Spring Mix

Recommended for: Salads

This mixed greens blend can have varying varieties of greens in it from week to week.

Favorite Dressing: Garlic Expressions (Wegmans)

Favorite Dressing Recipe: 1/3 Apple Cider Vinegar, 2/3 Olive Oil, 1 Garlic Clove, 1/4 tsp Dijon Mustard, 1/4 tsp Salt. Blend ingredients together and add to your salad.

Head Lettuce

Recommended for: Salads

We offer different varieties of lettuce throughout the seasons to keep the flavors at their peak all season long.

Collard Greens

Recommended: Sautéed, Braised, Soup, Omelettes

This amazing green is often times under-appreciated. Most people have tried them as a side at a BBQ restaurant, but they have so much more versatility than that.

They can easily be added into soups or omelettes with almost no added work, and add a depth of flavor that is unparalleled.

Kale

Recommended: Salads, Soups, Roasted

Kale Caesar salad is so good that I almost prefer it to romaine. Simply strip the leaves from the stalks or chop them small enough for easy eating. Then, massage a little salt and olive oil into the leaves, add traditional Caesar dressing and serve.

Cherry Tomatoes

Recommended: Salads, Roasted, Sauces, Fresh, Pizza

These are so good, it’s hard to decide which way to recommend them. I love to roast them and add to toast for my breakfast, or cut in half and top on a pizza or salad.

Broccolini

Recommended: Roasted, Sautéed, Rice Bowls, Fresh, Pasta

It’s amazing how this beautiful vegetable can be showcased by simply tossing in Olive Oil and roasting in the oven at 450F till slightly crispy on the surface.

Cucumbers

Recommended: Fresh, Salads

If you can resist the urge to just eat them by themselves, they are excellent diced up in a salad with spring mix, tomatoes, and any other fresh vegetables you enjoy in a salad. They go well with asian inspired dressings.

Turnips

Recommended: Roasted, Fresh, Sautéed, Salads

These are excellent to half or quarter, toss in olive oil, and put in the oven on a sheet pan at 400F+

Goes well with: Carrots, Beets, Fennel, Radishes

Chives

Recommended: Salads, Omelettes, Pasta

This garlic-flavored herb can be used in any dish that garlic goes well in. Simply chopped and add.

Sage

Recommended: Soups, Roasts, Salad Dressings, Paninis

One of my favorite herbs. This aromatic herb can be used in many popular dishes. I especially like to add it to the stock of my braised shanks.

Pairs well with: Carrots, Beets, Beef, Pork, Chicken, Potatoes

Green Tomatoes

Recommended: Salads, Fried

Did you know you can enjoy tomatoes even before they’re ripe. These are considered a delicacy in many places. I recommend trying them fried. They are so good!