• 4 tenderloins
• 1 sirloin tip roast
• 7 packs of chicken breasts
• 1 whole fryer
• 1 8oz. tub of plain goat cheese
• 3 dozen eggs
• 3 dozen eggs
• 4 bags of baby lettuce
• 9 small Thai eggplant
• 1 container of baby bell peppers
• 3 small buckets of baby squash (with flowers)
• 1 small fennel
• 1 container of cucumbers
• 2 containers of small juliet tomatoes
• 5 containers of blackberries
• 1 container of microgreens
• 3 buckets of eggplant
• 1 long cucumber
• 1 bunch sweet basil
• 1 container of figs
• 4 zucchini
• 1 bucket of yellow squash
• 1 small bag of yellow cherry tomatoes
• 9 Santa Fe hot peppers
• 1 melon
• 5 flats blueberries
• 1 container of organic figs
• 1 jar of raw honey (12 oz.)
• 1 pack of raw comb (12 oz.)
• 3 bags of Jurassic salt
• 1 bag of brown rice

The End of An Era
OK, maybe not that dramatic…but the potatoes are no more. Since we started 100 Mile Harvest, we found that there was nothing like a breakfast of eggs and potatoes (crinkle-cut like french fries and baked crispy - pure “lovin’ from the oven” – DO try this at home). Every week, we’ve come to expect an abundance of gold, white, red and even blue potatoes from different vendors. Today we combed the market over, and learned that our eggs would need a new companion, maybe rice? Same story with the onions and garlic.

However, we did have a few new highlights. We found local “Jurassic” salt! and figs.