New for this week:
Guajillo Peppers - fresh for now, dried peppers later in the fall and winter. I put a general description from Wikipedia at the end here.
Green onions (spring onions) are back, small diameter for the next few weeks but will size up soon.
Dill bunches are back.
Quart size Plain yogurt now an option.
Salted Amish butter rolls as well. Let's see how it this does in the coolers this week - if it gets too soft then I'll take it off and add it again when the weather cools down.
Off the list - shiitake mushrooms - just for a week or two.
A guajillo chili or guajillo chile or chile guaco or mirasol chile is a landrace variety of the species Capsicum annuum with a mirasol chile fruit type. Mirasol is used to refer to the fresh pepper, and the term guajillo is used for the dry form, which is the second-most common dried chili in Mexican cuisine.