ingredients

what’s in season for summer into fall?

Apples
Cultivated over thousands of years, apples now come in thousands of varieties and range from tender to crisp and sweet to tart. We serve Hirsch Farm Fuji apples (thinly sliced) on a sweet and savory toast—layered over Mackenzie Creamery chèvre with thyme, pecans, Honeyrun Farm honey, and flaky sea salt. We also feature local apples in our apple-fennel slaw, in our apple-dijon dressing, in our apple-onion jam, and in our apple sauce (the perfect sweetener along with some Ohio maple syrup—for our gluten-free breakfast cookie). At the store or orchard, select apples by how you intend to use them: fresh to eat, cooked, or baked. You’ll find both Hirsch Farm apples and Branstool Orchard apples for sale in our stores.

Beets
Beets range in color from deep red to golden to white and everywhere in between (the Chioggia beet, one of our favorite varieties, is sometimes called a candy cane or candy-striped beet because of its concentric red and white stripes). We tuck beets into our most popular sandwich with avocado, pickled onions, Mackenzie Creamery chèvre, and citrus-dressed greens. We also poach and smash them in our entrée salad with chimichurri, arugula, and chèvre crema.

Cabbage
Red, white, or green, with a flat, conical, or round shape and a compact or loose head, and curly or smooth leaves, there are tons of cabbage varieties to explore. This season we feature shredded green and red cabbage in a bright, crunchy slaw with local apples, fennel, raisins, pecans, and curry-yogurt dressing. You’ll find Napa cabbage from time to time in our local vegetable kimchi.

Carrots
This well-loved root vegetable can be found on our menu year-round—look for it this season shaved into our green salad, pickled with lime juice on our avocado toast, pureed into our carrot ginger soup, and diced and roasted with rutabaga and tossed with Israeli couscous and honey-balsamic vinaigrette. When shopping for carrots to cook at home, choose slender, firm carrots with vibrant greens (the greens should be removed as soon as you get home as they draw moisture and nutrients from the root). Later in the season you’ll find carrots without their tops—they will store for weeks in your vegetable drawer.

Zucchini
Summer squash begins to appear just as summer begins, and it can be used in so many ways, we love to play with all the variations. We dice and quickly roast it for a quinoa salad, we shred it into long strands and dress it like a pasta dish topped with fresh parmesan, we sauté it with eggplant, peppers, and onions, in a ratatouille style frittata. We also use the blossoms, on crostini, in salads, or stuffed with ricotta and herbs then quickly fried until crispy.

Cauliflower
This member of the brassica genus is commonly found in white, but can also be found in pale purple, green, and yellow varieties. Cauliflower’s distinct nutty flavor is showcased in a vegetable scoop—paired with roasted candy onions, tomato couscous, Castelvetrano olives, pine nuts, and a pecorino-style cheese. We also feature it from time to time in a hearty cauliflower bisque made with housemade cashew cream. At home, choose firm cauliflower with compact florets and roast until crisp-tender.

Fennel
Fennel’s flavor is complex beyond the subtle anise notes it is known for. Try it caramelized, braised, or to accent your favorite winter soup. (Its feathery fronds make the perfect garnish.) We use fennel raw in a crisp, sweet fall slaw—shaved thinly and mixed with local apples, cabbage, and organic raisins and pecans with a curry-yogurt dressing.

Kale
We think this nutritional powerhouse deserves all the recognition it receives! We toss raw local and organic kale with spelt berries, red onion, walnuts, dried cranberries, and citrus vinaigrette in one of our most popular salads of the year. You’ll also find it in our butternut squash salad scoop and layered into our hearty butternut squash steak sandwich.

Mushrooms
We source local, organic mushrooms and use three different varieties, sautéed with shallots and garlic in our mushroom quiche with Laurel Valley Gruyère and our flaky and buttery crust.

Potatoes
This familiar root vegetable comes in many different varieties, textures, and colors— white, yellow, brown, red, blue, and purple. Each variety holds different qualities that make it uniquely suitable for various preparations. This season, we’re roasting local red potatoes and tossing them with melted leeks, caraway and mustard seeds, fresh herbs, and sherry vinaigrette. We also purée them into our creamy potato-corn chowder with shiitake bacon.

Rutabaga
This cruciferous root vegetable is thought to be a cross between a cabbage and a turnip, and indeed, it resembles a large turnip. Whether you’re new to rutabaga or a longtime devotee, allow us to introduce you to our roasted rutabaga (local and organic), carrot and Israeli couscous with coriander, fennel seeds, and a honey-balsamic vinaigrette.

Sweet Potato
Sweet potatoes are one of the greatest gifts of the fall harvest, prized for their rich sweetness, low starch content, and versatility. Roasted local sweet potatoes meet black beans in our sweet potato succotash with caramelized local bell peppers and onions, fresh cilantro, scallions, and lime juice in one of our post popular vegetable scoops. (It’s been on our fall menu since the beginning.)

Swiss Chard
Chard is a member of the beet family with tender and sweet leaves and delicious stems (that you should most definitely use)! We melt Swiss chard down with garlic and Italian herbs, swirl in ricotta, then bake it in an olive oil, fennel seed, and parmesan crust.

Winter Squash
Squash is a comforting staple of fall and winter meals. Most winter squash have hard, thick skins and seeds and firm flesh, and require more cooking time than summer squash, but they will store very well into the winter. Try our roasted butternut squash and organic quinoa with kale, mustard greens, and apple-dijon dressing or taste our butternut squash steak sandwich layered with housemade apple onion jam, kale, walnuts, and Laurel Valley Cloverton cheese. We’re also roasting delicata squash (one of the sweetest squashes around) and pairing it with green and crimson lentils, pomegranate seeds, mint, and citrus-sumac dressing. You’ll find roasted pie pumpkins in some of our sweets throughout the season.