A few quick things:

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  • FROZEN BREAD SALE, Thursday only — all frozen loaves are $5! (No fresh bread on Thursday, though. Excludes Amaranth Gluten-Free, and we won’t charge you extra for the baguettes.)
  • Also — no fresh tortillas this week, but previously frozen tortillas are 50% off! (Can you tell we’re trying to clear the freezer?)
  • Turmeric joins ginger on the shelves, and we’ve got some lemongrass arriving on Thursday. Curry, anyone?
  • More broccoli and cauliflower (the normal kind now) this week, bunched gold beets, lots of kale, and baby spinach. I think it’s fall!
  • This week’s staff pick: Zimmerman’s Peanut Butter, picked by Justin.

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

This past week found us with an unusual number of outside-the-home eating experiences — a wine tasting, a bachelorette party (for me, while Dusty attended the bachelor counterpart), and dinner with the McGraths. I could not tell you what we ate the other nights this week, except for Thursday, because I took a picture. It’s to the right — farro, kale, sausage, and white beans. Did the farro in the InstantPot ahead of time, and the rest came together quickly after market. Exactly my cup of tea as the weather starts to turn cool.

What I do remember doing in the kitchen this week is making stock. Lots of it. A round of twice-cooked bone broth in the InstantPot, a batch of shrimp stock from all the shells we’ve accumulated in the freezer over the last year, and a super-gelatinous and fatty pork and chicken ramen broth that I cannot wait to eat. We spent all day Sunday prepping and simmering, and then canned it all in free moments on Monday and Tuesday. Last year I canned gallons and gallons worth of bone broth — mostly to give to my then-pregnant sister for Christmas — so this project did a lot to ease my transition into the decidedly fall-like weather we find ourselves in now. This morning for breakfast I had one of my favorite treats — an egg cracked into the bottom of a big mug, with boiling broth poured over, hit with a squirt of sriracha. The egg white fronds up into the broth to drink as you go, but the yolk waits at the bottom, perfectly poached, for a silky blast at the end. Yum.

Last year I wrote up my recipe, but I just realized I never actually published it — but now you, too, can make Sister Julia’s Very Best Bone Broth.

Now that we’ve got a little stash of broth tucked away, I am thinking more about solid food. I’m telling anyone who will listen how much I want to make chili while there are still some peppers around, and I’m also really eager to try one of the rump roasts we just got from Pecan Meadow. I also have to take a veggie side dish for 15 people to a potluck wedding on Saturday night — I’m thinking my go-to beet/feta/caramelized onion salad recipe, which I’ve been making for more years than I can remember now (though I guess not for more than 15, since it was published in 2003!). With roasted beets, of course, not the canned they call for. It’s roasting season!


This week’s Staff Pick from Justin

Zimmerman’s Peanut Butter
Chunky normally $4, this week $3.40; creamy normally $3.25, this week $2.76.


I’m sure most of you have seen me around the stand, behind the counter or mistaken me for Dusty, but I’d like to take a moment to formally introduce myself.

I’m Justin and I’ve lived in the Harrisburg area for over a decade now. Some of you I’ve seen at the many other establishments I’ve worked at in the past. Whether I was preparing your coffee at Starbucks or serving you your lunch/brunch/dinner at one of the fine restaurants in our little city, I’ve crossed paths with many of you throughout my tenure as a local resident.

Regardless of where I am employed I always try to make the people I work with workdays easier. Over the past few months Eleanor has been planning a wedding, Veronica is attending grad school, and Julia and Dusty are always working on growing the business. As for me, I’ve just been attempting to save up for a future move next year.

Needless to say, everyone else at the stand has a lot of outside things in the works so I try to be reliable and available for everyone. This brings me to the pick of the week, our fresh ground Peanut Butter from Zimmerman’s in Penbrook.

There are many days where I just don’t feel like putting much effort into breakfast. Toasting a slice or two of one of the your favorite breads (like the tasty ones we carry) and topping with some peanut butter is a great quick fix. If I’m in the need for something a little more involved I’ll drizzle some honey over top or additional nuts, seeds, or seasonal fruit.

But it’s also great for more than just toast. I like it as a staple for adding to salad dressings, marinades, or other items like banana bread, pancakes, waffles, or muffins.

The best part is that it’s great all by itself on a spoon, the true test of any peanut butter. I love that it tastes just as it should; like peanuts, without any of the fake stuff that you find in other brands. Whether you prefer low salt, no salt, or chunky each can be used interchangeably.



A P.S. from Julia – I chuckled a little bit when I read Justin’s statement that he tries “to be reliable and available for everyone”. Among the many wonderful traits Justin brings to the stand, he is rock.solid. when it comes to reliability, punctuality, and availability. He is our go-to morning opener, and in the year+ that he’s been with us, I don’t think he’s ever been late. Once we showed up a little later and a little more hungover than we would have liked — no problem, Justin had everything all set up and ready to go. And he manages to eat breakfast first — even if he’s not putting much effort into it, that’s more than I’m able to do most days. Thanks, Justin!


Beans & Peas

  • Green Beans (limited)

Braising Greens

  • Green Curly Kale


  • Honeycrisp Apples
  • Jonathan Apples


  • Fresh Ginger
  • Fresh Turmeric
  • Lemongrass
  • Parsley


  • Cremini
  • White
  • Shiitake
Onions & Garlic
  • Scallions (limited)
  • Garlic
  • Leeks (limited)
  • Red Onions
  • Yellow Onions
  • White Onions
  • Shallots


  • Broccoli
  • Cabbage
  • Cauliflower
  • Japanese Eggplant


  • Mixed Hot Peppers
  • Habanada Peppers
  • New Mexico Green Peppers
  • Yummy Snack Peppers
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes


  • Red Beets
  • Gold Beets
  • Carrots
  • Celeriac
  • Red Radishes

Salad Greens

  • Baby Red Russian Kale
  • Lettuce Mix
  • Mesclun Mix
  • Romaine Lettuce


  • Pie Pumpkins
  • Butternut Squash
  • Delicata Squash
  • Spaghetti Squash


  • Green Tomatoes


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie
  • Sesame & Cheddar
  • American Harvest
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads available frozen (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded