Some quick things:

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  • All good things must come to an end (or so they say), and the good peaches and nectarines have run their course. We will have ugly versions of both (both white-fleshed), though, so at least the season is letting us down gently. (They’ll arrive mid-day Thursday.) It’s likely that this will be the last week for any version of stone fruit.
  • We do still have honeycrisp apples, pears, watermelons and figs (figs are in the cheese case).
  • Corn is a Bounty Alert this week. The price has come down significantly, the quality is great, and the taste is out of this world. For an extra good deal, you can pre-order a case (48 ears) for freezing, or just having a cookout for 20+ people.
  • If you’re looking for green veggies, it’s a good week: green beans, green kale (also black kale, aka lacinato), and broccoli (broc arrives mid-day Thursday).
  • I may have overdone it on the tomatoes. I get panicky when I start hearing they’re getting scarce, and I order them from wherever I can. It’s not, like, an insane amount, but I hope that you (like me) are eager to get some more tomato-eating in before it’s too late.
  • It’s a fresh pork week — we’ve got Boston Butt roasts and a bunch of sausages: Bar Brats, Kielbasa, Korean BBQ, Spicy Tuscan, and Sweet Italian.

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

Really, I’m feeling antsy to go eat dinner (tacos with salsa verde, I think), so this is all going to be quick-ish things, with no attempt at weaving a narrative to incorporate them all —

  • For lunch today I roasted some Mad Hatter peppers. Strategy was: rinse; pop the stems off; sheet pan; drizzle with olive oil and sprinkle with salt. Into the oven at 400 degrees for about 20 minutes. Halfway through I turned ’em all over. They were SO GOOD. The flesh is really sweet and juicy, and despite the claims the internet makes, there was no heat at all. The seeds are pretty small, so I didn’t regret my decision not to seed them. (If you have an aversion to any seeds, though, there are definitely enough of them to be noticeable). I didn’t want to seed them because 1) work; and 2) they looked so pretty whole! But I was so hungry when they came out of the oven that I forgot to take a picture, so you’ll just have to take my word for it. Or don’t — you should try them yourself! (I did about a pound of peppers, which worked out to be maybe 10 of them.)
  • In other pepper news, last night we had pork chops and caprese and blistered shishitos, and it was the first time I’d eaten the red shishitos just on their own. They are also SO GOOD. They have a sweeter, fruitier flavor than the greenies. That said, out of the 20+ peppers we ate last night, I got the only hot one. And it was HOT. I took a first bite from the end, thought, “This is hot enough that I probably shouldn’t eat the seeds.” I should have taken that thought seriously.
  • Exciting things are happening at the storefront — looks like drywall is going to be hung (or at least start being hung) next week! There’s still a long ways to go from there, but it’ll mean a significant shift in the kind of work we’re doing, and also in how terrified I am that we don’t know what we’re doing. (It’s gonna be great. We’ll figure it out.)
  • On Sunday I made Marcella Hazan’s tomato sauce with onion and butter, except I did it with ten pounds of random tomatoes that weren’t in good enough shape to save for Tuesday’s Caprese — this was a few pounds of plum tomatoes left from week before last, a few pounds of plum tomatoes from a CSA share, a few red tomatoes left from last week, and a few urgent use heirlooms. I also used shallots instead of onion, chopped fine-ish and not removed before serving. I went through the hassle of blanching and peeling the ‘maters (not really all that bad), and let it simmer for a couple of hours on Sunday evening while Dusty grilled chicken thighs and corn on the cob. Then I let it simmer for another hour or so on Monday before we finally ate it. I wasn’t planning to order any paste tomatoes this week, but Three Springs had some San Marzanos on offer, and I enjoyed that sauce so much that I want you to have the opportunity to enjoy it, too. Don’t be afraid of the butter. Use it all.
  • I stumbled on this recipe for a green tomato pasta sauce, and while I haven’t had a chance to make it yet, I can’t stop thinking about it. Soon. Soon. I think I’m going to grate a small amount of celeriac to use in lieu of the celery. We have parsley this week. It’s going to have to happen!

-Julia


Produce

Beans & Peas

  • Green Beans

Hearty Greens

  • Green Curly Kale
  • Lacinato Kale

Delicate Greens 

  • Lettuce Mix
  • Butterhead Lettuce
  • Pea Shoots

Fruit

  • Honeycrisp Apples
  • Figs
  • Ugly White Nectarines (arriving mid-day Thursday)
  • Ugly White Peaches (likewise)
  • Bartlett Pears
  • Watermelon
Herbs
  • Basil
  • Cilantro
  • Dill
  • Parsley
  • Rosemary
  • Thyme

Mushrooms

  • Cremini
  • White
  • Shiitake

Onions & Garlic

  • Garlic
  • White Onions
  • Yellow Onions
  • Red Onions
  • Fresh Shallots

Other

  • Broccoli
  • Sweet Corn
Peppers
  • Mixed Bell (somewhat limited)
  • Carmen di Toro (somewhat limited)
  • Jimmy Nardello?
  • Mad Hatter
  • Habanada
  • Yummy Snack
  • Jalapeno
  • Poblano
  • Shishito (Green & Red)

Squash

  • Green Zucchini
  • Delicata

Tomatoes

  • Green Tomatoes
  • Heirloom
  • San Marzano
  • Mixed Cherry

Underground

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

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Sesame & Cheddar
  • Cherry Almond
  • Three Seed
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded