Eating Seasonally in the Midwest

Let’s face it: nothing beats fresh, local, sustainably grown produce, and that means eating seasonally. Our weekly delivery program considers local to about a 300 mile radius around Chicagoland, though, our primary focus is on sourcing from the folks we consider to be some of the best farmers around.

We wouldn’t share produce with you from someone we didn’t know, and, frankly, we wouldn’t eat produce from someone that we wouldn’t have over for dinner. We’re proud to serve the farms we serve, and it feels good to eat and share food from people you respect. We’re here for the long haul, for when someone’s got too many pears or an extra pallet of strawberries, and we wouldn’t have it any other way.

The climate is basically in peril, so things don’t always work out just like we hoped. Frankly, farming is an inexact science, and everyone’s subject to wild surprises. That being said, we look forward to these crops as the year goes on.


Winter

Overwintered spinach, microgreens, red, yellow, blue, Russet and sweet potatoes, super sweet, super crunchy carrots, mushrooms, onions, cabbage, shallots, squash, whole roasted tomatoes, beets, pie pumpkins, apples, pears, frozen blueberries, oats, celery root, parsnips, rutabaga, winter radishes, and more!


Spring

Asparagus, lettuce, kale, bok choy, spinach, lettuce, Hakurei turnips, radishes, watercress, cucumbers, zucchini, green garlic, rhubarb, snap peas, herbs, strawberries, and more. Plenty of root crops from winter and new root crops coming in.


Summer

More of the above, plus blueberries, tomatoes, cherries, watermelon, grapes, shishito peppers and green peppers and sweet red peppers, sweet corn, ground cherries and green beans, and more.


Fall

As the fall creeps back in, some crops will hold on, others will wane, and we’ll have more squash, root crops and winter greens.

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