A few quick things:

  • Want to receive this list via email each week? Sign up here.
  • Unfortunately, no fresh Talking Breads this week, due to some weather complications. Many options still available in the freezer.
  • Peppers are rolling in. Joining the jalapenos and shishitos returning from last week are New Mexico Green Chiles. Dusty roasted a huge batch of these last year, and yet they were gone before it got cold.
  • Tomatoes are now here in force. Caprese every day is my summer motto.
  • Seedless watermelons appear! More ugly peachesblueberries, and blackberries. (Berries will both arrive by 10am on Thursday, weather willing.)
  • Not as exciting as watermelon, but we’ll have tarragon this week. This almost never happens, so this is the week for all your tarragon recipes.
  • A new format (and recipe) for the Rip Rap Bakery Crackers hits the shelves, and brings with it our new program of Staff Picks, making them 15% off this week only!
  • For more on Staff Picks keep reading, or

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

Super ugly picture, but the peppers were delicious. Smoked (and charred) shishitos on the grill, then stuffed with whipped chevre and sprinkled with flaky sea salt. 10/10 would recommend. I ate the leftover whipped chevre with Meyer Lemon Side Stix.

Up until now, this email/post has been our primary way of telling you about our favorite R&R products. It seems like it works pretty well — I’m often amazed at how many of you tell me that you’re planning to make, or have made, a recipe I wrote or mentioned in the previous week’s newsletter, and, honestly, sometimes I’m astounded at how much more of something we sell after I’ve written about it. Writing the weekly newsletter has turned out to be one of my favorite parts of the “job”, even if sometimes it runs up against a “normal” dinner time.

We also know that you, dear readers, make up only about a tenth of our total customer base (though we’re pretty sure you’re the most loyal tenth), and we’ve thought a lot about how to better highlight some of our favorite products, both to you and to other shoppers visiting the stand. We also always love hearing about what other people’s favorite products are (and why), both at R&R and other shopping venues — so we’ve settled on a “Staff Picks” program to highlight one product we love each week. For that week only, the pick of the week will be 15% off, and we’ll be offering samples as supplies and logistics allow. We’re also adding a little section to this newsletter with a note from whomever made the week’s pick talking about why they made their pick.

In other news, we’ve not done a lot of cooking since we last spoke. Between dinner with my family (sushi), 3rd in the Burg (tacos), Saturday night (pizza), hanging with friends (pizza), having friends over (pictured, sort of), and general exhaustion (Chinese), I’m….ready to get back into the kitchen. All this rain is making me crave a Mississippi Roast, but even my favorite Instant Pot version takes close to two hours if I’m starting from a frozen chuck roast (which I always am, since I’m terrible at planning these things in advance), and I don’t think I’ve got that in me tonight. Maybe tomorrow, if the weather doesn’t give us a break.

Beyond that, I’m looking forward to the rain letting up enough for Dusty to roast another round of green chiles, to eating some big salads, some watermelon, some Rip Rap crackers with some Mama Ganouj, and all the tomatoes. And then doing it again the next day. 🙂


This week’s Staff Pick from Dusty

Rip Rap Baking Bakery Crackers (all varieties) – normally $4.50*; this week $3.82
We’ve always loved Rip Rap crackers for serving with cheese, dipping in hummus, or most commonly, just snacking on them straight. There *was* one drawback, which was that the crackers often contained bubbles that would shatter and make a crumby mess when you tried to break or bite them. Well, problem solved! The Rip Rap crew adjusted their recipe and process, just a tad, to make a slightly thinner, bubble-free cracker. It’s a delightful improvement on an already great product.

In addition, they’ve unveiled a whole new product line called Snack Stix, which are basically the crackers, but narrower — ideal for those of us who just like to eat them straight. And they come in some interesting new flavors. For now, we only have room for one, so we’re going with Meyer Lemon, with very subtle sweetness that is great on it’s own, and would go well alongside savory treats on your charcuterie board, or maybe as an accent or garnish for some interesting desserts. Hmmmmmm…


P.S. The regular price for a box of crackers came down with the new recipe and packaging. Full disclosure: the new boxes are 1 oz lighter, but since the crackers are thinner, it works out about the same or even better on a per cracker basis.


Beans & Peas

  • Green Beans

Braising Greens

  • Green Curly Kale


  • Blackberries
  • Blueberries
  • Ugly peaches (IPM)
  • Seedless watermelon


  • Basil
  • Cilantro
  • Italian Parsley
  • Tarragon


  • Cremini
  • White
  • Shiitake
  • Lions Mane
  • Oyster

Onions & Garlic

  • Fresh Garlic
  • Fresh Red Onions
  • Fresh Sweet Onions
  • Fresh White Onions


  • Cabbage (Green & Red)
  • Purple Cauliflower
  • Cucumbers
  • Japanese Eggplant
  • Fennel


  • Jalapeno Peppers
  • New Mexico Green Chiles
  • Shishito Peppers


  • Red New Potatoes


  • Gold Beets
  • Red Beets
  • Bunched Carrots
  • Rainbow Carrots

Salad Greens

  • Lettuce Mix
  • Butterhead Lettuce
  • Romaine Lettuce


  • Zucchini
  • Gold Zucchini


  • Sungold Cherry Tomatoes
  • Mixed Grape Tomatoes
  • Red Slicing Tomatoes
  • Heirloom Tomatoes


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

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

  • Batard
  • Ciabatta
  • Miche
  • Seeded