4/28-4/30/2018 ASPARAGUS

Quick things!

  1. Last week for egg sale. The April-laying-bonanza price of $4.50/dozen continues, but we expect this to be the final week. (This egg surplus has kind of dramatically changed my egg eating habits, and I’m interested to see how much it sticks.)
  2. Frozen bread sale! Hopefully this week only, all frozen bread is 20% off (except Amaranth Gluten-Free). We stocked up on the frozen loaves ahead of the McGraths’ vacation, but we need that freezer space back!

Scroll down to skip to the full list of what we have this week.

asparagusI’m not sure how many times now I’ve said, “It’s spring!”, but I assure you, every time I’ve said it, it’s been out of genuine excitement over a new spring milestone. Last week, as you may know, after my wistful yearnings for asparagus, Village Acres surprised us on Friday with a small amount from their first harvest. We were able to make about 18 bunches from what they brought, and they were gone within a few hours. This week, we expect about four times that amount across two harvests, and so hope that more of you will be able to enjoy it!

Dusty and I often refrain from taking something for ourselves when we know quantities are limited, but I hope you’ll forgive us for not being able to help ourselves last week. We paired grilled asparagus with branzino from JB Kelly and roasted root veggies, and it was just about a perfect early spring meal. I’m not sure if I’ve ever eaten aparagus on the same day it was harvested, but certainly I’ve never been so aware that I was — it was sweet and crisp and tender, and oh-so-worth-the-wait. As exciting as the advent of asparagus is, now is also the time to enjoy the last of those root veggies, as supplies from last year’s harvest are dwindling and we won’t see many of them again for a few months.

There will be plenty to make up for their absence, though — and this week, marking another spring milestone, we have rhubarb, also from Village Acres. I was never really into rhubarb before last year, but in researching what to do with it other than make pie, I stumbled upon a recipe for rhubarb syrup, with a rhubarb jam-like substance as a byproduct. We ended up drinking many rhubarb cocktails last spring, and eating lots of yogurt with rhubarb jam, and where I was once ambivalent, I am now very excited.

And what I’m really dreaming of? Sunday morning. Asparagus frittata (gotta keep going with those eggs!). Rhubarb Bellini. A loaf of McGrath’s Original fresh out of the oven (well, refreshed out of the oven). A view of the Mediterranean from the balcony….or maybe just a walk along the river if the weather allows?






Braising Greens

  • Green Kale
  • Lacinato Kale
  • Red-Ribbed Kale
  • Yukina Savoy
  • Braising Mix
  • Red Chard

Salad Greens

  • Arugula
  • Lettuce Mix
  • Romaine Lettuce (small head)
  • Red Russian Kale Mix
  • Scarlet Frilly Mustard Greens
  • Dandelion Greens!

Onions & Garlic

  • Chives
  • Garlic
  • Green Garlic
  • White Scallions
  • Red Scallions
  • Shallots


  • Cameo
  • Granny Smith

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Root Veggies

  • Spring Radishes
  • Black Radishes
  • Orange Carrots
  • Celeriac
  • Parsnips
  • Golden Turnips
  • Red Beets


  • French Fingerling Potatoes
  • Russet Potatoes
  • Sweet Potatoes


  • Cremini Mushrooms
  • White Mushrooms


  • Butternut Squash


  • Rosemary





Keswick Creamery

  • Blue Suede Moo
  • Brie
  • Morbier
  • Quark
  • Ricotta
  • Vermeer
  • Wallaby
  • Wine-Washed Tomme

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Lykens Valley Creamery

  • Baby Swiss
  • Clothbound Cheddar
  • Colby
  • Goat Gouda
  • Cheddar
  • Sharp Cheddar
  • Smoked Cheddar

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Valley Shepherd Creamery

  • Oldwick Shepherd
  • Red Goat
  • Somerset
  • Hunterdon (almost gone!)
  • Smokey Shepherd
  • Melter Skelter

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  • Apple Tree Feta
  • Camelot Valley Chevre
  • Camelot Valley Feta
  • Camelot Valley Moonlight Fog
  • Camelot Valley Starlight Crotin
  • Hope Springs Mild Cheddar
  • Hope Springs Monterey Jack





McGrath’s Brick Oven Bakehouse
(fresh Friday & Saturday)

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie Bread
  • Cheesy Bread
  • Cranberry Orange
  • add’l varieties available frozen

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Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded
  • Pugliese (frozen only, and probably in the backstock freezer — ask!)


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