Just a couple quick things:

  • Want to receive this list via email each week? Sign up here.
  • Highlights this week: Brussels sproutswatermelon radishesJapanese sweet potatoesgreen curly kalebaby bok choy, and so much more!
  • We’re hiring! Check it out here or on Indeed. (This is for the market stand for now, though if you’re hoping to work at the store, this is a great time to get your foot in the door!)

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

And we’re BACK! After a rat-a-tat pace the last few weeks, getting back to the normal routine has been a relief for me. Dusty’s been working over at the store all week (alongside the electricians, the walk-in folks, and sort-of the welder fabricating some railings), and I’ve been saying YES to nearly every produce offer we’ve received. With so many of our normal suppliers on hiatus through the holidays, I think I may have been in starvation mode. Figurative, not literal — there was still plenty of food, just not a lot of different options. But now — there are options again!

I think the highlight for us this week was the meatloaf I made on Monday night. I know meatloaf is polarizing — both my parents were apparently traumatized by gross 1950s versions of it in their childhoods, and so it never entered our home as I was growing up — but I like it! I especially like it with a relatively high veggie to meat ratio, a few extra splashes of Worcestershire sauce, lots of parsley, and a Dusty-made gravy. Served alongside some butter-braised carrots and turnips, which turned out really really well.

Anyway! That meatloaf meal was inspired by what we had on hand, which wasn’t a ton. But I’ve been watching deliveries of Brussels sprouts and bok choy and Japanese sweet potatoes and Romanesco cauliflower and tons of salad greens, and I’m going to have a much harder time making decisions this week. In non-veggie news, I’m also enamored with this article about braising a pork shoulder in milk (apologies if I’ve posted this before…I still haven’t done it, and it still looks good!). Maybe Sunday is a pork shoulder, roasted Brussels sprouts, and ??? But on the other hand, I’ve been dreaming about a long-cooked Sunday beef stew, mostly because I once made one that turned out to be the home of the most delicious turnips I’ve ever had, and I really want to recreate it, especially after the turnip success of the other night.

And finally, I recently stumbled across an article (which I have no hope of finding now) about searching for ways to make beets more interesting, and I was reminded of our project to do just that last year. And so I leave you with the results of that group endeavor: https://www.radishandryehbg.com/inspiration/beets

So much good food! So little time!



Winter Veggie Love

  • Brussels Sprouts
  • Cabbage
  • Romanesco Cauliflower
  • Jerusalem Artichokes

Greens, Hearty & Delicate

  • Baby Bok Choy
  • Green Curly Kale
  • Spinach
  • Lettuce Mix
  • Mesclun Mix
  • Mixed Baby Kale
  • Arugula
  • Ruby Streaks Mustard Greens
  • Pea Shoots


  • Pink Lady Apples
  • Granny Smith Apples

  • Parsley
  • Rosemary


  • Cremini
  • White
  • Shiitake
  • Oyster (arriving Thursday morning)
  • Lions Mane (arriving Thursday morning)

Onions & Garlic

  • Red Scallions
  • Garlic
  • Yellow Onions
  • Red Onions
  • Shallots
  • Yukon Golds
  • Sweet Potatoes
  • Japanese Sweet Potatoes
  • Purple Sweet Potatoes


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


  • Delicata
  • Butternut


McGrath’s Brick Oven Bakehouse

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal
  • Cherry Almond
  • Parmesan Olive Herb
  • Prairie
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded