We are currently serving the mesclun salad mix from Purple sage Farms. It is a gorgeous blend of exotic mustards, mizuna , tatsoi and varied lettuces. We are using it in several different salads along with their arugula, which we are putting on our bruschetta. Thank you Tim for the beautiful greens- It's been a long winter.
Enjoy the article below from the Boise Weekly
Yours, Chef Derek
By Guy Hand
Tim Sommer is as serious as a raab-bi about spring greens.
Tim Sommer loves to preach the gospel of spring greens; and he's got the voice to do it. When describing mizuna, for instance, he starts near a whisper as he kneels to pick a leaf. Then, as he rises again, his tone rises, too. He extols the virtues of that serrated leaf, its health benefits, its texture, its taste, and by the time he offers you a bite, he's approaching full-out hosannas mode, arms spreading under the cathedral-like arch of his Middleton greenhouse, testifying to the under-appreciated, glorious gift of all leafy greens. Sommer has the preacher's touch, and by the time he's done, you can't help but believe.
I'm already a member of the church of spring greens, but a pilgrimage to Sommer's Purple Sage Farms in April is like a reaffirmation of faith, a trip to a promised land full of tender plants in rainbow colors, some hugging the ground, some forming loose, lettuce-like heads, some with leaves the shape of canoe paddles, some as filagreed as lace curtains, and some standing waist high, dusted in flowers the color of tiny suns.