Serves 2 Try this lighter, summer-ready version of traditional Thai larb made with a medley of mushrooms instead of meat. See the full recipe here. What You Get Cremini Mushrooms Shiitake Mushrooms Grey Oyster Mushrooms Larb Starter (An Omsom starter is a rip-and-pour pouch with all the speciality sauces, aromatics + seasonings to cook restaurant-quality Asian dishes in under 30 minutes.) Lettuce Scallions Cilantro What You Need 2 Tbsp Neutral Oil Sea Salt Sesame Seeds for garnish (optional)
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.
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