French Puy Lentil* | Local Red Russian Kale* | Carrot* | Celery* | Onion | Garlic | Local Thyme* | Parsley* | Tomato* | Lemon Zest | Extra Virgin Olive Oil | Vegetable Stock** | Apple Cider Vinegar* | Black Pepper* | Sea Salt (* = ORGANIC, ** = GC made)
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Get another helping of this delicious and nutritious soup. We’ve got extra pints and quarts to stash in your freezer and bring out for a quick, satisfying meal at any time.
There are so many types of lentils – white, brown, red, yellow, black Beluga, and then there are the green French lentils. We love them all, but French lentils are particularly special. Their thick skins mean they hold their shape while cooking, and their earthy, minerally accent rounds out the flavors in this classic soup. We’re using our very own slow simmered vegetable stock as the base for this delicious soup. With the addition of USA-grown organic French lentils and local Red Russian Kale from Faithfull Farms, you’ll be glad we’re reviving this GC favorite. We think this soup is particularly good with a dollop of full-fat yogurt or a sprinkle of parmesan – so add it if you can. Reheat gently in a pot on the stove top, stirring frequently.
$9 / pint
$18 / quart
French Puy Lentil* | Local Red Russian Kale* | Carrot* | Celery* | Onion | Garlic | Local Thyme* | Parsley* | Tomato* | Lemon Zest | Extra Virgin Olive Oil | Vegetable Stock** | Apple Cider Vinegar* | Black Pepper* | Sea Salt (* = ORGANIC, ** = GC made)
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Get some of this gold in your freezer. Defrost and use to brighten up any lunch or dinner.
The name says it all. Sunflower seeds that have soaked up sunbeams in a field somewhere will be lightly toasted and whizzed up to become creamy seed butter. Then with a twist of lime, ginger, coconut milk and a touch of heat from chili flakes you have…sunshine sauce! It’s punchy, smooth and packed with flavor and goodness. Drizzle it over any of this week’s dishes. You can also use it as a salad dressing or to dress up a plain roasted veg or grain bowl. This certainly is a sweet little number to have knocking about in your fridge when you need a burst of flavor to save the day.
$5.50 / 8oz
Sunflower Seed* | Coconut Milk* | Coconut Aminos* | Ginger Powder* | Garlic | Rice Vinegar* | Lime | Gochugaru Chili Flake* (mild) | Sea Salt (* = ORGANIC)
$11.00 – $22.00
Get your greens in the most delicious way! Defrost and reheat for a completely satisfying meal-in-a-bowl anytime.
Caldo Verde is a traditional Portuguese soup that translates to “green broth”. The essential ingredients of this humble soup are greens, potatoes and smoked sausage. We’ve decided to elevate this batch of Caldo Verde by using our housemade chicken stock. We source our chicken bones from Dawnbreaker Farms, in Hurdle Mills, where they pasture raise their birds with great care using environmentally regenerative practices. We’ll slow simmer the bones overnight with bay leaf, carrot, celery, parsley, and garlic cloves to create a flavorful stock that’s rich in collagen, vitamins, minerals and amino acids that support gut function, brain health and immunity. We’re pairing local collards from Faithfull Farms and organic gold potatoes from Happy Dirt with Andouille pork sausage from Firsthand Foods to create our version of this beloved classic. We’ve been cooking this one up for years and are excited for you to try it. Reheat in a pot and enjoy this delicious meal in a bowl.
$11 / pint
$22 / quart
Local Pastured Andouille Sausage** | Local Collard Greens* | Gold Potato* | Onion | Extra Virgin Olive Oil | Sea Salt || Housemade Chicken Bone Stock: Chicken Bones*** | Carrot* | Celery* | Garlic | Local Bay Leaf* | Parsley* (* = ORGANIC, ** = mild-medium heat, *** = Dawnbreaker Farms, pasture raised + non-GMO)
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This quinoa pilaf is easy to defrost in the fridge during the day so you can warm up as the perfect “starch” for dinner to go with any veg or protein you might have on hand. It’s versatile, full of local veg and packs a nutrition punch.
We’ll pair quinoa, wild rice, fresh parsley, and roasted butternut squash with an abundance of local baby arugula to create an earthy, sweet, and subtle quinoa dish. Quinoa and wild rice are both seeds (not grains) and wild ‘rice’ has almost twice the protein, fiber, and b-vitamins as brown rice. The flavor, freshness and nutrient density of this dish is off the charts. Join us as we celebrate the last of the winter squash bounty with the best greens that spring has to offer. Serve gently reheated in a saucepan over low heat.
$9 / pint
$18 / quart
White Quinoa* | Wild Rice* | Local Arugula* | Butternut Squash* | Parsley* | Lemon* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
$9.00 – $18.00
This soup satisfies on so many levels. The comforting textures of the vegetables with the bold flavors of the aromatics and richness of the coconut milk are pure perfection. Also, it’s packed with produce – organic cauliflower, local green cabbage and butternut squash – all from Happy Dirt. We’ll simmer the veg in a coconut broth with lemongrass, ginger, tomatoes, and local cilantro from Red’s Quality Acre – then finish with an uplifting touch of lime. The flavor is simply amazing. This is the last time we’ll make this soup until next season, so don’t miss out! Reheat in a saucepan and serve with extra lime and cilantro if desired.
$9 / pint
$18 / quart
Butternut Squash* | Cauliflower* | Local Green Cabbage* | Plum Tomato* | Coconut Milk | Local Cilantro* | Lemongrass | Garlic | Ginger | Lime | Sea Salt (* = ORGANIC)