Organic red radishes with deep green tops.

Looks like spring to me!

Quick things:

  • Just in case there’s any question, the market will be open normal hours this week. Really, the Stone Building will be open extra hours on Friday evening.
  • Still on sale are The Sweet Farm’s Almost Sour pickles. Still some left!
  • Offerings from McGrath’s Bakehouse all three days this week! I’m planning on a loaf of Reuben’s Rye to go with our anticipated corned beef leftovers. (I’m gonna grab a jar of Almost Sours to go with this, too.)
  • We’ve got more signs of spring! Good quantities of greens (salad and braising) continue, and red radishes make their debut!

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

It is technically still winter, and it certainly feels like winter (for once), but we are starting to see signs of spring — this week, abundant spinach and mesclun, a smattering of other salad greens, and some gorgeous bunches of Red Russian Kale, along with the first red radishes of the season. On top of all that, it’s after 7pm, and it’s still light out. These are exciting times.

And weird, though I guess since it is still technically winter, it’s not the snow that should seem weird, but how mild (and even warm) the rest of the winter has been. And, I will say, I did rather enjoy our snow day, which was a lovely combination of work and play.

Since I am usually working from home on Tuesdays (and all the non-Market days), it didn’t mean a forced day as it did for many, so I worked in the morning on ordering and taxes (ugh), and then turned the computer over to Dusty for the afternoon so he could do the weekly bookkeeping (if only I could get him to do the taxes!). I then had the luxury of spending much of the afternoon on the couch watching Dr Thorne and enjoying the aromas of the beef & mushroom stock Dusty had started while I worked in the morning. This was a stove-top project, perhaps mostly because the quantity he was making stood no chance of fitting into the Instant Pot, but also because he’s pretty obsessed right now with making a gelée or aspic of some kind, and so wanted lots of evaporation along the way. We haven’t actually eaten any yet, but it’s looking pretty good.

The best part of snow days in the city, though, is being able to traipse to nearby bars for cozy and low-key evenings (at least we waited till evening). Our first stop was the Millworks, which opened just its bar and pizza oven, staffed perhaps entirely with employees who could walk to work. I don’t know if I’ve said this before, but their pulled pork pizza with pickled onions is just about the best pizza I’ve ever had, and so I am always happy for an excuse to eat it. I was also happy to run into neighborhood friends, and enjoy the feeling of being embedded in community.

After the Millworks we ventured off to a very different scene at Shady McGrady’s down Verbeke St, where things were still cozy, but, er, a little less low-key. It, too, was full of neighbors and friends, and we talked about the joys of city living, what affect the storm would have on this week’s deliveries (very little, it turns out), and how different people experience music differently. And then we traipsed back home, a hideous wind blowing snow into our faces, and I thought, as lovely as the snow day was — I’m very happy that spring is almost here.

In the meantime, we’ve still got St Patrick’s Day between us and the Equinox. We did get the brisket I mentioned last week into brine on Sunday, and so on Friday after Market we’ll toss it and some veggies into the Instant Pot and then run over to HMAC for Dusty’s mom’s art opening. I’m afraid we won’t make it to the Stone Building for any of the festivities happening there for Third in the Burg, but if you have a chance, I highly recommend it. Us, after HMAC, we’ll come home, eat some corned beef and cabbage, and then head to bed at a hopefully-decent hour for getting up at 5am the next morning. If we’re tired on Saturday, you know why. 🙂



Braising/Cooking Greens

  • Collard Greens
  • Red Russian Kale
  • Spinach


  • Gala Apples
  • Granny Smith Apples (urgent use!)


  • Cremini Mushrooms
  • White Mushrooms (limited quantities)

Onions & Garlic

  • Garlic
  • Red Onions
  • Yellow Onions
  • Shallots


  • Yukon Gold 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

Salad Greens

  • Mesclun Mix
  • Lettuce Mix (limited quantities)
  • Arugula
  • Baby Red Russian Kale
  • Little Gem Romaine


  • Butternut Squash
  • Butterkin Squash (limited quantities)


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread (Thursday)
  • Whole Wheat Pan Bread (Friday & Saturday)
  • Three Seed
  • Cranberry Pecan
  • Reuben’s Rye
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads returns next Thursday! (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded