Dear Chefs friends,

This week something happened! The first shoots of spring began to emerge. I heard spring peepers down in the swamp near my house and we are all eagerly awaking spring's wild bounty. This weekend's rain will continue to soak and loosen the ground for several great edibles that have been ready and waiting to send up new growth all winter long. A few more warm days like the ones we have been seeing and I will send an eblast when there is quantity to harvest for your dinner plates.

I'm excited for this year 2018 and the great foraging season we are about to embark on. It's been a really nice off season for me. As some of you know for several years I have been building community and a small scale permaculture site over here in NJ and this winter I completed a very unique dwelling on the property. It's complete with rustic timbers, arched doorways, tiled mosaic celings, and all custom built. I'm putting some photos here so you know if you ever want to come check out. We harvest edibles from this land too and of course pack all your orders. We are only about 15 minutes from Center City Philly so the food that your getting is some of the freshest around!

This year I am joined by several awesome forager assistants. I've had lots of great help over the years, most of them double as friends :) My full time assistant is going to be Rob Gribshaw (AKA Grib) I am looking forward to introducing him to you all. He has been a farmer for several years and is looking forward to continue to grow produce and unique items on my land after our foraging season closes.

If your as excited as we are about this upcoming season and want to schedule some scheming and/or planning meeting with me, I will be available next week, Monday 2/26 or Tuesday 2/27 and the following week Wed 3/7, Thur 3/8 or Friday 3/9. It's always encouraging to meet face to face before the season to just gauge what's new on your foraging palette. 

As usual I will be selling through Zone 7 and a few other distributors so if you want to order that way that's cool by me. Making orders over $35 ideal for deliveries. Deliveries for the most part will be on Thursday afternoon, but special arrangements can be made for other days. Pricing for certain items will start high to reflect the time and effort in harvesting and then the prices will drop from there. I'll try to send out these eblast by the Saturday evenings. If you can try to get me your order by day time tuesday that will help make sure you get everything you ordered.  

I'm sure this is going to be an exciting year for foraged items. Its an honor to harvest and supply you and I look forward to working with many old friends and new friends this coming year. As always if you have any new contacts or restaurants that might want to know about my products please forward this email to them.

What to expect the first week harvests are available.
Garlic mustard whole plant including roots
Patience Dock
Winter cress
nettles
chickweed
yarrow leaves
Bronze Fennel
Day Lily roots
Sassafrass roots

Talk to you soon. thanks for reading!