ONLINE ORDERING NOW OPEN
ONLINE ORDERING NOW CLOSED
(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!)
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- Special treat coming next Tuesday — fresh baguettes for New Year’s Eve! (The frozen guys might be in somewhat short supply in the meantime.)
- We’ve got fresh bread for this weekend, but no fresh bread (except those Tuesday baguettes) on Monday and Tuesday next week.
- Four days left! Through the end of the year, get a free tote bag withl the purchase of a $25 gift card!
Hey folks! I hope that if you celebrated something yesterday you had a wonderful time doing so. I hope that if you didn’t celebrate anything yesterday you had a wonderful time not doing so (or doing whatever you did).
Dusty and I had a lovely day with my family and then with his. Breakfast at my parents’ house was a little delayed by my niece’s poor night of sleep on Christmas Eve (and here we all thought she was too young to be up all night with Christmas excitement!), but while I felt for the babe’s parents, it made our morning all the more relaxing while we waited for the weary family to try to squeeze in a few extra hours of sleep (it worked).
While we waited, we made a sheet pan fritatta with Rettland’s Simply Sausage, some scallions and parsley, and a little bit of cubed Bamboozle cheese. So easy, so good. Pro tip: if you’re not using the biggest sheet pan that’ll fit in your oven (which would be likely be something around 21″x15″), you want to multiply the area of your pan (in square inches) by .06 to get the number of eggs to use for your pan, then round up or add an extra egg or two depending on how much other stuff you’re adding. Also, add the cheese *after* pouring the egg mixture into the pan to get a more even distribution. It’s terrible for me to be pushing these during a time of year when eggs are in such short supply, but it’s the second one I’ve made recently, and I’m pretty enamored with the idea. I think my next round might include some pre-roasted brussels sprouts, softened leeks, and a generous shaving of Pepato Shepherd. Maybe I’ll make a big pan and eat the leftovers for lunches. Mmmmm….
Anyway! I’m mostly here this evening because I promised on Sunday that I’d send out another update. The thing is, there isn’t much of an update — most offerings remain the same. But you know me — I can’t pass up an opportunity to say hi! I hope we’ll get to do so in person on at least one of the FOUR market days remaining in 2019, but if not — Happy New Year!
P.S. I might be back on Sunday evening with another update, but I might not. We’ll see how I’m feeling/if there’s anything new to tell you!
Winter Veggie Love
- Brussels Sprouts
- Jerusalem Artichokes
Greens, Hearty & Delicate
- Collard Greens (slightly limited)
- Rainbow Chard
- Spinach (attractive stuff is limited; ugly stuff abounds)
- Mixed Baby Kale
- Lettuce Mix
- Mesclun Mix
- Pink Lady Apples
- Granny Smith Apples
- Cranberries (NOT LOCAL) in the freezer
- White? I can’t remember; maybe more coming on Saturday
- Lions Mane?
Onions & Garlic
- Scallions but they might be ugly
- White Onions
- Yellow Onions
- Red Onions
- Yukon Golds
- Sweet Potatoes
- Purple Sweet Potatoes
- Beets (Red & Gold)
- Easter Egg and/or Red Radishes
- Watermelon Radishes
- Purple-Top Turnips
McGrath’s Brick Oven Bakehouse (arrives by 9:30ish Friday morning)
- McGrath’s Original
- Sesame Original
- Irish Oatmeal Pan Bread
- Cranberry Ginger
- Jalapeno Cheddar
- Baguettes (frozen only)
Talking Breads (Frozen only)