Of the many reasons to love eating with the seasons, I find the anticipation of the next season’s harvest perhaps the most satisfying. The feeling of excitement for the return of certain fruits and vegetables after months away – when they are in their prime and often when we like to eat them most. This…  Read More →

Of the many reasons to love eating with the seasons, I find the anticipation of the next season’s harvest perhaps the most satisfying. The feeling of excitement for the return of certain fruits and vegetables after months away – when they are in their prime and often when we like to eat them most. This…  Read More →

Throughout the year we are able to offer a selection of hot peppers including Jalapenos, Poblanos, Serranoes, Anaheims, and Habaneros. Yet, the world of hot peppers is so much broader and diverse than these five standards. We frequently receive requests for chilies we cannot source until the summer months when our local growers bring in…  Read More →

While we anticipate the regional greenhouses and fields to produce in earnest, we are already enjoying an ephemeral bounty from forest and stream with wild-crafted watercress, nettles, and ramps. Harvested by trusted and familiar P6 farmers from Keewaydin and Harmony Valley farms (both in Wisconsin), these wild-crafted plants are nutrient dense, distinctly flavorful, and fleeting.…  Read More →

Most of us are familiar with the crimson-skinned, green-top spring radishes, so when a craving sets in, this is the radish we crave. But when those beautiful, red radishes are unavailable, Seward Produce has to turn to winter radish varieties instead. Winter radishes offer an even wider array of colors, textures, and flavors than their…  Read More →

I’m the father of two darn good eaters. My son can rip through a plate of rice and black beans like a lawn mower and my daughter actually packs cucumbers in her lunch. They aren’t the best eaters (Skittles and Nerds are the bane of my existence), and I always wish they’d eat more at…  Read More →

It has not been truly hot so far this year, and for that I am grateful. Where I grew up in central Kansas, you could count on the mercury hitting 100 by the first week of July and staying that way for two months. We adapted our cooking to fit the season — that is,…  Read More →

Wednesday, April 9, 2014 –Today, it is 70 degrees outside and sunny, and there is no snow in the ten-day forecast. Surely, that means that it really is early Spring, which is one of the most challenging and interesting times of the year to work in a produce department like Seward’s. Transition and gap are…  Read More →