Happy Spring!


Village Acres eggs, adorned with the colors nature gave them

In celebration, the greens continue to roll in, and the chickens have upped their egg laying. So much so, that we are very happy to announce that the price of Village Acres pastured eggs has come back down to $5/dozen! Not only are these eggs just about the most delicious you’ve ever eaten, I did some googling this week about dying brown eggs, and it turns out that not only does it work, but the darker base color gives the eggs gorgeous jewel tones you just don’t see with white eggs. Having no children of my own, I haven’t dyed eggs in years, but I was inspired by some of the pages I found about dying brown eggs and did some experimenting with natural dyes using beets and turmeric for the coloring. They produced interesting — but not photo-worthy — results. From what I’ve read and heard, though, food coloring works very well, and might even turn out some Pinterest-worthy results! The best page I found with brown egg dying info was here, but it appears to have gone down since Sunday afternoon, so Google might be your friend on this one.

On another note, this weekend marks an interesting milestone for me — it was Easter weekend last year that I first worked at the stand. This was before we bought it, while it was still owned by the Millworks, being managed by Erin — but it was her last weekend. Dusty had been there the previous weekend, but I’d been at work and a memorial service, so hadn’t been able to join him.

Being behind the counter was exciting and scary. I had one weekend to learn as much from Erin as I could before she moved on to her next adventure, and I knew one weekend wasn’t nearly enough. On the other hand, it felt like a natural fit — not only had we been shopping at the stand since it first opened, but we also had existing relationships with many of the farmers whose products were being sold, and we were excited to meet those we didn’t already know. I’d spent the last couple of years preparing for my next adventure, and was just about to a point from which I was ready to embark — but I hadn’t known what that next adventure would be. And here it was, all of a sudden, and kind of by accident. Within a few weeks, though, I felt like Dusty and I had been training for this exact thing all our lives — it brought together my business background, his skill in designing and building physical spaces, our love for the Broad Street Market and the city of Harrisburg, and, of course, our love of local farmers and food.

Easter was a couple weeks later last year, so it hasn’t been a full year for me yet, and it was another month or so after that before we “officially” opened as Radish & Rye. We’ll be planning some anniversary events later this spring to coincide with that date, but this one is nearly as important to me. I also love that this more personal anniversary happens to coincide with the start of spring — the beginning of a new growing season. This last season was an amazing experience, and I am so grateful to all of you for being here with us.

Thank you.






  • Lettuce Mix
  • Mesclun Mix
  • Romaine Lettuce (tentative)
  • Baby Red Russian Kale
  • Young Rainbow Chard
  • Young Spinach
  • Curly Kale (tentative)
  • Flat leaf green kale
  • Red Kale
  • Collards

Root Veggies

  • Black Radishes
  • Celeriac
  • Gold Beets
  • Orange Carrots
  • Parsnips
  • Golden Turnips (tentative)
  • Purple-Top Turnips
  • Red Beets
  • Rutabagas
  • Watermelon Radishes

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  • Red Potatoes
  • Russet Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes (limited quantities)

Onions & Garlic

  • Garlic
  • Shallots


  • Cremini Mushrooms
  • White Mushrooms


  • Acorn Squash (limited quantities)
  • Butternut Squash


  • Cameo
  • Granny Smith




Keswick Creamery

  • Blue Suede Moo
  • Brie
  • Morbier
  • Quark
  • Ricotta
  • Vermeer
  • Wallaby

[/ezcol_1third] [ezcol_1third]Lykens Valley Creamery

  • Baby Swiss
  • Clothbound Cheddar
  • Colby
  • Goat Gouda
  • Cheddar
  • Sharp Cheddar
  • Smoked Cheddar

[/ezcol_1third] [ezcol_1third_end]Other

  • Camelot Valley Chevre
  • Camelot Valley Feta
  • Hope Springs Mild Cheddar
  • Hope Springs Monterey Jack




Talking Breads (Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Pugliese
  • Seeded

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McGrath’s Brick Oven Bakehouse (arriving 9am Friday morning)

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie Bread
  • Sesame Cheddar
  • Cinnamon Raisin