The Six Seasons

At Crisp Kitchen & Juice, our culinary journey begins with a deep appreciation for nature's bounty. We understand that a delightful and nourishing dining experience doesn't start in the kitchen but on the farm, where we celebrate the cycles of nature through a nuanced approach to seasonality. In Northern California, and especially Napa Valley, we go beyond the conventional four seasons, recognizing six distinct times of the year, including three micro-seasons within summer. This unique perspective allows us to curate a menu that evolves with the ever-changing tapestry of fresh produce, which provides us with the most nutritious fare to offer our guests!

SPRING

As spring arrives, our landscape undergoes a miraculous transformation, bursting into vibrant greens. Our menu reflects the tender and green produce of the season – from English peas on grilled bread with sheep's milk ricotta to raw asparagus salads adorned with walnuts and Pecorino. It's a celebration of freshness and the awakening of the earth!

EARLY SUMMER

Transitioning from spring to early summer brings a seesaw of warm and cool days. Young and mature vegetables coexist, offering many textures and flavors. From raw cauliflower crumbled into rice to lightly charred broccoli with creamy hummus, our kitchen becomes a playground of creativity.

HIGH SUMMER

The height of summer unfolds as a utopia of flavors. Mediterranean vegetables, stone fruit, and melons join the party, creating a vibrant palette. We welcome the raw essence of summer squash, tossing it with olive oil, maple, toasted walnuts, and golden raisins. It's a season where juicy-crisp textures and inventive simplicity shine.

LATE SUMMER

Late summer introduces quintessential hot-weather delights – corn, eggplant, tomatoes, and peppers. Fresh, sauteéd, gracing toast and bowls. We also pay tribute to the traditional ratatouille that shines during this time of the year. The earth reaches its peak, offering a spectrum of flavors. We celebrate the culmination of abundance with creative combinations, embracing the vibrancy of the season.

FALL 

As fall descends, the pace slows, and the lushness of summer retreats. Cooler nights sweeten roots and brassicas. We turn to braising, simmering, and slow roasting as we welcome Brussels sprouts, kale, collards, chard, and the beginning of the season’s more hardy squash. It's a bittersweet transition marked by changing colors and a readiness for grounding.

WINTER

In the heart of winter, the palette shifts to earthiness, mellowness, and surprising sweetness. Root vegetables, winter squash, and cabbages take center stage. Despite expectations, the diversity of available produce is astounding, offering a subtle and nuanced experience.

Our approach to cooking extends beyond the ingredients; it's a dance of balance, texture, and creative combinations. From olive oil as a flavor carrier to the subtle tension between sweet and acidic, we craft dishes with simplicity that highlights the inherent deliciousness of fresh produce!