Just a few quick things:

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  • Special this week: Irish Soda Bread from Talking Breads. (While supplies last!)
  • For the first time ever, we’ve got pork cuts (well, one for now) in stock: country-style spare ribs from Pecan Meadow Farm.
  • If you’re planning corned beef and cabbage, we have you covered on the veggies: cabbage (of course), potatoes, and carrots.

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

Its own kind of ugly delicious — last year’s corned beef and cabbage (with carrots & potatoes, too).

I should say up front here that as far as I know, I’m not at all Irish. Dusty is, at least a little, but I wouldn’t say it’s a significant part of his identity. But, we are happy to eat any holiday’s fare (I mean, within reason), and so St Patrick’s Day is no different. We go with the Irish-American standard, corned beef and cabbage. Last year for the first time we corned a brisket ourselves, and it worked out so well we’re doing it again this year. Since St Paddy’s is on Saturday, though, we’ll wait until Sunday to actually cook it. (Although, last year we made it on Friday night, in the Instant Pot, and it turned out great with just an hour-ish of cooking.) If you don’t already have the brisket in brine, I think Ryan at Hummer’s can help you out this year. 🙂

I’m looking forward to eating some corned beef sandwiches (and reubens!) from the leftovers next week, but I also remember from last that it didn’t take long before I felt like I should probably work some non-mushy vegetables back into my diet as well. The plentiful leafy green is spinach again this week (I’m not complaining), so we’ll probably go through a couple of bags of that between salads and sautes. It’s only fitting this week to focus on green, right?


P.S. I don’t have a real recipe for you, but those country-style spare ribs are pretty much our favorite thing (or at least our favorite pork cut). They’re like a meatier, fattier pork chop. We’ve heard some recommendations to slow cook them, but we prefer to treat them like a steak — just rub them with salt and garlic, sear them in a HOT cast iron skillet, then turn the heat down to allow them to cook the rest of the way through (but just barely, since we don’t have to be afraid of undercooked pork anymore). Serve with a big pile of garlicky sauteed greens and a baked sweet potato, and you have a very simple, very delicious, and almost decadent dinner.



  • Fuji Apples (IPM)
  • Granny Smith Apples (IPM)


  • Chervil
  • Cilantro


  • Cremini
  • White
  • Lions Mane
  • Oyster
  • Shiitake

Onions & Garlic

  • Garlic
  • Red Onions
  • Yellow Onions
  • Shallots


  • Green Cabbage


  • Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes


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

Salad Greens

  • Arugula (limited quantities)
  • Baby Spinach
  • Belgian Endive
  • Baby Siberian Kale (limited quantities)
  • Mesclun Mix (limited quantities)


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

  • McGrath’s Original
  • Sesame Original
  • Country Rye Pan Bread
  • Caraway Rye Pan Bread
  • Everything Bread
  • American Harvest
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded
  • Irish Soda Bread! (This week only!)