Happy birthday to me 7/13/2021

Quick things:

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  • We’re open for pre-orders/curbside pickup AND in-person shopping. Click here for more info, or here to start shopping!
  • New & noteworthy: PEACHES. Shishito peppers. So many lettuces. Japanese eggplant. See it all here: https://www.radishandryehbg.com/currentavailability
  • This week’s soups: White Bean with Chicken & Kale, and Cheesy Potato Cauliflower.
  • Masks are no longer required. (But of course are always welcome.)
  • HAPPY HOUR IS BACK. At least this week: Join us on Friday evening from 6pm-7pm for a glass of bubbly (or Spanish red, if you prefer).
  • Upcoming weekend hours change: Starting July 31, our hours on Saturdays and Sundays will be 8am-5pm. (Until then it’s 8am-7pm on Saturdays, and 9am-5pm on Sundays.)


Scenes from a happy hour past. Vero, Imma need you to show up on Friday so no one can accuse me of false advertising by using this pic.

Well! Last week was a week. We had three days in a row of being down two people a day, and, well, I think we’re almost recovered. Thanks for your patience if you encountered us in a moment of being stretched thin.

The good news is that we got two of our not-so-new newbies some great practice at the register, so now we’re adding them to our regular lineup. If you haven’t already met Jimi and Logan, you probably will soon! (I really need to get an introductory post out…Jimi and Logan, remind me about this so I can ask you what you want included!)

The other good news was that the kitchen was so prolific last week that it was easy to eat well even when things seemed a little crazy. I ate kind of a lot of herby chicken salad sandwiches on Nice Buns with slabs of heirloom tomato and fresh onion and I’m not complaining at all. I don’t Dusty and Matt (aka “the kitchen”) are trying to be quiiiite as ambitious this week, but honestly, half the time I don’t know what they’re working on until they ask me for stickers and a price card.

But the REALLY good news is WHOA IT’S SUMMER and there is so. much. produce rolling in. I think the major challenge of this week is going to be figuring out where to put it all. Peaches, of course, are the crowd favorite, but don’t underestimate the quiet popularity of potatoes. More kinds of lettuce than I probably should have ordered (but who can say no?), more more more tomatoes, green and gold zucchini (green and gold were my college colors), fennel, green beans, broccoli, onions, herbs, cucumbers, eggplant….it’s dizzying!

My only complaint is that I can’t cook (and eat) it all at once. But that’s part of where that hours change comes in. We looked at average sales per hour and found that those last two hours on Saturday are among the slowest of the week. They rival 8am on a Wednesday morning, despite the fact that on a Saturday morning we might do in two hours what we’d do in an entire Wednesday. So what you’re saying is, we can reclaim two hours of our Saturday evening and only be inconveniencing a minimal number of people? We’ll take it.

If you’re one of the folks inconvenienced by the change — I’m sorry. Maybe you’ll enjoy the extra hour we’ll be open on Sunday mornings?

I’m not sorry about the dinners I’m going to be able to make on Saturday evenings (starting July 31).

And I’m not sorry to bring back happy hour this Friday evening from 6pm-7pm. Come join us, and help celebrate my 40th birthday (and every other occasion worth celebrating from the last year and a half).