Menu for Sept.20

Please pre-order by Sunday midnight for Wednesday pick-up!

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Option A:

Pad Thai.     Gluten-free and vegan.

Chewy rice noodles are loaded with crunchy, colorful veggies, dotted with savory baked tofu, and enveloped in a sweet and tangy peanut sauce.  Garnish with Thai basil and crushed peanuts for the win!

Contains peanuts and soy.

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Option B:

Mexican stuffed peppers.   Gluten-free and vegan.

I have always found any dish that is called "stuffed ..." to be especially filling.  Is this psychological or would it be this way even if with a different name?  Well, call these what you will, but you will definitely enjoy stuffing the beautiful sweet peppers with a quinoa-black bean mixture, popping them in the oven, and then serving with mildly-spiced salsa, cilantro, and non-local avocado.

Menu for Sept. 13

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Option A:

Aloo Baingan - Indian-style curry with Eggplant, Potato, and Chickpeas - with Toasty Millet and Apple Ginger Chutney.    Gluten-free and vegan.

We know fall is here when the kitchen smells smells like curry, turmeric, and ginger!  These earthy, warming spices mingle easily with soft chunks of eggplant, potato, tomatoes, and freshly cooked chickpeas.  Quick-cooking millet, sweet and tart apple chutney, and a sprinkle of cilantro make this a one-plate feast for all your senses!

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Option B: 

Whole-grain, organic pasta with Roasted Red Pepper Sauce and Veggie-Lentil Neatballs.  Vegan.

Creamy, sweet red pepper sauce perfectly complements the gourmet noodles (made by Sfoglini in Brooklyn, NY) and veggie-packed balls which can be reheated by baking or frying.  The ultimate comfort food for adults and kids alike!

Contains Almonds.

Option C:

Rice Pasta (Gluten-Free) with Roasted Red Pepper Sauce and Veggie-Lentil Neatballs.  Gluten-free and vegan.

Same dish, different pasta.   

Menu for Sept. 6

Option A:  Sesame Soba Noodles with Tofu and Blistered Shishito Peppers  (vegan, gluten-free)

Bring Japan to your kitchen with this fun, colorful dish. Sweet potato-buckwheat soba noodles mix easily with spiralized veggies to create a base for pre-baked tofu (Maine-made by Heiwa Tofu with non-GMO, organic soybeans) and sweet shishito peppers which fry up in just a few minutes.  A miso ginger sauce brings it all together.

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Option B: Cherry Tomato Rosemary Focaccia with Garlicky Greens & Beans (vegan)

Who needs boring old tomato sauce when you've got an abundance of fresh cherry tomatoes?  Enjoy this classic focaccia (made with organic, N.E.-grown wheat) with the garlicky kale and creamy white beans on the side, or if you need all those flavors in your mouth at the same time, pile the kale and beans on top of the focaccia for the perfect hand-held meal! 

Option C:  Gluten-free Cherry Tomato Rosemary Focaccia with Garlicky Greens & Beans (gluten-free and vegan)   The same meal as Option B, but with a gluten-free focaccia dough.   (Please note that we are not a dedicated gluten-free kitchen.)

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All Farm Meal Kits are $20 each and designed to make 2 generous servings.

Please order by Sunday midnight in order to pick up your Farm Meal Kits on Wednesday!