Wednesday, April 17, 2013

The Spring Bounty

I love this time of year. We are on the verge of the "spring bounty." Although you would never know it by the weather. I was looking at my power bill the other day, and this March was 19° cooler than last March... unbelievable! So it might take a little while yet for all these great vegetables to take root here.

This spring, we have access to produce that we've never had access to before. Currently we have on order many things that denote spring. I always find it interesting - when reading the spring issues of the cooking and trade magazines - all the different things that are in fashion this time of year. On our menu you will soon see things like fresh English peas, fiddlehead ferns, ramps, morel mushrooms, baby arugula and dandelions used in many of our dishes. Now many of these things also grow locally and if you were to have a surplus in your personal supply we would certainly entertain buying them from you. We love to be good locavores.

We thought we would actually have several of these vegetables available today to start using in some of our specials. As can happen, Mother Nature and the distribution chain did not cooperate. When they become available most of them will only be here for short time.

The best way to watch out for these spring delicacies is to be subscribed to our daily special email list. By getting our newsletter, you are already on our weekly list. Here is the link to subscribe to the daily list. You can unsubscribe anytime, but we hope you don't. Let us make you salivate once every morning!


  1. Of course, exciting challenging high quality ingredients make a dining experience. The more specials the better

  2. In the spring there are always many changes in our lives, which are repeated every year and already seem to us as something ordinary and made automatically.