Local Green Bean* | Local Yellow Wax Bean* | Local Shishito Pepper* | Local Cherry Tomato* | Toasted Sesame Oil* | Rice Vinegar* | Sesame Seed* | Sea Salt (* = ORGANIC)
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$10.00
Out of stock
Last call for the season! These green beans are indescribably good, so grab up a pint to defrost and serve up as a flavorful side veg for any meal.
This dish has an incredible trifecta of local organic veg, with green beans, tomatoes, and shisitos from Happy Dirt. We’ll slow roast the tomatoes for a couple hours until they’re slightly chewy and super sweet and roast the shishito peppers at high heat until they’re blistery before tossing each batch with perfectly cooked green beans. A touch of sesame and rice vinegar will accentuate all the flavors and give it a nice earthy umami note. Don’t miss out on this dish as it may not coming around again until next year! Reheat in a saucepan on the stovetop or serve cold if you like.
$10 / pint
Local Green Bean* | Local Yellow Wax Bean* | Local Shishito Pepper* | Local Cherry Tomato* | Toasted Sesame Oil* | Rice Vinegar* | Sesame Seed* | Sea Salt (* = ORGANIC)
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$10.00 – $20.00
The stars of this dish are the soft, pillowy chunks of perfectly cured and roasted local Garnet sweet potatoes from Happy Dirt. We’ll layer these beauties with roasted chickpeas and fresh local herbs from Red’s Quality Acre in a tart and bright tahini sauce featuring pomegranate molasses and a touch of lemon. The textures are outrageously satisfying here; plus, the sesame and nigella seeds really make it pop. The tahini sauce will be on the bottom, so you can reheat the dish in a saucepan then pour over the sauce to serve. Or simply serve cold! This dish pairs well with everything this week, so don’t miss out.
$10 / pint
$20 / quart
Local Garnet Sweet Potato* | Chickpea* | Tahini | Pomegranate Molasses | Lemon | Cumin* | Coconut Milk | Local Parsley* | Local Mint* | Sesame Seed* | Nigella Seed* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
$10.00
1 in stock
This cauliflower was something special – grab a pint, defrost and enjoy!
We’ll roast organic cauliflower from Happy Dirt in olive oil and a housemade blend of crushed dried chili peppers, dried lime zest and pink 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 barbacoa 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
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)
$17.00
We’ve got a few two + four piece breads that will go fast! Defrost and re-toast a slice in the oven for an incredibly satisfying snack.
This gluten-free banana bread is moist, satisfying and sweet without the feeling of heaviness that often comes with baked goods. So treat yourself right this week and have some slices on hand for when you want a sweet treat. Almond flour adds a nutty note and the spices blended with the banana are a match made in heaven. The bitter-sweet chocolate chips bring depth and chocolate-y goodness and the local Laying Hen Farm free-range eggs add much needed protein. This bread can be enjoyed for breakfast or as an afternoon snack. Time will stop.
$8.50 / 2 slices
$17 / 4 slices
Fair-Trade Banana* | Local Laying Hen Farm Pastured Egg* | Almond Flour* | Maple Syrup* | Nutiva Virgin Coconut Oil* | Baking Powder* | Baking Soda* | Cinnamon* | Nutmeg* | Dark Chocolate Chip* | Vanilla Extract* | Sea Salt (* = ORGANIC)