Eating Seasonally
Spring
This spring enjoy our arugula, spinach, and tangy spring salad, a mix of asian greens, beet tops, arugula, spinach with a spattering of lettuce.
a beautiful arugula salad with diced carrots and cilantro.
Summer
By the summer our radishes will be getting tougher and we'll be offering beets, carrots, our colorful summer salad, as well as arugula and spinach.
Fall
Come fall expect our salad to get a bit spicier as we begin to focus on the hardier greens such as wild arugula, mustards, mache, frisee, red lettuces and spinach.
Winter
In our first winter we will be offering a winter salad consisting of escarole, endive, lollo rossa lettuce, spinach and miner's lettuce. We will also offer storage carrots, beets and turnips, as well as winter squash.
Due to our four distinct seasons in the northeast we realize if we work exclusively with northeast based growers, the availability of our products is highly dependent on the season. We are working hard to maintain our salad line through the winter with a hardy winter salad: wild arugula, spinach, and other crops that can be grown in grow tunnels in New England during the late fall. We're researching options for growing in the southern states of the east coast, in order to offer customers a year-round choice.
During the winter we will also offer storage root crops including carrots, beets and turnips as well as escarole heads and a limited supply of winter squash.
Despite our extensive efforts to provide our customers with the rare and exotic in the off-season, Locally Known is a strong promoter of eating seasonally. We feel that to stay in touch with the seasons and the environment we humans should eat what's naturally available to us, with some exceptions. For example instead of eating Arizona or Mexico spring mix in the dead of winter, why not try an escarole, spinach and lollo rossa salad from Florida (2,000 miles closer) topped with Maine grown shaved carrots, beets and fennel root. It's as local as you can get, tasty, and realistic.