Thanksgiving week, 2016: Gratitude


Quick things:

  1. This week we are OPEN Tuesday and Wednesday (7am-6pm), CLOSED Thursday, and OPEN Friday (7am-6pm) and Saturday (7am-4pm).
  2. For those of you who pre-ordered them, Village Acres turkeys will arrive on Wednesday by 10am.
  3. To kick off the gift-giving season, starting Friday get a free R&R tote bag when you buy $25 or more in gift cards.

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


Last week, I was writing out a new price card for red onions, when I felt so overcome with love and gratitude for what I was doing that I stopped what I was doing and ran over to Dusty (who was actually stocking the red onions) and said, “I was just writing a price card for these onions, and it just hit me — I love this job!”

Grateful for Deb and the 30+ pounds of greens she harvested on Sunday in the bitter wind!

Grateful for Deb and the 30+ pounds of greens she harvested on Sunday in the bitter wind!

To say, “It just hit me,” is not really accurate — I am aware every day of how much I love this job — but it felt particularly present in that moment, and all the more so because while I do love the stand, writing price cards is not exactly my favorite aspect of it. But that is one of the beautiful things about loving what you do — there is joy to be found even in the mundane and menial tasks when they are part of a meaningful whole.

After Dusty laughed (lovingly, agreeingly) at me, I went back to what I was doing, filled in the price for the red onions, put it on the onion bin, and kept marveling at how lucky I felt to be there, in that market, selling those vegetables. I was practically giddy, though I think I played it cool with the customers I helped during that time.

And then my giddiness softened into gratitude and humility. I was thinking, “Who would have known that I could have a job selling vegetables, and that I would love it?!” and I started thinking about allll the pieces that make this work more than “selling vegetables”, and feeling grateful for all the circumstances and people that converge to make it work.

I am grateful to live in an area of such beauty and such natural abundance. For the land that yields our food.

I am grateful for the farmers who work that land and bring us the fruits (and vegetables) of their labor.

I am grateful for this city, for its people, for its placement so near land and farms and farmers that can sustain it.

I am grateful for this market, for its rich history, and its recent resurgence.

I am grateful for our customers, who come into the city, who fill the market, who buy the vegetables that the farmers grew on the verdant land.

I am grateful for Dusty, though he’ll complain about me including him here, for pouring himself into Radish & Rye, and for being a wonderful partner at work and at home.

I am grateful for the community we find ourselves in; for the hundred interesting and heartfelt conversations we have each week with growers and with market-goers; for the cooking tips and recipe ideas; for the stories; for the laughter.

I’m grateful for the trust you place in us, and for the support you’ve given us.

And I’m grateful that all these things have converged, here, in this place, at this time, and in our lives (all of our lives) so that I can experience such a deep sense of joy from writing “Red Onions / $1.50/lb”.

Thank you, and happy Thanksgiving, all.

-Julia


Produce

Braising/Cooking Greens

  • 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 (arriving Tuesday)
  • White Mushrooms

Onions & Garlic

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

Other

  • Broccoli
  • Green Cabbage
  • Red Cabbage
  • Romanesco Cauliflower
  • Ugly Celery (arriving Wednesday)

Potatoes

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

Roots

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

Salad Greens

  • Arugula
  • Baby Red Russian Kale (limited quantities)
  • Lettuce Mix
  • Mesclun Mix
  • Romaine Lettuce (arriving Wednesday)

Squash

  • Acorn Squash
  • Butternut Squash
  • Delicata Squash
  • Pie Baby Pumpkins
  • Spaghetti Squash (arriving Wednesday)
  • Sweet Dumpling Squash

Bread

americanharvest_615Fresh bread will be available from McGrath’s Bakehouse all four days this week! This week’s varieties are:

  • McGrath’s Original
  • Sesame Original
  • Pumpkin & Butter Pan Bread
  • American Harvest
  • Everything Bread

THERE WILL BE NO FRESH BAGUETTES, but we have a good supply of frozen baguettes available. There are also a number of other varieties frozen, including a selection of breads from Talking Breads.