Some quick things:

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  • Fruit of the week: HONEYCRISP APPLES, watermelon, cantaloupes, figs (in the cheese case), and white peaches. The appearance of apples gives me feelings. Summer won’t last forever, folks.
  • But while summer is here — this week’s hot peppers are padron, shishito (green and red), Hungarian wax (see below) and jalapeno. In sweet peppersmixed bell, Jimmy Nardello and Carmen di Toro, Mad Hatter, limited quantities of habanadas, and lots of Yummy Snack Peppers!
  • Other excitement: 7082 cucumbers (remember these from last year? I didn’t know cukes could have so much flavor), more sweet cornbaby bok choyItalian eggplant, pesto quantities of bulk basil, and pickling quantities of Hungarian wax peppers.
  • Fresh pork this week — Boston Butt Roasts, Tenderloin, and Sage Breakfast Sausage. (Many other options available frozen.)
  • And last but not least, it’s Third in the Burg, and we’ll be open until 8pm on Friday! Join us for a glass of wine anytime after 5pm.

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

As I suspected last week, my eating highlight of this week was watermelon. The occasion was a Radish & Rye family dinner — the whole crew together — on Sunday evening. The precursors were paprika-rubbed grilled* chicken legs and thighs with a fire-roasted pepper sauce and that Mexican corn salad I’m so obsessed with. The watermelon came out at the end as we played The Mind. It was drizzled with a little bit of olive oil, showered with Thai basil and chocolate mint (both from our little garden), and sprinkled with smoked sea salt. It was an experiment, and it was one I will repeat at every possible opportunity.

The family dinner itself was also a highlight of my week, and not just in a culinary sense. It was a real treat and privilege to get to spend time with our crew in a lower pressure, less frantic atmosphere than a typical weekend at the stand. I know I’ve said it before, but the people are my favorite part of this job — the dozens of farmers, the hundreds of customers, and the handful of staff. It’s such an honor to work alongside them, and that honor is especially bittersweet this week as we say goodbye to Megan, who is moving on to her next adventure. Megan holds the distinction of being the only person to have occupied all three of those roles for R&R — farmer, customer, and staff. Her perspective, her steady wisdom, her hard work, and her twinkling spirit have all been invaluable to us. We’ll miss her, and we wish her very well as she embarks on her next chapter. (But, Megan, you better come see us!)

Beyond that — I have to say, you guys did it again — you nearly totally wiped us out last week. Thanks to a Friday evening emergency re-stock, I think we did a little better than we did the week before, but apologies if you came late in the day on Saturday and we were out of eggs (seriously — that’s something we try to never let happen), or anything else you were looking for. Also — thank you for all your love, and for your excellent taste in food. We’re working hard to keep up with you. For the third week in a row, I’m setting a record for how much produce we’re bringing in — wanna help set us a record for the third week in a row for how much of it we sell?

This time I think I’m going to do a slightly better job of grabbing some goodies for myself — definitely some Jimmy Nardellos or Carmen di Toros (maybe a combo?); definitely some 7082 cukes, for salads and for grilling; probably some baby bok choy because if you slice it thin and quick pickle it with just some salt and a little sugar for 10 or 15 minutes it makes an awesome raw salad; and obviously a couple ears of corn. Because summer. The rest, I’ll leave up to fate — really, I’d be happy to eat any of it.

-Julia

*Full disclosure: The chicken spent a few hours with a sous vide circulator before it hit the grill. This method takes more absolute time, but is ideal if you’re cooking for a little crowd and want to do all your prep ahead of time, and it avoids any question about when the chicken is done. It’s done — but still super juicy — when it exits the sous vide bath, and the grill can be used to add the perfect amount of char. I bought Dusty the sous vide circulator for Christmas a couple of years ago thinking it was mostly a novelty, but it turns out we use it pretty regularly, always to wonderful effect.


Produce

Beans & Peas

  • Green Beans

Hearty Greens

  • Baby Bok Choy (arriving mid-morning Thursday)
  • Green Curly Kale

Delicate Greens

  • Eek, no salad greens this week!
  • This happens in the summer, for at least a week or two, when it’s been too hot for the lettuce seeds to germinate and the weed pressure too great. They’ll return soon.

Fruit

  • HONEYCRISP APPLES
  • Cantaloupe
  • Figs (somewhat limited)
  • Beautiful White Peaches
  • Ugly Yellow Peaches
  • Watermelon
Herbs
  • Basil (regular bunches and bulk bags)
  • Cilantro (arriving mid-morning Thursday)
  • Dill
  • Parsley (arriving mid-morning Thursday)
  • Rosemary

Mushrooms

  • Cremini
  • White
  • Shiitake

Onions & Garlic

  • Scallions (arriving mid-morning Thursday; somewhat limited)
  • Garlic
  • Fresh Red, White, and Yellow Onions (uncured)
  • Fresh Shallots (uncured)

Other

  • Green Cabbage
  • Sweet Corn
  • 7082 Cucumbers
  • Regular ol’ Cucumbers
  • Italian Eggplant
  • Okra (arriving mid-day Thursday)
Peppers
  • Mixed Bell
  • Carmen di Toro
  • Jimmy Nardello
  • Habanada (somewhat limited)
  • Mad Hatter
  • Yummy Snack
  • Jalapeno
  • Shishito (Green & Red)
  • Padron
  • Hungarian Wax

Summer Squash

  • Patty Pan
  • Zucchini

Tomatoes

  • Heirloom
  • Red
  • Sungold
  • Mixed Cherry

Underground

  • Red Beets
  • Carrots
  • Rainbow Carrots
  • Yukon Gold Potatoes

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Everything Bread
  • American Harvest
  • Three Seed
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded