salad

  • Arugula


    Selec­tion, usage and stor­age of arugula.
  • Cinco de “Stay at Home“

    Amer­i­cans love to cel­e­brate with food. While it may be still be risky to come together in num­bers, we can use hol­i­day meals to lift our spir­its.

    Cinco de mayo bashes dur­ing lock­down orders is unique. Restau­rant and bar fes­tiv­i­ties have always given the per­fect excuse to rally around the gua­camole, chips and mar­gar­i­tas.

    Place hold­ers for social gath­er­ings have been shared pho­tos of spec­tac­u­lar food prepa­ra­tions. Warmer weather means a greater selec­tion of Cal­i­for­nia grown pro­duce to uti­lize in solo meals.

    Spring tran­si­tion is com­plete for the grow­ing sea­son return­ing to the Sali­nas Val­ley. Salad ingre­di­ents, fresh veg­eta­bles and straw­ber­ries are back on home turf.

    With­out the full return of the restau­rant dining-​in expe­ri­ence, retail, take out and meal deliv­ery options are keep­ing us fed.

    Salad is stay­ing on the menu. Romaine, spinach, endive and other ten­der greens sup­port every iter­a­tion of spring salad com­bi­na­tions. The base can be sin­gu­lar or blended leafy com­po­nents. We are for­tu­nate to have so many locally grown options.