What a beautiful time of year to cook and eat! The Napa Farmer's Market is really starting to boom, strawberries are here, and Cinco de Mayo is around the corner. 

Whether it's asparagus, peas, or strawberries, all this means cherries and stone fruit are around the corner. 

To pay homage to the seasons we are making shiro-plum and mustard braised pork this week. The decadence required for the still-cool morning with the bright sweetness of forthcoming Summer weather, this dish is the tie that binds us in spring. 

Like many of our heat-n-eat items it's fully cooked and just requires reheating. We suggest having it with al-dente asparagus, roasted mushrooms, and a little lemon zest. Make yourself a frisee salad with english peas and chevre for a perfect meal.

This will find it's way to the case midweek, but don't let that stop you from a Tuesday morning biscuit!