Seasonal Wild Kits
OUR SEASONAL WILD KITS
Our Seasonal Wild Kits begin in the garden, picked at peak and walked straight from the bed to the box. Each kit pairs that produce with a handful of considered, locally sourced ingredients. Peter, our Culinary Director, curates the recipe, so what arrives at your door is ready to cook and savor.
The Summer Collection
The full summer spread.
The one that started it all. Our first and admittedly favorite of The Seasonal Wild Kit family featuring a mouthwatering array of rare and classic heirloom tomatoes and peppers, accented with herbs cut fresh from the garden and our first season onions and garlic.
Each kit is chef curated, with a recipe card included, and seasonal add-on ingredients that are locally sourced and complementary to the kit.
WHAT’S IN THE HEIRLOOM STACK?*
3.5lbs of summer flavor
Tomatoes: Beefsteaks, saucers, gourmet specialties and cherries.
Peppers: Hot and sweet peppers spanning the scale of a little heat to scorchers.
Herbs: Rosemary, basil and/or thyme cut fresh from our beds.
Accents: Sourdough boule specialty onions and garlic. Sea Salt Flakes.
*based on seasonal availability some types may vary
For the mornings that ask for real bread and real eggs.
The Garden Brunch was born from the philosophy our founders share: breakfast done right can be the most delicious meal of the day, and you don't need many ingredients to make it something you savor.
We've partnered with a local farm here in Northwest Indiana to provide fresh, pasture-raised eggs for our Garden Brunch Wild Kit. Featuring our sourdough, fresh herbs cut from the herb beds, Maldon Sea Salt and garden chamomile for the necessary pot of tea, it's everything you need for a frittata that feeds four or a slow scramble on toast for two.
WHAT’S INSIDE THE GARDEN BRUNCH?*
6 pasture-raised eggs from a local Northwest Indiana farm
1 sourdough boule
Fresh garden herbs that include thyme, rosemary, oregano and basil, cut from our herb beds
Garden chamomile, for tea
Maldon flaked sea salt
*Based on availability, some varieties may vary.
The heat of the season, made to keep.
The last kit of summer is the one that keeps going after summer ends. We grow more hot peppers than any reasonable garden should, and late in the season the beds turn feverish with them. This is where they go. Picked at full color and boxed with onions, spring onions and garlic from our first harvest, they arrive with a recipe from Peter that puts every one of them to work, whatever your heat tolerance.
WHAT'S IN THE SIZZLER?*
Peppers: Approx. 1lb of hot and medium peppers, picked at full color.
Alliums: Onions, spring onions and garlic from our first harvest.
Accents: Pete’s garlic and herb focaccia
Recipe: A card from Peter, built for every pepper in the box.
*based on seasonal availability some types may vary
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