1. We’ll have fresh baguettes Friday morning! And more fresh baguettes Saturday morning!
  2. Hummer’s will have Parmigiano-Reggiano!
  3. And since you probably need something to go with your baguette and reggiano, Fasta & Ravioli Co is giving away 1,000 pounds of pasta FREE on Friday!

Scroll down to see the list of what we’ll have available this week.

Over the course of the last year, Dusty and I have developed a small list of products we would really like to carry, but haven’t been able to get our hands on for one reason or another. Items that make it on the list are usually things that we both get a lot of requests for and that we really want to eat ourselves, and near the top of that list is baguettes.


The five baguettes from Philly

We’ve had a growing obsession with baguettes, which reached its peak during our recent weekend in Philly when we purchased five baguettes from four different bakeries and brought them home to do a side-by-side comparison that afternoon.  We did this not just because we love baguettes (even we can’t eat five in one day!), but also, you know, for science. As we continued our quest for an awesome baguette closer to home, we wanted to have clear in our minds what we were looking for, and possibly even be able to provide feedback to potential bakers as we tested their wares.

From that afternoon of tasting, we identified that we were looking for a crusty loaf — of course — with an open, chewy crumb, and, preferably, a sourdough base to add a little depth to the flavor. In the intervening weeks, we have tasted some very good locally-made baguettes, but none that hit exactly what we were looking for, and, perhaps just as problematically, none that we’d be able to get on the same day they were baked, until —

Last Friday, baker Kevin McGrath of McGrath’s Bakehouse showed up with not only our regular bread order, but also two baguettes he’d made as an experiment, one as long as a traditional baguette, the other a little shorter. They were crusty and chewy and, like all of the McGraths’ breads, 100% naturally leavened with a sourdough starter. Bonus — which none of the Philly baguettes we tried could claim — also like all of the McGraths’ breads, they were made from organic grains.

It didn’t take too many bites before Dusty and I were both totally convinced that these were the baguettes we were looking for. Now, to just convince Kevin to turn his experiment into a full production!

Last week's baguette experiment -- with the wood-fired oven and the rest of the bake in the background.

Last week’s baguette experiment — with the wood-fired oven and the rest of the bake in the background.

Luckily, our plea to Kevin that he introduce his wonderful baguettes on the same day as Fasta & Ravioli Co’s free pasta and Hummer’s Parmigiano-Reggiano did not fall on deaf ears, and while we were just hoping he’d be up for delivering them fresh on Friday morning when he was bringing the rest of the weekend’s bread anyway, he did us one better and offered to bring them on Friday and Saturday! These will be the smaller baguettes, which he has more confidence in, and are a perfect quantity for two people to enjoy on the day they’re baked. We are over-the-moon excited about this — as excited, I think, as we were about asparagus — and so thrilled to be able to check this item off our list.

For this weekend, at least. You see, while Kevin hopes to be able to make baguettes every week, at least one day a week, they don’t fit neatly into his existing bread-baking routine, and will require him to give up a few hours of sleep on any day he makes them. Since the McGraths’ staff currently consists just of Kevin and his wife Melinda, they are not yet sure how personally sustainable this will be. So while we hope that it will work out for this to be a regular addition to the line-up, it may be that some weeks we’ll have them and some weeks we won’t. We’ll do our best to let you know ahead of time if and when they’re available!

You know we’ll be taking one for ourselves on Friday, and I can’t wait to have it for dinner on Friday night with some Fasta pasta, shaved Reggiano, and whatever other Market treats strike our fancy that day.


P.S. Dusty will probably be mad at me for mentioning this, but this Saturday is his birthday! Happy birthday, Dusty!




Spring Treats

  • Asparagus
  • Baby Fennel
  • French Breakfast Radishes
  • Rhubarb
  • Wild Ramps

Braising Greens

  • Bok Choy
  • Curly Kale
  • Lacinato Kale
  • Mixed Braising Greens
  • Red Chard
  • Red Ribbed Kale
  • Spinach
  • Tatsoi

Salad Greens

  • Arugula
  • Baby Red Russian Kale
  • Green Head Lettuce
  • Lettuce Mix
  • Red Leaf Lettuce
  • Romaine Lettuce

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Onions & Garlic

  • Green Garlic
  • White Scallions
  • Red Scallions
  • Shallots


  • Cameo
  • Granny Smith

Root Veggies

  • Carrots
  • Celeriac
  • Red Beets


  • French Fingerling Potatoes
  • Russet Potatoes
  • Ugly Sweet Potatoes


  • Cremini Mushrooms
  • White Mushrooms


  • Butternut Squash


  • Chives





Keswick Creamery

  • Blue Suede Moo
  • Brie
  • Morbier
  • Quark
  • Ricotta
  • Vermeer
  • Wallaby
  • Wine-Washed Tomme

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Lykens Valley Creamery

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

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Valley Shepherd Creamery

  • Oldwick Shepherd
  • Red Goat
  • Somerset
  • Smokey Shepherd
  • Melter Skelter

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  • Apple Tree Feta
  • Camelot Valley Chevre
  • Camelot Valley Feta
  • Camelot Valley Moonlight Fog
  • Camelot Valley Starlight Crotin
  • Hope Springs Mild Cheddar
  • Hope Springs Monterey Jack





McGrath’s Brick Oven Bakehouse
(fresh Friday & Saturday)

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

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Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded
  • Semolina (frozen only, and probably in the backstock freezer — ask!)