A few quick things:

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  • That beautiful broccoli from last week makes another appearance, along with some giant heads of napa cabbage from the same farm.
  • Things that are the wrong color are appearing in force — gold beetspurple sweet potatoes, green cauliflower, and all blue potatoes. (We’ve got normal colored versions of all except the cauliflower as well!)
  • It’s time to start thinking about Thanksgiving. You can pre-order a turkey from North Mountain Pastures to pick up at R&R on the Tuesday or Wednesday of Thanksgiving week. (You’ll have to create an account on their site, and it might say Wednesday pickup only; I’ve been told they will actually be delivering on Tuesday.)
  • Thanksgiving hours at the market: 7am-6pm Tuesday & Wednesday (that’s 11/20 & 11/21/2018), closed Thursday, 7am-6pm Friday (11/23/2018), and 7am-4pm Saturday (11/24/2018).
  • This week’s Staff Pick: Celeriac, selected by Dusty.

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

Last year’s spatchcocked turkey. Cooks fast, so nothing dries out. (Rumor has it that North Mountain Pastures will spatchcock for you for an extra few bucks!)

I stand firm against season creep. I do not believe in Halloween decorations before the calendar flips to October; Thanksgiving talk before Halloween is over; Christmas music until we’ve awoken from our turkey comas. No Valentine’s schlock in January. Etc. But this week, I had a dilemma — start thinking and writing about Thanksgiving even though October isn’t actually over, or wait a whole week, by which point, due to the way the calendar shakes out this year, T-Day would be only two weeks away! You can see which way I went. I’m justifying it because by the time market opens tomorrow, Halloween will be behind us. It might even already be November by the time you’re reading this.

I’ve only just begun my thinking about what to make this year (and don’t even know in what house we’ll be eating Thanksgiving dinner!), but it’s always hard to know what the balance should be between traditional (or not-so-traditional) standbys and fun new ideas. One of my first steps in whittling it down is to look at what I’ve done before — so far I’ve revisited the guest post I wrote for Sara Bozich last year about planning a local Thanksgiving, sifted through the pics we’ve taken of Thanksgivings past (see spatchcocked turkey, pictured right), read some of what I wrote for this blog in past years, and revisited my New York Times Cooking “Thanksgiving” folder.

My favorite forgotten “recipe” from last year’s experiments was probably the cabbage gratin, my sort-of-recipe for which can be found in this blog post from last November. The most intriguing thing I’ve found while flipping through cookbooks is a Lucky Peach recipe called, “Julia’s Braised Collards with Peanut Butter“. So you know I’ll have to try that.

Tonight, though, we’re taking advantage of the beautiful weather to do a final round of steak grilling, with a heap of celeriac remoulade (see below) on the side. Seems perfect for a warm fall night.

-Julia

 


This week’s Staff Pick from Dusty

Celeriac, aka Celery Root
Normally $3/lb, this week $2.55/lb

I picked celeriac this week not because it’s my favorite vegetable, but because I feel its flavor and versatility are under-appreciated and could use a boost. It’s an underdog in the vegetable world, but it’s having something of a resurgence lately among America’s newest generation of chefs. I want to use it more, so this pick is as much to motivate myself to do so as it is to encourage you!

In his cookbook Six Seasons, chef Joshua McFadden writes, “You’re forgiven if you’ve passed up celery root in the market. Hairy and gnarled, it certainly doesn’t advertise its virtues. But celery root is delicately flavored and easy to cook with. Think of it as a subtly celery-flavored potato. Sounds pretty good, right?”

When Julia and I were in Philly a few weeks ago to meet up with our friend and sometimes R&R crew member Marie, we had an awesome celeriac salad at The Good King Tavern. Based on the classic French céleri-rave remoulade, the julienned and salt-softened celeriac in its creamy remoulade was reminiscent of coleslaw, but with a complex, lightly sweet flavor and a more pleasant texture. We haven’t made it at home yet, but it’s on the to-do list.

We have added celeriac to our mashed potatoes and soups (both diced and pureed) and vegetable-roasts, and it’s a perfect winter stand-in for celery in mirepoix and stock. It’s also great raw in salads (sliced thinly or grated), for delivering the fresh crunch and flavor of celery without all the stringiness. If you’re feeling adventurous, googling around a little bit will yield all kinds of interesting recipe options. Julia’s been thinking about adapting Joshua McFadden’s fried celery root steaks recipe into a buffalo-style dish — the flavor of buffalo wings, celery and blue cheese all in one bite.

The possibilities are endless!

-Dusty

Produce

Braising Greens

  • Collard Greens
  • Green Curly Kale
  • Young Spinach

Fruit

  • Fuji Apples
  • Granny Smith Apples

Herbs

  • Fresh Ginger
  • Fresh Turmeric
  • Parsley

Mushrooms

  • Cremini
  • White
  • Shiitake
Onions & Garlic
  • Garlic
  • Leeks
  • Red Onions
  • Yellow Onions
  • Shallots

Other

  • Broccoli
  • Cabbage
  • Napa Cabbage
  • Green Cauliflower

Peppers

  • Mixed Hot Peppers
  • Yummy Snack Peppers
Potatoes
  • Blue Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes

Roots

  • Red Beets
  • Gold Beets
  • Carrots
  • Celeriac
  • Rutabagas

Salad Greens

  • Arugula
  • Baby Red Russian Kale
  • Lettuce Mix
  • Mesclun Mix
  • Ruby Streaks Mustard Greens
  • Romaine Lettuce

Squash

  • Pie Pumpkins
  • Butternut Squash
  • Delicata Squash
  • Spaghetti Squash

Bread

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

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

  • Batard
  • Ciabatta
  • Miche
  • Seeded