Scroll down for the list of what we’ll have this week
Today was a gloomy day. Made especially sharp by the amount of warmth and sun we have had recently, it is also a harbinger of the winter to come. The forecast says that tomorrow will be sunny, but it also says that we’ll see lows in the 20s this weekend, and no temps over 60 for the foreseeable future.
On days like this, I think I’d like to curl up on the couch with a book and the cat, and perhaps hibernate for the next four months. But I can’t — there is work to do, and life to live. And so, I made stew.
It didn’t turn out quite as I hoped — it was too thick, and the mashed potatoes it topped were really too thick — but it was warm and rich, and I was filled with gratitude for the food, for the many farmers who worked in sun and rain to grow it, and for Dusty sitting across the table from me.
Over the weeks and months to come, the days will get shorter and colder, and sometimes we will want to curl up, hibernate, not show our faces until it’s over. But there is work to do, and life to live, and so even on the grayest days — especially on the grayest days — we make the extra effort to plow on. We come to the Market for food and community; we celebrate gratitude; we celebrate rebirth; we turn toward those who sustain us, physically and emotionally; we make stew.
And before we know it, it’s spring.
Braising/Cooking Greens Fruit Herbs Mushrooms Other Peppers Potatoes Salad Greens Squash
(fresh Friday, & Saturday)
- McGrath’s Original
- Sesame Original
- Irish Oatmeal Pan Bread
- Pumpkin & Butter Pan Bread
- Prairie Bread
- Cinnamon Raisin
- Reuben’s Rye
- Baguettes (Saturday only)