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1 bunch

Broccoli greens can be used much like you would use kale or collards—sauté them, braise them, stew and soup them (just remove the tough stem). The cool winter temperatures have made these greens extra delicious and sweet!

1 mini bouquet

The salad garnish mini bouquet is perfect for elevating your salads and other winter greens. Not only does it provide nice visual touches to your dishes, but it also brings delicious flavors. This edible bouquet includes arugula flowers, brassica flowers, calendula flowers and fennel fronds.

For LOCAL PICK UP ONLY *We do NOT ship these (Thank you!)

Seasonal mix of edible flowers

Eat your flowers! Edible flowers are perfect for decorating desserts, garnishing your salads (FLOWER CONFETTI) or any other dish, adorning cocktails/mocktails, or pressing for crafts.

1 bunch

What meal is complete without herbs? A perfect addition to your meats and veggies or in a simple syrup.

1 bunch

What meal is complete without herbs? A perfect addition to your meats and veggies or in a simple syrup.

1 lb (Choice of white, yellow and red)

Stock up on these kitchen staples! Very few meals happen without onions. They form the backbone of many of the most delicious dishes. These onions are on the smaller side, but they make up for it in flavor!

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 giant head

Escarole hits a happy medium between radicchio and lettuce. It packs more pleasant bitterness than lettuce, but less than radicchio. It is beautiful raw in salads dressed with an acidic vinaigrette and it is stunning cooked in a soup or lightly sautéed. The broad, ruffled leaves are hearty enough to stand up to cooking without going mushy or imparting too much of their own flavor to a dish.

1 medium/large butternut 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.

1/2 pound bag

Enjoy the diversity of salad greens available in fall with this salad mix! This week the mix will be lettuce and chicories. A truly delicious combo that is sure to elevate your salad game.

1/2 pound bag

Can’t decide what green you want? Our braising mix of kale, beet leaves and baby chard has you covered. Perfect for braises, soups and stews. These tender, yet sturdy greens hold up beautifully to extended cooking.

1 bunch

This green has everything: it’s stunning, often gigantic 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!)

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.