A few quick things:
- Want to receive this list via email each week? Sign up here.
- If you are at high risk for complications from COVID-19 and are uncomfortable coming to the market, we may be able to deliver to you. More on this below.
- Corning a beef? We’ve got briskets and chuck roasts well-suited to that purpose. Can’t get it started until Saturday or Sunday? It’s not too late!
- Fresh pork this week: Pork belly, boneless loin roasts, shoulder picnic roasts, tenderloins, and, special for St Paddy’s day, the Farmstead Butcher’s rendition of an Irish Banger.
- It’s not all about meat: I’m also excited about cabbage (okay, maybe that’s about meat), horseradish (somewhat limited), red radishes, and an uptick in greens!
Scroll down for the full list of what we’ll have this week!
First things first: while (as of this writing) there are not yet any known COVID-19 cases in the Harrisburg area, we understand that if you are at high risk of developing complications from the virus, you may be choosing to stay home for the time being. If this is you, and you live within about 5 miles of the market, we’d like to help. We’re working on getting some kind of better interface setup to facilitate, but we aren’t there yet — for now, if you’d like us to make a delivery to you at home, send us an email at firstname.lastname@example.org. We’ll need:
- The list of what you want! Please be as specific as possible about products (ie, tell us “creminis” not just “mushrooms”), sizes, and quantity (three pounds of potatoes? or just three potatoes?).
- Your name, address, and phone number
- During which time window you’d like to receive your order — options for this week are Thursday evening, 7pm-9pm; Friday evening, 7pm-9pm; Sunday morning, 9am-12pm.
Once we have your order ready, we’ll call you with a total and ask for a credit card number over the phone, then bring your order at the agreed upon time.
Please note that we are not offering delivery to the general public at this time, though we are working on it for the future.
Meanwhile, at the market, both we and the market are taking extra precautions to keep ourselves and our visitors safe. When we first started talking about it, we thought, “Is it possible to wash our hands more than we already do?” But we analyzed some spots in our workflow we thought could take even more handwashing, and are implementing those. We’ll also be frequently sanitizing fridge doors, the checkout counter, and basket handles, along with all the normal surfaces that get wiped down dozens of times a day. And, of course, we’ve asked our staff to be vigilant about staying home themselves if they have any COVID-like symptoms.
The market as a whole is developing strategies, too, and has done some deep cleaning and sanitizing the past two weeks. During market hours, the janitorial staff will focus on extra cleaning of door pulls and tables, in addition to their normal cleaning routines. Tonight the market board unanimously agreed to exempt vendors from the normal penalties for closing.
But enough about that! Which is to say, not that I want to minimize the seriousness of the work everyone is doing to slow the spread of COVID-19, but I think when things are hard, or a little scary, or maybe even just when they’re weird, it’s important to also look for the sources of comfort. And for me, that’s almost always food.
I’m planning to get a chuck roast thawing tonight to get into a brine tomorrow evening. Michael Ruhlman says a commenter on his blog (how’s that for a source?) says his Irish grandmother always did corned pork, and I’ve never done anything like that, so maybe I should just grab a shoulder or a loin roast and not worry about the thawing? Come Tuesday, I’ll let whatever it is slow cook with cabbage and carrots and potatoes, and it will be supremely comforting.
In the meantime, I foresee some pizzas (one with a mushroom medley, I think; another maybe with sausage?), a round of garlic-laden kale next to garlic-fried chicken thighs, maybe one night pork chops and sweet potatoes and a big salad. Maybe some pasta tossed with spinach and spring garlic, showered with Royer Mountain, finished with a squeeze of lemon. There’s a lot of room for comfort.
- Rainbow Chard
- Young Green Curly Kale
- Baby Chard
- Mixed Baby Kale
- Pea Shoots
- Baby Spinach
- Lettuce Mix
- Pink Lady Apples
- Cameo Apples
- Cutting Leaf Celery
- Lions Mane
Onions & Garlic
- Horseradish root (absolutely not an allium, but where else should it go?)
- Spring Garlic (annoyingly expensive; somewhat limited; it’ll get better!)
- Yellow Onions
- Red Onions
- Yukon Golds
- Sweet Potatoes
- Japanese Sweet Potatoes
- Beets (Red & Gold)
- Carrots (Beautiful & Ugly)
- Red Radishes (somewhat limited)
- Watermelon Radishes
- Purple-Top Turnips
- CUBED Butternut Squash
- McGrath’s Original
- Sesame Original
- Caraway Rye
- Cinnamon Raisin
- Nutty Irishman
- Baguettes (frozen only)