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(We are open normal hours at the market this week, but online ordering is temporarily closed. It will re-open soon -- check us on social media for updates!)

 

A bunch of quick things:

  • Want to receive this list via email each week? Sign up here.
  • Sweet potato deal will come to an end sometime this week — if you’ve been meaning to stock up, you may want to come on Thursday.
  • Collard greens return, along with their cousin green curly kale (nevermind…too cold for the kale), and their culinary-but-not-botanical cousin spinach. Also Brussels sprouts, Romanesco cauliflower, and cabbage. Did you know that all of those things are different cultivars of the same species? Maybe they aren’t cousins but fraternal twins?
  • Real cousins of collard greens: rutabagas, turnips, radishes (Easter egg and watermelon!). These are all in the brassica family, but different species. It’s a small world in the vegetable kingdom.
  • Alliums galore: scallions, leeks, three kinds of onions, red shallots, and garlic. Except garlic will be in short supply on Thursday morning, with reinforcements arriving later in the day.
  • FRESH PORK this week: roasts (Boston butt and shoulder picnic), chops, tenderloins (limited supply!), and salt & pepper sausage. (We’ve got ridiculous quantities of sauerkraut on hand, too, if you’re thinking ahead.)
  • Free tote bag promo continues: through the end of the year, get an iconic Radish & Rye tote with the purchase of $25 gift card.
  • THIRD IN THE BURG. We’ll be open until 8pm on Friday, with Vero and me slinging wine starting at 5pm. Dusty might be with us, or he might be cooking up a special seasonal treat in the courtyard as part of the Very Merry Midtown Market. Follow us on Instagram for updates and teasers.

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

Are you ready?

I’m, uh, definitely not. But I will be!

My eye’s still on the ball of this coming weekend and the first part of next week. Everything’s weird, what with Christmas falling on a different day of the week each year, and Third in the Burg falling so late, and, you know, full plates all around.

I spend a significant amount of my time and mental energy trying to figure out what’s going to happen. How much milk should we buy? How much staff coverage do we need? Not to pat myself on the back or anything, but I think I’m mostly pretty good at it. Yes, we sell out of milk occasionally (sorry), but the flip side is that we have very little waste. It’s all a balancing act.

This week what I keep saying to people is, “I have no idea what to expect!” Are you all doing your holiday shopping this weekend? Normal shopping this weekend then back to market on Monday or Tuesday for the Christmas supplies? Hanukkah and Christmas overlap this year — will that mean anything for us? Was last year’s mass buying of honey a fluke, or do people really need like four times as much honey the first week of winter?

Anyway. It’s all going to be great. We’re well-stocked and well-staffed both this week and next. We’ve got a great lineup of veggies, eggnog, honey, and gifts. There’s a Christmas village coming to the market on Friday night!

And if all that weren’t enough — the solstice is on Saturday. After this week, the days start creeping longer again. It might be cold, but at least it’s not getting much darker. Forgive me if you’ve heard me say this before (it seems like this happens every year…), but I find it enormously comforting that the start of the coldest (hardest) season is marked by the return of the light. It’s like entering the tunnel and seeing the light at the end of it at the same time, even if that light might require looking a ways off into the distance. We’ll get there.

Anyway! I’m looking forward to a bustling and cozy market weekend, and all of your shining faces. And I’m looking forward to seeing you again so soon, on Monday and Tuesday next week! I’ll be back with a quick missive on Sunday evening with updates about availability, and then again on Wednesday for another round of looking forward to a weirdly scheduled week. Whew!

-Julia

P.S. If there’s something on this week’s list that you must have for Christmas, I recommend not waiting until Monday. We’ll be getting a couple more deliveries between now and then, but we don’t know yet what they’ll contain! All the produce should be fine until Wednesday (and much of it well beyond).

P.P.S. Collard greens are one of the things whose future status is unknown. If you think 2020 will be ruined if you don’t have collards on Jan 1, you might want to chop, blanch, and freeze a bunch or two this week as I can’t guarantee that greens you buy tomorrow will be good two weeks from now (though they might be).


Produce

Fall Veggie Love

  • Brussels Sprouts (probably somewhat limited)
  • Cabbage
  • Romanesco Cauliflower
  • Jerusalem Artichokes

Greens, Hearty & Delicate

  • Collard Greens
  • Green Curly Kale
  • Spinach
  • Mixed Baby Kale
  • Lettuce Mix
  • Mesclun Mix
  • Green Leaf Lettuce

Fruit

  • Pink Lady Apples
  • Granny Smith Apples
  • Cranberries (NOT LOCAL) in the freezer

Herbs

  • Dill
  • Parsley
  • Rosemary

Mushrooms

  • Cremini
  • White
  • Shiitake
  • Lions Mane
  • Oyster

Onions & Garlic

  • Scallions
  • Leeks
  • White Onions
  • Yellow Onions
  • Red Onions
  • Shallots
  • Garlic (limited Thursday morning; more arriving mid-day; well-stocked from there out)

Potatoes

  • Yukon Golds
  • Red Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes

Roots

  • Beets (Red & Gold)
  • Carrots
  • Celeriac
  • Parsnips
  • Easter Egg Radishes
  • Watermelon Radishes
  • Rutabagas
  • Purple-Top Turnips

Squash

  • Delicata
  • Butternut
  • Spaghetti

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Butternut & Butter Pan Bread
  • Cranberry Pecan
  • Cheesy
  • Prairie
  • Baguettes (frozen only)

Talking Breads (Frozen only)

  • Batard
  • Miche
  • Seeded

Thinking about one of these varieties for your Christmas table? We recommend freezing and giving a quick refresh in the oven just before serving. We also have additional varieties already frozen, some sliced, some still intact — take a look in the open-top freezer, or check in with us.

Next week’s breads will arrive mid-morning Monday: McGrath’s Original, Sesame Original, Irish Oatmeal, Cranberry Ginger, and Jalapeno Cheddar.