9/14-9/16/2017: Learning as we go


This pic has almost nothing to do with the text, but was the nicest food pic I took this week. I did sungolds kind of like this, and then thought maybe the habanadas would be good the same way. They are. And now I have habanada oil in the fridge, which is a great flavor base.

Some quick things:

  • ICYMI: We’re now offering this list via email. Sign up here.
  • Peaches are over, but we were able to get a final round of ugly peaches. If you haven’t gotten your fill yet, this is the chance.
  • Corn is still hanging on, and shishito peppers make another appearance, but the real news this week is greens — both salad and braising — more delicata, and the first appearance of spaghetti squash.
  • You all cleaned us out of what I thought was a two or three week supply of buttermilk last week, so we’ll have more of that, plus cottage cheese and beet kvass (also from Oasis at Bird-in-Hand) make their debuts.

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

 

About a year and a half ago, with sales more than double what they’d been when we started at the stand, Dusty and I started feeling like we were doing as much business as we possibly could. It wasn’t that traffic had slowed down — traffic through the market continued to seem to increase every week, as it still does — but that we felt like we physically couldn’t accommodate any more volume, or move quickly enough to keep waits to a reasonable level, or even move quickly enough to keep the displays stocked (especially while keeping waits to a reasonable level!). And yet…every week, basing our orders on what we’d sold the previous weeks, we were ordering more and more, and every week (or almost), we were surprised at the end of the week to see how much of it was gone. We knew we needed help, and started bringing in people to facilitate keeping those lines moving and those shelves stocked. The growth was always incremental, a couple percent increase each week, with a little slide back here and there, but adding up none the less. And then every now and then, seemingly out of nowhere, a week would come along that shattered previous sales records, leaving us a little dazed, and, for late-in-the-weekend shoppers, the shelves a little bare.

This past weekend, seemingly out of nowhere, was one of those weeks.

I tell you this for two reasons: first, THANK YOU. It is both humbling and exhilarating to be part of the Broad Street Market community these days, to be in community with so many wonderful people (vendors, shoppers, and hanger-outers), and to be immersed in the thriving, vibrant, bustling days of business and laughter and — can’t forget — wonderful food. And I tell you second by way of an apology and another kind of thank you, for your patience, and for bringing it on mostly-incrementally, and for staying in good humor even when you do have to wait in line, or have trouble finding a parking spot, or we’re out of something you were hoping to pick up. We are learning as we go, and couldn’t ask for more supportive and delightful people to teach us. You guys are the best. Seriously.

One of the side effects of the “learning as we go” thing is that Dusty and I — always sort of food-nerds — now seem to have become grocery-nerds. We don’t have to go to the chain stores often, but when we do we wind up spending more time examining products and prices and displays (and even equipment) than we do grabbing a few bottles of olive oil and boxes of DeCecco pasta off the shelves. We both recently read Michael Ruhlman’s new book Grocery, and it served to deepen our newfound fascination. So much so that, after this market week is over, we’ll embark on a little roadtrip, first to Pittsburgh to visit my sister (taking some shishito peppers with us to try to recreate one of her favorite dishes from Dinette, which is closed on Sundays), then on to Cleveland to visit the store Ruhlman features most prominently, Heinen’s Downtown. Heinen’s describes itself as a cross between Whole Foods and Wegman’s, but also works hard to source high-quality produce from local farmers — they are all about quality and relationships, which, of course, caught our interest. As a 500 million dollar business, Heinen’s is of a scope and scale that the lessons for our little space and focused mission may be limited, but you guys keep surprising us, so…we better get ready. 😉

-Julia


Produce

Beans & Peas

  • Green Beans (limited quantities)

Braising/Cooking Greens

  • Collard Greens
  • Green Curly Kale
  • Lacinato Kale

Fruit

  • Gala Apples (certified organic)
  • Ginger Gold Apples (IPM)
  • Kiwiberries
  • Ugly Peaches

Herbs

  • Cilantro
  • Dill
  • Parsley

Mushrooms

  • Cremini
  • White

Onions & Garlic

  • Garlic
  • Leeks
  • Red Onions
  • Sweet White Onions
  • Scallions
  • Shallots

Other

  • Cabbage
  • Sweet Corn

Peppers

  • Mixed Bell Peppers
  • Yummy Snack Peppers
  • Habanadas (heatless habaneros)
  • Habaneros
  • Jalapenos
  • Shishito Peppers

Potatoes

  • Russian Fingerling Potatoes
  • Red Fingerling Potatoes
  • Red Gold Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes!

Roots

  • Red Beets
  • Gold Beets
  • Carrots
  • Rainbow Carrots

Salad Greens

  • Arugula
  • Lettuce Mix
  • Sweet & Spicy Salad Mix
  • Romaine Lettuce

Squash

  • Delicata
  • Spaghetti

Tomatoes

  • Heirloom Tomatoes
  • Red Tomatoes (limited quantities)
  • Sungold Cherry Tomatoes

Bread

 

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

  • McGrath’s Original
  • Sesame Original
  • Multigrain Pan Bread
  • Three Seed
  • Cranberry Orange
  • Sesame & Cheddar
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded

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