Not only are mushrooms extremely nutritious, but they are also are a stand out ingredient in the kitchen. There are countless ways to use mushrooms and highlight their meaty texture and earthy flavor. A great substitution for meat: add to risotto; sauté with white wine and parsley; or combine in a stir fry. Each week is a new selection that includes a unique variety, from oyster to lion’s mane. We’ve found local mushroom growers that have perfected the art of growing this fungus for maximum enjoyment.
We work year-round with small farms and makers to craft the ultimate selection of unique, delicious, and nutrient-dense food. In warmer months, that means ridiculously fresh fruits and vegetables from within a 300-mile radius of NYC. When it gets cold, we sprinkle in a few crops from our friends around the country to keep up the variety (Think amazingly juicy citrus from out west and super crisp peppers from the south!).
Regardless of where the ingredients come from, we build relationships with farms that use regenerative agricultural methods, no- or low-spray growing practices, and that harvest seasonally for peak flavor and nutritional benefit. Because we value the hard work and expertise of our farm partners, we pay them fairly. Up to 50% of every food dollar we make goes back to them. For reference, the national average remains below 15%. We also help some of our partners crop plan! Crop planning is the work farmers do ahead of each season to decide what they will grow. We commit to purchase certain crops to guarantee they find a home.
If you ever have questions about our sourcing standards, drop us a line at [email protected] or call/text (347) 455-0387!