A few quick things:
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- We made it through Thanksgiving! Hope you had a wonderful day of feasting and love, and that you’ve eaten enough of your leftovers that you’re ready to pick up some new goodies. 🙂
- There’s a little bit of an Asian theme on the table this week — bok choy, napa cabbage, and daikon radishes. Plus fresh turmeric is still around, and we’ve got ginger in the freezer. Stir fry? Kim chi? Carrot and daikon salad? Spiced Dal Breakfast Bowl with Yogurt and Pickled Daikon? (I just ordered some masoor dal from Amazon….)
- If you’re working on gift shopping this week (or any time), we’ve now got handy links for R&R gift cards on the website.
- This week’s Staff Pick: Camelot Valley’s Cultured Whey Goat Ricotta, selected by Justin.
Scroll down for the full list of what we’ll have this week!
We made it! Not just through the Thanksgiving meal, but also our extra long week at market. Thanks for making it a wonderful one. 🙂
Like, I’m sure, many of you, we’ve been spending the last few days slowly working our way through leftovers. Aside from a bunch of gravy still in the fridge, I think we’ve finally done it! (That gravy probably needs to go into the freezer.) We ate a bunch of turkey sandwiches, had one dinner of just mashed potatoes and buttered carrots, and one TV-watching session in which Dusty destroyed the last of the cranberry relish. My favorite leftovers vehicle, though, was Samin Nosrat’s Turkey Tikka Masala, which I unfortunately forgot to take a picture of. It was kind of a lot of work and time, but the end result was well worth it. It’s not exactly one of those things that can be made entirely with what we’ve got in stock at R&R, but we can help you with the onions, garlic, ginger, turmeric (use fresh, since you have access to it!), yogurt, cream, and even garam masala (thanks to Calicutts!). If you do something like roast a chicken on Saturday night, you could eat the legs and thighs then, get the breasts into a marinade Sunday morning, and you’ll be ready to roll with the rest of it Sunday evening — and then ready to enjoy the leftovers from it for lunches for the next few days. Highly recommended.
On the other hand, or on another night, if you do want to make something both pretty quick and almost entirely R&R-sourced, may I recommend the Farro with Sausage, Bok Choy, & Garlic? This week’s bok choy isn’t flowering, but that doesn’t really matter. You’ll need to pick up a lemon, but they’re easy to come by. If you grabbed some Sweet Italian sausage last week and are looking for something to do with it, this is a great option — but if you like a little heat, I really recommend using the Hot Italian.
In other news, we’re saying (or getting ready to say) some goodbyes this week. Eleanor has decided to move on, to focus on art and teaching, and so we wish her a fond farewell and look forward to seeing her at the market on the other side of the counter. And Beth Taylor, our beloved Market Manager, has also decided to move on from the market. Beth has been instrumental in the Market’s revitalization over the past few years, bringing sparkle, grit, and heaps of dedication to a difficult job. We’re very grateful for the hard work she’s done, for the incredible results she’s produced, and for the position she leaves us in — stronger than ever. If you’re grateful, too, she’ll be around for the next few weeks, so make sure to wish her well.
This week’s Staff Pick from Justin
Camelot Valley’s Cultured Whey Goat Ricotta
Normally $5, this week $4.25
Contemplating what meals to put together after a big holiday like Thanksgiving can bring different challenges to the table. Do we try to find ways to be creative with leftovers (again), convince ourselves that dessert is appropriate for breakfast, lunch, AND (not or) dinner, or go rogue and choose to make something that doesn’t even resemble or taste like holiday food?
In addition, what should I choose my staff pick for this week?
The answer… cheese, of course! Particularly, a goat cheese that maybe doesn’t get much time in the limelight. We carry a variety of Camelot Valley goat cheeses including different flavored fresh chèvres, a brined feta, and the longer aged items Moonlight Fog and Starlight Crottin.
I wanted to feature what is probably the tamest of the goat cheeses we carry, the Goat’s Milk Ricotta. This ricotta is made from the whey that remains after Jen from Camelot Valley makes her chèvre, but unlike most ricotta in this country, she doesn’t add any acid to curdle it into ricotta. The result is that her cultured whey ricotta is mild, a little sweet, and a little tangy. Having tasted so many different flavors from holiday meals, the mild flavor of this ricotta is a great change of pace. Even sprinkling some salt and pepper over a slice of toast smeared in goat ricotta is simple and satisfying.
If you are craving more intense flavors, the ricotta is a fantastic blank canvas to add whatever your heart desires or you have found leftover in the fridge. Creating a “fortified” goat ricotta where you add anything from a simple herb blend to more ambitious additions like roasted garlic or pesto sounds heavenly and worth trying regularly with changing seasonal flavors. Once you’ve thought about what kind of “fortified” ricotta you’d like, use it to glam up a grilled cheese, pasta sauce, mashed potatoes (while it’s still acceptable to eat them with every meal), or creamy salad dressing.
If you decide to go the sweet route, mixing in honey or maple syrup with a favorite fruit preserve would also make a quick spread for toast or sandwiches. Breathe life into yet another turkey sandwich by making a spread from leftover cranberry sauce mixed in with your ricotta.
Finally, if you realize you have to make another dessert, this holiday I’ve been using our wide variety of cheeses to experiment with cheesecake recipes. This past week I used the ricotta, quark, and cottage cheeses we carry as a vessel for an Autumn-style cheesecake. I added a healthy spoonful of Calicutts Autumn Harvest Blend and planned on reducing down apple cider to make a nice syrup. However, when we sold out of apple cider I reached for our Apple Cinnamon Kombucha as a fun substitute. I cooked down a heaping cupfull till it got nice and thick. A last minute idea was to brush the syrup over my shortbread crust as well as to mixing it into the luscious batter. It did not disappoint!
A P.S. from Julia – Here’s a fun article about traditional Italian ricotta making. The author raves about ricottas made in the style of the Camelot Valley ricotta — and then gives a recipe for something else entirely! But if his description makes you want to try “real” ricotta, now you know where to find it.
- Bok Choy
- Green Curly Kale
- Fuji Apples
- Granny Smith Apples
- Fresh Turmeric
- Maybe cilantro?
- Oyster[/one_third][one_third]Onions & Garlic
- Red Onions
- Yellow Onions
- White Onions
- Napa Cabbage
- Romanesco Cauliflower
- Blue Potatoes
- Yukon Gold Potatoes
- Sweet Potatoes
- Purple Sweet Potatoes[/one_third][one_third_last]Roots
- Red Beets
- Daikon Radishes
- French Breakfast Radishes
- Sweet White Turnips
- Purple Top Turnips
- Baby Red Russian Kale
- Lettuce Mix
- Mesclun Mix
- Ruby Streaks Mustard Greens
- Pie Pumpkins
- Butternut Squash
- Delicata Squash (limited)[/one_third_last]
[one_half]McGrath’s Brick Oven Bakehouse
(fresh Friday & Saturday)
- McGrath’s Original
- Sesame Original
- Caraway Rye Pan Bread
- Three Seed
- Sesame & Cheddar
- Cranberry Ginger
- Baguettes (fresh Saturday only; frozen sold out for this week
available frozen every day)
- Ciabatta (frozen only)