12/1-12/3/2016: Taking it easy


Quick things:

  1. Talking Breads is taking the week off from baking, so there will be no fresh bread on Thursday. A selection of frozen breads is available, and fresh McGrath’s breads will arrive 9am Friday morning.
  2. Our holiday promo continues: get a free totebag with a $25 or more gift card purchase!

Scroll down for the list of what we’ll have this week.


Gotta plug some of our awesome gift items for the foodie in your life!

Gotta plug some of our awesome gift items for the foodie in your life!

I was going to say that we’ve finally finished the Thanksgiving leftovers — but I forgot about the giant pot of turkey and vegetable soup Dusty made from the bones and scraps. We have, though, finished all the rest of the leftovers, and I have been giving thanks for that pot of soup on hand as we recover from the holiday. In the interest of not turning into turkey soup, though, tonight we’ll eat steak and greens and maybe even make another round of mashed potatoes. Or sweet potatoes. Or roasted squash? We’ll figure it out. It’ll be the first “real” cooking we’ve done since Thursday, but I feel completely justified in that since even the New York Times Cooking writers recommended ordering a pizza on Monday night (but we just ate turkey soup then).

We’re also gearing up for another feast this weekend. Since Dusty’s family was out of town for Turkey Day, we’ll be doing a belated Thanksgiving with them on Sunday. No turkey this time, but a JuJo Acres standing rib roast, which I’m very excited for. In the meantime, I think we’ll be keeping it simple — steak tonight, maybe pull out a McGrath’s pizza crust tomorrow night, maybe my favoritest pasta and kale or some sausage and greens or even just grilled cheese sandwiches as we head into the weekend.

I think good food gets a bad rap sometimes — we assume it takes a lot of time and energy to make something delicious and well-balanced, and when we’re recovering from days (or weeks) of preparation for the biggest feast of the year, ordering a pizza is awfully tempting. And hey, there’s nothing wrong with ordering a pizza sometimes — but it doesn’t really take any more time to make one (if you have crusts), or to saute some greens, and while baking sweet potatoes takes a minute (or 60), you can totally take the time to drink a glass of wine for the first 30 minutes, then throw some sausage on the stove towards the end.

The real bottom line here is: I’m so hungry right now all I can do is keep listing foods I want to eat. Imma go do something about that.

-Julia


Produce

Braising/Cooking Greens

  • Rainbow Chard
  • Green Curly Kale
  • Redbor Kale
  • Spinach

Fruit

  • Gala Apples
  • Honeycrisp Apples
  • York Imperial Apples

Herbs

  • Rosemary
  • Maybe more?

Mushrooms

  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Garlic
  • Leeks
  • Red Onions
  • White Onions
  • Yellow Onions
  • Shallots

Other

  • Broccoli
  • Green Cabbage
  • Red Cabbage
  • Ugly Celery
  • Fennel Bulbs

Potatoes

  • Red Thumb Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes

Roots

  • Red Beets
  • Gold Beets
  • Carrots
  • Rainbow Carrots
  • Celeriac
  • Parsnips
  • Black Radishes
  • Watermelon Radishes
  • Purple Top Turnips
  • Rutabagas

Salad Greens

  • Baby Kale Mix
  • Lettuce Mix
  • Mesclun Mix

Squash

  • Acorn Squash
  • Butternut Squash
  • Delicata Squash
  • Pie Baby Pumpkins
  • Spaghetti Squash
  • Sweet Dumpling Squash

Bread

Fresh bread from McGrath’s Brick Oven Bakehouse will be available on Friday & Saturday. This week’s varieties are:

  • McGrath’s Original
  • Sesame Original
  • Multigrain Pan Bread
  • Pfeffernuss Brot
  • Cranberry Orange
  • Jalapeno Cheddar
  • Baguettes (fresh Saturday only)