A few quick things:
- Want to receive this list via email each week? Sign up here.
- Lots o’ leaves! Bok choy, baby spinach, a slew of salad greens, three kinds of kale, and even some cute little pea shoots.
- Some of the above⇑ won’t be arriving until mid-day Thursday. I’ll try to note the specific items in the full list below.⇓
- Have you been missing the Curried Carrot soup? Now you can make it yourself! (Don’t forget about the Butternut & Ginger soup either!)
- We’re (still) hiring! Check it out here or on Indeed. If you’re planning to apply, please do it soon as we’re starting interviews next week! (This is for the market stand for now, though if you’re hoping to work at the store, this is a great time to get your foot in the door!)
- THIRD IN THE BURG this Friday, so we’re open until 8pm. Also nice if you want to get your grocery shopping in before the snow starts on Saturday morning….?
Scroll down for the full list of what we’ll have this week!
Well, guys, all my dreams last week about all the spectacular things I was going to make before we saw each other again were…just dreams. We ate a shocking amount of take out (okay, just twice; have you tried the new Red Boat Asian Fusion place?), and then last night I pulled some random things out of the freezer and fridge and made Thai Sriracha braised chicken thighs (using the Calicutts blend, of course) paired with a cauliflower/pea “mac” and cheese. A weird pairing, I know, but it opened up some freezer space, and, really, though it wasn’t fancy, it was pretty darn good.
I like to remind myself that just because there’s a ton of cheese with my vegetables it doesn’t mean I’m not eating vegetables. And it’s the perfect way to use up a bunch of random cheese ends accumulating in the fridge.
Tonight it’s another raid-the-freezer meal — summer pesto with pasta and chicken breast.
I’d like to have something more inspiring to tell you about.
But here’s the thing — most of the year, we are totally inundated with food that we are so.eager.to.eat. that we never touch what we put in the freezer. But we also love having things in the freezer to draw on, so we keep putting more stuff in there. Like pesto — how could I not make a batch of pesto each summer? How could I not have frozen some of those amazing peas last spring? So now we dig in, using our stores to augment and punctuate the steady winter goodies that we know we’ll have an opportunity to enjoy at leisure. Also, of course, it’s really nice to have easy stuff to pull out of the freezer.
But! I do love that the steadiness of winter veggies allows for “deep dives” — for stretching ourselves to find new ways to use familiar items. Like the meal pictured here, a throwback to last January. That’s a cabbage “steak” — a big thick slice, drizzled with oil, long roasted, served over farro, paired with colorful beets. Will I crave it in July? No. Highly satisfying on a January night? You bet.
It reminds me that snow days are great cooking project days. Got any ideas for Saturday?
- Baby Bok Choy
- Green Curly Kale (arriving Thursday)
- Lacinato Kale
- Big Spinach (very limited)
- Baby Spinach
- Lettuce Mix (arriving Thursday)
- Mesclun Mix
- Mixed Baby Kale
- Ruby Streaks Mustard Greens
- Pea Shoots (arriving Thursday)
- Pink Lady Apples
- Granny Smith Apples
- Lions Mane
Onions & Garlic
- Yellow Onions
- Red Onions
- Yukon Golds
- Sweet Potatoes
- Japanese Sweet Potatoes
- Beets (Red & Gold)
- Watermelon Radishes
- Purple-Top Turnips
- McGrath’s Original
- Sesame Original
- Caraway Rye
- Cranberry Orange
- Cheesy Peppercorn
- Pfeffernuss Brot
- Baguettes (frozen only)