Some quick things:

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  • The season hath made a liar of me: we have ugly peaches and even some ugly nectarines on offer again. Also a very small number of watermelons. If I tell you this is definitely it, maybe we’ll be able to keep it going for another week? (I don’t think so.)
  • Fruit isn’t over, though — we’ve got honeycrisp apples, Bartlett pears, figs (in the cheese case), kiwiberries, and PAW PAWS. These aren’t even consolation prizes — they’re just awesome in their own right.
  • Also in the seasonal shift vein, we’ve again got broccoli (or will by mid-day Thursday) and kale, and joining them are fennel bulbs and rainbow chard. All great matches for these cool evenings.
  • It’s once again a fresh pork week — we’ve got pork chops, shoulder roasts, Grandpa’s chorizo, and Simply Sausage, with simply salt and pepper.
  • Last but not least — it’s Third in the Burg. Dusty and I will be hanging out until 8pm on Friday night, pouring wine and slinging veggies (figuratively). I think we’ll also be snacking on Rip Rap Crackers and Tait Farms’ Fig & Honey Conserve (a new addition this week). If we really get our act together, maybe we’ll throw some blue cheese into that mix, because I think it’ll be a good match for the rich sweetness of the conserve.

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

The only food pic I took this week — figs with Greek yogurt, pine nuts, and honey.

Drywalling started this week! And only a day late! It’s all very exciting.

Back in December of last year when we started talking publicly about the project, we thought we’d be open sometime this summer. At first, I thought it might even be early summer. But, here it is, the last weekend of summer, and, well, we just started drywalling.

Other than the more-difficult-than-expected permitting process and the structural issues uncovered during the initial demolition work, I think the difficulty of balancing the needs of the existing R&R with the needs of the future R&R has probably been the challenge we most underestimated. Even so, there have been enough external bottlenecks that I don’t think that particular challenge has cost us more than a few weeks if you tally it all up. And I’m starting to realize that while most of the project so far (at least since December) has been squarely in Dusty’s domain of physical building, we’re rapidly approaching the phases I’ll be much more involved in, like finalizing equipment purchases, selecting and implementing a Point of Sale system, making sure we’ve got signs and label and supplies, planning and ordering (and paying for) initial inventory, and — biggest of all — figuring out what all the other things we haven’t thought of are. It’s a little daunting, both from a logistical perspective and a sheer time perspective.

But maybe I’m not supposed to tell you that? I don’t want to undermine your confidence in us. We’re asked every market day, “Is the store still happening?” and I assure you, yes, it is! It’s so happening it threatens to consume us. But we won’t let it, we’ll keep moving forward, and eventually it will be a source of good things for you to consume.

Earlier this week I got an email about a Kickstarter I backed in August 2014. It was for a video game featuring a girl detective. It seemed smart and cool, and it got a lot of buzz. The plan was the game would be launched in December 2016. The email I got this week was announcing that the game will be released tomorrow. It made me feel a little better.

I don’t have a guess yet at when we’ll be ready to open — certainly it’s still months away — but I do feel pretty good promising that we won’t wind up three years behind schedule.

In the meantime, I’m getting more comfortable with the idea of cozying into fall. Tonight, I’ll make the green tomato pasta sauce that I still haven’t gotten around to; tomorrow and Friday and Saturday I’ll see your smiling faces at Market. And maybe on Sunday I’ll check out that game?



Beans & Peas

  • Green Beans

Hearty Greens

  • Green Curly Kale
  • Rainbow Chard

Delicate Greens 

  • Lettuce Mix
  • Arugula
  • Romaine Lettuce
  • Pea Shoots


  • Honeycrisp Apples
  • Figs
  • Kiwiberries
  • Paw Paws
  • Bartlett Pears
  • Ugly White Nectarines
  • Ugly Peaches
  • Watermelon (very very limited)
  • Basil
  • Cilantro
  • Dill
  • Parsley
  • Rosemary
  • Thyme


  • Cremini
  • White
  • Shiitake
  • Oyster

Onions & Garlic

  • Garlic
  • White Onions
  • Yellow Onions
  • Red Onions
  • Fresh Shallots


  • Broccoli
  • Sweet Corn
  • Fennel Bulbs
  • Cucumbers (very limited)
  • Mad Hatter
  • Habanada
  • Yummy Snack
  • Jalapeno
  • Poblano
  • Shishito (Green & Red)


  • Green Zucchini
  • Delicata


  • Green Tomatoes
  • Heirloom
  • San Marzano (somewhat urgent use; somewhat limited)
  • Mixed Cherry
  • Regular Red (Saturday only)


  • Red Beets
  • Carrots
  • Celeriac
  • Sweet Potatoes
  • Yukon Gold Potatoes


McGrath’s Brick Oven Bakehouse (Fresh every day!)

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Everything
  • American Harvest
  • Nutty Irishman
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded