Ninth Week of Winter Share!
Share is In and will be ready for curbside service at Noon
What's in the Share:
Gold & Red Onions
Purple Bunching Onions
Reminder: There will be no share pick ups Dec 24 or Dec 31. For Half Shares picking up this week, your next pick up is Jan 14.
We'll still be getting deliveries over the two week share break.
Check out our holiday schedule below!
We have gorgeous Whipstone Wreaths this week!
We will continue to offer exclusively curbside service for the foreseeable future. We're not sure when we will open in-store access again. We will let the COVID data guide our decision on opening.
Thank you for participating in our new curbside system, and doing your part to keep everyone safe!
Access to the market will continue to be closed for in -person shopping.
Place your orders for curbside pick up by following the instructions here. Please wait to pick up your order until after we've called you to confirm the order and collect payment.
Thank you for your continued support!
Fresh, Seasonal, Local Produce in the Market:
Curly & Lacinato Kale
Bagged Rainbow & Orange Carrots
Red and Gold Onions
Moroccan Chard & Lentil Soup
2 tablespoons olive oil
1 medium yellow onion diced
2 medium carrots diced
2 large cloves garlic minced
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon red chili flakes
1 teaspoon sea salt
One 15-ounce can diced tomatoes
1 cup dried split red lentils
2 quarts vegetable stock
1 bunch chard stems removed, roughly chopped
In a large stockpot or Dutch oven, heat the oil. Saute the onion and carrot over medium-high heat until soft and beginning to brown, 7 minutes. Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. Cook one minute more. Stir in the tomatoes, scraping up any brown bits from the bottom of the pan, and cook until the liquid has reduced and the tomatoes are soft, 5 minutes.
Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, 10 minutes. Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning.
Serve the soup in bowls with a wedge of lemon on the side or a dollop of Greek yogurt.
Check out our weekly website update "What's in Stock"!
We'll update it with new info on produce, dairy, meat, and other new or popular items! Feel free to call in as well if you're curious about what we've got!
Stay Posted and Shop Local!