A few quick things:

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  • New pork debuting this week: bellies and boneless loin roasts. They’ll join pork chops, shoulder picnic roasts, tenderloins, Simply Sausage, and Sweet Italian Sausage as the fresh pork options this week.
  • You know how sometimes we have butternut squash already cut up (aka butternut cubed)? This week the fine folks at Village Acres have already cut it up for us, so we’ve got lots. I think it’s a lot. We’ve never been able to keep up with the demand for it, so I guess I don’t know!
  • Chocolate Cherry bread from McGrath’s Bakehouse makes a rare appearance. It’s almost like it only comes out for special occasions… (Um, like maybe you should make French toast this weekend?)
  • Speaking of special occasions, if you’re thinking about some kind of cheese board this weekend, I know where to start!

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

The major-est item of culinary interest in our lives this past week was a Lentil, Cabbage, and Feta Salad with Frizzled Onions from the upcoming cookbook Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals. I have no special “in” that got me early access to this recipe — it’s one of the promotional images on the Amazon page, and it looked so good I didn’t want to wait for the cookbook to be released. (I also ended up not ordering the book, even though I’m pretty sure I should, because then I saw that Sam Sifton has a cookbook coming out the same day, and I really love Sam Sifton. Also, his preview pics include a recipe for a Mopu Ragu that looks dynamite.)

Anyway! I printed out that blurry picture of the lentil salad recipe, and we made it. The lentils weren’t local, of course, and neither were the pine nuts we subbed in for almonds, but all the other major ingredients were, which I think is pretty darn good for February. And the salad, too, was pretty darn good. The dressing was such a great combo of richness and acidity that I plan to add the onion-oil trick to my book. I’m also thinking I might play around with different things to swap in for the lentils to make it even more locally based. Farro? Maybe as a side next to a gochujang-rubbed pork chop? Or just some links of Korean BBQ sausage?

One note if you do make that one at home — it says it’ll feed 4-6 as a main dish, but Dusty and I basically doubled the recipe and ate nearly all of it. We didn’t have anything with it, so it was doing double duty, but still. Four to six seems crazy to me.

In other news, we’ve got V-Day coming up on Friday. While I’m not much for roses and expensive gifts (thank goodness — if I were, Dusty and I would not have made it this far), I do really like the nudge to take a day to make a deliberate celebration of love. I don’t think it needs to be limited to romantic love, but if you’ve got one to celebrate, nothing wrong with that either. 🙂 One of my favorite V-Days involved a charcuterie board with cheeses from R&R (of course) and a selection of meats from Hummer’s (Revittle wasn’t around yet, but you can bet they’d be included if I were building one of those now!). A bottle of wine. A fire. A nice quiet evening. Good food and the comfort of love — it’s really all I want every day.

This year I’ve requested something special, but specified that it doesn’t need to be on V-Day itself since we’ll have to be up early the next morning. I also asked if he wanted me to make it happen, since I’m the one it’s important to, but I’ve been told I don’t need to worry about it. I think this is great — we can do a mini celebration on Friday, and then the real deal at a later date. I love excuses to celebrate twice!

I’ve got my heart set on some pork chops for Friday’s dinner. Maybe with some roasted sweet potatoes? Maybe some spinach with raisins and pine nuts? That seems like a pretty good meal, and pretty easy to throw together on a “weeknight”, if we don’t mind drinking a glass of wine while the sweet potatoes bake…


P.S. This doesn’t have anything to do with anything above, but tonight’s dinner is going to be a Knead Pizza Kit but with extra CapoMozz. I’ve probably told many of you this before, but one of my favorite ways to use CapoMozz is to not stretch it into mozzarella balls, but to squeeze out all the moisture and sprinkle it on pizza as extra cheese. If it’s the only cheese, we’ll use about a third of a pack per pizza, but a little less if we’re augmenting what’s already in the box. The remaining curd keeps in the fridge for about a week, so you can use it again, or go ahead and make mozz with the rest!


Greens, Hearty & Delicate

  • Young Green Curly Kale
  • Little Gem Romaine
  • Lettuce Mix
  • Mixed Baby Kale
  • Mesclun Mix
  • Ruby Streaks Mustard Greens
  • Pea Shoots
  • Baby Spinach


  • Pink Lady Apples
  • Granny Smith Apples


  • Mint
  • Parsley
  • Rosemary
  • Cremini
  • White
  • Shiitake
  • Oyster
  • Lions Mane

Onions & Garlic

  • Yellow Onions
  • Red Onions
  • Shallots

Other Stuff

  • Cabbage
  • Napa Cabbage
  • Yukon Golds
  • Sweet Potatoes
  • Japanese Sweet Potatoes


  • Beets (Red & Gold)
  • Carrots (Beautiful & Ugly)
  • Celeriac
  • Parsnips
  • Purple Radishes
  • Watermelon Radishes
  • Rutabagas
  • Purple-Top Turnips
  • White Salad Turnips (aka Hakurei)


  • Delicata
  • Butternut
  • CUBED Butternut Squash


McGrath’s Brick Oven Bakehouse

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal
  • Cranberry Pecan
  • Jalapeno Cheddar
  • Nutty Irishman
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded