A gourmet gathering.

Our friends at Mikuni Wild Harvest know a thing or two about sourcing quality produce. Mikuni Wild Harvest owners Tyler Gray and brothers Tim and Gord Weighill started out as mushroom foragers. Now, they are purveyors of organic, sustainable foods coveted by celebrated chefs like Mario Batali and David Chang, and they're raising the bar in kitchens across the country.

They've given us a selection of the finest finds that the season has to offer, from both the farm and the forest:

  • Black garlic: A darling ingredient of chefs that also happens to incredibly easy to cook with in your own kitchen. This one-pound supply of black garlic is made by heating whole bulbs of garlic over several weeks in a carefully controlled environment—the result is a mess of soft, chewy black cloves that are sweeter, funkier, and less harsh than its raw counterpart. Use it to add instant umami flavor to an aioli, or blitz it with white beans to make a creamy, addictive dip.

  • Wild Foraged Fiddlehead Ferns: We know spring is officially heading our way when we start to see these wild foraged, snail-shaped greens crop up at the farmers market. When blanched and then simply sautéed with a little butter and lemon, this delicately flavored veggie is as welcome an addition to a springtime dinner as asparagus or fresh green beans. Read up on all the ways you can safely cook with this green here.

  • Wild Foraged Ramps: If vegetables were celebrities, ramps would be Beyoncé. Every spring, chefs and home cooks alike go crazy for this fleeting, sweetly garlicky allium before they’re gone for good until the next year. Luckily, you don’t have to wrestle with the ramp-crazy crowds at the market to take home your very own stash to pickle, toss with some sausage-y pasta, or bake into a cheesy Georgian khachapuri.

  • Wild Foraged Morel Mushrooms: Okay, so technically morels aren’t mushrooms, but these tender, earthy, foraged fungi are one of our favorite springtime delicacies for piling on toast, tucking into pasta, or tossing in an asparagus- and pea-studded spring salad. And their textured caps are just the thing for holding onto buttery, creamy sauces.—just sayin’.

Mikuni Wild Harvest ships out their fresh produce express on Mondays, Tuesdays, and Wednesdays. This way, your produce will arrive by week's end and won't sit in a warehouse over the weekend! If you order on a Thursday or Friday, please allow additional shipping time. Your patience will be rewarded!