12/8-12/10/2016: Heading into winter


One quick thing:

  1. 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.


The beginnings of Ombré Root Vegetable Gratin

 

We are in the few quiet (or crazy) weeks between holidays, and it is really, for real, starting to feel like winter is just around the corner. The mornings are now cold, or at least what feels like cold after the warm fall, and there is real cold (12 degree lows, anyone?) in the forecast. Since that’s still a week out, though, I’d like to believe that it’s not going to happen — is never going to happen — and burrow in for some winter comfort foods.

I wrote last week that we were planning a belated Thanksgiving feast with Dusty’s family for this past Sunday, but it ended up getting canceled due to illness the day before. With a 9-lb rib roast already thawed, though, we were beyond the point of no return! While we disappointed not to do the family thing, we wound up happy to be able to invite some good friends who we don’t see nearly often enough to come help us eat it. We’ve somehow reached a point in our lives where nearly every social engagement has to be planned weeks in advance — preferably for a Sunday evening — so it felt like a wonderful stroke of luck that they were available at such short notice.

Along with the rib roast, I made a dish I’d been contemplating for “real” Thanksgiving but hadn’t been able to come up with an oven plan for — Food & Wine’s Ombré Potato and Root Vegetable Gratin. This was a dish a friend had made for us some time ago — I would have said years ago, but the Food & Wine website says it was published in December 2015, so…maybe my sense of time is off — which Dusty and I both loved and have been talking about making ever since. We loved it again this time, and will probably add it to our general repertoire.

If you have a mandoline, this is a fairly simple recipe to assemble; if you don’t have a mandoline, I can’t even imagine doing all that slicing. But if you have a mandoline, or awesome knife skills, I highly recommend this recipe. It’s warm, rich, flavorful, and beautiful — a quintessential winter dish, made entirely with seasonal veggies. Bonus? You can get almost all of the ingredients at the market — roots and alliums, cream, and butter from us (and maybe some Calicutts Autumn Harvest instead of plain ol’ nutmeg?), and Parmigiano-Reggiano* from Hummer’s. Done.

And on a totally different note (I mean, not totally different), we’ll have cauliflower this week, and so I am very much planning to make this Greek Chicken Stew with Cauliflower and Olives that rolled through my Facebook feed this week. I can’t promise that you can get every single ingredient for it at the market, but you should be able to come pretty darn close — especially if you canned some tomatoes over the summer.
-Julia

*Wondering if the Reggiano is really worth it? Check this out.


Produce

Braising/Cooking Greens

  • Rainbow Chard
  • Green Curly Kale
  • Red Russian Kale
  • Spinach

Fruit

  • Gala Apples
  • Honeycrisp Apples (limited quantities)
  • York Imperial Apples

Herbs

  • Rosemary
  • Maybe more?

Mushrooms

  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

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

Other

  • Broccoli
  • Green Cabbage
  • Red Cabbage
  • Cauliflower
  • 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

Squash

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

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie Bread
  • Pumpkin Ginger
  • Cheesy Bread
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded