Tender leaves. Dew-kissed shoots. Gossamer flowers. Fine herbs. There is a delicate beauty to cooking in the earliest days of spring. The awakening fields provide gentler flavors – green garlic and spring onions, baby spinach and mild arugula – that ask us to dig in with our senses and be refreshed.
Spring also moves quickly! Flowering raabs might inspire an earthy chicken risotto one week, while armloads of spring alliums can make a shower over your asparagus the next. In spring, every week is a different season, so don’t wait to cook what you love.
Speaking of cooking – if you seek inspiration, Providore’s newly expanded cookbook nook is FULL of the most beautiful, provocative and inspiring cookbooks from around the world. Come take a look!
If you’d just like to know what’s in season, right now, follow us on Instagram! In spring we make a special effort to keep our feed up-to-date with every new thing. Just add us to your “favorites” list to make sure see the posts!
Morel mushrooms have arrived! If you like your food wild, early spring is your season! Look for morel mushrooms, wild spring onions and ramps, fiddlehead ferns, sea beans, nettles and so much more from our forager friends. These are the ultimate “get it while you can” foods, though, as a change in the weather (warm or cold!) can pause or end the season in a day! What do we plan to do with our morels? Sauté them with asparagus, of course!
Starting a farm isn’t easy. It is incredibly hard work to produce delicious and sustainable fruits and vegetables, and as land becomes more expensive, farming can seem out of reach. That’s one reason why we’re putting extra effort into finding new farm suppliers, like Quiet Acre, that can use our market to help springboard their operations to financial stability. You can find our farm partners on our web site – and if there is a great farm you don’t see on our list, let us know!
Asparagus season has just started! The very first northwest grown asparagus just arrived last week from Middleton Six Sons farm – and it is goooooood. Sweet, tender and delightful. Soon, we’ll start to bring in purple and white varieties, and progress down the Columbia as the season moves west – we should have asparagus coming in strong all the way through Memorial Day! So dig into your favoriterecipes – you have time to make them all!