Tuesday, November 8, 2011

Hours Update...

City Greens Shoppers!

We have reached the point in the season when it's time to change our hours. We will now be open every THURSDAY from 11-5 for the remainder of the fall and the entire winter. Once spring comes around, we will be open Thursday's and Friday's once again!

As you have likely heard from us or seen in an email, our market will remain well stocked all winter long. Your meats and eggs will be here for you, as well as: breads, cheese, nuts (mixed and pecans), pastas, jams/jellies, peanut butter (regular+chocolate), canned goods (green beans, pickles, beets, etc.), and any fresh produce we are able to bring in to the market.


Look for a great selection of greens, including rainbow chard, spinach, arugula, and mustard greens.
Our squash will remain well stocked, and grab some turnips and radishes while you're in as well. Red, white, and sweet potatoes, and fresh apples! Still time to make that delicious pie or apple sauce : )

Our meat freezer is full, with all of our staples- including a large amount of bacon! (First-come, first-serve).

And if you don't feel like cooking, don't forget about our home made line of soups. Jeffrey has supplied us with a truly diverse and quality slection, including: vegan black bean soup, curried carrot and pea soup, beef and barley, a mushroom and bean soup, an onion soup, and red velvet (tomoato) soup- and this week Jeffrey will be bringing us a brat and cheddar soup! They are frozen, so just take it home, defrost, zap it (or warm in a crock- pot)- what a great meal idea to enjoy some warm soup on a chilly fall day!

Need some cooking inspiration? How about a potato salad with bacon, olives, and radishes?


  • 5 potatoes
  • 1 pound bacon
  • 2 stalks celery
  • 4 small green onions
  • 12 stuffed green olives
  • 5 radishes
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice


  1. Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.
  2. Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
  3. Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!

FOOD FOR ALL!! Hope to see you on Thursday.

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