Buried Treasure. Unearthed at Seven Springs Farm

There are crops you plant in spring and harvest in summer. Burgundy truffles ask considerably more of you.

At Seven Springs Farm, our truffle orchard began with 505 hazelnut trees planted in 2016, their roots inoculated with Tuber uncinatum — the Burgundy truffle. Then came the part no photograph can adequately capture: years of tending trees, managing soil and orchard conditions, watching, waiting, and trusting an extraordinary partnership taking place underground between fungus and living roots.

When a Burgundy truffle is finally ready, there is no combine to bring in the crop. The harvest becomes a hunt. A trained dog works the orchard row by row, searching for the scent of a mature truffle beneath the soil. When the dog marks a promising spot, we carefully remove soil by hand. What emerges has taken 8 - 10 years to produce.

That is part of what makes a genuine truffle remarkable. It isn't manufactured, rushed, or made uniform for convenience. It is discovered.

And once discovered, it deserves a place at the table where a very small amount can turn an otherwise wonderful meal into an occasion. Shaved over fresh pasta or risotto. Folded into softly scrambled eggs. Finished over potatoes, polenta, or roasted vegetables. Or, for a leisurely Sunday brunch, shaved generously over salmon and eggs Benedict while the coffee is hot and the mimosa is still cold.

We offer our Burgundy truffles fresh and in season, harvested from the orchard as maturity and Mother Nature permit. Quantities will necessarily be limited. That's not a marketing strategy. It's simply what happens when the most important part of your crop grows underground and decides for itself when it's ready.

Buried Treasure. Unearthed at Seven Springs Farm.