What’s in Season?

Spring

Shop our 99%+ Certified Organic Produce Department.

At BriarPatch Food Co-op, supporting organic local and regional farms is at the heart of what we do. We are a community-owned cooperative and understand the importance of direct farmer relationships to build a resilient food system. At the Patch, you’ll find a colorful array and diverse selection of beautiful, fresh and delicious fruits and veggies all year long. We take great pride in knowing our farmers by name. How do we define what is local?

Basil

The most commonly used herb in the U.S. Peppery with a mild anise flavor, Italian basil is a relatively sweeter than its purple counterpart. Sweet green basil is largely featured in dishes from Italy (pesto) and Southeast Asia (green chicken curry). Purple basil gives you an amazing piquancy and visual “pop”. Whichever one you use, for maximum flavor, add the leaves at the end of cooking.

Bay Leaves

Floral and herbal-scented leaves reminiscent of oregano and thyme from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. Available whole – fresh or dried – or ground into a powder, add to slow-cooked recipes like soups and sauces; be sure to remove whole ones before serving!

Chives

These deep-green hollow stems that look a lot like lawn grass lend a refreshingly light, oniony taste to whatever you add them to, helping cut down on the heaviness of rich foods such as risotto or blue cheese salad dressing. When finely chopped, a sprinkling is like edible confetti.

Dill

This lil’ lacy, delicate herb elicits some strong reactions, either “clean” and “grassy” or “earthy” and “tangy”. Often associated with Scandinavian cuisine (Gravlax, anyone?), it’s found around the world in other dishes such as tzatziki (Greece), corn (India) and borscht (Eastern Europe). Besides giving pickles their trademark flavor, also great with potatoes or in dips that use sour cream or mayo.

Makrut Lime Leaves

Different from regular limes, with a very bitter taste and bumpy skin, and mainly used in producing household cleaning products. The leaves are very aromatic with a bright and distinctly citrus bouquet, a wonderful addition to many Thai and Southeast Asian dishes. Find ’em fresh, dried or frozen. To use, thinly slice or cook after removing the rib.

Oregano

Looking to add some warmth to a dish? Oregano combines a hint of sweetness with spiciness. Mediterranean (Greek) oregano is typically milder than the Mexican variety; the former being used in pizza seasonings and the latter sometimes called for in chili recipes.

Parsley

This unsung hero can do more than just garnish a plate. Many a stock, soup or stew calls for it as part of a bouquet garni. Generally, flat parsley’s got a peppery bite, while the curly type is relatively bland. The clean, light flavor cuts through the heavy creaminess of egg and pasta recipes.

Rosemary

Native to the Mediterranean region, it gained popularity in Tuscan recipes like chicken cacciatore. Its strong, even pungent, pine-like fragrance and flavor pairs well with pork chops, poultry and grilled fish. Also great with potatoes or, for an unusual sweet-savory treat, try rosemary shortbread cookies.

Tarragon

With a delicate anise flavor that’s more sweet than strong, it’s often paired with foods that easily absorb other flavors, such as chicken, scallops and eggs. Use it quickly – it doesn’t last long once it’s picked – or place it in a bottle of vinegar to let the flavor go further.

Local = Watershed

Our definition of local Flows as we grow

We’ve recently redefined what local means to us. For many years, we’ve defined local relative to our flagship store in Grass Valley. As we grow, our definition expands, too.

Learn More
See watershed map
Auburn news