A few quick things:

  • Want to receive this list via email each week? Sign up here.
  • Please take our survey! (For a chance to win a $100 gift card!)
  • Jerusalem Artichokes (aka Sunchokes) are here! If you’re not familiar, we’ll let Cooking Light do the talking.
  • Fresh Talking Breads this Thursday! From here through April, we’ll have Talking Breads the second and fourth Thursdays of each month.

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

Right now, Dusty’s downstairs working on that Rainbow Root Raita I talked about last week, but most of his time this week has been spent over at the store-to-be, tearing out ceilings and walls and getting dirty. He’s now been through a couple rounds of thorough scrubbing, though, so he’s food safe again.

I hadn’t seen his progress in a few days, so this morning we walked over to check it out. I’ll let these pictures do the thousand words thing (click to make them bigger):

 

It’s definitely a huge mess right now, but I’m finding it to be a very exciting mess!

On the less dirty side of things, Veronica’s been working to get some of our systems better documented and developing a better training program in anticipation of bringing additional people on, and I’ve been working on the back end to make our inventory and ordering systems more efficient and scaleable. It’s a little tedious, but also exciting!

And on a different note, we’re also working on putting together a 90 minute presentation about Radish & Rye at the upcoming PASA (that’s the Pennsylvania Association for Sustainable Agriculture) Conference. Our talk is entitled “Bringing It All Together: A Case Study of An Urban Retail Food Hub”, and, well, we’re trying to bring it all together! We’d like to be able to tell folks a little about you, who make our existence possible, and even more about what you value — and we’ve got some questions of our own about where we should be focusing some of our efforts once we have a real kitchen at our disposal. To that end, we’re hoping you’ll be willing to take a few minutes out of your day to take our survey: https://www.surveymonkey.com/r/87QV8F9. To make it worth your while, if you do you’ll be entered to win a Radish & Rye gift card (or Amazon, your choice)! More deets on that on the click-through, and thanks in advance for taking it!

Below — it’s the list of what we’ll have this week!

-Julia

P.S. We’d also love it if you would be willing to share the survey link, even with folks who don’t currently shop at R&R. We’re interested in non-shoppers perceptions, and trying to gauge interest in prepared foods.


Produce

Braising Greens

  • Bok Choy tentatively arriving Saturday

Fruit

  • Fuji Apples
  • Granny Smith Apples

Mushrooms

  • Cremini
  • White
  • Shiitake
  • Oyster
  • Lions Mane
Onions & Garlic
  • Garlic
  • Red Onions
  • Yellow Onions
  • Shallots

Other

  • Brussels Sprouts
  • Green Cabbage
  • Red Cabbage
  • Jerusalem Artichokes

Potatoes

  • Red Fingerling Potatoes
  • Red Potatoes
  • White Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Japanese Sweet Potatoes
Roots
  • Red Beets
  • Gold Beets
  • Chioggia Beets
  • Carrots – Big & ugly, small & snackable, and normal!
  • Celeriac
  • Parsnips
  • Purple Radishes
  • Watermelon Radishes
  • Rutabagas
  • Sweet White Salad Turnips
  • Purple Top Turnips

Salad Greens

  • Lettuce Mix
  • Mesclun Mix
  • Asian Salad Mix (baby bok choy & tat soi)
  • Ruby Streaks Mustard Greens
  • Baby Spinach

Squash

  • Acorn Squash
  • Butterkin Squash
  • Butternut Squash

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Everything Breadr
  • American Harvest
  • Pfeffernuss Brot
  • Baguettes (available frozen only)
Talking Breads (available fresh on Thursday)

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