A few quick things:

  • Want to receive this list via email each week? Sign up here.
  • Christmas is now really fast approaching, but you can still purchase R&R gift cards on the website or in-store. Electronic gift cards can be delivered immediately, or on the day of your choosing! (No promises that physical gift cards will make it to their destination by Christmas, but we ship promptly using Priority Mail!)
  • We’ll be celebrating the days getting longer by opening some wine at 5pm on Friday, just 23 minutes before the official winter solstice! And it’s Third in the Burg, so we’ll keep it going till 7:30!
  • Normal hours for us this week and next, except that we’ll be open late this Friday (see above).
  • Staff picks are on vacation through the end of the year.

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

It’s been another week of not-so-much-eating-at-home — I guess it’s just that time of year — but this week we executed a preemptive defensive strike against ramen and restaurant food by making a big batch of ribollita soup (me) and meatballs (Dusty) that have served us very well for all the quick in-between meals we have eaten at home this week. The ribollita recipe I picked is from Lucky Peach’s Power Vegetables cookbook, but the basic idea is: vegetable soup that gets better every time you reheat it. We used celeriac, carrots, onions, cabbage, kale languishing from a few weeks ago (oops), and cannellini beans. I thought about adding some turnips or rutabagas, but the reality was, I’d chopped enough veggies, and I was getting worried about fitting it all in the pot.

We did add all the Royer Mountain ends that have accumulated in our fridge and freezer, to give it a little extra umami oomph. This had the added benefit of making me feel less like a crazy cheese butt hoarder and more like someone who was totally justified and maybe even vindicated in not throwing away all those scraps of rind. (Note: “Vindicated” implies that there was someone in my household who didn’t agree with the cheese butt hoarding, which is not at all the case. If anything, he’s a worse food hoarder than I am. I just mean vindicated over all the hypothetical people who might have looked in my cheese drawer and passed judgment. If they tried the soup, they’d never throw away a Royer Mountain rind again.)

Spooned over Dusty’s meatballs; topped with shredded cheese, chopped parsley, and a squeeze of lemon juice; served with a few slices of butter-slathered baguette on the side — it’s almost enough to make me forget about ramen, and definitely well worth all that chopping on Sunday afternoon to bring me so many meals of hearty goodness. As the days have ticked by and I’ve been more and more preoccupied with getting R&R ready for what we anticipate to be a very busy Market week, with getting myself ready for three days in a row of family Christmas gatherings, and with a fuller than normal social calendar, that soup sure is feeling like a gift.

A gift, too, is the promise of the light returning, of the days getting longer again. It always feels a little odd to be thinking about the light as winter starts, since the coldest days are surely still ahead of us (though, looking at the forecast, they don’t look to be immediately ahead of us), but it feels like a consolation that we are guaranteed to be on the upswing even when the weather feels the most challenging (at least for cold-loathers like me). It also gives me hope, as we’re starting to see the selection of leafy veggies dwindle, that in not too long there will be enough light to bring them back in force. For that promise of light, I find this time of year to be a powerful symbol of redemption, of hope, and even of faith. And when I think about how many of the world’s religions and traditions have celebrations of light and redemption around this time of year — I take great comfort in a sense of shared community and humanity.

I’m a lover of sun and summer, and I’d be lying if I said that I thought this was the most wonderful time of the year — but it’s okay. 🙂



Braising Greens

  • Young Spinach


  • Fuji Apples
  • Granny Smith Apples


  • Parsley


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


  • Brussels Sprouts
  • Green Cabbage
  • Red Cabbage


  • Red Fingerling Potatoes
  • Red Potatoes
  • White Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Japanese Sweet Potatoes
  • Red Beets
  • Gold Beets
  • Carrots
  • Celeriac
  • Parsnips
  • Daikon Radishes
  • Rutabagas
  • Purple Top Turnips

Salad Greens

  • Arugula
  • Mesclun Mix
  • Ruby Streaks Mustard Greens
  • Baby Spinach


  • Butternut Squash


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

  • McGrath’s Original
  • Sesame Original
  • Butternut & Butter Pan Bread
  • Three Seed
  • Parmesan Olive Herb
  • Cranberry Ginger
  • Baguettes (fresh Saturday only; frozen every day!)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta (frozen only)
  • Miche
  • Seeded