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1 bunch

What meal is complete without herbs? A perfect addition to your meats and veggies or in a simple syrup.

1 bunch

This flat leaf parsley is the perfect, lightly scented addition to your soups, salads, grain bowls, salad dressings, sauces, meats—you name it, parsley completes it.

1 bunch

(Aka Scallions) They’re delicious, they’re versatile—what’s not to love? Green onions are astonishingly useful and have a slightly milder taste than onions. They are perfect as garnishes, in stir fries, soups, salads (and salad dressings). The possibilities are endless.

1 pound

Can’t decide what green you want? Our braising mix of kale, collards and beet greens has you covered. Perfect for braises, soups and stews. These tender, yet sturdy greens hold up beautifully to extended cooking.

1 bunch

Soup season has truly arrived! Collard greens are related to kale and cabbage, so they have that familiar savory, slightly bitter brassica taste and can be used much the same. Collards become milder with cooking are perfect for braises and soups due in part to their sturdy leaves.

1 bunch

What meal is complete without herbs? A perfect addition to your meats and veggies or in a simple syrup.

1 medium squash

These squash are both delicious and festive-looking. The flesh is sweet and even textured and the skin is delicate enough to eat (hence the name “Delicata”). This squash is astoundingly versatile and can be baked, roasted, steamed, mashed, braised, put in soups, stews, etc. Don’t forget to roast and eat the seeds!

1 medium/large squash

Consider this an official hello to FALL! Butternut squashes are sweet, slightly nutty, a bit buttery and tender. Honestly, there is very little you can’t do with a butternut squash. It’s perfect roasted then eaten straight up or placed in a pasta, grain bowl, pizza, risotto or soup. You can puree it and use that puree in a soup or bread. The squash itself can also be a decoration or tiny companion. The world’s your oyster when butternuts are involved.

1 generous bunch

I would like to personally thank our climate for allowing cilantro to grow beautifully in the winter. Cilantro’s fresh, bright, citrusy flavor is so welcome in winter dishes. It is beautiful in zesty salad dresses, in salads and salsas, or as a welcome garnish on a plethora of dishes.

1 bunch

Hakurei turnips are not your average turnips! The white roots are mild, slightly sweet and evenly textured—truly a dream. They are delicious raw, sautéed (then swirled with miso butter?), roasted, etc. Don’t forget to use the greens! They are highly nutritious and can be utilized much like kale.

Bunch of 3-4

Purple Daikon radishes are finally here and they are even more delicious and beautiful than I imagined. These purple daikons are sweet, mild, crunchy and quite succulent. They are delicious raw and as the star of a dish (grated daikon salad anyone?!) or added to salads, grain bowls or sandwiches for an appreciated crunch. They are also great pickled, fermented, roasted or lightly sautéed.

1 bunch

This green has everything: it’s stunning, often gigantic, rainbow and delectable. Use it in your winter braises, soups, stews or simply sautéed with garlic. Both the stems and leaves are edible, but the stems take a bit longer to cook down than the leaves. (PS: for extra credit, use it in a quiche or other savory tart!)

They’re delicious, they’re versatile—what’s not to love? Fresh onions are astonishingly useful and have a slightly milder taste than onions, but more intense greens than scallions. They are perfect as garnishes, in stir fries, soups, salads (and salad dressings) and quick pickled. The possibilities are endless.

1 pound assorted squash

Summer squash is deliciously nutty and firm—a true classic summer squash. Perfect for sautéing, grilling, roasting, stir frying, zoodle-ing, you name it.

1 bunch

Happy Acre carrots like you’ve never seen before! We are so proud of these carrots. They have countless uses. We’ve mostly been eating them raw in snack plates. Grab then while they’re here, they won’t be here for long and we have limited amounts

1 head

Local, recently harvested garlic is truly something special. The taste is unparalleled in its brightness, freshness and potency. But, does garlic even need a description? It is both a herb and, I’d argue, a lifestyle. As a garlic girl myself, I put garlic in almost everything—stir fries, soups, stews, salads, salad dressings, breads, dumplings, etc. Grab yourself a head (or 100) and live that garlic folk life!

1 lb farmer’s choice

We are so excited to have potatoes this summer! They’ve been so much fun to plant and grow and they're even better to EAT! Roast them, mash them, fry them, salad them, chip them, dauphinoise them—the list could go on forever because, as we all know, they are truly versatile and delicious.

1 pound

Tasty Jade cucumbers are delicious, thin-skinned, minimally-seeded cucumbers. When we first tried this cucumber, we were blown away by how crisp and sweet it was. This is an absolute delight eaten raw in all kinds of cucumber salads or just on its own if you are looking for a fast snack.

1 pound

Suyo Long cucumbers are a thin-skin, delicious cucumber variety from China. They are sweet and mild and perfect for eating raw (hello, all varieties of cucumber salad!!) and also pickle beautifully. They do have spines on the skin, which, if that is not your preference, can be quickly removed by lightly peeling them (You can leave the rest of the skin because it is so tender).

1 bunch

Big fragrance, bigger taste. This Genovese sweet basil is the perfect companion to tomatoes, pizza and pasta (and so many other dishes). Place your bunch in a little water (like flowers), pop it on a windowsill or the counter and it’ll last longer.