Menu for Sept.20

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


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.


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


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!

red pepper pasta.jpg

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.


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.)


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!

Menu for August 30

Please pre-order HERE  (by Sunday midnight).

Option A:  Loaded Corn Chowder  (vegan, gluten-free)

As our family gears up for our first (and last) camping trip of the summer, I am reminded of childhood camping trips where my mom would whip up multi-course meals from scratch over a camp stove.  Corn chowder was always on the menu and I have no idea how she did it, but it was delicious every time.  (I do remember copious amounts of cheddar cheese.)

This corn chowder is simple with one little trick that totally makes it.  Cashew cream and potatoes give it a creamy thickness, and a melange of super fresh veggies add color, flavor, and crunch. 

Contains cashews.


Option B:  Beet Falafel with Parsley Tahini Sauce, Pickled Veggies, and Couscous (vegan)

This meal was a favorite among our Meal Kit focus group participants last winter, and we have been waiting for a good harvest of beets to be able to offer it this season.  These falafel patties are made with a base of chickpeas, herbs, and beets, of course, and are served over fluffy couscous (a semolina-based pasta) with a tangy sauce and sweet and sour pickled cucumbers, onions, and tomatoes.

Option C:  Beet Falafel with Parsley Tahini Sauce, Pickled Veggies, and Brown Rice (vegan, gluten-free)

If you are avoiding gluten, choose this option over Option B, as couscous contains gluten.


Please pre-order here by Sunday midnight.

Menu for August 23rd

OPTION A: Rustic Ratatouille with Basil Polenta  (gluten free)

When I was a college freshman, the vegetarian option in the dining hall seemed to be by default a mysterious dish called "ratatouille."  No one knew what was in this gloopy brown dish or had any frame of reference for what it was supposed to taste like.  Somehow I survived that year eating mainly ratatouille and cereal & soy milk.  (Coincidentally [?] the name of the dining hall was "The Ratty.") it took me many years, and one Disney movie, to give ratatouille another try, and I'm glad I did.

This Farm Meal Kit is ratatouille at its finest!  Sun-kissed eggplant, peppers, tomatoes, garlic, summer squash, and tomatoes make this the kind of dish you'll want to eat every day in August.  While the veggies are simmering, you can easily throw together some basil-tinged organic corn polenta and call it a day!




Option B:  BBQ Tempeh, Green Beans, Colored Pepper, and Oven-Roasted Potatoes   (gluten free)

Don't let summer go by without a nod to all the BBQs and picnics you never had time for!   Tempeh is a pressed patty, with origins in Indonesia, made from soybeans that have lightly fermented, making them more digestible.  We source our tempeh from a wonderful family farm in Bowdoinham, Maine, Lalibela Farm.   In this dish, the tempeh is smothered in our homemade BBQ sauce and complimented by crispy roasted potatoes and tender, juicy veggies.




Menu for August 16

Summer vegetables are in full swing and ready to jump into your kitchen next week!   We are again offering two different Farm Meal Kits for pickup, on Wednesday, Aug. 16th. 

 Option A: Green Coconut Curry with Vegetables, Brown Rice, and Golden Tofu.   Featuring organic tofu from Heiwa Tofu in Rockport, Maine.  Gluten Free.  Contains soy.  Mildly spicy.


Option B:  Zucchini "Zoodles" with Pumpkin Seed Pesto, Chickpeas, Nutty Sprinkle, and Roasted Cherry Tomatoes.  "Zoodles" are spaghetti-like pieces of zucchini which can be eaten raw or cooked.  Gluten free. Contains almonds.   Note: This is a stock photo and will be replaced with a more accurate one very soon!


(Yes, our meals are plant-based, all the time.   Loaded with fresh, vibrant vegetables and other whole ingredients for a complete meal.  No meat, eggs, or dairy. )  

The first week of Farm Meal Kits!

This is the moment we've been waiting for...!  On Wednesday, August 9th, meal kits will be available for pick-up in the Frinklepod Farm Store.  Please see "How This Works," above, for details.  To guarantee that meal kits will be waiting for you on Wednesday (or later in the week), please pre-order by Sunday at 11:59 pm!

The two meals offered for August 9th are: 

Meal A:   Soft Tacos with black beans, fresh salsa, greens, and chipotle crema.  Gluten-free. Contains common allergen: corn.   Organic corn tortillas are made by Pachanga Tortilleria (Portland, ME) with Maine-grown corn.  Organic black beans are grown by Baer's Best in South Berwick, ME.  


Meal B:  Quinoa Lentil Bowl with fresh veggies, zesty Asian dressing, and toasted cashews.  Gluten-free. Contains common allergens: soy, cashews.


Yes, our meals are plant-based, all the time.   Loaded with fresh, vibrant vegetables and other whole ingredients for a complete meal.  No meat, eggs, or dairy.