How to Best Enjoy Your Springtime Farmers Market Haul

Are you enjoying the first greens from the farmers market? Fresh ramps with dirt still clinging to their roots, coiled garlic scapes and crisp fava beans are all signs that spring is here. Depending on your location, some of these early seasonal greens will be available now – or soon! Read on for the perfect proteins to make your farmers market haul into a meal.

Why You Need to Make These Mushroom Recipes ASAP

Did you know that D’Artagnan offers a variety of wild and cultivated fresh mushrooms? That’s right – we are more than just meat! We get daily deliveries of wild mushrooms sourced from foragers around the world and from cultivators who grow organic mushrooms for us. Our chef clients rely on us for consistent quality and freshness with…

Make This Now: The Simple Pesto We’re Putting on Everything

This recipe has an expiration date because the key ingredient is a fleeting seasonal green. Ramps, also called wild leeks or spring onion, are one of the first woodland plants of spring. Wild foraged (there are no ramp farms) and super pungent, these seasonal edibles inspire a kind of frenzy among food lovers. Try our…

Mushroom Monday: 4 Recipes You Will Crave

We may be known for our quality meats, but at D’Artagnan we love mushrooms, too. We offer a variety of wild and cultivated mushrooms, perfect for augmenting any carnivore’s diet. For wild mushrooms, we partner with foragers and follow the seasons around the world. We also have expert cultivators grow organic mushrooms for us, so…

Make it Now! Ramp Butter Recipe

Compound butters are simple to make and pack a lot of flavor. Especially true of our ramp compound butter, which is one of our favorite ways to preserve the fresh flavor of spring ramps all year long. This is the time – and it’s a brief moment – when you can get fresh wild ramps to make…

5 Ramp Recipes to Try Now

Ramp season is so brief – late March to sometime in May – that we really mean it when we say “now.” Ramps are wild onions native to North America, and are sometimes known as spring onions, wild leeks or wild garlic. These fragrant, garlicky sheaves of green are a sign that spring has arrived….

Go Mad for Mushrooms: 4 Morel Recipes for Spring

Spring is when morel season begins, which means we are looking for ways to eat these delightful mushrooms at every meal. In Italian, there is a wonderful word: scorpacciata, which means eating large amounts of a particular thing in season. Think of tomatoes at the end of the summer—there are too many to eat, which…

Raising a Stink Over Ramps

The ramp is a wild onion native to North America, and is sometimes called spring onion, wild leek or wild garlic. It is known by the Latin name Allium tricoccum.  Long appreciated by country folk and eaten as a spring tonic, the ramp has in recent years taken on a mantle of cult status among…

It’s Lobster Mushroom Season!

What is a lobster mushroom? The lobster mushroom is not a mushroom at all, but a parasitic mold called Hypomyces lactifluorum, which attacks other mushrooms and envelopes them, completely altering their appearance. It generally attacks Lactarius and Russula mushrooms, and covers them with a red outer “shell”, causing them to take on the appearance of a lobster: red…

It’s Chanterelle Season!

To us summer means the beginning of chanterelle season … and we have some really nice chanterelles from the Pacific Northwest and Saskatchewan in stock this week. Things are always changing in the mushroom department, with new shipments daily, so order soon and enjoy the season’s bounty. There are three varieties in stock now: Domestic chanterelles:…

The Marvels of the Morel Mushroom

It’s spring and that means it’s time for morels! The first shipments are arriving at the D’Artagnan warehouse and being snapped up by chefs for their spring menus. Morel mushrooms are a source of passion and culinary wonder, inspiring recipes, and annual spring festivals across the United States. They are known as a chef’s mushroom…

Signs of Spring: Ramps

We are sure that spring is here when the ramps arrive. We’ve had them for a little while now, in limited quantities, and they have been selling out quickly to our chef clients. These fragrant wild leeks are the hottest thing on spring menus. Among the very first green to appear in the dead woods,…