A few quick things:

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  • You know what people ask for more than just about anything? Cilantro. It’s here! You know what people never ask for? Cutting celery. It’s here, too! (And I’m honestly more excited about the latter.)
  • Other highlights this week: Rainbow chard, arugula, the return of Jerusalem artichokes, adorable little gem romaines, and all the roots you need to keep you grounded and warm through this last stretch of winter. We’re also debuting a new-to-us pizza cheese (literally called fior di pizza, which literally means “pizza cheese”) from Caputo Brothers Creamery, as well as certified organic apple cider vinegar from Peachey’s Fruit Farm.
  • Fresh pork this week: Shoulder picnic roasts, Korean BBQ sausage, and Spicy Tuscan sausage.
  • Third in the Burg this Friday means we’ll be open until 8pm, slinging (complimentary) wine from 5pm on.

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

Look at all that exciting progress!

This week’s “quick things” section is all about things I’m looking forward to trying — but haven’t yet! I’d say I can’t decide which I’m most excited about — cutting celery, pizza cheese, or vinegar — except that it’s obviously the cheese, right? Or the celery? It’s not the vinegar, because I expect it’ll just slide seamlessly into my life, replacing a non-local brand in my pantry, but not necessarily bringing anything new to my life. In some ways, these are my favorite finds, the things that fit so well with my life my pantry can become a little more local without any need for me to figure out how to incorporate a New Thing. But that’s not very exciting!

Cheese, though…I always find cheese exciting! And pizza! Pizza cheese! Like I needed another excuse to eat pizza. But I’m also pretty eager to try it on grilled cheese (one of my favorites this time of year…okay, all the time) and maybe just for snacking. Cheese! Because this is from Caputo Brothers, I know the flavor will be unexpectedly out of this world for a mozzarella, and because it’s from Caputo Brothers, I know I feel great about the milk it’s made from and the process it’s gone though. It’s pretty exciting!

But can it compete with cutting celery? I’m guessing you think “no” because so far everyone I’ve talked to has said, “What’s cutting celery?” It’s also called celery leaf, or Chinese celery, or Par-cel. It looks like parsley, it tastes like celery but more so. It’s an herb! It’s hearty enough to add at the beginning of a soup! It’s a classic, ancient flavoring ingredient in many cuisines. And I’ve never had it! And I love the flavor of celery! All this excitement might seem crazy, but I assure you, it’s genuine. I’m salivating over this pork and celery lo mein, I’m thinking about slicing leaves thin on a salad and making a blue cheese dressing, I’m dreaming of stocks simmering away on the stove. Mostly, I’m excited to try a new thing! Have you ever used it? Do you have tips? Will you try it with me this week and then we can compare notes?

In other news, I do have two updates for you —

  1. Dusty pulled off a really wonderful belated Valentine’s Day evening last night — happy hour at Bricco for oysters and prosecco (and free popcorn, which I freaking love); then McGrath’s for a casual and cozy drink before our dinner reservation; then on to Note for a whole bunch of delicious things, but especially a really, truly out-of-this-world butternut agnolotti (like ravioli) with kale and brown butter and YUM. Please try to find a time to go there and eat it before it’s off the menu.

and, 2. So many small progresses on the store! Today I spent an hour on the phone with our (new/temporary) grant specialist getting her advice on how to move forward/navigate the bureaucracy. Next steps on the administrative end: wait for an appraisal of the space to come back (it’s been in process for a couple of weeks, so should be done soon) so we can submit a request to change our budget to account for all the time we haven’t been occupying the space, and then we can submit a payment application. It feels a little daunting, but I’ve already done as much of the budget re-working that I can before we have the appraisal, so I think it’s possible it won’t take a hugely long time to get there. And in the meantime, Dusty’s nearly finished with the floor re-finishing, and today we got a phone call that they’re going to install the kitchen exhaust hood tomorrow! After months of the projects being so big that each one felt like it dragged on and on, I’m now feeling like the projects are going so fast it’s scaring me!

But it’s also pretty exciting. Maybe even as exciting as celery leaf!



Greens, Hearty & Delicate

  • Rainbow Chard
  • Young Green Curly Kale
  • Little Gem Romaine
  • Arugula
  • Mixed Baby Kale
  • Mesclun Mix (somewhat limited)
  • Ruby Streaks Mustard Greens
  • Pea Shoots
  • Baby Spinach


  • Pink Lady Apples
  • Granny Smith Apples


  • Cutting Leaf Celery
  • Cilantro
  • Parsley
  • Rosemary (very limited)
  • Cremini
  • White
  • Shiitake
  • Oyster
  • Lions Mane

Onions & Garlic

  • Yellow Onions
  • Red Onions
  • Shallots

Other Stuff

  • Cabbage
  • Napa Cabbage
  • Jerusalem Artichokes
  • Yukon Golds
  • Sweet Potatoes
  • Japanese Sweet Potatoes


  • Beets (Red & Gold)
  • Carrots (Beautiful & Ugly)
  • Parsnips
  • Purple Radishes
  • Watermelon Radishes
  • Rutabagas
  • Purple-Top Turnips
  • White Salad Turnips (aka Hakurei)


  • Butternut
  • CUBED Butternut Squash


McGrath’s Brick Oven Bakehouse

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal
  • American Harvest
  • Everything
  • Pfeffernuss Brot
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded