Some quick things:

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  • Fruit of the week and peppers of the week are very similar to last week. But now we have so.much.watermelon. Maybe you Saturday shoppers will get some this week? Also, New Mexico Green Chiles return!
  • Figs are probably always worth mentioning, right? More of those this week, too — maybe you Saturday shoppers will get some?
  • The seasons must be changing, because we’ve got Baby Red Russian Kale, SWEET POTATOES, and celeriac. Also, tomatillos, and no clear guide for when things get capitalized and when they don’t.
  • Lots of fresh pork this week: breakfast sausageGrandpa’s Chorizo, and Sweet Italian. Also, ground pork, tenderloins, and Boston Butt Roast. (Things seem to get capitalized if they’re a specific name, sort of like a brand name, or if any word in the name is a proper noun. Reasonable, but the inconsistency bothers me.)

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

I know, it’s like I won’t shut up about this corn salad. But have you made it yet?

For as excited as I was last week about the impending calm, I sure did not do a good job of experiencing it. Despite a strong start on Sunday evening, when we had company for dinner, I’m also not doing a great job of eating all the things I’m most excited about. Monday night, Dusty went out with a friend, and I ate brie and crackers in front of the TV (I mean, okay, that was a little exciting, if not very ambitious). Last night we headed to Elementary’s Ice Cream Social fundraiser, and then out to dinner (Sturges, so we could eat on the deck, because mygod was it a beautiful evening). Right now it’s 7:30pm, and we’ve got some chicken legs thawing downstairs. What to do with them, TBD.

But here I am — two and a half sevenths of the way through the week, and since the next three days are long ones for us, I better mean it if I’m going to do better. And so, for my sake as much as yours, a list of things I’m feeling particularly inspired by right now:

  • Green beans. They’re coming from the Messiah College Community Garden this week, the first thing we’ve ever had from them. I should try them, you know, beyond the one I ate raw while they were being delivered, to make sure they’re up to our standards. Also because I think a sheet pan dinner of roasted chicken legs, green beans, and cherry tomatoes would very much hit the spot, seasonally and gastronomically.
  • Habanadas. I made a corn salad for dinner on Sunday, but I thought I should branch out from the one I just won’t shut up about, so it was roasted corn, cumin, smoked paprika, and diced raw habanadas and a single jalapeno (no seeds). The melon-y flavor of the habanadas was a great complement to the corn. 10/10 would do again. But also, I haven’t really gorged on them yet, like haven’t doused handfuls (or more) of them in oil and let them get soft, haven’t slathered them all over warm baguette and topped them with cheese. I need to.
  • Corn and shishitos. I’m not sure why, but corn and shishitos are a really really great combination (see last week’s corn/shishito risotto). I’m not alone in this — a google search for “corn and shishitos” turns up myriad ideas. I want to try them all. Or pick one so I’m more likely to actually do it. I mean, I would say obviously the corn and shishito salad with parmesan lime dressing, but, um, it seems like a not-quite-as-good version of the corn salad I’ve been making, just with shishitos added (okay, there’s an idea). The more I click around, the more it seems like that’s true of a lot of these results. Okay, okay, I’ll make the same thing (or close) again, but add shishitos. This would probably make an awesome side for a Labor Day weekend potluck.
  • And last but not least, tomatillos, because I recently remembered this Smoky Salsa Verde recipe from last summer and immediately ordered all the tomatillos I could get my hands on. Which, unfortunately, wasn’t a huge quantity, so if you want some, come early (but not too early — they won’t arrive until mid-day Thursday) or drop us a line.

Dusty’s banging around in the kitchen now, which makes me think the chicken might be thawed. Hope he’s up for some green beans and cherry tomatoes.

See you at market!


P.S. I went downstairs to tell Dusty it was time for him to proofread this little missive and he was in the middle of cooking up a corn and shishito dish to accompany the chicken. My green bean dreams can wait.


Beans & Peas

  • Green Beans

Hearty Greens

  • Green Curly Kale

Delicate Greens (from least to most delicate)

  • Baby Red Russian Kale
  • Lettuce Mix
  • Red Leaf Lettuce
  • Pea Shoots


  • Honeycrisp Apples
  • Figs
  • Beautiful Yellow Peaches
  • Ugly Yellow Peaches
  • Watermelon
  • Basil
  • Cilantro
  • Dill
  • Parsley
  • Rosemary
  • Thyme


  • Cremini
  • White
  • Shiitake
  • Oyster

Onions & Garlic

  • Garlic
  • White Onions
  • Yellow Onions
  • Fresh Shallots


  • Sweet Corn
  • 7082 Cucumbers
  • Okra (arriving mid-day Thursday)
  • Tomatillos (arriving mid-day Thursday)
  • Mixed Bell
  • Carmen di Toro
  • Jimmy Nardello
  • Habanada
  • Yummy Snack
  • Jalapeno
  • New Mexico Green Chile
  • Shishito (Green & Red)

Summer Squash

  • Gold Zucchini
  • Green Zucchini


  • Heirloom
  • Red
  • Plum
  • Sungold
  • Mixed Cherry


  • Red Beets
  • Mixed Bunched Beets
  • Carrots
  • Celeriac
  • Sweet Potatoes
  • Yukon Gold Potatoes


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Cheesy Bread
  • Cinnamon Raisin
  • Dill Onion
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded