Week 28, 2022

Tomatoes on everything, your new favorite summertime meal prep, and a reminder of why kombucha is so dang good and good for ya! Get all the good deets right here.

Fruits: Peaches and plums from Klug. Heirloom tomatoes from Southwest Produce. Fresh blueberry raisins and frozen blueberries from Joe’s Blues. Frozen aronia berries from Bellbrook Berry Farm. Bolseno slicers, Sungolds, Veronas, and tomato medley from our farm.

Greens: Lacinato kale and lettuce mix from our farm.

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

Roots &Veg: Chioggia & red beets, garlic scapes, and green beans from Southwest Produce via Fifth Season. Blue potatoes from Driftless Organics. Creminis and portabellas from River Valley Ranch. Red & white potatoes from Don and Mary. Radishes from Fifth Season. Turmeric from Yogi Hari’s Ashram. Carrots, eggplant, shishitos, onions, and zucchini from our farm.

Planters from our farm: Lavender, rosemary, and thyme.

Featured Items: Citrus basil soap from Door County Creamery. Pickled Cherry Bomb peppers from Bushel & Peck’s. Sobrasada from Underground Meats. Tart cherry kombucha from ARIZE. Toasted oat milk cold brew bar from Harvest Chocolate. Toulouse sausages from Finn’s Ranch. Twisted garlic olive oil from Twisted Olive. Two-year sharp cheddar from Hook’s.

Leave a Reply