Some quick things:
- Want to receive this list via email each week? Sign up here.
- It’s a Radish & Rye first — we’ve got plums! Also, cantaloupe, blueberries, blackberries, and peaches. While I was writing this sentence, I called Dusty to verify that the plums had arrived. He found them and said, “They’re really beautiful. <pause; slurp> And really delicious.”
- This week’s peppers are New Mexico Green Chiles, Poblano, Shishito, Padron, and Jalapeno. I still have not had a chance to try the padrons, but I’m hearing they’re hotter than the shishitos.
- Sweet corn is here in much greater quantity than last week. Green beans are making another appearance. And eggplant makes a seasonable debut!
- Once again, we’ll have fresh pork — chops, Boston Butt roasts, Bar Brats, Grandpa’s Chorizo, Kielbasa, and Simply Sausage all available fresh. Lots more options available frozen, too.
- Last but not least, we have a limited supply of pickling cucumbers available this week, in 5 lb increments. Stop in, or shoot us an email if you’d like us to save you some.
Scroll down for the full list of what we’ll have this week!
I did a Bad Job of taking food pictures this week. That meant I could barely remember what we ate this week, until I went to last summer’s photos and saw something awfully familiar — the orzo salad I make at least once every summer, and which I made a huge batch of this week, and subsequently ate a huge amount of. Also, on Saturday night we had a pizza (starting from a Knead kit, of course) with Korean BBQ sausage crumbles and Sweet Farm Kim Chi. I definitely remember that, even though I forgot to take a picture.
Anyway, in the course of deciding whether or not to use a picture from last summer (which is, nonetheless, a true expression of my current culinary endeavors), I had to go look at last summer’s posts to see if I’d already used that one. I hadn’t, because apparently last summer I was doing a Really Good Job of making more interesting things and posting pictures of those. I think life may have felt a little simpler last summer than it does right now.
Still, I was glad for the prompt to re-visit last summer’s posts, because they jogged my memory about two recipes — not hard ones! — that I definitely want to incorporate into this summer. The first, a Mexican Street Corn Salad, with all the flavors of Mexican Street Corn (elotes), but in an easier-to-eat format. I wrote about serving it with pork chops, and, well, let’s just say that that idea is very exciting to me now.
Second was Joshua McFadden’s Squash Ribbon and Fish Sauce salad, which seems a little finicky because it requires shaving the zucchini, but is actually way less time-consuming than it sounds (or looks). We had it last year with shrimp on top. Pork chops on the side would be good, too. (Or anything, really.)
I think Dusty and I have been a little pork-obsessed recently, thanks to the revelation of Rettland. I have no shame. But I have been thinking that now that the corn is here, we should have a messy finger-food dinner of barbecue chicken legs and thighs, grilled corn, maybe some shishitos or padrons, and a juicy melon to finish it off. Just hose me off afterwards. That’s what summer’s all about, right?
- Green Beans
- Green Curly Kale
- Rainbow Chard
- Lettuce Mix (arriving late Friday)
- Green & Red Leaf Lettuces
- Fuji Apples (very limited, and then they’re gone)
- Blackberries (somewhat limited)
- Blueberries (somewhat limited)
- PEACHES (beautiful & ugly)
Onions & Garlic
- Fresh Garlic (uncured)
- Fresh Red, White, and Yellow Onions (uncured)
- Fresh Shallots (uncured)
- Red Cabbage
- Sweet Corn
- Pickling Cucumbers
- Italian Eggplant
- New Mexico Green Chiles
- Patty Pan
- Orange Saladette
- Mixed Cherry
- Red Beets
- Rainbow Carrots
- New Potatoes
- McGrath’s Original
- Sesame Original
- Caraway Rye Pan Bread
- Parmesan Olive Herb
- Cranberry Orange
- Three Seed
- Baguettes (frozen only)