Some quick things:

  • Cabbage Gratin

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  • North Mountain Pastures has closed pre-orders for Thanksgiving turkeys, but says they might have extras available after processing. If you missed it, you can email them to see if you might still be able to get lucky.
  • Special hours the week of Thanksgiving (next week!): Tuesday & Wednesday, 7am-6pm; Friday, 7am-6pm; Saturday, 7am-4pm. (Closed Thursday, of course.)
  • Just in time for Thanksgiving, Collard Green prices hit the lowest we’ve seen. Gorgeous Romanesco Cauliflower will arrive on Thursday, and Napa Cabbage makes an appearance.
  • If you’re planning to do your Thanksgiving shopping this week, we are well stocked with sweet potatoes, yukon gold and red potatoes, collard greens, green and red cabbage, fennel, parsley, pie pumpkins, and more. If you’re planning to wait until Tuesday and or Wednesday, we’ll have all the same (except no guarantees about fennel). We’ve also got plenty of things that you can eat for meals that aren’t Thanksgiving.

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

This year, in order to accommodate the schedules of both our respective families and try to maintain our sanity with busy market days on either side of the holiday, Dusty and I are….doing no cooking at all? Dusty’s parents are hosting something along the lines of a casual “luncheon”-style meal on Thursday afternoon, and we and my parents will join them. It’s certainly a relief to not have to worry about doing any cooking or cleaning in the middle of what is basically our busiest week of the year, but…how could I not make anything for Thanksgiving???

And so, Sunday afternoon, I started making some side dish recipes — just to test them, you know — that I’ve been thinking about.

Our least favorite turned out to be a potato, carrot, & parsnip mash. This was about a pound each of carrots and parsnips along with two-thirds of a pound (ish) of potatoes, Instant-Potted to oblivion, then seasoned and buttered and creamed. I expected this to be heavenly, but the combo of carrots and parsnips made it a little too sweet for my tastes — and I couldn’t quite imagine serving it alongside sweet potatoes. That said, I could imagine it being a happy medium if you are torn between making sweet potatoes or mashed potatoes, and don’t have enough mouths or time to justify doing both. But on the other hand, if you’re doing that, maybe make a sweet potato/yukon gold mash, and still skip this guy?

What I don’t recommend skipping, though, is a Cabbage Gratin. I got it stuck in my head that I wanted to do something like this after 1) realizing that if green beans are traditional for Thanksgiving, that’s gotta be a tradition rooted further south than here, and 2) seeing a recipe for a Brussels sprouts casserole/gratin type thing, and thinking it looked pretty good, but also like a lot of work and, if you’re feeding a lot of people, pretty expensive. Swapping cabbage — basically big Brussels sprouts! — made it dead simple, very cost effective, and even more delicious than I expected.

I shredded two small cabbages (about two pounds), tossed them in a saute pan with some olive oil, and put a lid on until it was pretty wilty (just a few minutes). Then I salted it, and cooked uncovered over medium-ish heat, stirring occasionally but not too often, until it was very soft and starting to develop some golden brown bits. Then into a casserole, and topped with a cheese/cream combo — about 4 oz total cheese, mostly Shepherd’s Delight, with a little Ricotta Salata, and about a cup and a half of heavy cream. Baked at 350 degrees until the cheese was melty and brown, about half an hour. You could prep the cabbage a day or two ahead of time, let it come up to room temperature shortly before baking, and then pour the cheese/cream over it and bake (it might take a little longer than half an hour, then, since I was starting with hot cabbage). I think this would be very easy to double or more, and just do layers of cabbage then cheese, as many as you need/can fit. (The two pounds I did was probably enough to serve four, though of course that partly depends on how many other sides are on the table!)

Hakurei Turnips & Watermelon Radishes with Anchovies

Lastly, and perhaps Dusty’s favorite, were roasted Hakurei Turnips and Watermelon Radishes with an anchovy glaze. This one was inspired by Melissa Clark’s recipe for Roasted Radishes with Anchovies, but while she calls for tossing spring radishes in an anchovy-laden oil, I dissolved the anchovies in olive oil, then added hakurei and watermelon radish wedges (six wedges per globe) to the pan to brown in the oil. As her recipe calls for, I tossed with lemon juice and parsley at the end, but skipped the butter. Delish! (If you are afraid of anchovies, know that they don’t actually taste like anchovies — they just add salt and umami, and make everything wonderful!) This dish doesn’t neatly fit into any of the Thanksgiving paradigms that exist in my family or head, but if you’re setting a somewhat non-traditional table, I think it could be an easy winner. Or, you know, for a non-Thanksgiving meal. 🙂

This coming week, I think I’m going to trial Martha Shulman’s Fennel, Kale, and Rice Gratin (bonus: R&R will have ALL of the veggies for this! minus the dill, which I might skip anyway), and/or maybe this Cheesy Delicata Squash and Kale Casserole from Epicurious (tho’ I might skip the hazelnuts, or sub almonds). What I’m saying here is: This is the perfect time of year — Thanksgiving or not — for pouring cheese over and around vegetables that are somehow both hearty and delicate at the same time. Things like fennel and delicata (and leeks!) won’t be around forever, so we should enjoy them while can. I sure am. 🙂



Braising/Cooking Greens

  • Collard Greens
  • Green Curly Kale
  • Lacinato Kale


  • Fuji Apples (IPM)
  • Granny SmithApples (IPM)

Herbs, etc.

  • Fresh Turmeric (limited supplies)
  • Cilantro
  • Italian Parsley


  • Cremini
  • White
  • Shiitake

Onions & Garlic

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


  • Red & Green Cabbage
  • Napa Cabbage
  • Romanesco Cauliflower
  • Celeriac
  • Fennel Bulbs


  • Russian Fingerling Potatoes
  • Red Fingerling Potatoes
  • Yukon Gold Potatoes
  • Red 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

  • Mesclun Mix
  • Ruby Streaks Mustard Greens
  • Green Leaf Lettuce

Squash & Pumpkins

  • Butternut
  • Delicata
  • Pie Pumpkins



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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Pfeffernus Brot
  • Parmesan Olive Herb
  • Cinnamon Raisin
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded