Every week I’m stuffing…

Turnips! Squash!

But also peppers: Twice this week y'all reached out to say that you really enjoyed both of the stuffed peppers I ran recently. And since Leda the sourcerer keeps getting these glorious little guys from Rowe by Rowe, I'm gonna keep stuffing them. They've got the melty greens in heirloom tomato puree, chevre from Decimal place, and wheat berries, just like last time. A little weird but such a winner. 
Another winner is the charred eggplant puree:  you can be tactful and say it looks striking. Really, it's dark grey and darned delicious with confit garlic, lemon, and that smokey, silky eggplant flavor that I love so well.
 
This week for the salad, you've got options: Bacon or marinated tofu. Either way, you'll get hakurei turnips (probs charred with the eggplant, but not nearly as well-done), crunchy bok choy, seared eggplant, candied peanuts, and diced tomatoes, dressed with the giardiniera vinaigrette. 

Back in stock this week are the pork, rice & greens, veg stew (now with roasted squash and greens), lentil stew with smoked chicken sausage, and vegan hot & sour soup.