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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 bulb

Fennel is delicious, beautiful and slightly alien-looking and we are here for it. It is crisp, fresh, aromatic and versatile. The bulb can be eaten raw (a perfect topping to salads), roasted, sautéed or added to soups. The fronds can be finely chopped and used to add an anise-scented punch to any dish.

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

Tender, earthy, versatile and truly tasty. The dark, rippled leaves lend it its fun nickname. Toss it in soup, make it the star of a salad, stir fry it with chili noodles, braise it to top polenta—the list could go on. However you use it, use it generously and often as kale only gets better the deeper into winter we go.

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.

½ pound bag

The perfect base to your salads has arrived. This loose leaf lettuce is a festive mix of green and red varieties. We wash and spin the lettuce post harvest, but, because we don’t spray insecticides or apply sluggo, there may be a rogue slug in your bag. Consider it an endorsement of deliciousness.

1 head

Lettuce draws you in with its soft, dense frills, but really blows you away with its tenderness and superior flavor. It’s mild, almost nutty flavor shines in salads with all kinds of dressings. Protip: add some homemade breadcrumbs to amp up the texture in your salads.

1 head

A jewel of the cooler seasons! Cauliflower is so versatile with its mild flavor, appealing texture and zillions of way it can be prepared. Roast it whole or in pieces, bake it, steam it, grill it, rice it, puree it, shave it over a salad—go nuts, put it in every dish!

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 pint

Almost needs no introduction. Snap peas are sweet, they are delicious, everyone loves them, get them while they’re hot and here. They are here for a good time, not a long time.

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!