11/21-11/23/2019 In awe of an awning (and of you)

Some quick things:

  • Want to receive this list via email each week? Sign up here.
  • Last call for turkeys! Broad Breasted Whites are available for pre-order TONIGHT (Wednesday) ONLY. Order through Village Acres here.
  • Next week’s Thanksgiving hours: 7am-6pm Tuesday & Wednesday (that’s 11/26 & 11/27/2019), closed Thursday,7am-6pm Friday(11/29/2019), and 7am-4pm Saturday(11/30/2019).
  • THANKSGIVING DEALS START NOW: We got some great deals on some less-than-perfect (but still just fine!) collard greens, and some non-certified but still organically grown sweet potatoes. Both are usually $2 (per bunch for collards, per pound for sweet potatoes) and this week and next are $1.50! That’s 25% off! If you’re cooking for a crowd, we’ve got a bulk collard deal also available — six bunches for $7.50 — which works out to 37.5% off! (Note: collard greens will arrive this Thursday, with a second round coming sometime next Tuesday.)
  • Cranberries are back, I think in ample quantity to keep them in stock through Thanksgiving (and maybe in the freezer until Christmas, too!).
  • EGGNOG. ’nuff said, right?
  • Broccoli is done for the season, but this week we do have broccoli raab. It doesn’t come around often, so if you like it, snatch it up while it’s here!
  • Fresh pork this week: Boston Butt and Shoulder Picnic Roasts, a limited number of tenderloins, and a bunch of sausage: breakfast, Grandpa’s chorizo, Korean BBQ, sweet Italian, and, special for Thanksgiving, loose sage & garlic sausage.

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

So. That awning happened today. It was a surprise.

I mean, obviously we ordered it and went several rounds with them over exactly how it should look, and we even put down a deposit on its manufacture — but the installation? A total surprise.

When they called to say they were coming, Dusty immediately emailed his contact at the city to make sure we’d done everything we needed to for such installation to be legal. “Go ahead,” she said, and so we did.

I shed a few tears when I saw it. I’m welling up a little bit right now. It’s like…whoa. That’s a real thing. Visible to other people. Then I collected myself and printed a couple “Coming soon-ish” signs for Dusty to hang in case such a real looking awning makes people thing we’re open. Soon. ish. Isn’t it funny how something public-facing can make something feel real? Yikes.

But there’s no time for dwelling on that — we’re in full Thanksgiving mode over here. Everything’s normal at the market this week, but then next week we’ll be open Tuesday and Wednesday, so we’ll be finalizing Thanksgiving orders on Sunday and receiving deliveries and getting prepped on Monday and, well, any breaths I want to take between now and Thanksgiving — I better have already taken them.

Sometimes I think, “Julia. You think this is overwhelming, and you’re trying to open a store that will be open every day?” But then I realize — I love this shit. Can we get our hands on enough collard greens? How much eggnog do we need? Where are we going to put all these sweet potatoes? Why do yogurt sales spike the week of Thanksgiving? What if we buy 40 jugs of apple cider and it turns out everyone’s over it? These are the questions that fill my days, and, it turns out, I love thinking about them. It’s cool with me if they fill all the days.

And I know — next week is the week for gratitude, but just a little sneak peek — thanks for being the driver behind these questions. Thanks for continually amazing me with the number of collard greens and sweet potatoes you need, and for surprising me with things like your Thanksgiving yogurt consumption (seriously, what is that?). And thanks for buying all that apple cider. We couldn’t do it without you.


P.S. Broccoli raab is seriously my least favorite vegetable. I know its not good saleswomanship to tell you that, but I almost feel a need to put a disclaimer on any products we’re selling that I don’t like. I know, though, that many people love it — my own husband included!. I wish you lots of enjoyment.



Fall Veggie Love

  • Broccoli Raab
  • Romanesco Cauliflower (pretty limited)
  • Cabbage

Greens, Hearty & Delicate

  • Collard Greens (arriving mid-day Thursday; a little frost bitten)
  • Green Curly Kale
  • “Juicing” Spinach (aka, Ugly Spinach)
  • Mesclun Mix
  • Green Lettuces


  • Cranberries (NOT LOCAL!)
  • Pink Lady Apples
  • Granny Smith Apples[/one_third][one_third]Herbs
  • Dill
  • Parsley
  • Rosemary
  • Sage assuming we harvest some from our garden
  • Thyme assuming we harvest some from our garden


  • Cremini
  • White
  • Shiitake
  • Oyster (arriving Friday)
  • Lions Mane

Onions & Garlic

  • Scallions (arriving mid-day Thursday)
  • Leeks
  • Garlic
  • White Onions
  • Yellow Onions
  • Red Onions
  • Shallots[/one_third][one_third_last]Potatoes
  • Yukon Golds
  • Red Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes


  • Beets (Red & Gold)
  • Carrots (Orange & Rainbow)
  • Celeriac
  • Parsnips
  • Rutabagas
  • Purple-Top Turnips


  • Pie pumpkins (somewhat limited)
  • Delicata
  • Butternut
  • Spaghetti[/one_third_last]


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

  • McGrath’s Original
  • Sesame Original
  • Whole Wheat Pan Bread
  • Cheesy Bread
  • Pumpkin Ginger
  • Three Seed
  • Baguettes (frozen only)[/one_half][one_half_last]Talking Breads

(Frozen only)

  • Batard
  • Miche
  • Seeded


NOTE: Next week’s breads are McGrath’s Original, Sesame Original, Butternut & Butter, Everything, American Harvest, and Nutty Irishman. If your Thanksgiving table calls for a variety available this week, we recommend taking it whole and freezing it!


  • Bro says:

    We’re so happy and excited for you guys and ‘relish’ the love and dedication you infuse into your business/es :-). Congratulations awn the awning and soon-ish opening of your new biz!

  • Vivi says:

    As happy as can be here on Verbeke Street knowing we will all *soonish* be able to walk one block to buy those very special ingredients that make home prepared meals worth staying home for! Great work Julia and Dusty! And thank you!

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