Some quick things:

  • Want to receive this list via email each week? Sign up here.
  • Turkey reminder! We’re partnering with Village Acres Farm to bring you pastured birds raised by Reiff’s Poultry Farm. For more info, or to pre-order, visit the Village Acres website or talk to us at the stand.
  • The fall goodies continue: fennel, leekscabbage, broccoli, and cauliflower! Joining them this week are baby bok choy, scallions, and baby spinach.
  • Back by popular demand (or at least at the request of my parents): kiwiberries!
  • Apropos nothing, Epic Pickles’ Bloody Mary Mix hits the shelves this week. I spy brunch! (Something like huevos rancheros with the Rettland chorizo? Maybe spike those Bloody Mary’s with a little Snake Oil to tie it together?)
  • Fresh pork this week: succulent chops, hearty shoulder roasts, flavorful chorizo, traditional-ish (unsmoked) kielbasa, and the perennial favorite, sweet Italian.

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

First off, thanks to all of you who responded to my recipe survey. I learned that there’s lots of interest in a recipe link repository and/or a recipe community, and there’s lots and lots of ambivalence about all the tools out there. I was also reminded (thanks, Ilyse!) that WordPress itself — the platform on which our website is built — may offer a decent solution. I’d done some exploration of that avenue before and not found any methods I liked (or at least not anything that seemed easy enough that I’d actually use it), but with some new tips, I’m ready to do some more exploring. I actually thought I found a solution that would work, but once I installed the plugin, it didn’t seem to work at all! So, for now, no real progress, but maybe the developer will get back to me and we’ll be in business. I’ll keep you posted!

And speaking of keeping you posted, here’s the latest on the store — our moms have been busy painting (thanks, Moms!); Dusty painted the ceiling (if he seems to have trouble moving his neck this weekend, you know why) and picked out a paint color for the walls (the same grey he painted our house); we’ve got a guy to install the walk-in all but lined up (this might be handy to have going even before anything else is in place, like, for Thanksgiving); and the new Point of Sale system continues to take up our dining room table while I tinker and tweak. We know we’re still at least a couple of months away (best case scenario), just based on how long it’ll take some of the equipment to arrive, but we’re feeling good about the steady progress. We did get word yesterday (following a 2+ month wait) that the folks at USDA won’t release any funds for equipment until we have the Certificate of Occupancy for the space. From the time we put down a deposit on the equipment until it’s here and installed is probably 6-8 weeks, so we had hoped some of those timelines could run concurrently, but, well, I know we’ve got a lot of state workers around here, so I won’t make any jokes about government efficiency. USDA did tell us that they’ll provide reimbursements for all eligible expenditures once we have the CO, so we’re now thinking about where we might come up with the cash to cover the deposits in the short run. My to do list currently includes 94 items tagged Radish & Rye, ranging from “make Bloody Mary Mix sign” to “Brainstorm what else to do”. We’ll get there.

In the meantime, we still have to eat (and so do you). I feel like lately we’re on a little bit of a food see-saw — one week we do a great job eating good food at home, the next week it’s a lot of eggs and restaurants. This week was a good week. On Sunday I made grits for breakfast, and had them with eggs. It turned out to be an enormous batch, so Sunday dinner was grits with shrimp and a big pile of lemon-dressed arugula. Monday was linguine with a ground beef/tomato/all the garlic/swiss chard sauce. Last night, Keepwell vinegar-braised chicken legs with roasted broccoli. Pictured above is last Thursday’s dinner, sheet pan Korean BBQ sausage with delicata squash, served with a heap of rice and a pile of sauteed garlicky bok choy. It was so easy, and I enjoyed it so much, that the next morning when I got an offer for bok choy for this week, I took it without hesitation.

I didn’t really pay enough attention to the timing of the sausage and squash to feel comfortable writing a “recipe”, but here’s what I did:

-Thawed the sausage. Wished I’d thought of this plan earlier in the day.
-Preheated the oven to 400 degrees.
-Cut the delicata (two of ’em) lengthwise, scooped out the seeds, cut each half lengthwise again, and sliced it into 1/3ish inch quarter moons. (Okay, okay, this is a lie — I did this to one “normal” delicata, but my second squash was one of the “jester” delicatas we recently got for the first time. I couldn’t tell a difference in flavor or texture, so for your purposes, go with whichever shape suits your mood. To get the same shapes, the jester required more latitudinal cutting, but if you wanted to do a stuffed thing, it would probably be prettier.)
-Spread the squash out on a sheet pan, drizzled with some kind of oil (can’t remember if I used sunflower or olive) and a little bit of salt, tossed around on there. Put the sausage on the pan.
-Put it all in the oven for about 15 minutes. Should have started rice at this point, but didn’t decide on it until too late in the game.
-In the meantime, sliced the bok choy into 1/2ish inch ribbons and rinsed them. Minced some garlic.
-After about 15 minutes, pulled the sausage out of the oven and sliced it into rounds. My reasoning was that I wanted it to hold its shape (and so didn’t want to take it out of the casing raw), but I also wanted to get more surface browning than it would if it was whole. Also, since I did a rush job on thawing the sausage, I wanted to make sure it was fully cooked.
-Stirred up the delicata, and put the sausage back on the pan. Whole thing back in the oven for another 10? 15? minutes? Long enough to start getting some browning on the squash (and the sausage).
-While the sausage finished, heated some oil (who knows what kind) on the stove, lightly browned the garlic, and then threw in the bok choy. Wilted it, salted it, then let it sit on low heat while we assembled everything else.
-Somewhere in there Dusty took charge of the rice situation and put it in the Instant Pot. There would have been plenty of time for me to do it during the first oven round, had I thought of it. I’m lucky to have Dusty around.
-And then we ATE. Dusty put some sambal oelek on his, but I really enjoyed the subtler spice of the sausage next to the sweetness of the squash and the mustard notes of the bok choy, so I didn’t add anything. Your tastebuds may vary!

So there you have it — a dinner idea, and some insight into how I pick what R&R will have for the week. Random whim, mostly? 🙂

See you at market!

-Julia

P.S. There aren’t many cabbage recipes that make me, like, crave cabbage, but the combo of this article and the associated recipe, well, I know what’s going next to my kielbasa on Sunday.


Produce

Fall Veggie Love

  • Broccoli
  • Cauliflower
  • Cabbage
  • Fennel

Greens, Hearty & Delicate

  • Rainbow Chard
  • Green Curly Kale (arriving mid-morning Thursday)
  • Baby Bok Choy
  • Baby Spinach
  • Baby Mixed Kale
  • Lettuce Mix
  • Green Leaf Lettuce

Fruit

  • Pink Lady Apples
  • Golden Delicious Apples
  • Figs (in the cheese case)
  • Kiwiberries
Herbs
  • Cilantro
  • Rosemary
  • Thyme

Mushrooms

  • Cremini
  • White
  • Shiitake
  • Oyster
  • Lions Mane

Onions & Garlic

  • Leeks
  • Scallions
  • Garlic
  • White Onions
  • Yellow Onions
  • Red Onions
  • Shallots
Peppers
  • Mixed Bell Peppers
  • Yummy Snacks
  • Jalapenos

Squash

  • Delicata
  • Butternut

Underground

  • Red Beets
  • Carrots
  • Rainbow Carrots
  • Celeriac
  • Bunched Watermelon Radishes
  • Sweet Potatoes
  • Yukon Gold Potatoes

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Caraway Rye Pan Bread
  • Everything
  • American Harvest
  • Prairie
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded