11/15-11/17/2018 Breaking our own rules

A few quick things:

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  • We’re in full Thanksgiving mode over here: tons of sweet potatoes, regular potatoes, collard greens, heavy cream, pie pumpkins, and oh-so-much more!
  • We’ve also got a small amount of broccoli — probably the last of it — and some less-ugly-than-last-week cauliflower.
  • And we’ve also got certified organic cranberries from….Massachusetts. That’s not local! (Read below for more on this.)
  • Thanksgiving hours at the market: 7am-6pm Tuesday & Wednesday (that’s 11/20 & 11/21/2018), closed Thursday, 7am-6pm Friday (11/23/2018), and 7am-4pm Saturday (11/24/2018).
  • This week’s Staff Pick: Red Beets, selected by Eleanor.

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

Remember that farro/sweet potato recipe I linked to last week? Here it is, nestled on a bed of mesclun mix. Our dinner guest said, “This is the kind of thing I want to eat all the time!”

Here at Radish & Rye, as you may have noticed, we’re pretty into the local thing. You could even say that it’s our thing. And you’d be right — everything we carry is locally grown or produced, and if there isn’t a high quality rendition of it available locally, well, we just won’t have it. It’s one of the things that sets us apart from other retailers, many of whom sell organic-but-not-local, or local-when-available. We’re all-local-all-the-time (and mostly organic, too). It limits what we have, but it also shines a spotlight on some of the amazing foods being produced locally to Harrisburg.

Except this week, we’ve made an exception — our first exception — and brought in certified organic cranberries from Massachusetts.

Don’t fear (or get too excited) — this isn’t the beginning of a new direction for R&R. We just know that organic cranberries are hard to find, that those that are available are usually from even further afield than Massachusetts, and that everything we know about the farm they’re from indicates that it’s run by the kind of folks we’d want to be doing business with regularly if they were local to us. Selfishly, we also realized that these cranberries were the ones we wanted on our Thanksgiving table, and it seemed like the easiest way to make that happen for ourselves was to offer them to all of you at the same time.

In deciding whether or not to order the cranberries, we thought a lot about how it would feel to you, with whom we hope we have by now built a certain level of trust. So, we’d like to hear from you about this decision, via the very simple one question survey below. (It also includes a spot for you to add additional thoughts, if you’d like.)

We look forward to hearing from you — and to seeing you at market!


This week’s Staff Pick from Eleanor

Red Beets
Normally $1.75/lb, this week $1.48/lb

Hi everyone!  First off, I should probably introduce myself 🙂  My name is Eleanor, but most people call me El.  I’m an islander who grew up most of her life in New England.  I love trees, the ocean, and clay. I studied Social Work while minoring in Peace Studies for my undergrad, and I love the artistry and absolute joy of finding, cooking, and savoring good food!

But without further ado, it is my delight to introduce to our staff pick list one of my favorite vegetables: Red Beets!

Now, what can be said for these gloriously purple-ish pink beauties?  Other than using the stain to naturally dye things or as a watercolor, beets are one of the most versatile ingredients I have in my kitchen.  They can be juiced, roasted, made into pestos, or simply boiled and sliced onto a bed of greens.  Often described as having an earthy taste, these roots are surprisingly sweet and bright — very aromatic 🙂

What has become a favorite at home is Julia Mueller’s Beet Pesto — a mix of walnuts, beets, a splash of lemon, parmesan, garlic, and of course olive oil.  My husband, Jonathan, and I will often throw this onto a pizza crust and bake it with kale, ricotta and/or mozzarella, mushrooms, and sometimes falafel on top.  For evenings when time is more of a precious commodity, we’ll cut up beets and rub in coconut oil and a little salt and pepper and roast them with carrots and sweet potatoes.  Often we’ll put this rooted medley over rice or greens (or both), top it with some kind of cheese and call it a night.

Beets are a wonderful staple for any kitchen and have a way of brightening up the way we can see and enjoy our food.  So cheers to you & new recipes! 🙂



[one_third]Braising Greens

  • Collard Greens
  • Green Curly Kale
  • Young Spinach


  • Fuji Apples
  • Granny Smith Apples
  • Cranberries (NOT LOCAL)


  • Fresh Turmeric
  • Parsley
  • Sage
  • Rosemary
  • Thyme from our garden by request


  • Cremini
  • White
  • Shiitake
  • Oyster
  • Lions Mane[/one_third][one_third]Onions & Garlic
  • Garlic
  • Leeks
  • Red Onions
  • Yellow Onions
  • White Onions
  • Scallions
  • Shallots


  • Broccoli (somewhat limited)
  • Cabbage
  • Napa Cabbage
  • Cauliflower


  • Blue Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes[/one_third][one_third_last]Roots
  • Red Beets
  • Carrots
  • Celeriac
  • French Breakfast Radishes
  • Rutabagas
  • Purple Top Turnips

Salad Greens

  • Arugula
  • Baby Red Russian Kale
  • Lettuce Mix
  • Mesclun Mix
  • Ruby Streaks Mustard Greens
  • Romaine Lettuce


  • Pie Pumpkins
  • Butternut Squash
  • Delicata Squash
  • Spaghetti Squash (limited)[/one_third_last]


[one_half]McGrath’s Brick Oven Bakehouse
(fresh Friday & Saturday)

  • McGrath’s Original
  • Sesame Original
  • Whole Wheat Pan Bread
  • Nutty Irishman
  • Reuben’s Rye
  • Cinnamon Raisin
  • Baguettes (fresh Saturday only; available frozen every day)

[/one_half][one_half_last]Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta (frozen only)
  • Miche
  • Seeded


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