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Spring Caesar Salad

One of my all time favorite salads! Or really, one of my all time favorite salad dressings. The romaine and croutons may seem a bit lackluster, so we will take a classic and put our seasonal Berkshires Direct twist on it! For the dressing: Ingredients ½ cup of green garlic, blanched...

The Whole Fennel

This recipe utilizes every part of the fennel, and highlights each respective parts’ individual qualities. It is a great accompaniment to salmon! Ingredients 3 bulbs of baby fennel ¾ cup of fresh orange juice, divided ½ cup of good quality olive oil 2 cloves of garlic, whole 5 sprigs of...

Warm Wilted Escarole Salad with Fried Garlic

Escarole is super hearty and lends itself well to being cooked and served warm with bold flavors, like the anchovy dressing in this recipe. Serve it up with some roast chicken, or just eat it on its own!   Ingredients 1 head of escarole 4 cloves of garlic, sliced very...

Rhubarb Pudding Cake and Rose Poached Rhubarb

May 17, 2021 What an exciting week for produce! We have been loving our ramps, fiddlehead ferns, and asparagus and I’m so thrilled that rhubarb is making its way from our farmers to your door! The famously tart pink stalk lends itself so well to a lot of different applications....

Ramp Pesto and Confit Ramp Bulbs

This week we are focusing on recipes for preserving ramps. Ramps are the first spring produce to appear, but also the first one to leave. The season is so short that preserving them is a necessity if you want to keep incorporating them into your cooking. The recipe for ramp...

Fiddlehead Fern Soup

Serves 4-5 This soup is very reminiscent of a rustic bistro watercress soup, and is one of the many ways to put your fiddlehead ferns to good use in the short time that they are available! It is delicious served either hot or cold with some fresh baguette and white...

Chilled Asparagus with Sauce Gribiche

Serves 4-5 Another classic bistro favorite! One of my favorite ways to prepare asparagus is to give them a good blanch in heavily salted water and serve them chilled. The sauce gribiche is like a cross between an egg salad and a classic steak tartare. Much of the same accoutrement...

Beer Battered Fiddlehead Ferns with Charred Ramp and Dill Sauce

The season’s first fiddlehead ferns have finally arrived! These are available for a short period of time in early spring and are super unique and fun to cook with!  Fiddlehead ferns should be washed and cooked thoroughly before consumption. Raw fiddleheads can potentially upset your stomach if not properly prepared...

Charred Ramp Carbonara

Ramps are the much anticipated sign of a shift in produce from the hearty winter veg to the light and vegetal produce of spring. These intense leafy roots taste like a combo of wild onions and garlic. Extremely sharp and intense, the flavor is balanced out with a good char...

Stir Fried Bok Choy

Crisp, tender, savory bok choy has so much great flavor and texture! It is delicious stir fried with lots of salty and savory ingredients to go with it. Ingredients 2 tablespoons of water 2 teaspoons of soy sauce 1 teaspoon of toasted sesame oil 1 tablespoon of oyster sauce 1...

Lion’s Mane Mushroom Crab Cakes

You have definitely heard mushrooms described as “meaty” before, and with good reason. The lion’s mane mushrooms are an amazing stand in for large lumps of crab meat in this vegetarian crab cake recipe. You can even add in real crab meat for double the texture!Ingredients 2 cups Lion's Mane...

Poached and Grilled Butternut Squash

I love when the seasons overlap and I can combine the last of winter’s produce with the new spring produce! I also would not normally grill butternut squash when it is so cold outside, but when the weather gets warm I can apply different cooking techniques to a familiar item...

Chimichurri

This is one of those all purpose sauces that will taste amazing with really almost anything. Grilled meat, chicken, and fish all pair wonderfully with chimichurri. Mix it with sour cream and use it as a dip for crudite, or don’t mix it with sour cream and use it as...

Cheesy Spinach Dip and Sauce Soubise

Cheesy Spinach Dip This dip is easy to make and a pleasure to eat. Local wilted spinach, mozzarella, and farm fresh sour cream come together to create a dip that you’ll have a hard time saying no to. It’s addicting.Ingredients ½ pound of fresh spinach 1 clove of roasted garlic...

Olive Oil Poached Potatoes with Caper Vinaigrette

Feeds 4-6 Creamy red potatoes dressed with a salty, tangy, herbaceous vinaigrette. Like a warm potato salad. Perfect accompaniment to seafood. And everything else. Ingredients For the potatoes: 2 pounds of red potatoes, cut in 1 inch slices 4 cups of olive oil 3 bay leaves 6 sprigs of thyme 4...

Balsamic Marinated Pork Chop with Creamy Polenta and Pickled Chilis

Feeds 4 Comfort food at its best! The smoked mozzarella and pickled chilis in this recipe add an updated twist to a classic dish. You can use any cut of pork you like for this recipe. You can also substitute chicken if you’re not a pork eater.  Ingredients For the...