Some quick things:

  • Want to receive this list via email? Sign up here.
  • North Mountain Pastures is taking pre-orders for Thanksgiving turkeys that can be picked up at R&R the week of Thanksgiving. Contact them for more info!
  • Special hours the week of Thanksgiving: Tuesday & Wednesday, 7am-6pm; Friday, 7am-6pm; Saturday, 7am-4pm. (Closed Thursday, of course.)
  • Ask and ye shall receive: Rutabagas are here! (Watermelon radishes and purple sweet potatoes, too.)

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

Fun fact: Sara Bozich and I have been friends since high school, when we took German class together and tortured poor Herr Hunsberger with our utter lack of respect for his weird approach to classroom management (uh, Herr  Hunsberger, if you’re reading this….sorry about that!).  We also passed back and forth a lot of notes and a lot of angsty high school poetry, and spent a fair amount of time at the Wire and Eat ‘n Park. Sometimes my dad would take us to McDonald’s for breakfast before school. When my parents weren’t around, Sara was not a very good influence on me, but we had a lot of fun, and I think we both turned out okay.

Anyway, Sara just had a baby! (Congratulations, Sara!) Before she did, she asked me (and a bunch of other people) if I would write a guest post for her blog while she took some time off to be a new mama. How could I say no to that?

So this week, instead of writing something in this space, I’m going to direct you to Sara’s blog at SaraBozich.com, where you can read some of my thoughts about planning for a locally-sourced Thanksgiving feast.

I’ll be writing more here next week about Thanksgiving planning, but in the meantime I just want to plug the New York Times Cooking website. I’ve stopped linking to them as much recently because they now require a login for everything and a subscription for a lot of things, but their Thanksgiving guide is really stellar and I think is definitely worth registering for. They also offer a 30-day free trial of their paid plans, so this might not be a bad occasion to try it out. I’m impressed year-round at how seasonally focused they are, and at how good the recipes are.

If you don’t want to wait for Thanksgiving to see how good (and easy!) the NY Times recipes can be, I recommend starting with my favorite Pasta with Kale, which we had last night with a Ruby Streaks Caesar Salad, baguette, and Mediterranean-seasoned olive oil for dipping. This might seriously be my favorite three-season meal (summer pasta is for tomatoes!), and even with making the Caesar dressing from scratch it only takes about an hour.



Braising/Cooking Greens

  • Bok Choy
  • Green Curly Kale
  • Red Russian Kale
  • Spinach


  • Fuji Apples (IPM)
  • Honeycrisp Apples (IPM) (limited quantities)
  • Granny SmithApples (IPM)

Herbs, etc.

  • Fresh Ginger
  • Fresh Turmeric
  • Cilantro
  • Italian Parsley


  • Cremini
  • White
  • Oyster

Onions & Garlic

  • Garlic
  • Leeks
  • Red Onions
  • Yellow Onions
  • Shallots


  • Broccoli
  • Cabbage
  • Celery


  • Russian Fingerling Potatoes
  • Red Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes!


  • Red Beets
  • Gold Beets
  • Carrots
  • Rainbow Carrots
  • Parsnips
  • Watermelon Radishes
  • Rutabagas
  • Hakurei Salad Turnips
  • Purple Top Turnips

Salad Greens

  • Ruby Streaks Mustard Greens
  • Romaine Lettuce

Squash & Pumpkins

  • Butternut
  • Delicata
  • Pie Pumpkins



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

  • McGrath’s Original
  • Sesame Original
  • Multigrain Pan Bread
  • Prairie
  • Jalapeno Cheddar
  • Pumpkin Ginger
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded