Week 24, 2022

We’re grilling (and chilling), we’re making a bonkers-good pasta salad, and we’re rewarding ourselves with decadent desserts from a new vendor. You too can treat yourself, right here.

Fruits: Strawberries and cherries 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, Lacinato kale, lettuce head mix, Komatsuna, Purple Tatsoi, and lettuce mix from our farm.

Herbs: Basil, dill, chives, garlic chives, mint, parsley, and oregano from Smits.

Roots &Veg: Rhubarb from Mick Klug. Blue & yellow potatoes, and celery root from Driftless Organics. Creminis and portabellas from River Valley Ranch. Turmeric from Yogi Hari’s Ashram. Carrots, cabbage, garlic scapes, kohlrabi, and zucchini from our farm.

Featured Items: World Championship Colby from Hook’s. Wisco Kitchen pickle relish from Bushel & Peck’s. Blueberry cardamom granola from River Valley Ranch. Whitefish from Bay Port Fish Co. via Jake’s Country Meats. Finocchiona salami from Underground Meats. Butcher Shop bratwurst from Finn’s Ranch. Blueberry apple juice via Joe’s Blues. Organic EVOO from Soler Romero. Garlic radiatori from Dalla Terra. Wild-caught sockeye salmon from Bering Bounty LLC. Nebula and Pecan Prance treats from Jitterbug Sweets.