Just quick things this week:

  • Talking Breads is back! Shana and Joe are back from their honeymoon, and we’re back on an every week schedule with them for the spring/summer/fall. We’ll have their bread fresh every Thursday.
  • LOTS OF ASPARAGUS this week. Hopefully enough to keep us stocked all weekend. I’m feeling good about it.
  • I made this Spanish Asparagus Revuelto this past week, and OMG was it good. I’m making it again for company this weekend, mostly because I can’t wait to eat it again. (Bonus: you can get alllllmost all the ingredients at R&R!)

And without further ado, the list!



Braising/Cooking Greens

  • Young Bok Choy
  • Red Chard
  • Mixed Young Kale
  • Red Russian Kale (limited quantities)
  • Green Curly Kale (very limited quantities!)
  • Spinach


  • Gala Apples


  • Cilantro
  • Dill
  • Peppermint
  • Rosemary
  • Sage


  • Royal Trumpet Mushrooms
  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Scallions
  • Spring Garlic
  • Red Onions
  • Yellow Onions


  • Sweet Potatoes
  • Japanese Sweet Potatoes
  • Purple Sweet Potatoes


  • Red Radishes
  • Hakurei Turnips
  • Carrots
  • Celeriac
  • Jerusalem Artichokes
  • Parsnips
  • HUGE Rutabagas

Salad Greens

  • Lettuce Mix
  • Mesclun Mix
  • Baby Red Russian Kale
  • Mixed Small Head Lettuce
  • Ruby Streaks Mustard Greens


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Dill Onion
  • Nutty Irishman
  • Parmesan Olive Herb
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads is back!  (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded