-pictured, heirloom apriums-
Spring is waning, Summer is waxing.
Think strawberries, stone fruit and Equinox greens.
Coming up this week: strawberries will be coming from Connecticut. We have local chocolate mint. And maybe if we all behave and think pure thoughts, the gods of stonefruit will bless us with some Santa Rosa plums mid-week–no promises. In mushroom world, it’s all about porcinis, morels, and imported chanterelles. Get some wild pousse-pied: they’re at their best right now.
Stone Fruit: there are a handful of chefs that call us on a regular basis to chat about what tastes best right now. We love those conversations, and it’s the best way to get the real scoop on which lot or variety is truly primo and belongs on your plate tonight. We get in all kinds of heirloom variety stone fruits. They ripen at different rates, so the variety that we had last week will be different than today’s, and that means it will eat different, cook different, and taste different, and that you’re going to go through a lot of printer ink if you want the varietal name on your menu. Right this moment: cot’n candy white apriums are super sweet and tender, Fitz Kelly “modesto” apricots are seriously off the chain. And all of these could be gone in a hot second and we’ll be onto the next variety.
86: The last of the ramps are gone. Green garlic has about one week left, maybe a week and half. Knoll fava leaves and rapini are done for the season. Baby artichokes continue to be short in the market, so if you want regular as a substitute, it would be good to note that on your order.
Also notable: we have a Soom tahini update: in addition to the 1# units, we now have big 40# buckets in stock. If you use a lot of tahini, you’ll save some significant bucks buying the large bucket. We are also expecting a visit from the sisters producing this awesome tahini in July, so let us know if you’d like a visit from them to learn more about the story behind the project. Staff meal education?
Maine Grains: a few new varieties in the mix
Heritage Wheat Flours
86% “Magog” Wheat Flour
72% “Magog” Wheat Flour
Rye, Triticale & Buckwheat
Heirloom Stone Fruit
Best of the Season