A few quick things:

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  • Have you tried the shrubs yet? We’ll be tasting the blueberry — mixed with your choice of sparkling wine or sparkling water — on Friday from 5pm to 6pm.
  • Noteworthy this week: baby bok choy, red chard, gorgeous radishes, more spring garlic and scallions, and tons of lettuce mix. And lots more!

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

Apropos nothing: a medley of mushrooms sauteed with butter, tossed with Fasta pasta & a splash of heavy cream. Brightened with fresh parsley.

Last week, R&R started carrying Tait Farm Foods’ Blueberry Shrub (in addition to the cherry and ginger we’ve had for the last couple of months). But Dusty and I have never tried it! So we made a plan: on Monday, with the weather so wonderful, we would make prosecco & blueberry cocktails, and sip them while sitting on the porch enjoying the sunshine. We’d take some pictures, probably, maybe post them somewhere, hopefully with a caption about how delicious they were. But…..it was too beautiful, and instead of staying on our own porch, drinking our own prosecco, we traipsed down to the river, and then down the river, and then right on in to Bricco for happy hour, where we drank plenty of their prosecco (to go with their oysters), but never did try the Blueberry Shrub. So, we’ll do it this Friday during happy hour — 5pm to 6pm — and you’re invited to join us. We’ll have sparkling wine and sparkling water, so bring the whole family. 🙂

In food related news, I’m most excited this week about the baby bok choy arriving on Thursday. We found a recipe for grilling it alongside pork chops, so I think tomorrow night — when it’s supposed to be nice — we’re going to do something inspired-by with some country-style spare ribs rubbed with soy sauce and sesame oil, cut the bok choy in half and rub the cut halves with the same, and grill the whole lot. We’ll serve ’em showered with cilantro and lime juice, and celebrate the start of grilling season.

On the other hand, I’ve also had this recipe for Miso Carbonara hanging out in an open tab in my browser for the last few days — it calls for broccoli rabe, but I don’t like broccoli rabe and baby bok choy is what we have coming — so that seems like a no-brainer substitution. Also spring garlic, instead of the cloves, and I think the whole thing will be a wonderful early spring combo of umami and fresh. Yum!



Braising Greens

  • Baby Bok Choy
  • Red Chard


  • Fuji Apples (IPM)


  • Cilantro
  • Dill
  • Parsley


  • Cremini
  • White
  • Oyster
  • Shiitake

Onions & Garlic

  • Spring Garlic
  • Yellow Onions
  • Scallions
  • Shallots


  • Fingerling Potatoes (limited quantities)
  • Red Potatoes
  • Sweet Potatoes


  • Red Radishes
  • French Breakfast Radishes
  • Red Beets
  • Ugly Carrots
  • Rainbow Carrots
  • Parsnips
  • Rutabagas
  • Purple Top Turnips

Salad Greens

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


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Nutty Irishman
  • Jalapeno Cheddar
  • Cranberry Pecan
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads returns next week! (fresh Thursday)

  • Batard
  • Miche
  • Seeded