11/17-11/19/2016: Getting ready


villageacresturkeysQuick things:

  • Holiday hours next week: we will be OPEN on Tuesday & Wednesday (7am-6pm), CLOSED on Thursday (of course), and OPEN on Friday (7am-6pm) and Saturday (7am-4pm).
  • It’s not too late to order a turkey! Follow the link to the Village Acres Farm website, put down your deposit, then come pick up your bird at Radish & Rye the day before Thanksgiving. Village Acres raises their turkeys from day-old chicks, and the birds are on raised on pasture — foraging and eating lots of yummy bugs — from the time they have their feathers. All supplemental feed is non-GMO.
  • Some logistics for next week: We will have McGrath’s breads available fresh every day next week, but we will not have any fresh Talking Breads. Also, no fresh baguettes next week. We’ll be stocking the freezer this week, though, so if you need a couple baguettes for your Thanksgiving dinner, fear not!
  • Starting on Black Friday, we’re running a holiday special: buy $25 or more in gift cards, and get a free Radish & Rye tote bag. What you do with the bag is up to you. 🙂

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

 

You know how some weather outlets go into “storm mode” when there’s a chance of snow? I feel like even though Thanksgiving is still a week away, we are in full-on “Thanksgiving mode”. Market hours next week — open Tuesday and Wednesday in addition to Friday and Saturday — mean we’ve had to do a lot of extra planning of ordering and delivery schedules. On top of that, we expect this week and next to be two of our busiest of the year — after all, Thanksgiving is the biggest eating holiday of the year — and so even this week’s regular deliveries are BIG. And on top of that, because we’ll be closed for only two days between Market weeks, I anticipate that once we wake up tomorrow morning we will be in GO mode for the next week and a half.

I’m excited. I’m also nervous.

At various times I might cite every part of running the stand as my favorite part, but this week, my favorite part is the puzzle. How many pounds of sweet potatoes do we sell in a normal week? (Sixty to eighty.) How many pounds are we likely to sell this week and next? (If last year is a guide, maybe 120-140 each week.) Can we store 300 lbs of sweet potatoes if I get them all at once, so we don’t risk some last-minute snafu that has us falling short when it’s too late to get another delivery? (Yes!) What if we get 300 lbs of sweet potatoes and no one buys them? (No biggie; sweet potatoes are a storage crop.)

Over the last few days, I’ve gone through those questions for a couple of dozen “must have” Thanksgiving items — sweet potatoes, regular potatoes, onions, herbs, apples, greens, etc, etc — and my head is spinning a bit. But I also think we’re in good shape, We have a lot of beautiful produce already in-hand, and much much more arriving over the next week. We’ve got pickup and delivery schedules worked out, with some contingencies if necessary. Which means it’s now time to start thinking (or go back to thinking) about our own Thanksgiving.

I think, since we’re in charge of the turkey but we’ll be at the Market the day before Thanksgiving, that we’ll probably stick with something simple, like this New York Times Cooking recipe for Simple Roast Turkey. I’m also intrigued by this Lemon-Garlic Kale Salad, and am debating the merits of sweet potatoes vs butternut squash. I’d love to do both, but, well, there just aren’t going to be that many of us at the table this year!

In the meantime, we’ll probably keep the meals simple as we move through our whirlwind next week and a half. Tonight the menu calls for pizza with kielbasa and quail eggs, because we have those things on hand, and I could go for something simple but rich.

Julia

 

Produce

Braising/Cooking Greens

  • Bok Choy
  • Collard Greens
  • Green Curly Kale
  • Red Russian Kale
  • Spinach

Fruit

  • Gala Apples
  • Honeycrisp Apples
  • York Imperial Apples

Herbs

  • Parsley
  • Rosemary
  • Sage
  • Fresh Turmeric

Mushrooms

  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Garlic
  • Leeks
  • Red Onions
  • White Onions
  • Yellow Onions

Other

  • Broccoli
  • Celery (limited quantities)
  • Fennel Bulbs
  • Green Cabbage
  • Red Cabbage

Peppers

  • Green Bell Peppers
  • Yellow Bell Peppers

Potatoes

  • Red Thumb Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes
Roots

  • Gold Beets
  • Red Beets
  • Carrots
  • Rainbow Carrots
  • Celeriac
  • Parsnips
  • Purple Top Turnips
  • Radishes
  • Black Radishes
  • Watermelon Radishes
  • Rutabagas

Salad Greens

  • Arugula
  • Baby Red Russian Kale
  • Escarole
  • Lettuce Mix
  • Mesclun Mix

Squash

  • Acorn Squash
  • Butternut Squash
  • Delicata Squash
  • Spaghetti Squash
  • Sweet Dumpling Squash

Cheese

Keswick Creamery

  • Brie
  • Morbier
  • Quark
  • Ricotta
  • Vermeer
  • Wallaby
  • Wine-Washed Tomme

Lykens Valley Creamery

  • Baby Swiss
  • Clothbound Cheddar
  • Goat Gouda
  • Cheddar
  • Sharp Cheddar
  • Smoked Cheddar
  • Jalapeno Cheddar

Camelot Valley

  • Chevre (asst varieties)
  • Feta
  • Moonlight Fog
  • Starlight Crotin

Other

  • Hope Springs Mild Cheddar
  • Hope Springs Monterey Jack
  • Hope Springs Mozzarella
  • Lakeside Pastures Tuscarora
  • Lakeside Pastures Goat Cheddar
  • Lakeside Pastures Feta w/Orange Peel & Lemon
  • Millwood Springs Blue Cheese

Bread

McGrath’s Brick Oven Bakehouse
(fresh Friday, & Saturday)

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Cranberry Pecan
  • Three Seed
  • Parmesan Peppercorn
  • Reuben’s Rye
  • Baguettes (Saturday only)

Next week’s varieties: McGrath’s Original, Sesame Original, Irish Oatmeal, American Harvest, & Everything.

Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded

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