Seasonality is not a slogan at Lime — it is the shopping list.
This summer we are cooking with greens from Cedar Bend Farm, stone fruit from the Willamette orchards, and herbs grown two blocks from the restaurant.
Why it matters on the plate
When produce arrives the same morning it was picked, we can keep sauces lighter and let fire and salt do more of the work. That is why the charred broccolini tastes sharp and green instead of heavy.
Visiting the market
Guests sometimes ask where we shop. The short answer: Tuesday mornings at the local market, then straight into prep. If you see us there with crates of citrus — say hello.