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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 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 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

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

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

Chicory season continues with the addition of escarole to the line up. 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 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.

½ pound bag

Eat your pea greens! Pea shoots are tender, delicious and taste like the sweet peas you love, but in leaf form. They can be enjoyed raw or cooked (I love wilting them in a soy and oyster sauce combo).

½ pound bag

The green you know and love. It is a natural in salads, as a pizza topper or in a peppery pesto.

1 generous bunch

I would like to personally thank our climate for allowing cilantro to grow beautifully in the winter. Cilantro’s fresh, bright, citrusy flavor is so welcome in winter dishes. It is beautiful in zesty salad dresses, in salads and salsas, or as a welcome garnish on a plethora of dishes.

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.

1-2 heads

This bok choi is a truly elegant, luminous and delectable vegetable. It has everything— it is crisp, juicy, mild and sweet but still packs the slight brassica bitterness we love. A natural in soups, stir fries, sautés.