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Shiso Pesto 

Shiso is a Japanese herb from the mint family. It tastes like a hybrid of Thai basil and mint and it is a great summer herb. It’s refreshing and savory, lends itself to both sweet and savory preparations, and is also great in a cocktail! This Japanese nuanced pesto is...

Spicy Peanut Glazed Hakurei Turnips

The sweet and crunchy spring variety of turnip really stands up to the spice and flavor of the peanut sauce that glazes it. Alternatively, you can also keep them raw as crudite and use the peanut sauce for dipping! Ingredients 1-2 bunches of hakurei turnips, with the greens 2 teaspoons...

Celery Salad with Dill and Feta Cheese

This salad is a textural phenomenon. Super crunchy and tangy with a kick of salt and creaminess from the feta cheese. Ingredients 5 stalks of celery 1 small bulb of fennel ½ red onion 1 ½  cups shredded kale 4 ounces of sheep’s milk feta cheese 3 sprigs of dill...

Southern Braised Mustard Greens

Add this recipe to your BBQ repertoire. You’ll be glad you did. Ingredients 2 pounds mustard greens (about 2 bunches) 2 1/2 cups water, divided 4 ounces thickly sliced bacon (about 4 strips), diced 1 medium onion, chopped Salt, to taste Pepper, to taste 1 teaspoon sugar Dash of crushed...

Strawberry Hand-Pies

What’s not to love about a hand pie? It's a perfectly sized summer treat, showcasing the first of the season strawberries. For the crust: 2 cups AP flour 1 tablespoon sugar 1 teaspoon salt 16 tablespoons unsalted butter, cold, cut into pats 1 large egg 2 tablespoons cold milk For...

Baby Bok Choy with Shiitake Mushroom Vinaigrette

This mushroom vinaigrette is super versatile. It goes great with meat and fish, as well as a dressing for vegetables like the baby bok choy. Ingredients 2-4 heads of baby bok choy 1 cup of chopped shiitake mushrooms ½ cup of sliced scallions 2 tablespoons of chopped fresh mint 1...

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...