11/30-12/2/2017: Back to “normal”


Some quick things:

    • Want to receive this list via email each week? Sign up here.
    • Jerusalem artichokes are here and Brussels sprouts are still hanging on!
    • Calicutts Vanilla Bean Sugar arrived last week, we’ve got a big Epic Pickles re-stock on the way, and there are lots of Torchbearer Sauce options on the shelves…in case you’re starting to think about gift ideas!

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

Turkey tacos with napa cabbage and watermelon radishes.

Though we weren’t supposed to have a turkey this year — thanks to Dusty’s mom hosting, and baking a ham in lieu of turkey — there was an abandoned pre-order left at the end of the day last Wednesday, and so, what were we to do but roast it ourselves? We rubbed it in salt on Wednesday night, popped it in the oven Thursday morning (after Dusty spatchcocked it for faster cooking), and pulled it out immediately before leaving for our “real” dinner! We had turkey sandwiches for breakfast on Friday morning. Saturday night we made mashed potatoes and collard greens (with leftover ham from the other feast!). Sunday we made stuffing* and stock. Last night, turkey tacos, and we sliced or shredded and froze most of the remainder of the 16 lb bird. I’ve got a recipe for a turkey tikka masala printed out to turn the final bits into tomorrow night. And then, that will be that.

I imagine the rest of you are in a similar position, having tucked away the leftovers, whether into bellies or into freezers, and are thinking again about other things to eat. Hopefully your kitchen has now fully recovered as well, and your drive to cook is returning.

From a seasonal perspective, although the forecast is hopeful, this week marks another shift towards winter — though we still have Brussels sprouts, the kale is getting smaller, and things like celery and fennel have fallen off the list. Of course, there’s still plenty to keep us not just going, but satisfied and even entertained all winter long. Jerusalem artichokes appear this week, which I know many of you have been looking forward to. While the weather’s so nice, I’m thinking about things like this Crispy-Skin Salmon with Napa Cabbage (you could use frozen ginger, and grate it, btw), but I’m also looking forward to making some of the more quintessentially winter things I haven’t gotten around to yet, like potato leek soup, and butternut squash bisque. I’m also hoping to figure out which recipe for beef stew I used last year, because it made me fall in love with turnips in a way I’d never been before — and who couldn’t use a little turnip love in their life?

Julia

*dressing, really, since it didn’t go into the bird


Produce

Braising/Cooking Greens

  • Collard Greens (urgent use)
  • Mixed Braising Kale
  • Spinach

Fruit

  • Fuji Apples (IPM)
  • Granny SmithApples (IPM)

Herbs

  • Rosemary

Mushrooms

  • Cremini
  • White
  • Oyster

Onions & Garlic

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

Other

  • Brussels Sprouts
  • Red & Green Cabbage
  • Napa Cabbage
  • Celeriac

Potatoes

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

Roots

  • Red Beets
  • Gold Beets
  • Carrots
  • Rainbow Carrots
  • Jerusalem Artichokes
  • Parsnips
  • Watermelon Radishes
  • Rutabagas
  • Hakurei Salad Turnips
  • Purple Top Turnips

Salad Greens

  • Lettuce Mix (very limited quantities)
  • Mesclun Mix
  • Ruby Streaks Mustard Greens
  • Green Leaf Lettuce

Squash & Pumpkins

  • Butternut
  • Pie Pumpkins
  • Sweet Dumpling

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Country Rye Pan Bread
  • Three Seed
  • Nutty Irishman
  • Parmesan Olive Herb
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded