Staff Favorites: Spring at the Farmers Market
Manager of the Westfield, NJ shop
Marty explained that “April is a bit early for the abundant harvest that will come later in the Garden State.” With that said, asparagus, spinach, watercress and mint are currently in season in New Jersey. Sourcing local fresh produce is important to Marty because growing up, he didn’t have much access to fresh produce. Now that he does, he’s sure to take advantage of it. Marty believes “life is too short to not eat great food.” This Earth Day, Marty is not only celebrating our planet, but his birthday as well, so make sure to send him some love!
- Herbes de Provence: Marty uses this blend in salad dressings because it “goes great on early greens.”
- Bohemian Forest: Marty loves this blend for roasting asparagus.
- Capitol Hill Seasoning: Marty also uses this blend to create an apple cider vinaigrette, perfect for springtime.
- For Asparagus: Herbed Polenta with Spring Veggie Hash
- For Spinach: Sweet Pepper and Spinach Hummus
- For Mint: Raspberry-Mint Lemonade
Owner of the Franklin, TN shop
In Tennessee, asparagus, broccoli, cabbage, arugula and cauliflower are just a few of the spring produce options at the farmers market. Hollie feels lucky to have so much produce available to her. She believes in supporting local farmers and loves eating seasonally because it “allows you to really appreciate and enjoy certain crops and look forward to their return the next season.” This Earth Day, Hollie reminds us that eating fresh and local is not only nutritional and delicious, but “eating fresh produce from your local farmers cuts down on environmental impact of trucking produce all over the country.”
- Asian Style Sprinkle: Hollie uses this blend to bring cabbage to life.
- County Clare Seasoning Salt: This blend is perfect to sprinkle on any veggie.
- Santa Maria Sea Salted BBQ Rub: Hollie says roasted broccoli with this blend is “so fabulous.”
- For Broccoli: Korean Beef & Broccoli Bowl
- For Asparagus: Capitol Hill Cashews and Asparagus and Spring Tarragon Shallot Asparagus
- For Cabbage: Grilled Confetti Slaw
Owner of the Austin, TX shop
Brussels sprouts, cauliflower, sweet potatoes, strawberries, cabbage, carrots, and peaches are a few of Alicia’s favorite spring produce picks in Texas. Alicia explained that “there are many, many more, but these are my predominant favorites.” Eating fresh is important to Alicia, and as the weather gets warmer, she “naturally craves veggies and salads, smoothies, and lighter fare.” For Alicia, eating fresh and healthy is not only easy, but fun!
- Tan-Tan Moroccan Seasoning: This is great “with roasted carrots, sweet potatoes, cauliflower, or red onion with a little balsamic.”
- Park Hill Maple Pepper: Try it on cabbage with onion and bacon or Brussels sprouts.
- Za’tar Seasoning: Alicia loves to incorporate this blend into her salads and veggies.
- For Brussels Sprouts: Brussels & Black Garlic Gratin
- For Peaches: Georgia Peach Blossom Cocktail
- For Cauliflower: Giardiniera
Owner of the Omaha, NE shop
April is one of Debbie’s favorite months for fresh produce. Debbie has a rhubarb plant that has been in her family for over one hundred years. Her rhubarb “comes up every year” around this time. Other produce seasonal to Nebraska in the spring includes asparagus, spinach, and kale. Debbie loves to grow her own produce and purchase produce locally because it’s important to “know where you get your produce and know you’re getting freshness. It tastes so much better.”
- Georgia Peach Spice: Debbie loves to use this with her rhubarb to make a cake.
- Tarragon Shallot Citrus Seasoning: This seasoning is great to “kick up flavor” of any veggie.
- Onion & Garlic Tableside Sprinkle: Debbie keeps this handy on her kitchen table to add flavor to veggies.
- For Kale: Sausage, Potato & Kale Soup
- For Rhubarb: Strawberry Rhubarb Hand Pies with Citrus Crust
- For Spinach: Lindsay’s Luscious Quiche
Manager of the Littleton, CO shop
In Colorado, it's the season for watercress. Caryn explains that this delicious “leafy green water plant is a close cousin to cabbage and arugula.” Freeze Dried Chives, horseradish, sprouts, and chard are other produce currently in season in the Rocky Mountain region. Caryn loves eating fresh because “food is fuel for our bodies” and eating fresh creates “high octane fuel.” Caryn encourages you to eat fresh foods this Earth Day.
- California Citrus Rub: Caryn says this blend “pairs well with fresh watercress.”
- Fines Herbs: This blend will “amp up any salad.”
- Renaissance Gardens: Caryn recommends this to “make a wicked good salad dressing or dip!”
- For Watercress: Spicy Orange Flower Watercress Salad
- For Freeze Dried Chives: Black Bean & Clementine Quinoa Salad
- For Horseradish: Truffle Salt & Horseradish Deviled Eggs
Manager of the Sonoma, CA shop
Located in the Golden State, Jen is surrounded by “an abundance of agriculture.” Jen explained that there “is a bounty of produce available in late April.” A few of Jen’s favorites are carrots, oranges, lemons, apples, mushrooms, avocados, and artichokes. Jen is a believer in eating fresh produce because “local farming helps support the farmers and local economy. Not to mention, it helps maintain farmland, the environment, and the beautiful landscape of the region.” Jen also loves fresh produce seasonally because when “harvested at peak time, it’s more tasty, rich in flavor and more nutritious than food consumed out of season.”
- Bucktown Brown Mustard & Honey Rub: Try this in potato salad or grilled veggies!
- Madagascar Vanilla Bean Powder: Jen adds this powder to fresh fruits, “banana bread, pancakes, and so many recipes.”
- Seven Onion Dip: Jen loves this dip for snacking on fresh veggies.
- For Oranges: Gluten-Free Citrus Polenta Cake
- For Cabbage: Honey Mustard Chopped Slaw
- For Apples: Chai Spiced Apples
What spices do you love using on spring produce? Comment below!