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Fiddlehead Fern |
Mar. - May |
Their beautiful shape and delicious flavor will be a great addition to your spring menu. |
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Wild Ramps |
Mar. - May |
These beautiful, pungent wild leeks are a must have for any chef in spring. Roasted bulbs and sautéed greens pair well with their friend the Morel. |
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Wild Asparagus |
May - July |
A thistle-like head crowns thin, tender, light green stalks. Resembling a green wheat spray, wild asparagus is a delicious and lovely addition to your repertoire. |
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Wild Spring Mix |
Mar. - May |
A complex mélange of flavors and textures, the wild salad mixes a verity of wild green that change throughout the spring. |
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Wild Claytonia |
Mar. - May |
Take a bite into the sweet, juicy stems of Claytonia, and you’ll be hooded. Tender leaves are great tossed with lime vinaigrette. |
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Wild Watercress |
Mar. - May |
Try this spicier, narrow leaved version of the cultivated watercress. Goes well with salad, sautéed or with roasts. |
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Stinging Nettles |
Mar. - May |
Don’t be afraid of their sting! After cooking, nettles make a delicious and exotic addition to any spring menu. |
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Mustard Flower |
Mar. - May |
Add a touch of spring with a beautiful cluster of petite mustard colored flowers. They’re not just pretty: they’re delicious, too. |
