Some quick things:

  • Want to receive this list via email each week? Sign up here.
  • Fruit of the week: WATERMELON, cantaloupes, blackberries, and peaches. WATERMELON. I can hardly take it.
  • This week’s hot peppers are New Mexico chiles, shishito, and jalapeno. In sweet peppersmixed bells, Jimmy Nardellos (um, also my favorite for frying),and the wildly popular Yummy Snack Pepper!
  • Sweet corn is again here in good quantity!
  • Fresh chicken this week — legs & thighs and whole birds.

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

Black-eyed peas with fire-roasted Chilaca and New Mexico Chiles, topped with two fried eggs and a non-local avocado.

It’s been a little bit of a weird eating week at the James house — not, like, weird weird, but unusual for us.

Our “normal” consists mostly of what’s leftover from the stand, maybe supplemented with veggies from one of the CSA shares we get as consideration for hosting, and maybe maybe including a couple of things we snagged for ourselves to ensure we’d get to eat them.

Last week, though, the only thing I snagged for myself was the Hungarian wax peppers I wanted to pickle; all the extra CSA shares found homes with our staff; and, well, the only leftovers were carrots, beets, potatoes, a couple of damaged tomatoes, a few heads of super sad romaine, and…more Hungarian wax peppers. The carrots, beets, and potatoes will store for months, so no need to bring those home; the tomatoes, romaine, and all the peppers came with us.

As luck would have it, I also realized on Sunday that it was getting to be time for our monthly (or every other month) trip to the Big grocery store, having run out of fizzy waters and nearing the bottom of the last bottle of olive oil.

And so, on Sunday evening, Dusty and I had a grocery store date (one of our favorite kinds of date), traipsing through aisles looking for canned beans, cleaning supplies, condiments, tinned fish, and, of course, fizzy water. We always like to pass through the produce section to see what’s going on, but rarely are we tempted — at the risk of sounding overly self-congratulatory (or something), it honestly just never looks all that good to me. Mostly. I mean, except the avocados. And the avocados were on sale. So, there you go. All the avocados, into the cart. Also, in a fit of nostalgia (or something), Dusty threw some crunchy taco shells into the cart. Okay.

Maybe you’re developing a vision of what we’ve been eating this week. I was, at that point, still feeling a little stumped.

But you know what? It’s worked out pretty well. I’d roasted some tomatoes we had remaining from the previous week, and Sunday night Dusty made a lovely light pasta with shrimp and those roasted tomatoes. Then crunchy tacos on Monday, with local beef, local cheese, urgent use tomatoes and lettuce, peppers fire-roasted in some previous week (you are throwing extra peppers on your grill every time you fire it up, right?), and avocado. Lunches were beans with roasted peppers, paired with fried eggs and avocado or leftover taco meat and avocado. And last night we had the one meal that has a chance of competing with caprese for my “favorite summer dinner” title — Pepper Party Peppers, baguette, and cheese. Another urgent use romaine salad on the side. Usually we’ll add some protein (also “on the side”, not really as the main event), but we’d both eaten hearty and late lunches, so skipped that part.

I’m getting off-topic here (is there really a topic here?), but I do want to take this opportunity to once again plug the “Pepper Party Peppers”, which you can read about here: (halfway down-ish).

Back to the topic at hand — in summary, it turned out to be a pretty good week of eating, despite our options being a little more limited than they sometimes are. It made me feel things, like gratitude, that we had made extra peppers in previous weeks, and roasted the tomatoes, and not thrown the romaine in the compost. Somehow, when the local bits resembled something more like accents, it made me appreciate them even more — and for sure, they were the highlights of all those meals. I mean, the avocados were pretty good, too.

And yet — I was pretty happy to see the deliveries start rolling in today. Last week we sold more produce than we ever have before, both in terms of “units” and in terms of dollars. And so what could I do but order even more? I’m looking forward to some more varied eating options this week — but I hope you’ll join me — I sure can’t eat it all on my own!


P.S. I didn’t order more Hungarian wax peppers this week — I got all my pickling done, and I’m trying to rotate through the options — but there is a possibility of getting some in time for Saturday. If you were hoping for some, or this email inspired you to want some, drop us a line and we’ll see what we can do.


Beans & Peas

  • Green Beans (slightly limited)

Hearty Greens

  • Green Curly Kale

Delicate Greens

  • Lettuce Mix
  • Green Leaf Lettuce
  • Romaine Lettuce
  • Pea Shoots


  • Blackberries
  • Cantaloupe
  • Peaches (beautiful & ugly)
  • Basil
  • Cilantro
  • Dill
  • Parsley
  • Rosemary


  • Cremini
  • White
  • Shiitake

Onions & Garlic

  • Scallions
  • Garlic
  • Fresh Red, White, and Yellow Onions (uncured)
  • Fresh Shallots (uncured)


  • Green Cabbage
  • Sweet Corn
  • Cucumbers
  • Fairytale Eggplant
  • Okra! (arriving mid-day Thursday)
  • Mixed Bell Peppers
  • Jimmy Nardello Sweet Peppers
  • Yummy Snack Peppers
  • New Mexico Green Chiles
  • Jalapenos
  • Shishitos

Summer Squash

  • Patty Pan
  • Zucchini


  • Heirloom
  • Red
  • Sungold
  • Mixed Cherry


  • Red Beets
  • Carrots
  • Rainbow Carrots
  • New Potatoes


McGrath’s Brick Oven Bakehouse (Fresh every day!)

  • McGrath’s Original
  • Sesame Original
  • Whole Wheat Pan Bread
  • Cheesy Peppercorn
  • Cherry Almond
  • Prairie
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded