One quick thing:

As you may have heard, Hillary Clinton will be holding a rally at the Broad Street Market on Friday evening. While the event doesn’t start until after normal market hours, it seems likely that street closures and crowds may prove disruptive on Friday afternoon. We believe that we will be able to stay open normal hours — until 6pm — on Friday evening*, but we also suggest that if you’re planning to drive to the market on Friday afternoon/evening, you be prepared to spend some extra time getting into the neighborhood and possibly parking further away than normal.

*It’s my understanding that the Stone Building will be closing early on Friday evening, but at this time the plan is for the Brick Building to stay open. We’ll keep you posted if anything changes!

That’s it for quick things, scroll down to see the list of what we’ll have this week!

 

So, it’s still hot. So hot, in fact, that after last week’s three sweltering market days, Dusty and I decided what better than to make a big pot of soup! Okay, not soup exactly — gumbo.

We were inspired by the okra and tomatoes staring at us from the produce table all weekend long, and by the realization that we could get just about everything we needed at the market. Neither of us has eaten enough authentic gumbo in our lives to know if what we made was up to the standards of a Louisianan, but we do know it was good!

And, we really did succeed in using only things that can be obtained at the market (admittedly, some of them we already had on hand and so *didn’t* get at the market, but that was a tiny fraction of all the ingredients). So, in the spirit of eating hot soup when it’s hot outside, we present to you our recipe for Gumbo — Broad Street Market edition!

One of the difficulties I’m running into as I try to adapt dishes we’ve made into recipes I can communicate to others is that I almost never measure anything, I don’t pay that much attention to how many minutes have elapsed, and, at least much of the time, I’m happy to play fast and loose with ingredient substitutions and techniques. But I also believe that one of the keys to cooking well is in paying attention to how your ingredients are interacting — I swear, it’s different every time — and being able to adapt if it turns out the pan wasn’t quite hot enough (or too hot), or the tomatoes were juicier than you expected, or…whatever! I’m trying to strike that balance, between giving you enough to work with to try it out, and hoping that you’ll feel your way through it as much as following the instructions. But if you have feedback for me about how I could make these recipes more useful, please let me know!

Julia

 

Produce

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Beans & Peas

• Green Beans (limited quantities)

Braising Greens

• Green Curly Kale

Fruit

• Cantaloupe
• Peaches

Herbs

• Basil
• Cilantro
• Dill
• Mint
• Parsley
• Rosemary
• Sage
• Thyme

Mushrooms

• Cremini Mushrooms
• White Mushrooms

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Onions & Garlic

• Garlic
• Scallions (Red & White)
• Red Onions
• Fresh Sweet Onions

Other

• Cabbage (Green & Red)
• Cucumbers
• Italian Eggplant
• Japanese Eggplant
• Kohlrabi
• Okra

Peppers

• Banana Peppers
• Green Bell Peppers
• Jalapeno Peppers (limited quantities)

Potatoes

• Blue Potatoes
• Gold Potatoes
• Gold Fingerling Potatoes

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Roots

• Mixed Beets
• Carrots
• Rainbow Carrots
• Purple Carrots
• French Breakfast Radishes

Salad Greens

• Lettuce Mix

Summer Squash

• Zucchini

Tomatoes

• Heirloom Tomatoes
• Red Tomatoes
• Plum Tomatoes
• Sungold Cherry Tomatoes

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Cheese

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Keswick Creamery

• 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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Camelot Valley

• Chevre (asst varieties)
• Feta
• Moonlight Fog
• Starlight Crotin

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Other

• Apple Tree Feta
• Hope Springs Mild Cheddar
• Hope Springs Monterey Jack
• Millwood Springs Blue Cheese

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Bread