Onions
  • Shallots


  • Sweet Corn
  • Cucumbers
  • Italian Eggplant
  • Okra


  • Red & Yellow Bell Peppers
  • Mild Habanero Peppers
  • Red HOT Habanero Peppers
  • Jalapeno Peppers
  • Poblano Peppers
  • Shishito Peppers
  • Yummy Snack Peppers
  • Red Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes


  • Red Beets
  • Carrots

Salad Greens

  • Green Leaf Lettuce


  • Delicata Squash
  • Green Zucchini


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


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Three Seed
  • Cheesy Bread
  • Cranberry Pecan
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded