10/19-10/21/2017: Feeling fall


Quick things:

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  • All good things must come to an end, and so it is with the lingering summer items like peppers and green tomatoes — this is their last week (we believe).
  • Baby greens continue in force, as do the bigger guys, the braising greens.
  • Butternut squash and pie pumpkins make their first appearances, because it’s that time of year.

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

 

Baked mac & cheese with New Mexico Green Chiles and bacon. Featuring Lykens Valley Creamery Sharp Cheddar and Hope Springs Mozzarella.

I’m starting to feel a little wistful. Now that the temperatures have calmed down I’m no longer cursing the heat, and, instead, I’m starting to dread the winter. Well, really, I’m trying not to think too much about, and just enjoy these beautiful days we’ve been given. While I tend to associate days like these — low 70s, low humidity, a nice little breeze — with, say, September, I think they’re some of the nicest we get all year, so I’ll be happy to take them wherever they pop up.

The warm weather has had some consequences for the growers, though I think so far nothing too bad. Usually by now a frost would have hit, bringing an end to peppers, even the green tomatoes, and other lingering summer treats, but so far — no frost. It is, though, inevitable, and they space those things are taking up in high tunnels and hoop houses (for protection from pets, and the edges of the season) is needed for the greens we’ll enjoy throughout the winter. While nature usually makes the decision about when it’s time to clear out the summer crops, this year the farmers are taking it into their own hands so as to maximize the amount of fresh produce we’ll have when it does get cold for real.

For this week, it’s time for us to take advantage of what’s still around — fry one last batch of green tomatoes; roast one more batch of peppers; savor the last bits of summer we have before we turn to face the fall.

So here’s my recommendation for this week: get yourself some New Mexico Green Chiles and some steaks. On one beautiful night, roast the chiles on your grill (while it’s still too hot for the steaks is a good time to do this), put them in a paper bag to cool, and then forget about them for the night (I mean, do move them to the fridge somewhere in there). Eat your steaks, maybe with some fingerling potatoes and a big side salad some sauteed kale, have a glass of wine, and enjoy the chill creeping into the night.

The next day, creep some chile into your night, by skinning and chopping those New Mexicos, and working them (and maybe some bacon) into a luxurious baked macaroni and cheese. Maybe do the kale with the steak after all, and save the big salad to go with the mac & cheese.

Dusty thinks this is weird, but I think leftover mac & cheese done in this style makes for a wonderful brunch, too, with a fried egg over top. And maybe another salad on the side. 🙂

Julia

P.S. Need a mac & cheese recipe? Try something like this, omitting the red pepper and stirring the roasted chiles and lightly cooked bacon into the cheese sauce before adding the macaroni. A blend of Lykens Valley sharp cheddar and Hope Springs Mozzarella are wonderful for this.)

 


Produce

Braising/Cooking Greens

  • Bok Choy
  • Green Curly Kale
  • Red Kale
  • Lacinato Kale
  • Young Spinach

Fruit

  • Honeycrisp Apples (IPM)
  • Jonathan Apples (IPM)

Herbs, etc.

  • Fresh Ginger
  • Cilantro
  • Italian Parsley

Mushrooms

  • Cremini
  • White
  • Shiitake
  • Oyster

Onions & Garlic

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

Other

  • Broccoli
  • Cabbage
  • Cauliflower
  • Celery
  • Fennel Bulbs

Peppers

  • Mixed Bell Peppers
  • New Mexico Green Chiles
  • Yummy Snack Peppers
  • Habanadas (heatless habaneros)
  • Jalapenos

Potatoes

  • Russian Fingerling Potatoes
  • Red Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes

Roots

  • Red Beets
  • Gold Beets
  • Carrots
  • Rainbow Carrots
  • French Breakfast Radishes
  • Hakurei Salad Turnips

Salad Greens

  • Arugula
  • Ruby Streaks Mustard Greens
  • Lettuce Mix
  • Mesclun Mix
  • Romaine Lettuce

Squash & Pumpkins

  • Butternut
  • Delicata
  • Pie Pumpkins

Tomatoes

  • Green Tomatoes

Bread

 

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

  • McGrath’s Original
  • Sesame Original
  • Pumpkin & Butter Pan Bread
  • Prairie
  • Cranberry Pecan
  • Cheesy Bread
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded