Some quick things:

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  • I want to tell you about exciting veggies this week, but the truth is, I don’t find most of them exciting, more like comforting. Like the feeling you have when it’s not new-love, it’s just good-love. But my extra special good-love veggies of the week are: green beans, broccolired Russian kale, bok choy, and maybe even cauliflower. (I say maybe because I’m not 100% this one is going to show up; we’ll know by mid-morning tomorrow.)
  • Honeycrisp apples are now joined by Grimes Golden apples. The Grimes Golden is thought to be a parent of Golden Delicious, and is described as having a rich and sweet flavor with a hint of spice. Figs and kiwiberries return as well, comfortably nestled in the good-love category.
  • Did your go-to dairy close its doors? Have you considered making the switch to Apple Valley Creamery? (See PS for more on this.)
  • It’s a fresh chicken week — available under the milk are legs and thighswingswhole chickens, and maybe moreBreasts are available frozen.

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

Don’t you love those old botanical prints?
By Alois Lunzer – File:Page 6 apple – McIntosh Red, Grimes Golden.tiff, Public Domain, https://commons.wikimedia.org/w/index.php?curid=23614423

The last thing I did before starting this blog post was our bookkeeping for last week. As I was signing the checks headed for all our farmers and bakers and cheesemakers, I was delighted(?) to see that the last one printed tonight was number 4999. “WHOA,” I thought, “We’ve written 5,000 checks!” Then Dusty pointed out that the numbering started at 1000 and then I remembered that at some point we switched from handwritten checks to computer checks and we skipped a few numbers in the course of doing that, and then that 4999 seemed like just another random number.

But it got me thinking about how many random numbers are part of our lives, and how much some of those numbers have added up over the past four and a half years. So here’s a few random numbers for you, on a random Wednesday night:

  • 24,406 – How many dozen eggs we’ve sold since April 2015
  • 292,872 – How many individual eggs are represented by the above dozens
  • 336 – Roughly how many different kinds of produce we’ve sold in the last four and a half years (assuming you count “fingerling” sweet potatoes as a different kind than regular)
  • 78 – Number of farmers/producers/foragers we’ve worked with directly on a regular enough basis for me to have them in the Suppliers table of my ordering database
  • 113 – Number of farms we’ve worked with indirectly (ie, through a co-op) in the last year or so that we’ve been systematically tracking it
  • ??? – Number of non-farm producers we work with indirectly, like Fiddle Creek Dairy, makers of the famous Greek yogurt, or Wild Kombucha, makers of, um, you get the picture….Maybe I should start tracking this?
  • 110 – How many sheets of drywall were hung at the new store
  • 1 or 2 – How many sheets there are left to go
  • 155 – Unread emails in the “important” section of our email
  • 92 – The high temperature my phone reported to me today
  • 65 – The high temperature the powers-that-be are predicting for tomorrow
  • 2.63% – The percentage we pay on swiped credit card transactions with Square

A little commentary — those temperatures just seem totally random, right? Like it doesn’t feel like it should be physically possible for the weather to make such a dramatic swing? And yet, here we are.

And on the Square thing — with the help of the wonderful (and often-missed) Marie Hathaway, we’ve been researching POS (Point of Sale) options for the new store. Square has served us very well, for the most part, but it lacks some key features we need. We’re ready to grow beyond it. We started this process long before Square announced their fee increase, and while salespeople for other processors would tell me we were paying exorbitant rates by using Square, their sales math never quite worked out. Yes, the percentage was higher, but with no per-swipe charge and our relatively small average transaction size ($20 or so, on average, though there’s a pretty large standard deviation there), the end result wasn’t so different. But what really kept us with Square was how affordable it was to get the system setup. An iPad we already owned (in the beginning). A stand for under $200. Eventually we added a barcode scanner and a receipt printer. The system was able to scale with us. We never had to pay any monthly service fees or software fees or licensing fees or setup fees or initialization fees or any of the other fees that, as I’ve been researching, have felt like so many random numbers.

Anyway, somewhere along the line, we did hit a transaction volume that meant that after a few phone calls, Square was willing to work with us and lower our transaction percentage. They’ve told us that our fee will remain the same even as they’re rolling out the per-swipe charges to other businesses. My heart goes out to our fellow small business owners who are seeing their fees go up.

We will eventually switch to something that will almost certainly charge us a per-swipe fee. The percentage will be a little less than Square’s new rate, but we’ll pay monthly fees for the software (more powerful than Square’s, but not easier to use), and we’ll shell out a sum that makes me cringe to purchase the hardware.

But what am I rambling about here? I guess mostly, if you’ve been reading the news and hearing about the impact of the Square fee increases, please know that nothing has changed for us, and if you choose to use a card at R&R, Square’s not taking any bigger a cut than they ever were.

-Julia

P.S. I don’t really know how to gracefully put these two things next to each other, but 1) Trickling Springs offered a competing product to what we sell, but we are nonetheless saddened by their closure. We love local food, no matter who you get it from! It’s a hard time to be a dairy farmer, and TSC was creating a market for 32 farms to sell their premium milk. We hope those farms are able to find new processors to work with (we are hearing that many of them already have), and we hope former TSC customers will continue to seek out locally produced grass-fed milk! and 2) We unfortunately can no longer offer blanket credit for the return of Trickling Springs and Farm Friend milk bottles, but we will continue to accept them as exchanges on the purchase of Apple Valley milk.


Produce

Fall Veggie Love

  • Broccoli
  • Cauliflower (we think; arriving mid-morning Thursday)
  • Broccoli
  • Fennel (limited)

Greens, Hearty & Delicate

  • Bok Choy
  • Green Curly Kale
  • Red Russian Kale
  • Arugula
  • Baby Mixed Kale
  • Mesclun Mix
  • Urgent Use Lettuce Mix
  • Butterhead Lettuce
  • Pea Shoots

Fruit

  • Honeycrisp Apples
  • Grimes Golden Apples
  • Figs
  • Kiwiberries
Herbs
  • Basil
  • Cilantro
  • Dill
  • Parsley
  • Rosemary
  • Thyme

Mushrooms

  • Cremini
  • White
  • Shiitake

Onions & Garlic

  • Garlic
  • White Onions
  • Yellow Onions
  • Red Onions
  • Shallots
Peppers
  • Mixed Sweets: Bells & Carmen di Toros
  • Habanadas
  • Chilaca Chiles
  • Jalapenos
  • Poblanos
  • Padrons
  • Shishitos

Squash

  • Delicata
  • Spaghetti

Tomatoes

  • Mixed Cherry
  • Sungold
  • Jaune Flamme (French heirloom)
  • Mountain Magic (farmer’s favorite!)

Underground

  • Red Beets
  • Carrots
  • Rainbow Carrots
  • Celeriac
  • Sweet Potatoes
  • Yukon Gold Potatoes

Bread

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

  • McGrath’s Original
  • Sesame Original
  • Whole Wheat Pan Bread
  • Jalapeno Cheddar
  • Cinnamon Raisin
  • Prairie
  • Baguettes (frozen only)
Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded