Spring Flavors & Forages!

Spring brings about brighter flavors and lighter textures as the seasons shift. Early seasonal produce brings crisp greens, tender veggies, and delicate foraged items that bring freshness and color back to the plate.

Foraged mushrooms and wild greens offer earthy depth that pair naturally with fresh herbs and young vegetables. At the same time, crisp lettuces, frisée, watercress, and tender baby greens provide vibrant bases for salads and composed dishes, while microgreens add concentrated flavor and refined finishing touches.

Classic spring vegetables such as asparagus, English peas, and fennel bring clean sweetness and bright character to seasonal menus. Younger root vegetables add natural color with ease and a tenderness that requires minimal preparation to highlight their flavor.

Together with crisp radish varieties, fresh herbs, rich cheeses, and handcrafted pastas, spring brings a balance of bright, fresh flavors layered with just enough richness to make the season both vibrant and satisfying.

Check out our Spring Brochure here!