Menu for Feb. 27

Option A:  Jerk Jackfruit Tacos

The food world is all abuzz about jackfruit!  Simmered in Jamaican jerk seasonings, jackfruit will meet roasted sweet potatoes, mango, and 30 Acre Farm (Whitefield, ME) ruby sauerkraut, and together they will make their way into your mouth via organic corn tortillas from Tortilleria Pachanga (Portland, ME).  And your life will never be the same.

Vegan, Gluten-Free

Potential Allergens: Corn (organic)

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Option B:  Teriyaki Tofu Stir-Fry

In our humble opinion, Heiwa Tofu (Rockport, ME) is THE best tofu out there.  And it really doesn't get any better than when it is smothered in our own date-sweetened teriyaki sauce, along with a mix of colorful veggies, and served on a bed of brown rice (*not* the noodles shown below).  A super easy and delicious crowd-pleaser!

Vegan, Gluten-Free

Potential Allergens:  Soy (organic)

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Menu for Feb. 20/22

One-Question Survey about ONIONS!

Let's talk ONIONS!  So pungent and off-putting at times, yet - when cooked and/or co-mingled with other ingredients - so essential, almost magical, in so many dishes!   We are aware that pre-chopped onions in your meal kit can make your whole car or fridge smell like an onion farm, but we also know that many people prefer to not deal with the peeling and chopping of an onion.  Your input will help us in our ongoing quest to create meal kits that are convenient to use, enjoyable to have around, and as minimally packaged as possible.  Thanks!

How do you like to receive your onions?

Option A:  Southwestern Quinoa Bowl

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It's hard to be creative in the kitchen in February, isn't it?  It can be especially hard to "eat local" in the middle of the winter, but this bowl highlights some awesome ingredients you should know about.  Black beans (grown by Baer's Best, Berwick ME) mingle with chili spice (hand-blended by Curio Spice, Cambridge MA), organic quinoa, and sauteed veggies (including our own onions and garlic).  Top with a fresh salsa featuring ripe tomatoes (Backyard Farms, Madison ME), avocado, and lime, and you may even forget that another snowstorm's coming!

Vegan, Gluten-Free

 

Option B: Singapore Noodles.  

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Asian fusion at its finest, this fun noodle dish is a little Chinese, a little Indian, a little... ?  Seared tempeh (a protein-rich patty made of local, organic soybeans) from Lalibela Farm (Bowdoinham ME) parties with colorful veggies, brown rice vermicelli, crunchy cabbage, and toasted cashews.

Vegan, Gluten-Free.

Potential Allergens: Soy, Cashews.

 

 

Please Pre-order Here by Sunday midnight!   Choose to pick-up at Quest Fitness on/after Tuesday (4pm) OR at Frinklepod Farm on/after Thursday (8am).

Menu for Feb. 13/15

Option A: North African Peanut Butter Stew with Millet

This is one of those wintry warming stews that is elevated by its base spices: cinnamon, cumin, berbere.   Simmer hearty veggies and chickpeas in a peanut-butter-tomato sauce, add baby spinach, preserved lemon, and some nutty, fluffy millet.

Vegan, Gluten-free

Potential allergens: peanut

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Option B: Wild-Rice Stuffed Squash with Applesauce-balsamic Dressing

Delicata squash, with its sweet flesh and thin, edible skin, is the star of this show; it is stuffed with  truly "wild" wild rice (hand harvested by our friends in Minnesota), green lentils, dried cranberries, and kale.  Top with a thick, oil-free dressing featuring maple syrup, applesauce, & balsamic vinegar. 

Vegan, gluten free

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Please Pre-order Here by Sunday midnight!   Choose to pick-up at Quest Fitness on/after Tuesday (4pm) OR at Frinklepod Farm on/after Thursday (8am).

Menu for Feb. 6/8

Option A:  Caramelized Onion-Veggie Frittata with Marinara and Nut-Parmesan

This egg-less frittata gets its secret power from chickpea flour and is loaded with caramelized onions, spinach, other veggies, and Italian-inspired herbs.  Top it with a rich sauce made of summer's best heirloom tomatoes and a sprinkle of flavorful, dairy-free parmesan.

Note: You will need a small (approx 8") oven-safe skillet or saucepan OR a standard-sized loaf pan for this meal.

Vegan & Gluten-Free.

Potential allergens: cashew, almond, sesame

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Option B:  Chana Aloo Matar with Cauliflower "Rice"

This long cold stretch of winter calls for comfort food from across the globe, in this case, the Punjabi dish of potatoes (aloo), peas (matar), and chickpeas (chana) simmered in a spiced cream sauce.  A surprisingly delicious and nutrient-dense "rice" made of lightly cooked cauliflower and a touch of saffron rounds out this warming meal.

Vegan & Gluten-Free.

Potential allergens: cashew, coconut

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Please Pre-order Here by Sunday midnight!   Choose to pick-up at Quest Fitness on/after Tuesday (4pm) OR at Frinklepod Farm on/after Thursday (8am).

