Some quick things:
- Want to receive this list via email each week? Sign up here.
- NO FRESH McGRATH’S BREAD THIS WEEK. We’ll have Talking Breads fresh on Thursday (and frozen every day), and a good supply of a variety of frozen McGrath’s loaves. Regular bread schedule returns next week.
- Strawberries are still here, and now they’re joined by red sweet cherries. Pinch me.
- Third in the Burg means we’ll be open until 8pm on Friday evening, sipping wine from 5pm on.
- New and noteworthy this week: shelling peas make another appearance, as do collard greens; red new potatoes are now here in abundance; fresh carrots are finally here!
- We’re hiring. Click here for more information. (This is for the stand, not the store — we’ll let you know when we get to store hiring!)
Scroll down for the full list of what we’ll have this week!
We have eaten well this week. After a few weeks of maybe busy-ness, maybe laziness, maybe just not-quite-enough-inspiration, and, admittedly, one week of just not being home, this week I felt like we were back. I don’t think we can claim much credit for it, though. Some of it has been a wonderful confluence of free evenings, but most of it is straight up excitement about all the new goodies rolling in.
On Saturday night, we took our Knead pizza kits and had perhaps two of the best pizzas we’ve ever made, one with garlic scapes and sauteed mushrooms, the other (my favorite) with sweet Italian sausage and shaved fennel. We cooked the sausage (one link for one pizza) before topping the pizza, of course, but put the fennel on raw. Some of the ends got a little crispy caramelized, but mostly it retained a satisfying freshness (though not crunch). I will definitely do that again.
Sunday night, you may have seen on Instagram, was our “farewell asparagus” meal — grilled asparagus, with barbecued chicken leg quarters, and some very herby potato salad. I won’t linger on the asparagus, except to say that when I think about where we’ll be the next time asparagus comes around, well…it’s hard to imagine. I’m somehow feeling this more deeply than I did the actual year change, maybe because it’s closer, or maybe because I care a lot more about asparagus than I do about the calendar. Either way, that herby potato salad is quite a consolation prize, and I think I’ll be making it again soon.
For your sake and mine (so I don’t forget) — I adapted this Greek Yogurt Potato Salad recipe from Food52, but I ignored their directions on cooking the potatoes and did them in the InstantPot with a splash of Keepwell Celery Leaf Vingear. The Granny Smith or Viognier we have in stock right now would work great, too. I used sunflower oil (Susquehanna Mills, of course) instead of olive oil, more herbs than the recipe calls for, and added parsley in addition to the dill and mint. Plus a few chopped up scallions, I think. Omitted the olives. Anyway! It was great.
And we didn’t stop there — on Monday afternoon (or maybe evening?) when I got to the point where I wasn’t sure I had any productive hours left in me, I settled myself on the couch with Netflix and two bags of fava beans. Once they were shelled, I had to take a little break to blanch the beans, but then they and I went right back to the couch to finish the episode while I popped them out of their skins. It’s a monotonous job, but this time I kind of wished it had taken longer so I’d have an excuse to stay on the couch. But…instead I made fava bean cacio e pepe, and then ate it on the couch.
I took a different tack on the cacio e pepe than I have in the past, because I remembered that we had some cacio e pepe butter in the freezer, made with Oldwick Shepherd and Royer Mountain, for a local spin on the Roman neo-classic. I cooked some spaghetti till just shy of al dente; towards the end, heated some (plain) butter in a pan, then added a half cup or so of pasta water. Used tongs to transfer the pasta to the pan to finish cooking. Swirled in a little of the cacio e pepe butter while there was still quite a bit of liquid in the pan, then more more more when the water was mostly gone and the heat off. Last step, tossing in the fava beans, which are sufficiently cooked by the blanching process so you don’t want them to get much more heat. Topped with just a little more Royer Mountain, and, inauthentically, some parsley.
Dusty wasn’t home by the time I started the pasta, though, and it’s not really a dish that holds once completed, so I didn’t use all the fava beans or all the cheesy peppery butter. Turned out he’d already eaten by the time he did get home, so….we had no choice but to do it again the next night, since the favas were all ready to go and everything. I’m not sick of it yet.
Tonight — I don’t know yet. I haven’t had any broccoli yet, and I sure am looking forward to that. Shell peas, too. I did eat half a pint of sugar snap peas like they were potato chips next to my sandwich at lunch today. I’m also very interested in yet another pasta, this time with swiss chard and garlic scapes. But also, what about cauliflower?
Really, though, the hardest question is — will dessert be strawberries or cherries????
P.S. Dusty and I celebrate six years of marriage on Saturday. We had our “real” celebration in Baltimore last week, but I’m choosing to believe that this Third in the Burg is the city throwing an anniversary party just for us. Come have a glass of wine with us?
Beans & Peas
- Shell Peas
- Sugar Snap Peas
- Collard Greens
- Green Curly Kale
- Rainbow Chard
- Lettuce Mix
- Little Gem Romaine
- Green Head Lettuce
- Pea Shoots
- Fuji Apples
Onions & Garlic
- Garlic Scapes
- Fresh Garlic
- Green & Red Cabbage
- Cheddar Cauliflower
- Fennel Bulbs
- Mixed Beets
- Red New Potatoes
- McGrath’s Original
- Sesame Original
- Irish Oatmeal Pan Bread
- American Harvest
- Cranberry Orange
- Cranberry Pecan
- Jalapeno Cheddar (just a couple)
- Nutty Irishman
- Three Seed