Quick things:

  • Fresh bread Friday and Saturday only this week. We have a limited number of frozen loaves available and, as always, a good number of frozen baguettes.
  • Still on sale: eggs and butter!
  • It’s Third in the Burg and while we don’t have any plans for anything special, we’ll be opening a couple bottles of wine at 5pm on Friday (as we do every Friday). And who knows — maybe we’ll get ambitious between now and then.

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

I’m feeling both somewhat-in-a-hurry tonight, and (unfortunately) also easily distracted. I started looking at pictures I’d taken of the past week’s foods, and ended up perusing all the way back to tomatoes. I went to the NY Times cooking site to take another look at the Mississippi Roast (will this be the week I finally make it?), and found this intriguing recipe for Caramelized Beets with Orange-Saffron Yogurt. What?!?!

So many foods, so little stomach space!

This week, we did fill our stomachs with some delicious treats, not the least of which was our little V Day picnic pictured right. We didn’t get quite as ambitious as I thought we might when I wrote about the plan last week — largely because once we started assembling items, it seemed like there would be plenty. And there was. As planned, those are Sweet Farm Almost Sour pickles (highly recommended, btw), McGrath’s baguette, Camelot Valley Holiday chevre, and Three Springs Granny Smith apples. The cheeses are the Keswick Stinky Elf (on the left) next to the Hummer’s Taleggio. The meat in the middle is the hot sopresatta Hummer’s recently started carrying. Everything was wonderful — including just sitting in front of the fire, munching on these yummy things, drinking wonderful wine, and just enjoying each other’s company. Thanks to the stand, Dusty and I spend a lot of time together, and I am oh-so-grateful that we appear to still like each other. 🙂

The other dining highlight this week was also as much about the company as the food, when on Sunday night we had dinner with Deb from Village Acres Farm and John of Jade Family Farm to talk about the upcoming year, and farming and markets in general. It is endlessly inspiring to me to talk to farmers like Deb and John, to hear how much thought and love they put into what they’re doing, and how much they love getting their food into the hands (and bellies) of the people who eat it. I feel very lucky to be able to help make that happen, and very grateful that they are committed to growing beautiful, clean, delicious food for us all to enjoy.

Both farms, by the way, have CSAs with pickup points at R&R, so if you’re looking for a CSA for the upcoming season, I wholeheartedly recommend either one. And if not, you’ll always be able to find a good selection of produce from both farms with us, so don’t have to miss anything. 🙂



Braising/Cooking Greens

  • Red Bok Choy
  • Spinach
  • Tatsoi


  • Gala Apples
  • Granny Smith Apples


  • Rosemary


  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

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


  • Green Cabbage


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


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

Salad Greens

  • Lettuce Mix
  • Mesclun Mix
  • Miner’s Lettuce
  • Baby Mizuna (limited quantities)
  • Radicchio


  • Acorn Squash
  • Butternut Squash
  • Butterkin Squash


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie Bread
  • Cranberry Orange
  • Everything Bread
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads will return next Thursday (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded