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Crystal Springs sources from the country's top foragers known for their ability to uncover rare and hyper-seasonal ingredients, often available only for a few short days or weeks. Our chefs have fostered relationships with a diverse group of sources across the US to supply them with top quality ingredients at the peak of freshness and ripeness.
Sarah Berman and Corey Finck of The Armstrong Farm in Wantage, NJ are relative newcomers to foraging. Along with Corey’s brother, they have revitalized the historic six-acre organic farm, which grows edible plants and heirloom vegetables in addition to chickens and honeybees. The farm allows them to forage on the property as well as the surrounding woods. They deliver to Crystal Springs every Thursday and Saturday. Look for their ramps, ginger root, woodland strawberry blossoms, nettles and wild mushrooms on our menus.
Evan "the Forager" Strusinski is renowned for his supplying the top restaurants in New York including Eleven Madison Park, Gramercy Tavern, Atera and Daniel. He forages in Maine, Vermont and Pennsylvania, supplying Restaurant Latour with a variety of wild greens and herbs, mushrooms, fiddlehead ferns, wild spinach, wild garlic and more.
On the West Coast, Running Squirrel, a Cherokee man in his 70s, has lived off the land in the Cascades Mountains his entire life. He sources wild herbs, mushrooms and truffles for the pioneering foraging company Mikuni Wild. Mikuni Wild has been supplying the country’s top chefs including Morimoto, Mario Batali and Michael Mina for more than twenty years.