Some quick things:
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- Fruit is really the story of the week: the now-usual apples, peaches, watermelons and figs. A very small number of cantaloupe. Nectarines. Bartlett pears. I’m not all that much of a fruit person and even I’m in awe. I don’t expect the peaches and melons will be around for much longer. Let’s relish them while we can.
- Corn is taking a week off. We expect it to come back next week in such force that we’ll be seeing a lower price and even the possibility of bulk deals. We’ll send an email to everyone on the “Bounty Alert” list if the bulk deal thing comes through (if you get the newsletter and haven’t manually edited your preferences, you’re probably on that list).
- In the relentless push toward fall, the season has brought us delicata squash and green tomatoes. Shouldn’t green tomatoes be an early summer thing? you might ask. But in early summer, those green tomatoes are precious, because they’ll eventually ripen. Now it’s time to start culling, clearing out what won’t be ready before the first frost, and making space for new fall and winter crops going in.
- It’s a fresh chicken week — we’ve got whole chickens and leg/thigh combo packs in the fridge. Breasts, wings, and all those yummy(?) giblets are in the freezer. (Next opportunity for fresh chicken will be early October.)
Scroll down for the full list of what we’ll have this week!
I just re-read my post from last week, wanting to see how well I did at realizing my dreams. Like, do visualization and intention-setting actually work? The answer, at least in this case, seems to be “sort of”.
I told you Dusty was doing something with corn and shishitos last Wednesday — the full story was a corn and shishito Japanese curry, inspired by this one from the NY Times (paywall, maybe). We had some Japanese curry paste given to us a by a kindred spirit last summer, but I believe you can find it at the Asia Mall on 13th St. Served next to some pan-braised chicken legs and thighs. It is such a good late summer combo — hearty and savory, sweet and spicy, comforting and fresh. That balance is all I want right now.
Friday night was sheet pan chicken with green beans and cherry tomatoes, just as I’d been dreaming about. It did not disappoint, and it was quick enough that we were able to get home from market at 6:45, decompress (a little), make and eat dinner, and get to the Sprocket Mural Fest kickoff party by something like 8:45. I rubbed the chicken with olive oil, salt, and a generous heaping of Calicutts’ Mediterranean blend; baked at 425ish for 10-15 minutes; added the green beans and tomatoes (just tossed with olive oil and salt); baked for another 15ish, until a thermometer told us the chicken was done. Do you roast cherry tomatoes? I don’t do it often enough, but now that (most of) the days are cool enough that I don’t mind turning on the oven, I’m getting a little obsessed. (Also, the chicken was amazing, and the goodness to effort ratio was perfect.)
Saturday night was pizza. Pea shoots and guanciale on one. Soppressata (from the Honey Badger pizza kit), jalapenos, and PEACHES on the other. Like a riff on a Hawaiian pizza. And DAMN so good.
Sunday and Monday were social engagements of the cookout variety, so we made a huge batch of the corn salad I can’t shut up about and took it to both. I meant to add shishitos, but somehow failed to remember them until it was too late. So much for visualization and intention-setting there.
On Sunday I also sketched out a little meal plan for the rest of the week. Pork chops with pea shoot pesto on Tuesday. Pasta with zucchini, feta, and fried lemon on Wednesday. Sheet pan sausage with peppers and tomatoes on Thursday. But then on Tuesday I realized that I’d used all our cilantro in the enormous batch of corn salad, and maybe I didn’t have time to thaw the pork chops before my 7:30 meeting anyway. But I did have a pack of chorizo and a fridge full of peppers, so the sheet pan sausage dinner got promoted to Tuesday. IT WAS SO EASY. And it’s okay, because we’re not making dinner at home on Thursday anyway — we’re going to see Rebecca Marie Miller perform on the roof of the Millworks. (I recommend this one. Rebecca — or “Miller” as we call her — has a gorgeous and powerful voice and presence, and if she sings “If I Were” I will cry. Every time.)
But back to that sheet pan sausage thing — you do it under the broiler. Not on the very top rack, but the next one down. It’s done in like fifteen minutes. Every recipe for baking the same components takes more like forty-five minutes. Who needs that? I didn’t actually do all the things the recipe calls for — just a few bell peppers, a pint of cherry tomatoes, and an onion. I meant to add a zucchini but it got hidden while I was chopping everything up and I forgot it. I made some rice in the Instant Pot (threw in some cumin seeds at the start as an experiment; I dug it), piled the veggies on the rice, squeezed a lime over, and then put the sausage on top. Maybe the first time I have actually managed to eat a real dinner before that 7:30 meeting.
Anyway. That zucchini I forgot to include? It’s a good thing I did, because I remembered today that it was supposed to go into the pasta with zucchini! I remembered that today as I was watching Dusty stir fry it with some chicken gizzards and gochujang. Oops. (FWIW, he did the chicken gizzards in the Instant Pot before stir frying and said they were much much much more tender than any gizzards he’s ever had. He really liked the final dish. You might, too, if you don’t mind that organ flavor.)
So now he’s down there making a replacement dinner, I think with some chicken he picked up from Reiff’s farm this morning, and some sweet corn Stanley Reiff’s wife gave him while he was there. That bag of shishitos I mean to include in the corn salad is still in the fridge. Maybe it’s time to bring this thing full circle?
But here I am, having written quite enough already, and I haven’t clawed my way back to the title tie-in I intended. There’s no graceful or clever way to do it now, so I’ll just say — while I do wish that tomatoes and peppers and corn (and all that fruit!) were in season all the time, the flush of new love is fading. I’m ready to turn on the oven. I’m ready for some delicata squash and some sweet potatoes, even knowing that when April comes (and she will), I’ll be glad to move on from these loves, too.
In the meantime, my main goal for the week is to eat some Mad Hatter peppers, which I haven’t quite figured out how to best use. After doing some reading this week, though, and looking at the forecast, I think I might throw ’em on a sheet pan whole (well, remove the stem, and make sure there’s at least a slit somewhere lest they explode). I’m getting worried my opportunities are fading.
P.S. For a week when we’re not going to have corn, this post is awfully corn heavy. Sorry about that. This week, enjoy the pears and the Mad Hatter peppers and the tail end of the peaches, and start scheming about what you want to do when the corn comes back and the prices are lower and maybe you’ll even want to consider freezing some? Or just have an end-of-the-summer corn-on-the-cob bash?
- Bok Choy
- Lacinato Kale (arrives mid-day Thursday)
- Lettuce Mix
- Red Leaf Lettuce
- Honeycrisp Apples
- Beautiful Yellow Peaches
- Ugly Yellow Peaches
- Bartlett Pears
- a very small amount of Cantaloupe
- Lions Mane
Onions & Garlic
- White Onions
- Yellow Onions
- Fresh Shallots
- 7082 Cucumbers
- Mixed Bell
- Carmen di Toro
- Jimmy Nardello
- Mad Hatter
- Yummy Snack
- Shishito (Green & Red)
- Green Zucchini
- Green Tomatoes
- Mixed Cherry
- Red Beets
- Sweet Potatoes
- Yukon Gold Potatoes
- McGrath’s Original
- Sesame Original
- Whole Wheat Pan Bread
- Parmesan Olive Herb
- Cranberry Orange
- Baguettes (frozen only)