Heating Instructions

Although we do our best to list ingredients, some may not be. If you have any food allergies and are not sure our food is safe for you, please contact us!

Even though all our containers are microwave safe, this may affect the quality of some items, such as proteins, fried or breaded foods.

Remember preheating is essential for proper results.

Cooking and reheating times may vary

Delivering Wednesday Jan.26th 
  

1.Sweet & Sour Meatballs 
Ground beef & pork seasoned with ginger, scallion & Xaosing in a tangy sweet & sour cherry sauce Bring meatballs and sauce to simmer over low heat in a covered saucepan, or bake covered @350. Stir halfway through heating and remove lid. 13-15 min.
 
2.Vegetable Lo Mein 
Broccoli, rainbow carrots, caramelized cabbage & bean sprouts  In a saute pan on low heat stir/toss gently while heating, 6-8 min.
 
3.Black Trumpet Flatbreads 
local foraged mushrooms, sun dried tomatoes, caramelized onion, roasted garlic cream, smoked mozzarella & cheddar on sourdough 
*if you prefer without mushrooms please let us know in the order notes In a preheated cast iron, pizza stone or heavy bottom pan @350 for 6-8 min.
 
4.Polenta Fries with house made sun dried tomato ketchup  On a baking sheet uncovered @350 for 10-12 min or until crisp.
 
5.Soup of the Week – Roasted Butternut Bisque with parsnips, apples, ginger & nutmeg. Served with green onion sour cream. Bring to simmer over low heat, stir often while heating. Top with sour cream to serve.
 

6.Dessert of the Week – Spiced Apple Cake 
with brown sugar & vanilla whipped sour cream Keep refrigerated, room temp. or lightly warm to serve.
  

Bread of the Week – New England Brown Bread 
*available in add-ons     

This Week’s Local Sources     
Whipporwill Farm beef, milk for mozzarella | Kelliebrook Farm pork | Riverside Farm carrots, parsnips |  HomeGrown butternut, foraged black trumpet mushrooms, sundried tomatoes, fresh herbs 

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