Fresh ingredients aren’t a luxury—they’re the baseline. And while grocery store organics have their place, nothing beats pulling off a rural road and walking up to a stand where the dirt is still on the carrots.

I’ve spent enough time exploring the backroads outside Reno and the Sierra foothills to know which farmstands are worth the detour. These are the places that keep my kitchen seasonal, inspired, and a little unpredictable—just the way I like it.

1. Andelin Family Farm (Sparks, NV)

This place might be better known for its fall festival and pumpkin patch, but the real draw for me is their late summer corn and zucchini. I’ve grilled them both, tossed them with chile oil, and folded them into fresh pasta more times than I can count. Plus, the staff is always down to chat about what’s coming up next.

2. Lattin Farms (Fallon, NV)

A bit of a drive, but the strawberries alone are worth the trip in early summer. I usually grab a flat, eat half on the way home, and the rest ends up macerated over ricotta toast or served with grilled peaches and balsamic reduction. Pro tip: check their farm store—solid jams and preserves if you’re into that sort of thing.

3. Rancho Rico Produce (North Valleys area)

No frills, no signs, just a small shed with a chalkboard and some of the best spring greens in the region. Their arugula has a peppery kick that holds up to lemon vinaigrette and shaved Parmesan. I’ve also snagged fresh eggs and purple radishes that looked like they came out of a storybook.

4. Great Basin Community Food Co-op (Reno, NV)

Not a farmstand per se, but they carry seasonal produce from dozens of local growers. If I’m short on time (or coffee), I’ll swing through here instead of making the full loop. They’ve got everything from grass-fed meats to tiny-batch hot sauces that sneak up on you. The bulk section is underrated, too.

5. Desert Farming Initiative (UNR’s Main Station Field Lab)

Part of the University of Nevada’s ag extension program, this farmstand is open weekly and run by students and community volunteers. It’s where I go when I’m looking for something unusual—shishito peppers, heirloom squash, or the kind of greens you don’t usually see in a big-box store. Last fall I scored a bunch of mustard frills that turned into one of the best breakfast burritos I’ve made all year. No joke.

There’s a rhythm to eating seasonally. You stop chasing perfection and start cooking with what’s available. That’s where the magic happens.

Whether you’re stocking up for a weekend dinner or just want to build a better breakfast burrito (trust me, there’s always a better one), hit the farmstand. It’s worth the detour and then some.