Make-your-own cold brew coffee, assemble your own Niçoise salad, and bake (and eat!) your own strawberry rhubarb pie. In that order. Right here.
Fruits: Strawberries from Klug. 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.
Greens: Bok choy, Lacinato kale, lettuce head mix, Komatsuna, and lettuce mix from our farm.
Herbs: Dill, chives, garlic chives, mint, and oregano from Smits.
Roots &Veg: Asparagus and rhubarb 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. Carrots, garlic scapes, kohlrabi, and zucchini from our farm.
Featured Items: Berry Lovers’ granola and spinach artichoke dip from River Valley Ranch. Black garlic salami from Underground Meats. Blueberry kombucha from ARIZE. Cherry lavender jam from Bushel & Peck’s. Grumpy Goat cheese from Nordic Creamery. Hazi Kolbasz sausages from Finn’s Ranch. Jalapeño snack sticks from Jake’s. Whitefish filets from Bay Port Fish Co. via Jake’s Country Meats.