Foraged from the Olympic Peninsula in Washington State.

Featured in the NYTimes. Not really a bean, this salty succulent has a similar texture to a sugar snap pea, but with a flavor at the opposite end of the culinary spectrum. Foraged from the wild, sea beans have a unique salty crunch which makes them a great addition to many dishes. The beans can be a little difficult to clean, so it’s best to rinse them, blanche for 90 seconds in boiling water, then shock them in ice water. This way they stay bright green and crisp without losing flavor or texture. Cooking them much longer will result in a flabby, unappealing texture. They can also be eaten raw. Garnish a crunchy summer salad; add to a sandwich or frittata; stir-fry with soy sauce and sesame oil; or sauté with oil, garlic and salt to make a unique bed for seafood. Sometimes known as a pickleweed, these sprouts also make great pickles that you can save for a taste of summer all year long.

Wild Foraged

Tivoli Mushrooms

Tivoli, NY

Tivoli Mushroom Farm prides itself on sustainable and organic farming practices, ensuring that their mushrooms are grown in a healthy and environmentally friendly manner. They utilize innovative techniques and advanced technology to create optimal growing conditions for various mushroom varieties. With a diverse range of mushrooms including shiitake, oyster, cremini, portobello, and more, they are known for their exceptional flavor, freshness, and nutritional value, making them a preferred choice among chefs, restaurants, and mushroom enthusiasts. Tivoli Mushroom Farm also promotes community engagement and education by organizing workshops and farm tours. These initiatives aim to raise awareness about the benefits of mushrooms, their cultivation techniques, and sustainable farming practices.

Store wrapped in a damp paper towel in the fridge for up to a week or freeze once blanched.