Quick things:

  1. NORMAL HOURS this week (and next): Thursday and Friday, 7am-6pm; Saturday, 7am-4pm. Note that some Market vendors are planning to close at 2pm on Saturday, but we’ll be there until 4!
  2. We’ve got gift cards available for your last-minute needs — and you can even order online for pickup at the stand. (Want a dollar amount other than what’s listed on the page? Send an email to radishandrye@gmail.com and I’ll add your denomination as an option.)
  3. Egg sale continues (but could be the last week).

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

At this point, if you are like me, you are thinking more about what you’ll be eating on Christmas Eve and Christmas day than you are about all the other meals over the coming week. This year, we’ve special ordered a goose from Pecan Meadow Farm for Christmas dinner, which will be augmented by some sides by Dusty’s mother and whatever else we find time to make between the morning with my family and the evening with Dusty’s. In other words, I’m thinking a lot about it, but haven’t yet figured it out.

I’m also realizing, at 7pm with no current dinner plans for tonight, that I probably should be thinking more about all the other meals this week and next. I’ve been helped to this point by some wonderful leftovers accumulated over the past few days, but we ate the last of them for lunch today, so….something will have to be done. If you’re in a similar boat (or ever find yourself in a similar boat), I highly recommend this Winter Vegetable Curry from the New York Times. It’s easy, forgiving, and oh-so-warming — and makes wonderful leftovers. It calls for cauliflower — which we probably won’t be seeing any more of this season — but it could be made with just about any hearty veggies.

We added turnips and a purple sweet potato, just because we had them on hand, and then melded right in. We also used two dried peppers (instead of the four fresh the recipe calls for) and it definitely had a kick, so if you don’t like a lot of heat, I’d scale back on either the peppers or the cayenne.

The Times website also links to a recipe for an Apple Raita, which was also incredible — though I accidentally made it with coriander seeds instead of mustard seeds, due to the jars sitting right next to each other on the counter. I bet it would be good with the mustard seeds, too, but I’ll probably stick with the coriander next time we make it.

Also, although it’s not on display right now, we do have both ginger and turmeric available frozen, so if you need some, just ask!



Braising/Cooking Greens

  • Green Curly Kale
  • Red Russian Kale
  • Spinach


  • Gala Apples
  • York Imperial Apples


  • Rosemary


  • Cremini Mushrooms

Onions & Garlic

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


  • 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
  • Butterkin Squash
  • Pie Baby Pumpkins
  • Spaghetti Squash
  • Sweet Dumpling Squash


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie
  • Cranberry Pecan
  • Parmesan Olive Herb
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded