A few quick things:

  • Want to receive this list via email each week? Sign up here.
  • New chicken sausages! We’re pretty excited — this week we roll out Sweet Italian and Sage & Garlic. (Note: these do come in a beef casing, but they’re completely pork free.)
  • If you signed up for “the Food Hub Club” last weekend — thank you! We got a far bigger response than we anticipated. We’re pretty excited about this, too!
  • Of note this week: chard, baby and big; cilantro is back; butternut cubed (aka, already cut up) is still here, but not for too much longer.
  • Fresh pork this week: Pork belly, pork tenderloin, and in the sausages we’ve got: Bar Brats, Breakfast, Spicy Tuscan, and Sweet Italian (pork or chicken on this one!).

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


Rettland pork belly with Dusty’s rendition of arroz con gandules and some quick pickled radishes.

I’m writing to you tonight from a computer not my own. Well, it is my own, but it’s not the one I normally use. The one I normally use has been sitting for over an hour now on a screen that says, “Configuring Windows updates / 100% complete / Do not turn off your computer.” And that little blue wheel is spinning and spinning and spinning. Eventually, it seems, I’m going to have to ignore that ominous directive and turn the damn thing off, but for now, I’m just trying to get this newsletter out! And, as I’m doing it, I’m feeling a little derailed and discombobulated. Apologies if I sound that way. 🙂

First off — YOWZA! You guys — combined with the new POS and being down a person on Saturday — kind of kicked our butts. It was great. Thank you. Also, thank you for your patience as you waited in line, and your patience as we gained our chops (or started to) on the new system. I was really worried, as the line persisted for something like five hours, that it was all our fault and it wasn’t actually all that busy, we were just that much slower than normal. In talking to other vendors, it sounds like pretty much every stand had an extraordinarily busy day, so I’m taking comfort in that. But seriously — it seems like we need a second location or something!

In the meantime…we’ve made some tweaks to our new configuration, we learned a lot last week, and I’m very hopeful that we’ll be even better equipped to move you quickly and smoothly through any lines that develop this weekend!

Second off — again, thanks to everyone who’s signed up for the Food Hub Club, and thanks for all your excitement about it! I was already pretty tickled with it, and you all were so excited and so supportive that I am now extra excited about how much fun we’re going to have with it! We’ll do a couple or few more weeks of signing folks up, getting used to the whole thing, and getting any kinks worked out, and then the real fun stuff will start. For now just a little bonus — if you complete your profile (name, email address), you’ll get an extra 10 points on your account.

Thirdly, and totally unrelated, is this article “The Tortilla Cartel” from Taste. It’s long-ish, and I totally understand if you don’t want to read the whole thing, but I bring it to your attention because after I read it I asked Pippa Calland from Midst8 Taco how her process compared to what was described in the article. She said, “We do the nixtamalization. Just like the Mayans and the Aztecs did. In the beginning we used to grind our corn BY HAND. It took 5 HOURS!!! Now we have our own stone mill and it takes about 20 minutes, but yes, we do everything from scratch. I learned how to do it in Oaxaca from Susanna Trilling but Magy [a member of the Midst8 team] has been doing it her whole life.”

Wendell Berry wrote that eating is an agricultural act. It absolutely is. It’s also an economic act, and it can even be a political act. And — let’s not forget — it’s very often a pleasurable act. And it’s at its best when all those things come together.


P.S. If you usually get this newsletter via email and are seeing it on Facebook or something instead, it’s because Mailchimp appears to be down, and so I’m unable to send it for now. Technology and I are not doing so well today.


Greens, Hearty & Delicate

  • Rainbow Chard
  • Young Green Curly Kale
  • Baby Chard
  • Mixed Baby Kale
  • Pea Shoots
  • Baby Spinach
  • Lettuce Mix
  • Cabbage


  • Pink Lady Apples
  • Cameo Apples


  • Cutting Leaf Celery
  • Cilantro
  • Mint
  • Parsley
  • Rosemary
  • Cremini
  • White
  • Shiitake
  • Oyster
  • Lions Mane

Onions & Garlic

  • Yellow Onions
  • Red Onions
  • Shallots
  • Yukon Golds
  • Sweet Potatoes
  • Japanese Sweet Potatoes


  • Beets (Red & Gold)
  • Carrots (Beautiful & Ugly)
  • 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
  • Cherry Almond
  • Sesame & Cheddar
  • Three Seed
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded