Some quick things:

  • Want to receive this list via email each week? Sign up here.
  • THANK YOU for all your well-wishes on our anniversary last week, and a special thank you to all of you who came out on Friday evening. It was a truly happy hour.
  • Strawberries are here in enough abundance that we aren’t bothering with pre-orders. If you’re not coming till late in the day on Saturday and really want to be sure, though, feel free to email us.
  • New produce this week: Shelling peas! which last year made me realize that I do like peas; mini broccoli which I’ve never seen in real life before (it’ll arrive mid-morning Thursday); fennel bulbs which speak for themselves; green cabbage; and a very small number of cucumbers.
  • New cheeses, too: Valley Shepherd rotates back in, this time with the classics Oldwick Shepherd and Tartufo, and making their R&R debut, Gotogetagoat (an aged goat gouda) and Morebeer (a beer-washed cow’s milk cheese with mellowing vegetable ash).

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

Not this week, but not too long ago.

I often start the process of writing the Wednesday blog post by looking at the recent pictures on my phone, to remind myself of what I’ve cooked and eaten in the past week. But, um, I haven’t taken any food pictures since last Friday, and it seems cruel to tease you with a photo of the cucumber basil salad we made when cucumbers are still in such short supply. Soon.

I usually try to take at least a quick pic of every dinner, even if it’s not very impressive, so at least I’ll remember. When I don’t, I do like I’m doing now, racking my brain trying to remember what I’ve eaten. I’m pretty sure I’ve been eating…

Of course I’ve been eating! To go with that cucumber salad, we grilled some steaks, part of our anniversary celebration. It was a good way to celebrate. On Saturday, I insisted that we try grilling our pizzas for the night. The thing is, Dusty’s in charge of pizzas, and Dusty’s in charge of the grill, and he was highly skeptical. I’ll say, it didn’t go great, so either he was right to be skeptical or his skepticism sabotaged us. If you’re a pizza-griller, we’d like to hear from you, especially if you’re grilling on charcoal or wood and don’t have fine control over the heat. (FWIW, the pizza was totally edible and even delicious, one topped with asparagus and spring garlic, the other with….something else. It just wasn’t up to Dusty’s usual standard of near-perfection because the bottom was a little too dark while the top wasn’t quite brown and bubbly enough.) I bet we ate things on Sunday and Monday, too. One night I started eating leftovers, got bored, and then basically ate a bowl of strawberries and cream for dinner. I can’t not recommend it.

Anyway… I hope that you all are ready to do a better job of cooking delicious things than I have done in the last week. We have officially hit the season when there is so much good stuff available that I just can’t help myself, and I try to get some of everything. After four years of doing this, I have learned that I should at least pretend to figure out ahead of time how we’re going to display it all, but even that doesn’t stop me from wanting everything.

Luckily, it seems like you want everything, too, and maybe part of why I don’t feel like we cooked anything super memorable in the past week is because by the end of the weekend, there was very little left for us to take home. Which is great! But maybe this week I’ll remember to save myself at least a bag of peas and some mini broccoli. A girl’s gotta eat!

On the other hand — I know we’re going to eat well next week. A generous friend has offered us a place to stay in Baltimore, and so we’ll taking a little “long weekend” (if your weekend starts on Sunday) to eat at some of the places we’ve been ogling. We’ll start by visiting the Sunday morning JFX Farmer’s Market in Baltimore, then continue south for brunch at Spike Gjerde’s A Rake’s Progress in DC (because we’re kind of obsessed with Spike Gjerde), then turn around and head back to B’more for dinner at foraged. (because they’re another amazing-looking hyper-local place), spend the next day wandering around the city, and then top it off with dinner at La Cuchara (because as much as we love local, sometimes we just wish we were in Spain). Since our weekends are weird and our weeks are often full, we’re telling ourselves this a celebration of Dusty’s birthday (mid-May), our wedding anniversary (June), and my birthday (mid-July) — so we’ve got a meal for each occasion!

As much as I’m looking forward to the Special meals, I’m also really looking forward to the simpler ones we’ll cook at home before and after our little jaunt. Steamed peas, or some sauteed asparagus. A chicken leg or thigh (or both). A piece of bread. If the peas are fresh and the chicken was happy — you don’t need to be a great chef to make that meal special.

-Julia


Produce

Beans & Peas

  • English Shell Peas
  • maybe Sugar Snap Peas arriving Friday

Hearty Greens

  • Collard Greens
  • Green Curly Kale
  • Lacinato Kale
  • Escarole

Delicate Greens

  • Pea Shoots
  • Lettuce Mix
  • Romaine Lettuce

Fruit

  • Fuji Apples
  • Strawberries
  • Rhubarb (not actually a fruit)

Herbs

  • Basil
  • Cilantro
  • Dill
  • Parsley
  • Peppermint
  • Rosemary

Mushrooms

  • Cremini
  • White
  • Shiitake
  • Oyster

Onions & Garlic

  • Scallions
  • Spring Garlic

Other

  • Asparagus
  • Mini Broccoli
  • Green & Red Cabbage
  • Cucumbers (very limited)
  • Fennel Bulbs

Roots

  • Mixed Beets
  • Red Radishes
  • Hakurei Salad Turnips
  • Kohlrabi

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Jalapeno Cheddar
  • Cranberry Orange
  • Prairie
  • Baguettes (frozen only)
Talking Breads (available frozen only)

  • Batard
  • Miche
  • Seeded