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0.8- 1 lb | Leeks are a subtle beauty, and a versatile vegetable in the kitchen. Try grilled in halves, in potato leek soup, or sautéed for a pizza...
View full details1/2 lb | Great in a salad, sautéed with garlic, in quiche, with pasta and in pesto!
1 bunch | One beautiful, bountiful bunch of locally grown carrots. Freshly dug spring carrots are extra sweet and crunchy!
1 bunch | This delicious leafy green is great sautéed with bacon or added to soups. The tender leaves can be blanched and filled with ground meat a...
View full details1 lb | Shallots are a dreamy combination of garlic and onion- the only allium you'll need in the kitchen! Mince raw for salads or use as a base for...
View full details1 bunch | Classic bright red, crunchy, spicy radishes to brighten up your meals.
1 pint | Fresh, juicy, sweet, and full of flavor. Nothing beats em!
1/2 lb | Sugar snap peas are such a treat! Sweet, crunchy, and plump. Eat them raw or cooked, chopped or whole, by the pod or by the mouthful.
1 bunch | Nothing can match the intoxicating, sweet scent of fresh basil. Use for pesto, salads, sauces, garnish, and more. Welcome to the first si...
View full details1 lb | New potatoes are harvested fresh in the early summer, making them a bit softer with thin skin. An excellent choice for summer potato salads!
1 bunch | Hakurei salad turnips are crunchy and sweet with just the slightest little kick, making them ideal for salads, pickling, or just snacking...
View full details1 lb | Another special springtime treat, rhubarb stalks add a perfect, distinctive tang to pies, crisps, jams, and more.
1 bunch | Fresh thyme is essential for sauces, roasts, and seasoning blends. If you don't plan to use the whole bunch fresh, just hang upside down ...
View full details1/2 lb | Stinging nettles are one of the most nutrient-dense foods available and are a special spring treat here in the Willamette Valley. They can...
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