This Week at the Market

We’ve gotten some lovely squash blossoms from V Greenhouse, which will undoubtedly get stuffed with pimiento cheese and fried, probably served as an appetizer, we’ll know by tonight… Our first plums of the season will be here this weekend from Seedling along with more blueberries – look for them in a creative dessert, as well as in our gratis fruit dishes at brunch. Kinnikinnick is offline for a couple of weeks on the baby lettuce mix, so we have little gem romaine from Shooting Star, who also supplied our butter lettuce for the week. It’s really sweet, with just the right amount of green bitterness to balance. Tipi has supplied us with stellar collards and kale for the week, so they’re the greens we’ll be cooking up. They’re so tasy they hardly need to be cooked at all. Tipi also supplied us with gold zucchini, which goes with both the black eye pea falafels, and in the summer vegetable Creole, and we have more beautiful herbs from Westar, as well as some green cabbage. The leaves are being stuffed with vegetarian red beans and rice and served with spicy creamed corn, the sweet and pungent flesh will make excellent cole slaw. In what certainly won’t be last for the week, or least, we have our crimini mushrooms from Hidden Valley Mushroom farm, great for seasoning all sorts of things. Look for more by the weekend, peaches have already started…