Early each morning, when most of us are still asleep, the crew of Joanna's Marketplace is in the kitchen, slicing, dicing, grilling, poaching, broiling, and sauteeing all manner of fresh comestibles. Little bits of smoked ham hocks are being put aside for split-pea soup; tomatoes are simmering into a bisque. Cooks debone chicken breasts that will later be bathed in Marsala sauce or stuffed with prosciutto, sage, and cheese for saltimbocca (the menu changes daily). The lamb being cut up will become moussaka; the beef tips will later be smothered in charred tomato sauce. Any hot entree comes with your choice of a protein and two side dishes. Sandwiches, salads, and a bounty of fresh-baked breads are on hand as well. Joanna's opens daily at 7 a.m. and stays open until 7:30 p.m. (6 p.m. Sundays). Incentive for getting there early is a Belgian-chocolate-filled almond croissant with a cup of frothy cappuccino.