A few quick things:

  • Want to receive this list via email each week? Sign up here.
  • Our amazing crew is working the stand without us this week. Other than not seeing our faces, you probably won’t notice a difference, but to keep it simple, no special orders or requests this week, and please be aware that while we are intermittently receiving emails and checking voicemails, we are not able to be as responsive as we usually are!
  • No fresh bread on Thursday. Plenty of frozen options, and regular McGrath’s on Friday and Saturday.
  • My biggest regret about not being around is missing the first of the Mad Hatter Peppers, and the Robin’s Koginut Squash (the latter from Row 7 Seeds!). Please try them for me!
  • Staff picks are on vacation for the week.

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

This morning’s brunch, on the patio of our AirBnB.

It’s been nearly three and a half years since Radish & Rye was born and, as many of you know, Dusty and I have been there every week of its life (well, Dusty missed one, but I’ve been there every week!). Once, we were gone from Thursday afternoon through Saturday afternoon to attend the PASA Conference, but we were still around for Wednesday prep, Thursday open, and Saturday close — the biggies. It was a success, and an inspiration, and so, today, I am writing to you from Barcelona.

We’ve been here since Monday morning, staying in a wonderful AirBnB apartment near El Mercat de Sant Antoni, and have been busy exploring the surrounding neighborhoods, eating pintxos and tapas and delicious Catalan food, and taking lots of naps. Last night we took the metro to La Sagrada Familia, then wandered our way home, stopping a couple of times for sangria, boquerones fritos, and loads of people watching on the way. According to my FitBit, we walked about 16 miles between Monday and Tuesday, and although it’s 6pm here as I write and I’ve only walked 1.2 miles so far, I suspect we’ll add another 5 or so to that total today. (Dusty already added 6 running miles, while I worked on pulling together all the lists and info the crew would need to get set up for tomorrow.) And yet, we haven’t even made a dent in all the things there are to see and do and EAT!

We’ve visited the Sant Antoni Mercat all three days we’ve been here so far, and poked our heads into many little shops and “supermercats”, seeking both wonderful food and inspiration. At Sant Antoni, we bought two kinds of jamón ibérico, three Catalán cheeses, half a dozen dirty and unrefrigerated brown eggs, and a loaf of bread. At a “fruites i verdures” (small produce shops dotting nearly every block, ranging wildly in quality!), we bought a “piel de sapo” (toadskin) or “Christmas” melon, a couple of tomatoes, and a container of figs. And for brunch today, we feasted!

Usually it’s easy for me to talk in this space about what foods available in Harrisburg I’m most excited about for the week. It’s a little harder this week! Still, even as we wander, when I look at the quality of ingredients available here, I do think Harrisburg has it pretty good. I mean, Spain is renowned for its jamón, and for good reason — I’m not trying to compete with them there! But, you know, the eggs we got at the market, from a stand selling nothing but eggs, despite being the closest analog to the Village Acres eggs we eat at home (and carry at the stand) in that they were pastured, described to us as the “free-est” (though quite pricey at 4 euros for a half dozen!), and with the richest, yellowest yolks — they just weren’t as good as what we’re used to. The loaf of bread, though also good, didn’t hold a candle to a loaf of McGrath’s Original. And the produce, though we are quite enamored with some of what’s available here, is no higher quality than what we see coming from our local farms (and at many of the shops, significantly lower).

Not that I’m complaining — we are having a wonderful time, exploring a beautiful and storied city, and eating a lot of delicious food. But I’ll also miss you this week, and sure hope we aren’t completely missing the end of tomatoes while we’re gone. We’ll be back next week; in the meantime, tell Veronica, Justin, Marie, and Eleanor we said hello. 🙂

Julia

P.S. I’ve told them this already, and I’ll tell them again, but — Dusty and I are thankful beyond words for the wonderful staff we have at R&R that has enabled us to take our first real vacation not just since we’ve been at the market, but in five years! We know they’ll take good care of you. (But please be extra patient if the wait is long — as it often is on Saturdays — or they hit any unexpected snags; with both of us gone, even with them working long hours, they will be one person short for much of Saturday.)


 

Produce

Braising Greens

  • Bok Choy
  • Green Curly Kale

Fruit

  • Honeycrisp Apples
  • Peaches (IPM)
  • Ugly Peaches (IPM)

Herbs

  • Cilantro

Mushrooms

  • Cremini
  • White
  • Shiitake
Onions & Garlic
  • Garlic
  • Leeks
  • Red Onions
  • Sweet Onions
  • White Onions
  • Shallots

Other

  • Cabbage
  • Japanese Eggplant
  • Okra

Peppers

  • Red & Yellow Bell Peppers
  • Carmen di Toro Sweet Peppers
  • New Mexico Green Chile Peppers
  • Mad Hatter Peppers!
  • Red HOT Habanero Peppers
  • Hungarian Wax Peppers
  • Jalapeno Peppers
  • Poblano Peppers
  • Shishito Peppers
  • Yummy Snack Peppers
Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes

Roots

  • Red Beets
  • Carrots
  • Celeriac
  • Red Radishes

Salad Greens

  • Butterhead Lettuce
  • Mesclun Mix

Squash

  • Delicata Squash
  • Robin’s Koginut Squash
  • Spaghetti Squash

Tomatoes

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

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie
  • Parmesan Peppercorn
  • American Harvest
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads frozen only this week! (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded