Some quick things:
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- 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.
- BRUSSELS SPROUTS. In somewhat limited supply this week, so drop us a line if you want us to save you pint ($4/pint, approx 1/2 lb).
- Broccoli and cauliflower and kale and fennel are still going strong. (Though cauliflower won’t arrive until Thursday morning sometime.) Also, gold beets and purple sweet potatoes, two of our most commonly requested items, have arrived!
- If I’ve told you recently that buttermilk would be returning soon, I’m sorry to say that I was wrong. It will come back eventually, but the farmers’ co-op making it doesn’t have any immediate plans to make another batch (I think because milk production slows with cooler temps and shorter days).
- In better news, if I’ve told you recently that fresh ginger and turmeric were still a couple weeks away, I’m happy to say I was wrong about that, too! We’ve got ’em both!.
- I got confused (or just didn’t know) about the fresh meat schedule this week, so we’ve got fresh pork and fresh chicken. In the pork department, we’ve got chops, plus a bunch of great sausages: bar brats, Korean BBQ, spicy Tuscan, and sweet Italian. In the chicken department, we’ve got whole birds and legs & thighs.
Scroll down for the full list of what we’ll have this week!
I felt obligated to make the subject line Halloween-related, but that’s really the only Halloween-related thing you’ll hear from me here, or maybe at all. But nonetheless, we hope you enjoy it in whatever way you choose. 🙂
Totally unrelated to Halloween (but perhaps everything to do with the season), we had two standout meals this week, one of which I even took a picture of! (Pictured here). The first was inspired by the article and recipe I mentioned in the PS last week, and it really was perhaps the world’s best braised cabbage. Cooking time is lengthy, but prep is SO EASY and it pairs perfectly with the easy protein that is kielbasa. Dusty also had the genius idea to smash-fry some potatoes (first cooked in the InstantPot) — the combo was pretty much the perfect combination of comforting, warming, and enough vegetables to feel like it still counted as a real meal. Highly recommended. (Regular mashed potatoes would be great, too.) And! except for the olive oil, salt, and red pepper flakes, the entire meal came from R&R, from the sausage to the cabbage to the chicken that made the chicken stock to potatoes (and everything in between). I love it when that happens.
My other standout meal of the week, though, was R&R (Reiff’s) chicken, but almost nothing else from R&R (well, except the garlic, and the tomatoes we canned last summer) — but the non-R&R ingredients were olive oil, capers, anchovies, olives, and pasta. You see where I’m going here, right? I browned the garlic, and then the chicken (legs and thighs), then added a couple spoonfuls of capers and anchovies. Poured in a jar of tomatoes and added a few spoonfuls of kalamata olives. Cranked the heat until it started to burble, then back down, with a slightly ajar lid, for way longer than I intended (I intended 30 minutes; it turned out to be over an hour and we turned out to have a too-late night). Cooked the pasta. Moved the chicken to a plate, transferred the not-quite-done pasta from the water to the sauce. Added some pasta water. Cranked the heat until the pasta was cooked through. Pasta into bowls, feta crumbled over (also from R&R!), chicken thigh on top. And I forgot to take a picture. That was just last night, but if we didn’t have a plan to eat brussels sprouts tonight, I might be tempted to do it all over again. I love it when that happens, too.
Brussels sprouts aside, I’m also feeling intrigued by a recipe I can’t find an online version of, for a broccoli, farro, and blue cheese salad with dried cranberries. Maybe you don’t even need a recipe to be similarly inspired?
And — I almost forgot! — my very favorite salad green debuts this week, the ruby streaks mustard greens. If you’ve been around for a while, you may have heard me rave about the best Caesar salad I’ve ever had, the first time Dusty brought home some of those ruby streaks. They’re spicy and fresh and hearty and delicate all at the same time. (They really are a bit spicy though — maybe not kid-friendly.)
But then also, now that ginger and turmeric are here, I’m thinking about things like this Thai Sweet Potato Curry, but then I’m wondering if I should wait to see if we’re able to get our hands on any lemongrass? (It doesn’t happen every year.) Who can decide?
What I do know is that it’s time to go see what progress Dusty’s made on tonight’s dinner. Roasted Brussels sprouts here I come!
Fall Veggie Love
- BRUSSELS SPROUTS! (somewhat limited)
Greens, Hearty & Delicate
- Green Curly Kale
- Baby Spinach
- Ruby Streaks Mustard Greens
- Mesclun Mix
- Lettuce Mix
- Green Leaf Lettuce
- Pink Lady Apples
- Golden Delicious Apples
- Granny Smith Apples
- Figs (in the cheese case)
- Lions Mane
Onions & Garlic
- White Onions
- Yellow Onions
- Red Onions
- Jalapenos (somewhat limited)
- Red Beets
- Gold Beets
- Rainbow Carrots
- Bunched Watermelon Radishes
- Sweet Potatoes
- Purple Sweet Potatoes
- Gold Potatoes
- McGrath’s Original
- Sesame Original
- Irish Oatmeal Pan Bread
- Sesame & Cheddar
- Cherry Almond
- Three Seed
- Baguettes (frozen only)
(Frozen only unless you come fairly early Thursday morning)