We are playing in a ball pit of tomatoes, we are sippin’ on springy parsnip soup, and we are making flatbreads like they’re goin’ out of style (they’re not). Join us in the excitement 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.
Herbs & Greens: Oregano, garlic chive, & chive bunches from Smits. Basil planters (regular, Thai, lime), lettuce planters, bok choy, chard, kale, lettuce heads, and mixed Asian greens from our farm.
Roots &Veg: Purple asparagus from Mick Klug. Blue, red, & yellow potatoes, celery root, 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 and zucchini from our farm.
Featured Items: Organic sunflower oil from Driftless Organics. Peach raspberry jam and kimchi from Bushel & Peck’s. Elderberry kombucha from ARIZE. Salted goat milk caramels from Gretta’s Goats. Calabrian 3-Way salami from Underground Meats. Sheep’s milk gouda from Hook’s. Chorizo from Finn’s Ranch. Blueberry cardamom granola from River Valley Ranch. Golden curry spice blend from Spicemode.