Week 18, 2022

It’s all about the springtime bounty this week! We’ve got recipes galore for ramps, tips on making a stellar snacking board, and a feature from Amanda McLemore of Baguette & Butter. Read all about it right here!

Fruits: Cherry tomatoes from Scenic Ridge & Back Ridge Farms via Fifth Season. Fresh blueberry raisins and frozen blueberries from Joe’s Blues. Frozen aronia berries from Bellbrook Berry Farm. Frozen cranberries from Ellis Family Farms.

Herbs & Greens: Arugula from Springdale. Chives and garlic chives from Smits. Bok choy, kale, chard, spinach, mixed Asian greens (Tokyo Bekana, Red Cloud Tatsoi, Komatsuna, & Koji), and Magenta & Truchas lettuce heads from our farm.

Roots &Veg: Asparagus from Mick Klug. Blue, red, & yellow potatoes, celery root, Black Spanish radishes, freshly harvested parsnips, and green & purple daikon from Driftless Organics. Creminis, portabellas, and shiitakes from River Valley Ranch. Turmeric from Yogi Hari’s Ashram. Bunched radishes from Springdale. Carrots from our farm.

Featured Items: Broccoli cheese soup from Bushel & Peck’s. Tart cherry kombucha from ARIZE. Marinated feta from Door County Creamery. Garden rainbow fusilli from Dalla Terra. Natural lather from Wildom Farm. Sweet potato mushroom burgers from River Valley Ranch. Pistachio nut butter from NutMeg’s. Toulouse sausage from Finn’s Ranch.