Cauliflower* | Pumpkin Seed* | Local Cilantro* | Lime Zest Powder* | Dried Ancho Chili Pepper* | Dried Guajillo Chili Pepper | Dried Chipotle Chili Pepper* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC; heat is mild)
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$10.00 – $20.00
We’ll roast organic cauliflower from Happy Dirt in olive oil and a housemade blend of crushed dried chili peppers, dried lime zest and sea salt before tossing with fresh local cilantro and toasted pumpkin seeds. There’s so much amazing texture, flavor and earthy goodness in this dish, with citrusy tang and just the right amount of heat and depth from the peppers. Get your veg in for the week in the most exciting way. For a paleo/keto plate, serve this up with the taco beef or make a vegan rice bowl with this in the starring role. It’s also nice to serve up cold over some greens for lunch with a fried egg. Yum. Reheat gently in a saucepan.
$10 / pint
$20 / quart
Cauliflower* | Pumpkin Seed* | Local Cilantro* | Lime Zest Powder* | Dried Ancho Chili Pepper* | Dried Guajillo Chili Pepper | Dried Chipotle Chili Pepper* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC; heat is mild)
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$10.00
7 in stock
Grab a pint of these beans to round out any meal! Defrost and stir in a saucepan over medium heat to warm up. You won’t see another green bean dish until next summer, so don’t miss these!
This green bean dish is our light and fresh version of the green bean casseroles you find around this time of year. We’ll blanch organic green beans from Happy Dirt and toss them with sautéed organic baby bella mushrooms, lemon zest, caramelized shallots and a herb dressing that will ping your whole body with lifeforce. Reheat in a pan over medium heat and enjoy with everything.
$10 / pint
Green Bean* | Baby Bella Mushroom* | Local Thyme* | Local Parsley* | Dill* | Lemon | Shallot | Dijon Mustard* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
$9.50
3 in stock
These mashed sweets are the essence of fall and so incredibly delicious. We dialed in the orange, butter and nutmeg perfectly. Defrost, warm up in a pan with a touch of water or butter, and enjoy.
These local sweet potatoes are a staple of any plate you’ll make during the week of Thanksgiving. The sweetness of orange combined with melted pastured butter and warming spices makes this an exceptional mash. Enjoy alongside all the other fixings or warmed up as a snack with a sprinkle of flaky salt for extra indulgence. Reheat in a saucepan over medium heat with a touch of water, stirring.
$9.50 / pint
Local Garnet Sweet Potato* | Orange* | Pastured Butter* | Cinnamon* | Nutmeg* | Coconut Sugar* | Sea Salt (* = ORGANIC)
$10.00 – $20.00
This slaw really ties the menu together – it provides freshness, color, crunch, citrusy tang, and lots of flavor. Jicama is a mildly sweet, crunchy, white tuber grown in Central and South America that’s delicious raw. And with julienned organic carrots, organic local cabbage, a honey lime dressing, and an abundance of toasted chili maple cashews on top, this slaw is sure to please. Eat cold, add to a taco or rice bowl – and be sure to dollop on the guacamole for extra enjoyment!
$10 / pint
$20 / quart
Local Green Cabbage* | Carrot* | Jicama* | Local Cilantro* | Lime | Apple Cider Vinegar* | Local Wildflower Honey* | Greek Sparta Kefalas Extra Virgin Olive Oil | Sea Salt | Topping: Cashew* | Maple Syrup* | Chili Powder* (* = ORGANIC)