Spring Menu Items are Cropping Up + a Way to Give Back at Ripe Cooperative

There are more signs of spring cropping up, and we’re bringing in all that we can from our local farmers.

New to the café menu this week, taking the place of our Winter Niçoise is a Crispy Kalette Salad with creamy cauliflower Caesar dressing, Mediterranean pine nut breadcrumbs, pecorino tuada, meyer lemon vinaigrette, and a jammy 5-minute egg.

It joins recent favorites like the Dungeness Crab Roll, Bucatini Carbonara, Petite French Onion Soup, Chicken Liver Mousse Tartine, and more.

For those dining in, we are also offering a way to give back. Throughout the month of March, 100% of the proceeds from our sustainable Bulgarian Caviar with hand-cut potato chips and roasted shallot dip will go to World Central Kitchen, and their relief efforts in Ukraine. 

World Central Kitchen has mobilized kitchens on the Ukrainian border and within the country to help provide hot, fresh meals to those who have fled their homes for safety.

Mark your calendars for Monday morning, because we will also be releasing a limited-run of Ukrainian Honey Cake Frozen Custard. Proceeds from the pints, featuring honey sour cream custard base with honey caramel and cake pieces, will benefit The Global Foodbanking Network, an aid organization working to stock food banks across Ukraine and bordering nations.

This week we have a new by-the-pint option, a springy Carrot Cake Frozen Custard with cream cheese custard base, and carrot cake pieces! The cream cheese in the base creates a tangy option for those who like a little less sweet in their desserts.

We also have some favorites returning by popular demand, including Chocolate Hazelnut Date and Peanut Hot Fudge Sundae.

Click the link below to see all of our delicious, limited seasonal frozen custards to take home, and don’t forget to grab a scoop when you pick up!