The Food


HomeGrown Eats prepares seasonal inspired meals, from locally grown produce and delivers them to the seacoast area every Wednesday evening. Our delivery consists of two nights worth of fully cooked meals, just reheat and enjoy..!

Our goal is to make fresh, local food available to our community. We work hard to keep our gardens filled, growing a wide array of produce. We’re happy to share our bounty with those of you who don’t have the time or ability to tend a garden and turn the produce into awesome meals.

By becoming a member you will support us in doing what we love, cooking and gardening. We, the farmers, your taste buds and especially your good health will thank you. All you have to do is join our mailing list to  see what’s cooking every week. Be sure to place your order before the end of Sunday.

Our Values

Health fads and diets come and go. Something’s a superfood today and bad for you tomorrow. So for ourselves and for our kitchen members we have taken a traditional, simplistic approach to what food should be:

  1. It should be free of chemicals and non GMO. The way we ensure that is by growing our own veggies and only buying from trusted sources.
  2. Everything in moderation. We eat and serve a diversified diet, consisting of lots of veggies, grass fed meat, eggs, grains, dairy and fruit.
  3. Eat in the season. Fresh vegetables picked at their peak of ripeness not only taste better but are also more nutritious.
  4. It should be cooked in ways that enhance not damage the nutrients.

We use only:

  • the best quality veggies. organic is always first choice. freshly picked
  • pastured, humanely raised, grass fed meats
  • wild caught fish
  • lots of whole grains, often sprouted for easier absorption of nutrients
  • cultured dairy, like yogurt, kefir,  kefir cream, sour cream
  • fermented vegetables
  • bone broth
  • lots and lots of fresh herbs and greens

You will eat inventive, restaurant quality meals, prepared from the most nutritious ingredients available.

Our culinary style is not easy to define.  We build the menu around what’s locally available. We patiently wait for each fruit or veggie to come into season and when it’s finally here we celebrate it in every which way possible. The excess gets preserved for leaner times.

Some weeks we’ll be in the mood for Indian style food and we’ll make dals, chutneys, naan bread and serve them over a cardamom spiced basmati rice. Some other week we’ll be craving something Asian so we’ll make stir fried rice noodles with sichuan beef, fresh cucumber kimchee and a side of miso veggies. Not trying to be authentic in any cuisine, just wanting to eat good food with what’s around in the garden.

Eating Seasonally

Spring is the season for tender, juicy greens: arugula, spinach, asparagus, peas, garlic scapes. Our meals are making use of the last of the butternuts, sun-dried tomatoes and other pickles and preserves, fortified with generous loads of greens. We know it’s an exception to our local rule, but Spring is also the season for the champagne mango, which may not be local, but are too good to pass up.

Summer is the season of gluttony. For a few months our gardens are overflowing with fresh herbs and greens, squash, tomatoes, cucumbers, peppers, eggplant, beans, corn and fresh berries. We take some of this excess and preserve it for later in the year.

Fall is the big harvest season. Tomatoes are still around till frost but new players arrive: beets, winter radishes, pumpkins, brussels sprouts, broccoli, cauliflower & cabbages. Dishes are getting a bit hardier, soups, stews and chowders are starting to make an appearance.

Winter is the time when the gardens get their much deserved rest and we enjoy hardy stews and soups based on the previous seasons harvest. We make use of dried beans, butternuts, sun dried tomatoes, our pickles and preserves. The meals are meant to be eaten hot, with a chunky slice of homemade sourdough. As far as fruit goes, this is when we can make exceptions and enjoy the citrus that comes in from warmer climates.

Long story short, the dishes are created to celebrate the star vegetables of each week throughout the year.  We eat like this simply because it’s natural. It may seem like we don’t take advantage enough of the modern “luxury” of having everything available all year long, but last time we’ve tried a grocery store tomato in January the chickens had to finish it.

We try to use as many local ingredients as possible and make a lot of the pantry staples ourselves. We make infused oils and vinegars, salsas, fermented pickles, sauces, jams, dehydrated veggies and scratch condiments.

We grow over 100 different types of herbs & veggies in our own garden. We are very enthusiastic about finding and growing the most nutrient dense & tastiest varieties . Just to mention a few, we have Shishito and Aleppo peppers, purple potatoes, artisan tomatoes, purple carrots and pink radishes, Zaatar oregano and shiso to just mention a few. We have sour cherries, damson plums, currants, gooseberries, raspberries and blackberries. As each variety comes into season they are featured on our menu so that you, our Community Supported Kitchen Member, can enjoy them too.

We get our meats from local farmers who are committed to the good health and quality of their pasture raised animals.

The pantry staples that we cannot find locally, like flour, rice, chickpeas, soy sauce & oils etc. are always organic, free of pesticides and preservatives. We make everything we can, in house, from scratch ingredients.

We only cook in cast iron and stainless steel pans. You’ll never find a can opener or a microwave in our kitchen.

Live with the season, eat with the season..!

Check out this week’s Menu and Order.

Some of the local farms we source our ingredients from…

Brandmoore Farm       Old Orchard Farm, LLC                 

Short Creek Farm          

Sign up to receive next week's menu.

Each Thursday we put out a new menu for the following Wednesday delivery.

We will never give away, trade or sell your email address. You can unsubscribe at any time.