Some quick things:
- Want to receive this list via email each week? Sign up here.
- Talking Breads returns! Fresh Thursday, then frozen while supplies last. Next appearance will be Jan 25.
- Despite last week’s cold weather, we got a good greens supply this week — and some additional variety!
Scroll down for the full list of what we’ll have this week!
Are we all now breathing a collective sigh of relief that the weather has returned to a normal winter temperature? And also collectively scratching our heads at the forecast for the decidedly abnormal temperatures forecast for the next couple of days? I mean, I’ll take 60 over 0 any month of the year, but…..where’s the 30???
No matter the temperature outside, it is still definitely January, and so I am continuing to make as many squash, turnip, sweet potato, rutabaga, etc recipes as I can. I am currently feeling some tension between wanting to experiment with new (to me) ideas (like Butternut Bolognese), and wanting to make all the old standbys (like just a good beef stew, which I cannot believe I haven’t done yet this winter!). This week, though, the new and novel won out for me, and I made a Butternut Bolognese based on Joshua McFadden’s recipe for Pumpkin Bolognese (first link is to my recipe, second link is to his). I was not disappointed.
I have only a vague understanding of the science behind why veggies (or fruits, really, in the case of squash) get so sweet in the cold, but it blows my mind on a regular basis. With no added sweetener at all, the butternut squash puree that went into the bolognese was downright sweet. Once mixed in with the meat and other veggies, the sweetness was certainly tempered, but still — this is a fundamentally sweet (and savory and umami and delicious ) rendition of a bolognese. McFadden suggest going very heavy on the black pepper to cut some of the richness (if you’ve read Salt, Fat, Acid, Heat, I’d say this is basically a substitute for the acid the tomatoes would normally bring the sauce), and I think that is a good suggestion. And don’t forget the parmesan!
I made another Joshua McFadden recipe this week, too, and hoped that we’d be able to start carrying a key ingredient for it this week…..but since it’s not going to be here in time, I’ll just wait until next week to talk about it. 🙂
- Baby Bok Choy
- Baby Chard
- Rainbow Chard (bunched)
- Fuji Apples (IPM)
- Granny SmithApples (IPM)
Other Potatoes Salad Greens Squash & Pumpkins
(fresh Friday & Saturday)
Squash & Pumpkins