A few quick things:

  • Want to receive this list via email each week? Sign up here.
  • New product alert! Kombucha from Wild Water Kombucha hits the fridge this week.
  • We have corn scheduled to arrive Thursday morning (probably by 10am).
  • Honeycrisp apples are making their debut!
  • We think we have more produce in stock this week than we ever have before. We hope you’ll help us eat it. 🙂
  • This week’s staff pick: Epic Pickles “chips” (dill, sweet, spicy, sweet & spicy)

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

We’ve made this corn salad twice now it was so good. Pictured here with a pork chop smothered in a roasted tomatillo sauce.

You know that song, “It’s the Most Wonderful Time of the Year”? I’ve had it stuck in my head since Monday, not because I’m eager to get to winter, but because I’m just in awe of the amazing bounty available to us right now. Tomatoes, peppers, eggplant, green beans, okra, peaches, watermelon, cantaloupe, beets, carrots, more tomatoes, more peppers, CORN, collard greens, baby leeks, cucumbers, tomatillos, mushrooms, potatoes, onions, garlic, zucchini, lettuce, and APPLES. And that’s not even all of it.

The days, yes, are getting shorter. And, mercifully, cooler (knock on wood). Many of you are thinking about back-to-school, and some of you are already back. In some ways, life is revving up again after a lazy summer — except this summer didn’t feel so lazy to me, and whatever revving up is happening feels more like a settling down. We’re returning, or about to return, to the routines that we (mostly) stick with through eight or nine months of the year, and it feels a little quieter to me, a little calmer, than my summer tendency to stay up too late, get up too early, and generally try to cram too much into all the hours in between.

You might be tempted to point out that there’s probably still just as much to cram in when the days get shorter, but less daylight to do it in, but I would respectfully ask that you keep those thoughts to yourself, and allow me the brief luxury of believing that things will get less frantic-feeling any minute now.

Regardless of any actual realities, a huge part of my sense of impending (or perhaps already present) well-being is tied to the harvest rolling in from the fields. There comes a point every year, some time in late summer, when all the most “exciting” (often the most seasonal) items have arrived. We spend months anticipating asparagus, strawberries, tomatoes, peaches, peppers, watermelon, and corn, and when they each come in I find the excitement of their arrival mellowed (but not made less) by a surge of relief. Part of me is over-the-moon excited about all the delicious things I now get to make and eat, but there’s also a deeper, quieter, primordial whispering of I’m not going to starve.

Of course, for me, for most of you reading, the local bounty is one of many sources of food available to us. While Dusty and I choose to make local food the center of our diets, it is very much a choice that I feel privileged and grateful to be able to make. For me, the sense of being tied to the seasons, to the land around me, and to the wonderful folks who work and tend that land is as nourishing to my soul as the food is to my body.


P.S. In the course of writing this post, I found myself thinking a lot about those for whom eating locally is not a choice within their reach, or for whom food security can’t be taken for granted. It prompted me to revisit The Gleaning Project, and sign up for a monthly donation to support their efforts to harvest local food that would otherwise go to waste, and get it into the hands (bellies) of those who need it. All agriculture generates product that sometimes isn’t even worth the time of the farmer to harvest it, and I’m grateful there are folks devoting their time and energy to putting it to good use.

This week’s Staff Pick from Dusty

Epic Pickles “chips” (dill, sweet, spicy, sweet & spicy) – normally $6; this week $5.10

Epic Pickles. It’s all in the name. I don’t know how to make pickles this good. I’ve tried, but I can’t get the crunch, the depth of flavor, the mouth-watering tartness without being overly sour. Rob, founder and pickler-extrordinaire at Epic, has figured it out. A consummate professional, Rob is meticulous in his ingredient sourcing and his hand-crafted process, and it shows. Just ask any one of the many customers we see nearly every week, coming to feed their self-described addiction.

I love having a jar of Spicy pickles in the fridge for those I’m-walking-past-the-fridge-maybe-I-want-a-snack moments, and to round out a quick lunch. And the Sweet-n-Spicy chips make pretty much any sandwich more awesome. Maybe not PB&J, but then again, maybe so, I haven’t tried it. And of course they’re perfect on a cheese or charcuterie board, since you can’t very well put regular limp pickles on there with all your fancy cheeses!

For Staff Pick this week, to give you a taste of the good stuff, we’re featuring each of the four different pickle chips that we carry: Dill, Spicy, Sweetness, and Sweet-n-Spicy. We’ll have samples out for you to try, and the jars of chips, regularly $6, will be on special for $5.10 (15% off). If you’re in the market for a new (healthy) vice, this might be a good place to get your feet wet.



Beans & Peas

  • Green Beans

Braising Greens

  • Collard Greens (arriving mid-morning Thursday)


  • Honeycrisp Apples!
  • Cantaloupe
  • Peaches (IPM) 
  • Ugly Peaches (IPM) 
  • Seedless Watermelon


  • Basil (limited quantities)
  • Cilantro
  • Peppermint
  • Rosemary


  • Cremini
  • White
  • Shiitake
  • Lions Mane
  • Oyster

Onions & Garlic

  • Young Leeks
  • Fresh Garlic
  • Fresh Red Onions
  • Fresh Sweet Onions
  • Fresh White Onions
  • Shallots


  • Red Cabbage
  • Corn!
  • Cucumbers
  • Fairytale Eggplant
  • Okra
  • Tomatillos


  • Red & Yellow Bell Peppers
  • Carmen di Toro Sweet Peppers
  • Mild Habanero Peppers
  • Red HOT Habanero Peppers
  • Jalapeno Peppers
  • Poblano Peppers
  • Shishito Peppers
  • Yummy Snack Peppers


  • Red New Potatoes


  • Red Beets
  • Carrots
  • Rainbow Carrots

Salad Greens

  • Lettuce Mix
  • Green Leaf Lettuce


  • Green Zucchini


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


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Dill Onion
  • Parmesan Olive Herb
  • Cranberry Orange
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded