Slow-roasted tomatoes.

Ricotta cheese, with slow-roasted tomatoes and fino verde basil.

Roasted Black Mission figs, with smoked bacon, heirloom cherry tomatoes and sherry vinaigrette.

Onions, slowly fried in olive oil.

Slow-cooked onion, with anchovies and Italian parsley.

Fig and ricotta cheese crostini, with slow-cooked onion and anchovy.

Chanterelle mushrooms.

Poached farm egg, with chanterelle mushrooms and tomato confit.

Shishito peppers.

Shishito peppers, with Spanish pork chorizo, heirloom tomato and preserved lemon.

Spaghetti con zucchine e pomodoro (“spaghetti with zucchini and tomato”).

Spigarelli broccoli.

Use as you would kale.

Sucrine lettuce.

This is a crisp French heirloom lettuce that’s a variant cultivar of romaine. The leaves are tender, buttery and slightly sweet.

Agretti.

This is a rare find, and is a crunchy green that is especially delicious in braised, in salads or with pasta; also known as opposite leaved saltwort.

American ginseng.

Heirloom tomatoes.