Some quick things:

  • Want to receive this list via email each week? Sign up here.
  • No fresh bread on Thursday, but do have some batards, ciabattas, McGrath’s Originals, and Irish Oatmeals in the freezer this time. (And baguettes!)
  • We welcome new staff member Evan to R&R this week. Welcome, Evan!
  • Do you have pictures of the Broad Street Market you’d be willing to share? Would you email them to (More on this below.)
  • What is this weather even doing?

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

Don’t they scream, “Put me on toast and eat me while you watch football!”?

It just occurred to me that it’s the Super Bowl this weekend! I kind of forgot all about it, but now that I’m thinking about it, I’m thinking I’m pretty excited to make a big pot of chili on Sunday. Last year we went kind of all out with the Super Bowl cooking — enough that we wound up hosting a little party, mostly because we realized we’d planned so many things to make that we would need help eating them all! This year, though, I’ll think I’ll be satisfied with the pot of chili and curling up on the couch with Dusty.

I would guess that most of my lower energy is just because my world is a lot less abuzz with excitement that it was last year when the Eagles were playing. Football doesn’t play a big role in my life, but I sure do know some Eagles fans! So there’s that. There’s also the reality that most of my energy this week has been devoted to working on the presentation we’ll be giving at next week’s PASA Conference, and while I’m making what I think is really good progress, well, the idea of trying tackling extra projects isn’t really top of mind for me right now. Also, is it weird that when I talk about being excited or not for the Super Bowl, I’m apparently really talking about how excited I am (or not) to make a bunch of fun snack foods?

Anyway! If you are planning to make fun snack foods for the Super Bowl this weekend (or any other reason), I do have some ideas for you: radish toasts, something like these, but with watermelon and purple radishes sliced thin; or a radish/blue cheese slaw, where you either sub or add matchsticked purple or watermelon radishes to a coleslaw recipe, along with a nice amount of blue cheese crumbles whisked into the mayo — it has the drawback of not being a finger food, but sure does go incredibly with wings. On the non-radish front, there’s always sweet potato hummus, or any one of a zillion variations on little stuffed button mushrooms, or if, like me, you’re not feeling super ambitious, there’s always a cheese board, or some crudite. But I should stop, because now I am getting excited about Super Bowl cooking, and I think I should stick with the chili and chill plan.

I need to be spending my time finalizing our PASA presentation! We’ve got the talk itself basically written — just have to sand off a few rough edges and add a few things we forgot to include — but the accompanying PowerPoint is still in pretty sorry shape. While most of the slides are, of course, meant to be informative, we thought that while we talk about the history (and present) of the Broad Street Market, it would be fun to have a little slideshow of scenes from the market playing behind us. A picture and a thousand words, or something like that.

Anyway, do you have any images you’d like to share?

Here’s what I wrote on our Facebook post a couple of days ago:

We’re into indoor, outdoor, smiling faces, bustling crowds, quirky details, delicious food, and anything else that you think captures something special about the Market. We’ve got room for 15-20 pictures, I think.

If you’ve got something you’re willing to share, please email it to us at this week! Please also let us know if you’d like a photo credit, and if so, what name we should list.

Thank you!!!

In other news, I do want to talk about alliums before I sign off for the evening. I’m afraid that we exhausted our supply of beautiful garlic from Littlefield Farm last week, and we’ve been having trouble getting our hands on more good quality local garlic. We did get a few cases this week of some “ugly” garlic — sold as seconds, usually not considered suitable for retail, though fine for cooking — as if the folks buying it retail aren’t going to cook with it? Unfortunately, with garlic in such short supply, it’s no cheaper than the beautiful stuff we’ve had up to this point, but I figure it’s better than nothing. I mean, just for my own use I was feeling desperate!

I feel a little self-conscious about inviting in the ugly garlic when we’re not able to offer it at some great price, because mostly, we want you to be wowed by how great the quality of all this local food is. So, if you see the garlic display this week and think it doesn’t look up to our usual standards — well, it’s not. But I can’t live without garlic!



Braising Greens

  • Spinach (arriving Thursday morning; somewhat limited)


  • Fuji Apples
  • Granny Smith Apples
  • Pink Lady Apples


  • Cilantro (arriving Thursday morning; somewhat limited)


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


  • Red Cabbage
  • Jerusalem Artichokes


  • Red Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Japanese Sweet Potatoes
  • Red Beets
  • Gold Beets
  • Chioggia Beets
  • Carrots
  • Celeriac (somewhat limited)
  • Parsnips
  • Purple Radishes
  • Watermelon Radishes
  • Rutabagas
  • Sweet White Salad Turnips
  • Purple Top Turnips

Salad Greens

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


  • Acorn Squash
  • Butterkin Squash
  • Butternut Squash


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Cheesy Peppercorn (aka Cacio e Pepe)
  • Cinnamon Raisin
  • Prairie
  • Baguettes (available frozen only)
Talking Breads (available frozen only; next available fresh on Thursday, Feb 14, for all your V-Day needs)

  • Batard
  • Ciabatta
  • Miche (maybe just one)
  • Seeded