Some quick things:

  • Want to receive this list via email each week? Sign up here.
  • Good deal on sweet potatoes continues!
  • Lots of Brussels sprouts in stock this week, and broccoli makes a (probably temporary) return!
  • A good selection of salad greens, including the perennial hit, pea shoots.
  • But with all the good eating, don’t forget about all the good gifts: Bill’s Best BBQ sauce? Epic’s Spicy Dill pickles?Apple Valley Egg Nog (maybe that’s a gift for yourself)? Tait Farm’s Fig & Honey Conserve? Lancaster Farm Fresh Co-op’s Sauerkraut? A bag of Little Amps’ Holiday Blend? Small Valley Milling’s Spelt Pancake Mix for a special morning? Or maybe just…
  • Share the goodness: through the end of the year, get a free tote bag with the purchase of a $25 gift card!

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

Dusty and I made some fun things in the past week, but none of them were very picturesque. And so, to the right, I give you an older meal, but one I’ll happily eat anytime — chicken thigh (pictured here attached to the leg) with chickpeas and spinach. I’m pretty sure the chickpeas and spinach were cooked slowly with some stock and preserved lemon. Salty water and regular lemon squeezed on at the end would do just fine, too. I like to shake on some Aleppo pepper, or something else with a little tang, but not too much heat.

But! I’ll tell you, too, about the things we made this week — for me, the highlight was the Indian food Dusty made from Madhur Jaffrey’s recipes. Lamb korma, and some kind of dal. Yum. But other than the onions (well, and the ginger and turmeric), unless you froze peas this past summer and have been hoarding lamb since the last time we had it (it will come again), it wouldn’t be very good R&R marketing to rave about it too much.

Instead, I’ll rave about the other highlight, leftovers of which we’re very likely to eat for dinner tonight — a potato, leek, and mushroom soup, conceived entirely based on what we needed to use up, but very successful (if I do say so myself). Did you know that Julia Child, in Mastering the Art of French Cooking totally gives you permission to use the Instant Pot to make Potato Leek Soup? I mean, she just refers to a pressure cooker, but I’m sure she’d approve of making it even a step simpler. Also, did you know that her Potato Leek recipe is right next to her Mushroom Soup recipe? Also did you know that Dusty spilled a pound of mushrooms in the street last weekend? Oops.

But this meant that when I scoured the crisper for food, I found leeks and the street mushrooms Dusty couldn’t bear to throw away (but which we obviously couldn’t sell!). Also (not in the crisper) a pot of chicken stock Dusty’d made as part of some other project and had no immediate plan for. And when I opened French Cooking to look for the Potato Leek recipe, there was the recipe for mushroom soup. Things came together.

Potatoes, leeks (plus one extra white onion), and mushroom stems went into the Instant Pot with the stock. Mushroom caps got sliced and put on the stove with a ridiculous amount of butter and a glug of sherry. Pureed the Instant Pot mess, added some cream and sherry, some salt and pepper, and spooned it into bowls. Topped with buttery rich mushrooms. A hunk of McGrath’s Original. A bottle of wine. A frantic race to finish watching Friends before it disappears from Netflix at the end of the year. (We’re not going to make it.) I’d call it a pretty good night.

I hope you’re having some good nights, too. The cold weather makes me want to do nothing but cook and eat comfort food. I say, embrace it.

-Julia

P.S. Happy birthday, Veronica!


Produce

Fall Veggie Love

  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Romanesco Cauliflower
  • Jerusalem Artichokes

Greens, Hearty & Delicate

  • Green Curly Kale
  • Spinach (baby and BIG)
  • Arugula
  • Mesclun Mix
  • Ruby Streaks Mustard Greens 😍
  • Pea Shoots

Fruit

  • Pink Lady Apples
  • Granny Smith Apples
  • Cranberries (NOT LOCAL) in the freezer

Herbs

  • Cilantro
  • Dill
  • Parsley
  • Rosemary

Mushrooms

  • Cremini
  • White
  • Shiitake
  • Lions Mane
  • Oyster

Onions & Garlic

  • Leeks
  • Garlic
  • White Onions
  • Yellow Onions
  • Red Onions
  • Shallots

Potatoes

  • Yukon Golds
  • Red Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes

Roots

  • Beets (Red & Gold)
  • Carrots (Orange & Rainbow)
  • Celeriac
  • Parsnips
  • Red Radishes
  • Watermelon Radishes
  • Rutabagas
  • Purple-Top Turnips

Squash

  • Delicata
  • Butternut
  • Spaghetti
 

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Cinnamon Raisin
  • Sesame & Cheddar
  • Three Seed
  • Baguettes (frozen only)

Talking Breads
(Frozen only)

  • Batard
  • Miche
  • Seeded