The man that turned me on to wonderful produce, Larry Cleverly, retired from retail market.  While he has many reasons to reduce his presence, I'm glad I'll still be able to get his produce from several fine restaurants around town.  His arugula, though.  I'm not sure I'll cope with that.

On the other side of the coin, Lois is retiring from her small scale goat cheese production, and will be exploring another opportunity.  I hope the pairing works out well.  Hopefully they'll be an official announcement from either side soon.

Apri-Cardamom Jam (Blue Gate) Grilled Cheese

So the cardamom was more difficult to pair with, but Twig Farm's Mixed Drum worked out well.  This has been a promising tangent, and we will probably continue it soon, however, two jars of jam open, my intake of jam severely reduced.  So we shall see what comes.

Roast Chicken (Grade A Gardens)

I should've brined the chicken.  But we had a smaller chicken, roasted it, and split it.  Good over all, but would've been better if I brined it.

Enchilasagna or Lasagnalada (Alton Brown: Every Day Cook, p78)

The addition of the dried chipotle peppers to a sauce gave it a nice smokey flavor without much effort.  I have made similar things to this before, but the sauce on this was by far and away the winner, and the overall combination won.  I wish they had chicken thighs over chicken breasts.

Meatloaf (probably similar to this)

Beef & Pork and covered in bacon.  I miss meatloaf (especially meatloaf sandwiches).

Goat Burgers with Harissa

Om nom nom.  Couldn't find the lamb, found the goat.  Tada!