Some quick things:

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  • Talking Breads fresh Thursday. McGrath’s arrives fresh at 9am on Friday morning as usual, and we’ve got a good selection of frozen McGrath’s loaves as well.
  • BUTTER BLOWOUT continues — Apple Valley Creamery’s grass-fed butter is on sale for $7/tub (usually $8.50).
  • GREENS are here in force, just in time for their day. I’m talking collard greens, braising-size kales, and loads of spinach, plus dandelion greens (if you want these, get them this week, we won’t get them often), lettuce mix, pea shoots, and a tiny bit of Ruby Streaks.
  • But what would St Patrick’s Day be without cabbage? In recognition of this, we’ve got a few cases as a non-local holiday treat. It’s coming from Uncle Henry’s Organics, via Eastern Carolina Organics, a farmer-owned cooperative in Durham, NC. Cabbage may not be quite as exciting as cranberries, but since we selfishly wanted some for our own St Paddy’s Day feast, we figured we should share. 🙂

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

I’m on a tight time budget this afternoon — we’ve got a little more prep to do than normal at the stand still, and I’m hoping we might get done in time to squeeze in a little date night. That might be crazy-thinking, but I’m holding onto it for now.

So, I’m going to leave you with this picture of the Sweet Potato & Spinach Mac & Cheese (with ground beef) I made the other night. I sort of followed this Nigella Lawson recipe, but I used a full pound of pasta and roughly scaled up everything else to match, tossed a bag of spinach (rinsed and coarsely chopped) and a pound of browned ground beef before adding the bechamel, and I used some cheese ends in need of a home rather than the feta and cheddar. Also, no fresh sage, so I added a little dried sage to the ground beef, along with a touch of nutmeg and some paprika. You wouldn’t believe how many dirty dishes I’d generated by the end of it, especially for a thing that comes out of the oven all as one mass. But! It was very tasty, especially with a little hot sauce, and it fed us both for that night’s dinner and two more days of lunches. Definitely comfort food.

I did not get quite as inundated with sweet potato ideas as I did with beet ideas, but beyond that mac and cheese, the other thing I keep thinking about is some kind of sweet potato and spinach curry. But do I want to use the Calicutts Sweet Curry powder, or make my own curry with fresh ginger and turmeric? Or both? Do I want chick peas, too? Coconut milk? Or just keep it simple? If I ever make a decision, I’ll let you know.

What I do know I’ll be doing this weekend is making corned beef and cabbage. I’ve got a big ol’ hunka meat ready to be brined, and I think it’ll be perfect by Sunday. We’ve got cabbage, carrots, and potatoes. I’m not Irish, but I’m happy to help celebrate the holiday. 🙂

FWIW, if you’re still thinking about corning your own beef, Michael Ruhlman says it’s still not too late.



Braising & Salad Greens

  • Rainbow Chard
  • Green Kale (limited)
  • Red Russian Kale (limited)
  • Collard Greens
  • Young Spinach
  • Baby Mixed Kale
  • Baby Red Russian Kale
  • Italian Dandelion Greens
  • Lettuce Mix
  • Pea Shoots


  • Fuji Apples
  • Sad Granny Smith Apples
  • Jonagold Apples


  • Parsley


  • Cremini
  • White
  • Oyster
  • Lions Mane

Onions & Garlic

  • Red Onions
  • Yellow Onions
  • Shallots


  • Cabbage (NOT LOCAL)


  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Japanese Sweet Potatoes


  • Red Beets
  • Carrots – ugly, regular, small
  • Rainbow Carrots
  • Daikon Radishes
  • Purple Radishes
  • Purple Top Turnips


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

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Cranberry Pecan
  • Cheesy Bread
  • Three Seed
  • Baguettes (available frozen only)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded