GO BEYOND FOUR SEASONS

EARLY

SHIITAKE MUSHROOMS
Grown by Tucker in Amenia, New York

Tucker grows Shiitakes the traditional way — on whole hardwood logs, using methods honed over centuries in Japan. This low-intervention, intensely seasonal approach means each Shiitake develops slowly and naturally. The result: caps that are firm, dry, and full of concentrated flavor. These mushrooms sear like meat, holding their shape and yielding a deep umami flavor, offering an entirely different experience from standard, high-moisture Shiitakes. Expect them through October.

Their mushrooms are grown in a biodiverse woodland system within a former cut block, using logs sourced from local tree canopies, never from clear-cut areas. Their operation is rooted in sustainability: logs come from nearby forest stands, utilizing treetops that would otherwise be destined for chipping or burning.

Tucker's ethos is rooted in working with the land. Once spent, those same logs return to the soil, breaking down naturally into topsoil with the help of the fungus itself.

LATE

GREEN ASPARAGUS - LOCAL
Grown by Jake in Kinderhook, New York

The final flush of asparagus is coming through from Jake's fields in Kinderhook. Grown in soils enriched over dormant months, these slender spears are high in sugar with a remarkably tender texture. These final stalks are smaller caliber, as Jake harvests the last of what the crowns can give.

These final harvests mark the last chance to eat it until next Spring. As the heat kicks in, growers will stop harvesting, allowing their plants to transition to the fern stage so that they can absorb as much energy as possible over the summer months, preparing them for the next season.

Asparagus is just one of many crops they grow in rotation, from Blueberries to Sweet Corn, allowing the soil to regenerate naturally and resulting in spears that are crisp, clean, and rich in vegetal sweetness.

A fourth-generation grower, Jake is recognized for cultivating one of the most biodiverse farm ecosystems in the region, growing over 200 varieties of fruits and vegetables throughout the year. That diversity not only supports soil health but enhances flavor, as the land is never overtaxed by monocropping.