Some quick things:

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  • HERBS are the thing of the week. I foresee handfuls of mixed herbs on EVERYTHING.
  • Asparagus continues going strong. It’s really good with lots of herbs. 🙂
  • New this week: Beets! fresh from the ground; lacinato kale; mixed braising greens; parsley (since it took a week off) and thyme; baby spinach; and baby red kale mix.
  • It’s Third in the Burg! We’ll be open until 8pm this Friday; complimentary wine starts flowing at 5pm.

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

This is the first week in a few that I don’t have something I’m burning to tell you about.

The last couple of days not withstanding, spring is chugging along nicely. It’s so gorgeous outside right now, I think I’m not going to look for things to tell you about, in hopes that I might be done in time to enjoy a glass of wine on the porch while the sun is still up.

We’ve had such a busy week so far, between family dinners, birthday celebrations (happy birthday, Dusty!), and a pizza-ordering social event, we haven’t made a “real” dinner since last Friday. That, actually, was a pretty good one, so it’s the featured picture this week. The highlight is kind of hidden, though — the asparagus is laid over a little mound of Keswick ricotta that’s been whipped with the Susquehanna Mills sunflower oil, somewhat per the Joshua McFadden recipe (I do a half-pound ricotta, about a quarter cup of oil, and a decent amount of salt and pepper added in small quantities as I taste; all in the food processor). It’s topped (the asparagus that is) with some more-charred-than-I’d-intended spring garlic and a generous sprinkling of dill. Oh yes.

Although that’s the last real dinner we made, we did spend a fair amount of time on Sunday afternoon prepping stuff for lunches for the week — mostly inspired by how poor a job we did eating real lunches the preceding week. So we made a big batch of farro, roasted two bunches of kale (and made another two bunches into kale chips), made some green garlic sauce, and hardboiled some eggs. Lunch has been farro with roasted kale, hardboiled eggs, and either green garlic sauce or just a drizzling of sunflower oil and Keepwell Celery Leaf vinegar. It’s the kind of meal that gives me exactly enough energy to make it through the afternoon without feeling like I need a nap. (Dusty always wants a nap.)

My culinary goals for the week ahead (since my weeks run Wednesday to Wednesday) include eating even more asparagus, probably on top of salads with all the herbs (or at least parsley, dill, and mint); braising some leeks with thyme; and doing something to ensure I have good lunch stuff on hand again as we head into the next week. Should be do-able, right?

-Julia


Produce

Spring Treats too good for another category

  • Asparagus
  • Rhubarb
  • Bunched spring BEETS

Hearty Greens

  • Braising Mix (extra tender kales & collards)
  • Rainbow Chard
  • Collard Greens
  • Green Curly Kale
  • Lacinato Kale
  • Spinach

Delicate Greens

  • Lettuce Mix
  • Green & Red Head Lettuces
  • Romaine Lettuce
  • Baby Spinach
  • Baby Mixed Red Kales

Fruit

  • Fuji Apples
  • Granny Smith Apples

Herbs

  • Cilantro
  • Dill
  • Parsley
  • Peppermint
  • Rosemary
  • Thyme

Mushrooms

  • Cremini
  • White
  • Shiitake
  • Oyster
  • Maybe Wine Cap arriving Friday

Onions & Garlic

  • Scallions
  • Spring Garlic
  • Leeks

Potatoes

  • Sweet Potatoes

Roots

  • Mixed Radishes
  • Hakurei Salad Turnips
  • Kohlrabi

Bread

McGrath’s Brick Oven Bakehouse (available fresh every day)

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Cheesy Peppercorn
  • Cinnamon Raisin
  • Prairie
  • Baguettes
Talking Breads (available frozen only)

  • Batard
  • Miche
  • Seeded