Quick things:

  • Fresh bread Friday and Saturday this week, but not Thursday.
  • Still on sale: eggs and butter! And still a few of those unidentified and straggler frozen loaves of bread for $5 each.
  • Relatedly — sorry if you came for eggs last week and we were sold out. That’s obviously not what we or the farmer want when she’s got an overabundance of them. You all took us by surprise last week with your record-shattering demand (they are awesome!), but we are well-stocked going into this week.

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


Spinach pizza with an egg cracked on top.

I don’t know how many of you are as obsessed with the New York Times Cooking website as I am, or if you get their 3x/week emails, or if you spend a significant amount of your time thinking about how to make their already-pretty-seasonal recipes work with only things you can get at the market (usually not so hard), or if you do fall into any of these categories, today when you saw this morning’s subject line of “Cooking for comfort” if you thought, “Yes!”

It turns out that the focus for the day was really on comfort foods you can make in the Instant Pot, and so that sent me off on a whole other thing of wondering if I should get an Instant Pot (not yet), but the idea is the same — it is comfort food season, seasonally, emotionally, climatalogically, and psychologically. How else can you explain the Cardamom Coffee short ribs over egg noodles (with a side of steamed carrots) one night, and then baked mac & cheese with stewed tomatoes the next? How else can I justify the number of pizza crusts I’m asking the McGraths’ to bring every week in hopes that I can take one home on Saturday evening? How else can you explain that I ate a lovely vegetarian meal earlier this evening, and am now very ready for second dinner? A great thing about seasonal eating is that when, in the heart of winter, all I want is comfort food, it is very easy for me to tell myself that it’s okay, it’s seasonally appropriate. And it totally is.

This is the season for short ribs and mac & cheese and hearty pizza; for long-cooked (or fast-cooked, I guess, if you have an Instant Pot) rich roasts; for spaetzle; for butternut squash soup and buttery sweet potatoes; for spinach salad with warm bacon dressing; for bolognese(!) and pasta with parsnips and bacon. I enjoy the decadence of holiday cooking, but I also relish the more simple indulgence of the foods that feel right through the winter months that follow. And, as I say in every season, I relish how easy it is to eat locally and seasonally when I follow these impulses.



Braising/Cooking Greens

  • Spinach
  • Tatsoi


  • Gala Apples
  • Granny Smith Apples


  • Rosemary


  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Baby Leeks (limited quantities)
  • Garlic
  • Red Onions
  • White Onions
  • Yellow Onions
  • Shallots


  • Green Cabbage
  • Red Cabbage


  • Yellow Potatoes
  • Sweet Potatoes
  • Japanese Sweet Potatoes
  • Purple Sweet Potatoes


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

Salad Greens

  • Mesclun Mix
  • Radicchio


  • Acorn Squash
  • Butternut Squash
  • Butterkin Squash
  • Shokichi Squash


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

  • McGrath’s Original
  • Sesame Original
  • Whole Wheat Pan Bread
  • Nutty Irishman
  • American Harvest
  • Parmesan Olive Herb
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads returns next Thursday! (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded