Grains

Did you hear about the spontaneous turkey?

 

 

I'll apologize in advance for this week's newsletter. I think that being a new mom to a 12 and 9 year old has turned the frontal and parietal lobes in my brain into a primordial soup where only dad jokes, obscure musical references and thoughts of melted cheese remain.

Hey friends,

 

Quick note before we dive headlong into the dumpster fire that will be this email.

 

Thanksgiving is right around the corner and Joe and I have been hard at work crafting this year's offerings for you. There will be turkeys, gravy, stuffing, pies, pie crust, rolls and all the veggies by that pound that you need to meticulously peel and sautée in an unreasonable amount of butter (which we will also have, along with local heavy cream and half and half if you're still dying for more fat/flavor)

(Do I repeat that email title roughly every year at this time? I sure do. 

Have I gotten any positive feedback from our customers that they like that joke and would love to see more of it? I have not.)

 

This week we have beautiful shishito peppers from Clark Farm. These guys are a mostly sweet Japanese variety of pepper. The sweet facade holds an exciting secret, however. About one in every 10 -20 of these wrinkly little wonders is sneaky hot. So spin the wheel and let us know what you get!