08/11/2026
Pre-Ordering is Live!
The fridge, warmer, and shelves are loaded with local goodness this week, including the debut of a brand-new pasta salad.
Last week at the Wing Pop-Up I made a Thai Basil Pesto Pasta Salad. By about the third time I had to say "Thai Basil Pesto Pasta Salad," I decided it needed a better name.
So...meet Thai'd Up.
Fresh Thai basil from Blackberry Moon Produce is blended into my Thai Basil Pesto, then tossed with cellentani pasta, thinly sliced cucumbers from Green Thumb Harvest, tomatoes from Lost Creek Farm, and finished with a crumble of queso fresco to bring it all together.
Available in 8 oz. and 16 oz. containers.
Back after a six-week break: Pink Crunch Radishes. Thinly sliced Green Thumb Harvest radishes, cold-brined in a bright, tangy brine for a crisp, refreshing crunch.
Of course, that's just the beginning.
Brunch Burritos are back with your choice of bacon in a thin Mexican tortilla or roasted Root 54 Farm chestnut mushrooms in a gluten-free wrap.
You'll also find three kinds of empanadas, including a vegetarian option, plus fresh pizza dough and Pizzeria-Style Pizza Sauce.
The cooler is stocked with Thai Basil Pesto, Lemon Pesto, Pimento Cheese, Bahn Mi Pickles, Dill Crunch Cukes, Acid Trip Crunch Cukes, and Pink Crunch Radishes, and Chef Heather’s Pimento Cheese.
And don't forget Madison's dairy-free sorbet to help beat the August heat.
Pre-order now—the link is in the first comment.
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