Week 21, 2022

The rhubarb and the strawberries are here! So is a summer veggie tofu stir fry! And lots of fun tofu treats in general! Heat up that stove and get hungry for what’s right here.

Fruits: First pick strawberries from Klug. Cherry tomatoes from Scenic Ridge & Back Ridge Farms via Fifth Season. Fresh blueberry raisins and frozen blueberries from Joe’s Blues. Frozen aronia berries from Bellbrook Berry Farm.

Greens: Bok choy, kale, lettuce head mix, mixed Asian greens, and lettuce & kale planters from our farm.

Herbs: Chives, garlic chives, mint, and oregano from Smits. Basil (lemon, lime, Thai, purple, Napoletano) planters from our farm.

Roots &Veg: Asparagus and rhubarb from Mick Klug. Blue, red, & yellow potatoes, celery root, freshly harvested parsnips, and green & purple daikon from Driftless Organics. Creminis, portabellas, and shiitakes from River Valley Ranch. Turmeric from Yogi Hari’s Ashram. Carrots, garlic scapes, and zucchini from our farm.

Featured Items: Tuscan Herb EVOO from Twisted Olive. Center-cut pork chops from Jake’s Country Meats. Fresh herb chèvre from Door County Creamery. Raspberry kombucha from ARIZE. Cherry vanilla bean granola from River Valley Ranch. Frozen edamame from Sno-Pac. Shoyu from Co-op Sauce. Summer sausage from Underground Meats. Whitefish filets from Bay Port Fish Co. via Jake’s Country Meats.