Quick things:

  • The sale on salad greens and eggs continues! 1/2 lb of Mesclun Mix for $3.75, 1/3 lb of Arugula for $2.50, and a dozen beautiful pastured eggs for $4!
  • Join us this Friday evening from 5pm – 6pm (before the snow) for Spiced Wassail from Maryland’s Boordy Vineyards. We’ve been planning this for the December Third in the Burg for a while, and I think it’s working out to be good timing for a warm-me-up!
  • NEXT WEEK’S HOLIDAY HOURS are just normal Market hours: Thursday & Friday, 7am-6pm and Saturday, 7am-4pm.

Scroll down for the list of what we’ll have this week!

I get the impression that people have strong feelings about winter salads — it seems like a love it or hate it kind of thing. I hear, with some regularity, from people who want nothing through winter but fresh greens topped with anything crisp they can find, while others tell me they enjoy eating salad all summer long, but are really just craving hearty comfort foods through winter. Personally, I can relate to both these perspectives, though not usually both at the same time.

Last week, though, on the phone with Deb of Village Acres, talking about the abundance of baby salad greens in her greenhouse and fresh eggs in her henhouse, I was overcome with a craving for a BIG salad of mesclun mix, winter radishes, hardboiled eggs, and crumbled blue cheese (with a baguette on the side, of course). While dinner was already in the works for that evening, I kept dreaming about it and so, having all the necessary components available at the stand, we made it happen the next night.

I know that putting eggs and blue cheese — even together — on salads is not a new invention, but it’s not something we do all that often in our house. so it sort of felt like a revelation to me. A fresh winter salad with the pop of watermelon radish, the comfort of eggs, and the tang of blue cheese? Yes, please! It’s enough to put me firmly on the “love” side of the winter salad issue.

Other winter treats this week were a Sunday brunch of scrambled eggs, Lincolnshire sausage (because we were out of Breakfast — but not anymore!), sauteed greens, and a hunk of bread; enchiladas con carne (using Calicutts Fire Salt in lieu of a fresh jalapeno…but we did make a grocery store run for limes and cilantro); slow-cooked pork tacos with Sweet Farm Curtido; and a sausage/kale/quinoa bowl with a fried egg on top. Eggs and Mexican-ish were the themes of the week, I guess!

Tonight will be goat sausage from a friend’s farm, along with whatever Dusty is cooking up in the kitchen as I write. Any guesses?



Braising/Cooking Greens

  • Rainbow Chard
  • Green Curly Kale
  • Red Kale Hearts
  • Red Russian Kale
  • Spinach


  • Gala Apples
  • York Imperial Apples


  • Rosemary
  • Maybe more?


  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Garlic
  • Leeks
  • Red Onions
  • White Onions
  • Yellow Onions
  • Shallots


  • Broccoli
  • Green Cabbage
  • Red Cabbage
  • Napa Cabbage


  • Red Thumb Fingerling Potatoes
  • Red Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes


  • Red Beets
  • Gold Beets
  • Carrots
  • Rainbow Carrots
  • Celeriac
  • Parsnips
  • Black Radishes
  • Watermelon Radishes
  • Purple Top Turnips
  • Rutabagas

Salad Greens


  • Acorn Squash
  • Butternut Squash
  • Delicata Squash (limited quantities)
  • Pie Baby Pumpkins
  • Spaghetti Squash
  • Sweet Dumpling Squash


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

  • McGrath’s Original
  • Sesame Original
  • Whole Wheat Pan Bread
  • Three Seen
  • Cinnamon Raisin
  • Everything Bread
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded