12/27-12/29/2018 Holidaze

I’ve had almost no “normal” meals this week (unless you count the Christmas feast we forgot to take pictures of!), so here’s a previous creation I’m feeling inspired by right now — farro, turnips, pickled red onions, and roasted mushrooms. Inspired by Joshua McFadden’s “Freekah, mushrooms, turnips, almonds,” but with what I had in my kitchen at the time (and now again). Good for when all this holiday food gets to be a little much…

A few quick things:

• Want to receive this list via email each week? Sign up here.
• One last plug, just in case — if you missed someone or are just running late, you can still purchase R&R gift cards on the website or in-store. Electronic gift cards can be delivered immediately.
• For your New Years Eve needs: lots of great cheeses (have you tried the Valley Shepherd selections yet?), a big load of baguettes arriving on Saturday (probably want to freeze one for NYE), crackers, pickles, eggs waiting to be deviled, and oh-so-much more!
• For your New Years Day needs: Lancaster County certified organic sauerkraut. Pork chops or country-style spare ribs or kielbasa or hot dogs. Alas, no collard greens this year. My understanding is that the tradition of collards green on New Years Day began because the leaves were supposed to symbolize money, and by eating them at the start of the year, you were setting the stage for it to be a prosperous one. If that’s the case, I think chard and spinach should work just as well, right? Maybe even Brussels sprouts? Maybe if you have any ham leftover from Christmas, a breakfast strata is in the cards?
• Normal hours for us this week (Thursday & Friday, 7am-6pm; Saturday, 7am-4pm).

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

Well, folks, in the interest of trying to squeeze in some “downtime” this busy week between holidays, I’m going to leave it at just the quick things above. I hope that, if you celebrate, you had a wonderful Christmas, and that, if you don’t, you had a wonderful day. I also hope we’ll see you at market once more this year!

-Julia

P.S. Can’t let the year close without saying this — we’ve heard from many farmers that 2018 was the hardest farming year they’ve ever experienced. We’re very grateful to them for their work in bringing us their hard-won harvests, and very grateful to you for standing by them (and us) even when the selection wasn’t as grand as it is in some years. Now is the season when the veggie farmers are ordering seeds and planning for next summer, fall, and even winter. I know they’re all hoping for more sunshine, less rain, seasonable temperatures, and, over the winter, at least a few frosts hard and sustained enough to thin out some of the pests currently in hiding. I’m hoping with them. This Friday for our normal happy hour, we’ll pop a few bottles of bubbly and raise a glass to the farmers — we’d love for you to join us.

Produce

Bread