Muscats. Morels. Nettles. Rhubarb.
It’s all coming together. Bury the wool sweater and snow boots, and let’s get some spring veggies on the menu.
First of the Season
- Green Garlic
- Ramps
- Oregon Morel Mushrooms
- Stinging Nettles
- Holland Rhubarb
- Champagne Mangos
- Peas
- Favas
- Green Garbanzo Beans
- Hershberg Farm Duck Eggs
- New Crop Lowman Yellow Grits
Knoll Farm
- Cardoon
- Wild Rapini
- Green Garlic
- Stinging Nettles
County Line Harvest
- Spigarello Kale
- Mixed Baby Heirloom Chicories
Rising C Ranch
- Meyer Lemons
- Blood Oranges
- Seville Sour Oranges
- Cara Cara Pink Navels
- Oroblancos
- Tango Mandarins
- Kumquats
- Pumellos
- Bergamot
Equinox Farm
- Mesclun Mix
Ripley Farm
- Chantenay Carrots
- Yellow Sun Carrots
- Purple Haze Carrots
Crossroad Farm
Jerusalem Artichokes
Green Sunshine Farm
- Russian Banana Fingerlings
- German Butterball Potatoes
- Yellow Finn Potatoes
- Bintje Potatoes
Mushrooms, Wild & Cultivated
- Fresh Oregon Yellowfoots
- Fresh Oregon Black Trumpets
- Fresh Oregon Hedgehogs
- Fresh Oregon Morels
- Trumpet Royale
- Chef’s Mix
- Blue Oyster
- Velvet Pioppini
- Maitake
- King Oyster
- Honshemeji
In Season Now
- Gilfeather Turnips
- Black Radishes
- Watermelon Radishes
- Green & Purple Daikon
- Parsley Root (ltd)
- Champagne Mangos
- Fuyu Persimmons
- Spring Onions with Tops
- Baby Artichokes
- Salsify Root
Accoutrements
- Kutik Farm Creamed Honey
- Steen’s Cane Syrup
- Benton’s Country Ham
- Jacobsen’s Sea Salt
- Hayden Mills Heirloom Semolina
- Spicy Chili Honey
Morgan Mills Stone-ground Cornmeal - Kurozo Japanese Black Vinegar
- Red & Green Yuzu Kosho
Did you know? Tofu is made from soybeans. Of course you know that. But guys, soybeans. Like peas and favas, it’s got that fresh shelling pea taste. Ever think about making it part of a spring vegetable dish? The flavors work together like whoa.
