Yes, we will share the initial list. These are Spike's notes to us:
Asparagus…should be plentiful through mid-June, comes ungraded from the farm so we get everything from pencil-thin to jumbo.
Strawberries…just starting, should be abundant for several weeks
Rhubarb…I know you love it… We are getting beautiful rhubarb from several farms
Stinging nettles…good now but wrapping up as they start to flower
Dandelion…good now, and should continue, including red-stemmed and catalogna puntarelle
Spinach…we get young flat leaf from one farm and over-wintered old school stem spinach from another
Arugula…still mostly hot house (“baby”)
Chard…beautiful young chard from PA. Bunched (mature) chard soon
Spring garlic…scallion-like young hard neck
Leeks…are looking good
Most herbs…have you ever worked with stevia? We also get lovage from my dad.
Mushrooms…organic royal trumpet, beech, and crimini, and we found a couple of morels
in the park…
Jerusalem artichokes…are about the only root we have right now, except for…
Sassafras…neolithic Dr. Pepper from a farmer with a back hoe and too much time on his hands
Rockfish (striped bass to you)…limited right now, small fish (5 to 8 lb) should be available soon
Oysters…we get them from growers all over the Chesapeake, from sweet to mildly briny
Soft crabs…direct from John Walton in Tilgman Island…we can usually get them, but we never know what size
Chesapeake Bay crab meat…the season is off to a rocky start, but should be available…
Shrimp…we get incredible fresh head on shrimp three times a week from Marvesta shrimp farm in Easton. Size somewhat limited right now, but we can ask them to grow us some big ones…
Fluke…caught near Ocean City…mediums are 1-2 lb
Also nice littleneck clams from one of our oyster guys…
Beef…local, pastured, natural beef from Roseda, hung for 3 weeks and delivered fresh to us, including hanger, skirt, flat iron, chuck, rib-eye, strip, & tenderloin
Bison…they only slaughter once a month so it is usually frozen
Chicken, eggs, pork…all of it, in any quantity, from local farms, maybe suckling pig?
Lamb…limited slaughter, so they build up product over several weeks in freezer
Dairy…grass fed milk and cream from PA
Drinks of all kinds will be paired with the menu.