Happy Valentine’s Day 💌

Valentine’s Day has always been an easy excuse to celebrate with food.

I used to lean hard into the classic candy aisle—simple sugars, bright wrappers, mass-produced sweets. I still indulge now and then (I stand by Nerd Gummy Clusters—what an innovation). But these days, the things that feel most like a treat are quieter. The first Sugar Ann Snap Pea of the season? I live for it.

The longer I do this work, the more I want all of my food dollars to go somewhere meaningful—to the people who actually grew or made what I’m eating.

The good news is: the companies that prioritize farmers also tend to make exceptional products.

So if you’re looking for a Valentine’s treat that aligns with that ethos, here are a few of our favorite chocolates:

Hu Chocolate: Their Salty Dark Chocolate bar is simple and perfect—salty, rich, deeply chocolatey. Organic and fair trade. We love that.

Tony’s Chocolonely: The Pretzel Toffee bar is my go-to—on the sweeter side, but nostalgic in the best way. They go beyond standard fair trade with their “Open Chain” model, working toward a fully traceable, slave-free cocoa supply chain. 

Askinosie Chocolate: A smaller chocolatier out of Springfield, Missouri (Adam’s hometown!). It’s hard to choose a favorite, but the Fleur de Sel is up there. Adam’s pick is the 88% Super Dark—complex, not bitter, perfect melting points. They practice direct trade; the farmers they work with are pictured right on the bars. And you’re in luck—if you’re in Baltimore and want to try Askinosie, Motzi Bread (an excellent community bakery using freshly milled, local grains) features Askinosie chocolate in pan au chocolat. They also sell the bars in the shop and may still have a few Valentine’s Tasting Kits left if you act fast.

Good chocolate, grown and made with care, shared with people you love—that’s a Valentine’s worth celebrating.

And if that idea resonates with you, that’s exactly the same spirit behind our CSA. When you sign up for a share, you’re choosing food grown close to home, by people you know, with the same care and intention.

Subscriptions for the 2026 season are opening soon. We’d love to feed you this year. 

Warmly,  

Erika