Only a few weeks left
with three weeks left of market its our last call for this year’s fresh ginger
Our website will be stocked this evening at 6pm for pickup at Perkasie Farmers Market this Saturday. Not all items included in this preview will be available for pre-order and we may have a few extra items at market. As always, you’ll find all the good veggies and location info at wrockhill.com/shop.
Gorgeous greens
We’re not bitter about how well our favorite “bitter” greens are looking this week. Enjoy some escarole in a classic pasta or soup, try out frisee in a fresh salad or consider firing up the grill to try out some radicchio served with bagna càuda.
Great green curly kale is perfect for a batch of kale chips if you’re on the hunt for an easy culinary project. Tuscan kale would work as well, just as easily as it would find a home in a quick pesto for pasta, sandwiches or topping soup. Bold, beautiful broccoli rounds out the brassica offerings this week.
We’re offering a few tender microgreens this week - radish, tastoi and spicy cress. These little leaves are always a great choice to add a little extra to any salad or sandwich, or jazzing up weekend brunch. Of course, lettuce blend is along too to fill out your weekday lunchbox salads, sandwiches and wraps.
All the roots and alliums
Back this week are baby hakurei turnips presented without their greens; give them a quick trim and enjoy them with a miso-butter glaze. Happily carrots are back, too, ready for roasting alongside those turnips or turning into a tasty soup.
We’ve been delighted to meet so many folks who really love celery root and have been happy to share about it for those to whom it’s brand new; this celery-relative is great for cubing and roasting alongside other roots for an autumn hash, whipping into mashed potatoes for a little extra oomph, or adding into your favorite pot pie - simply treat it as you would a potato.
Fabulous shallots are back, too, alongside perennial favorite garlic for your allium needs. Tender scallions are terrific for topping soup or starring alongside shiitake mushrooms in a brunch or dinner-worthy frittata.
This week is our final call for fresh baby ginger for the year. Pick up a hand for the freezer or a quick cup of tea this weekend.
And all the rest
Somehow our eggplant plants are still churning out some lovely fruit right alongside the shishito peppers and jalapeno peppers. Still greenbeams grow on and we’re enjoying them fresh while we can.
Herbs and flowers, too!
We’ll have limited mixed flower bouquets and eucalyptus bunches both this weekend - pick some up for decor or hang it in your shower for aroma.
Plenty of green herbs are along this week, from bright cilantro to tender dill and everyone’s essential soup herb - parsley. If you’re stocking up for colder days ahead, these are all great options for quick freezer preservation.
Thank you for your support + feedback.
We appreciate your taking on this season with us and we look forward to seeing you at Market this weekend!
Stay well.
Regards,
Rosemary + Pete