Some quick things:

  • Want to receive this list via email each week? Sign up here.
  • It’s a Talking Breads week! We’ll have batards, miche, and seeded loaves fresh on Thursday, and maybe we’ll get some into the freezer. We’ll see Talking Breads fresh again on Feb 28.
  • The days must be getting longer, because the greens are getting more abundant. Still small — we’re talking salad greens — but lots more of them than we’ve been seeing!
  • Thanks to everyone who shared pics and wished us well for our PASA presentation last week! Your support was greatly appreciated, and your pics were much-loved!
  • Third in the Burg means we’ll be open until 8pm this Friday, pouring wine from 5pm on (we open wine every Friday at 5).

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

Somewhat failed selfie taken at January’s Third in the Burg, to try to bring you in. But we never posted it!
(Notice that the millennial knows where to look.)

If you’ve been around for a little while, you might know that I believe in Valentine’s Day. Not in a greeting-card-and-chocolates sort of way, although I’m always in favor of chocolate, but in an I-think-it’s-always-great-to-celebrate-love sort of way. I know there are some arguments about the origins of the holiday and whether or not our modern greeting-card-and-chocolates observance is, like, a “valid” one, but I’m here to say — who gets to decide what’s “valid”? I like the idea of having a day where I make a point to celebrate love, and V-Day seems like a pretty good candidate. So, that’s what it is for me.

These days, I celebrate with Dusty, but I think there are many kinds of love worth celebrating, so there’s no need to confine yourself to celebrating romantic love — any kind will do!

In my world, celebrations and love are both very tied to food — I think I’m not alone in this. What is love, if not breaking bread together? What is celebration, if not feasting? Does this make V-Day the second biggest eating holiday after Thanksgiving (which is literally a holiday about food)? If so, what will you eat?

Us, we’re going to be taking it pretty easy this year. I’d thought about trying to do an earlier-in-the-week trip for happy hour oysters and bubbly, but between the weather and, well, not really wanting to leave the house, that didn’t happen. We’ll be at the market until too late on Thursday evening to do anything fancy, so I’m thinking maybe country style spare ribs, butter braised carrots, and a pile of steamed baby spinach. Or maybe, going in the other direction of “not fancy”, we should be thinking about crackers and cheese, maybe some charcuterie from Revittle, maybe a quick blue cheese dip and some carrots and radishes for dipping?

The more I think about this, the more I want to do both — maybe this weekend calls for two celebrations of love!




  • Fuji Apples
  • Granny Smith Apples
  • Pink Lady Apples


  • Cilantro


  • Cremini
  • White
  • Shiitake
  • Oyster

Onions & Garlic

  • Scallions
  • Ugly Garlic
  • Red Onions
  • Yellow Onions
  • Shallots
  • Jerusalem Artichokes


  • Red Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Japanese Sweet Potatoes


  • Red Beets
  • Chioggia Beets
  • Carrots
  • Rainbow Carrots
  • Parsnips
  • Daikon Radishes
  • Purple Radishes
  • Rutabagas
  • Baby White Salad Turnips
  • Purple Top Turnips
Salad Greens 
  • Baby Red Russian Kale
  • Asian Salad Mix
  • Mesclun Mix
  • Baby Spinach


  • Butterkin Squash
  • Butternut Squash


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Pfeffernuss Brot
  • Cranberry Pecan
  • Sesame and Cheddar
  • Baguettes (available frozen only)
Talking Breads (fresh Thursday)

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