Quick things:

  • Flowers are back! Should be pretty much every week from here out.
  • We won’t have any Tuscan/lacinato/dinosaur kale this week, but you can make my favorite picnic kale recipe with any of the kales we do have!
  • A thing I never thought I’d say: Make sure to check out the bathrooms when you visit Market this week!
  • And lastly: Next week (June 1-3) we celebrate two years of Radish & Rye. Join us on Friday, June 2, at 5pm for some bubbles and celebration.

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


Have any of you done much experimenting with rhubarb as a savory ingredient? I’ve done absolutely none, but this week a New York Times recipe for Sausage with Chard and Rhubarb caught my eye, and so then I started googling. Apparently everyone but me has already had this idea — there’s even a website called Savor the Rhubarb.com that has a whole slew of ways to incorporate rhubarb into dinner. I love this idea!

Tonight will be pizza here, as we finish getting ready for the Market week(end) and Dusty helps to put the final touches on the bathroom makeover that took place in the Brick Building over the past few days, but I plan to eat some savory rhubarb some night soon. I’m pretty attached to starting with that sausage & chard thing, but if you’ve got other savory rhubarb recipes, I’d love to hear about them…



Braising/Cooking Greens

  • Rainbow Chard
  • Mixed Young Kale
  • Green Curly Kale
  • Red Kale
  • Red Russian Kale
  • Spinach


  • Gala Apples
  • Rhubarb (okay, okay, this isn’t a fruit, but it doesn’t fit anywhere else)


  • Basil!
  • Cilantro
  • Dill
  • Oregano
  • Rosemary


  • Oyster Mushrooms
  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Spring Garlic
  • Spring Onions


  • Sweet Potatoes (very limited quantities)


  • Red Radishes
  • Mixed Radishes
  • Hakurei Turnips (loose and bunched)
  • Carrots
  • Celeriac

Salad Greens

  • Lettuce Mix
  • Mixed Baby Head Lettuce
  • Ruby Streaks Mustard Greens


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

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

  • Batard
  • Ciabatta
  • Miche
  • Seeded