Seasonal
Heirloom Tomatoes
Hollister Family Farm · 14 miles away
Brandywine, Cherokee Purple, and Green Zebra varieties picked at peak. Sweet, complex, and only here through October.
$5.50/lb
The Market Shop
Farm-fresh harvests, made by hand, sourced with care
Browse this week's produce from our growers, house-cured charcuterie from our kitchen, and small-batch pantry staples from makers we know by name. Everything arrives at the counter within days — most within hours.
In the shop this week
Picked, pressed, cured, and ready
Six of our most-loved staples — fresh from regional farms, our in-house kitchen, and a handful of trusted small producers.
House-made
Country Terrine
Rutherford's Kitchen · Made weekly
Pork shoulder and liver with brandy, juniper, and thyme. Pressed by hand, sliced to order. Approx. 1.2 lb loaf.
$24.00/loaf
Stone-Ground Mustard
Mill Creek Provisions · 38 miles away
Brown and yellow seeds cracked between granite wheels, blended with local honey and apple cider vinegar. 8 oz jar.
$9.75/jar
Just in
Sourdough Boule
Our bakery · Mixed at 4 a.m.
72-hour fermented loaf from regional heritage wheat. Crackling crust, open crumb, mild tang. Best eaten within 3 days.
$8.00/loaf
Butternut Squash
Sunny Ridge Co-op · 22 miles away
Sweet, dense, and ready to roast. Cured for two weeks for deep flavor. Priced by the pound — most weigh 2–3 lbs.
$2.25/lb
Staff pick
Cold-Pressed Olive Oil
Costa Verde Estate · Sicily, Italy
First cold press of Nocellara olives, pressed within hours of harvest. Grassy, peppery, with a clean finish. 500 ml tin.
$32.00/tin
How we source
The shortest distance between farm and fork
Every choice in the shop passes through the same four questions: who grew it, how far it traveled, when it was picked, and whether we'd put it on our own table tonight.
From 47 local farms
Every grower is within a 90-mile drive. Most are within twenty.
No anonymous sourcing
Every sign in the shop tells you who made it, where, and when it arrived.
Made in-house daily
Bread, terrines, sausages, broths, and preserves are mixed, cured, and packed in our open kitchen.
Less waste, by design
Ugly produce gets turned into soups and jams. Bring your own container for a 15% pantry discount.
This week's highlights
Seasonal picks from the counter
A few favorites our team has been quietly hoarding — and a couple of newcomers worth driving in for.
Concord Grapes
Brief, glorious, and only here for two more weeks. Eat the skin — that's where the perfume lives.
Read the season noteCoppa di Testa
Our head chef's monthly project. Slow-poached, pressed, and sliced thin — incredible on warm bread.
Meet our kitchenHoneynut Squash
A smaller, sweeter cousin of butternut. Halve, roast cut-side down at 400° for 25 minutes, finish with brown butter.
Get the recipeA note from the regulars
“
I drive twenty-three minutes out of my way every Saturday morning, and I have never once regretted it. The counter staff actually know what they're selling — they remember my dog, my kid's birthday cake, and that I'm trying to use up the jar of pickled plums in my fridge.
Stop by. Stay for the samples.
The market is open Tuesday through Sunday, with a fresh loaf coming out of the oven at 10 a.m. and a new batch of soup on the stovetop by lunch. Bring a friend, bring a list, bring an empty basket.