A few quick things:

  • Want to receive this list via email each week? Sign up here.
  • Due to holiday schedule weirdnesses, if you are looking for vanilla yogurt or sauerkraut (the jarred kind, not the fridge kind), we recommend a Saturday trip (maybe a late morning Saturday trip). A few additional produce items will be coming Saturday morning as well, noted in the list below. We’re in pretty good shape on everything else, except none of those fancy mushrooms this week (we do have the creminis, whites, and shiitakes, though!).
  • Love R&R happy hour but doing a Drynuary thing? We’ll be sipping Tait Farm Food’s Spiced Vanilla Pear shrub, on Friday evening from 5pm to 6pm (we’ll have wine, too, if you prefer).
  • A belated thank you for making the week before Christmas a record-smasher. It was hard work and great fun — what we train for all year, I say!

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

I’m not sure if it was the timing (and why does Christmas on a Tuesday seem so weird, when it’s just as likely as any other day?), or just the way things shook out this year, but the last two weeks have been a wonderful whirlwind of fun and family and food. When we weren’t at the market we were somewhere, with someone, sometimes three-to-a-day. Dusty and I are both confirmed introverts, which means, at least for me, that even when I couldn’t possibly forego any given social event — taken as a whole, it’s kind of exhausting. I am so grateful for all the time I got to spend with friends and family, many of whom I don’t see often enough, and I am relishing this settling back into a calmer version of life.

We made pork & sauerkraut for New Year’s Day, which is about as calm a dish as I can imagine. Back at the end of last year (can’t help it), we made the calzone pictured here. The dough came from Knead, which never disappoints, and then I quick sauteed up some baby kale with a ton of garlic and a little pile of CSA guanciale (bacon would work, too). Topped the dough with a bunch of cheese (random post-holiday scraps from the fridge, mostly), piled the kale on, and baked it. It was our first calzone, but I think won’t be our last, and my favorite part was that by folding it in half we were able to incorporate much more kale than we’d have been able to do just on top of a pizza. Now I can’t stop scheming for other things to stuff in a calzone. Spinach and mushrooms are obvious ones, but what about some kind of sweet potato/smoked cheddar thing? The sky’s the limit! (Or at least the top half of the pizza dough.)

On a totally different note, I got a new cookbook for Christmas. The first thing I do when I get a new cookbook is look through it for recipes I can make entirely with R&R ingredients in season at the moment. The first candidate I found is this Rainbow Root Raita, which I am pretty excited to try even if I’ll have to make some substitutions (and maybe a trip to the Asia Mall for curry leaves? or at least to Green Ridge Acres for a lime to zest as a substitute). I tell you this partly for accountability — I hope to be back here next week telling you how it was.

Of course in the meantime, I also hope to make a savory beef stew chock full of potatoes, turnips, rutabagas, and carrots; the Food52 Roasted Butternut Squash & Toasted Farro Salad with Curried Brown Butter that I keep forgetting about but can’t believe I haven’t made yet (maybe the raita would go well with this???); or maybe I’ll re-visit the Butternut Bolognese we’ve got published right here. It’s not fast (but, then, neither is stew), but some slow-paced meditative kitchen time sounds pretty good these days.



Braising Greens

  • Some urgent use young spinach, while supplies last
  • Baby Bok Choy arriving Saturday


  • Fuji Apples
  • Granny Smith Apples


  • Cremini
  • White
  • Shiitake
Onions & Garlic
  • Garlic
  • Red Onions
  • Yellow Onions
  • Shallots


  • Urgent Use Brussels Sprouts, while supplies last
  • New Brussels Sprouts, arriving Saturday morning
  • 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
  • Purple Radishes
  • Watermelon Radishes
  • Rutabagas
  • Sweet White Salad Turnips
  • Purple Top Turnips

Salad Greens

  • Arugula
  • Lettuce Mix arriving Saturday morning
  • Mesclun Mix
  • Baby Spinach


  • Butternut Squash


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Sesame & Cheddar
  • Cranberry Pecan
  • Baguettes (fresh Saturday; available frozen every day)
Talking Breads (only frozen this week)

  • Batard
  • Ciabatta
  • Miche
  • Seeded