Menu for Jan. 31

Option A: Mediterranean Pasta Bowl (vegan)

Fill your deepest bowl with this bright and wholesome comfort food, and dig in!  Organic whole wheat noodles mingle with tofu feta, broccoli, sun-dried tomatoes, caramelized red onion, and olives for the ultimate party in your mouth!  You supply the extra virgin olive oil and we provide the rest.

Potential Allergens:  soy (organic, non-GMO), wheat

Option B: Gluten-Free Mediterranean Pasta Bowl (vegan, GF)

The same dish as Option A, featuring brown rice pasta.

Potential Allergens:  soy (organic, non-GMO)

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Option C:  Pumpkin Chili with Cornbread Dumplings (V, GF)

Another bowl of wintry comfort food, this time featuring organic beans from Baer's Best (Berwick), sweet crushed tomatoes, heirloom pumpkin (Frinklepod), and a magical spice mix.  Cornbread batter gets plopped on top of the simmering chili for a quick meal that tastes like it took all day to create!

Potential allergens: Corn (organic)

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Please Pre-order Here by Sunday midnight for Wednesday pick-up at Quest.

(Weekly pick-up option at Frinklepod resumes *next* week.)

Menu for Jan. 24

Option A:  Indian Lentil Dal and Garlic Spelt Flatbread

Delicately spiced with mild heat, this red lentil dal will make your house smell like your favorite Indian restaurant.  Cilantro, toasted spice oil, and coconut-based yogurt add depth to the soup, and an easy garlic spelt flatbread will never leave your hand 'til it's gone!  Not sure if you like Indian food?  This is a great introduction.

Allergens:  gluten (in flatbread)

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Option B: BBQ Soy Curls, Rainbow Slaw, and Roasted Fingerlings

Let's pretend it's summer for a minute with this weekend-cookout inspired meal.  Simmer soy curls in our house-made maple barbecue sauce, add lime vinaigrette to a colorful vegetable slaw, and roast some herbed Frinklepod-grown fingerling potatoes for a festive and satiating dinner.

Allergens: soy (non-GMO)

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Remember - for the month of January, Farm Meal Kits will only be available for pick-up at Quest Fitness, beginning Wednesdays at 10am.  

Quest Fitness:  2 Livewell Drive, Kennebunk

Hours: Weekdays: 5:00am - 8:30pm; Weekends: 7:00am - 6:00pm

 PLEASE PRE-ORDER HERE BY SUNDAY MIDNIGHT!

Menu for Jan. 17

Option A:  Tuscan Bean and Kale Soup with Herbed Croutons  (V)

A thick & creamy soup featuring Bumble Bee beans (grown in South Berwick, ME) along with Frinklepod Farm veggies, roasted tomatoes, and rosemary, tarragon, and basil.  Once you've made your own crisp, herby croutons (from locally-made sourdough bread), you'll never go back to the packaged ones again! 

The flavors in the soup get even better over time so consider making this ahead of time (in the morning) or just cross your fingers for leftovers the next day!

Allergens: gluten (in croutons)

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Option B:  Roasted Roots with Forbidden Black Rice and Cinnamon Maple Tahini Sauce (V, GF)

Enjoy the sweet, earthy flavors of carrots, squash, beets, onion, garlic, and potatoes, roasted to perfection.   Combine with a bed of chewy Forbidden Black Rice (organic, CA-grown), a dollop of creamy Cinnamon Maple Tahini sauce, a sprinkle of toasted pumpkin seeds, and a topping of parsley for the perfect winter's meal!

 

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Remember - for the month of January, Farm Meal Kits will only be available for pick-up at Quest Fitness, beginning Wednesdays at 10am.  

2 Livewell Drive, Kennebunk

Hours: Weekdays: 5:00am - 8:30pm

Weekends: 7:00am - 6:00pm

 Please pre-order here by sunday midnight!

Menu for Jan. 10

Happy 2018!   Whether you've resolved to treat your body better this year, would like to enjoy your kitchen more, or are just tired of going out to eat, we hope you are looking forward to hunkering down with Farm Meal Kits this season!  We are continuing to develop new recipes that make simple but delicious meal kits, always featuring as many local and organic ingredients as possible, with bright flavors and free of animal products & cholesterol!

For the month of January, Farm Meal Kits will only be available for pick-up at Quest Fitness, beginning Wednesdays at 10am.  Remember that you can pick up any time or day after that works for your schedule.   

Now, onto next week's meals!  Please pre-order by Sunday midnight.

Option A: Carrot Ginger Pad Thai.  (V & GF)

Rice noodles and ribbons of carrots cooked with crispy, chewy tofu in a tangy ginger-peanut sauce.  Purple cabbage adds a sweet crunch!      

Contains Soy (always organic), Peanuts.

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Option B: Moroccan Lentil Stew with Squash and Millet (V & GF)

Split red lentils are simmered in a delicately spiced tomato broth alongside chunks of sweet winter squash.  Dates and cinnamon dance with turmeric, onions, and garlic for a warming, hearty stew served on top of fluffy pan-toasted millet and a squeeze of preserved lemon.

 

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Menu for Week of Dec. 18th

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Option A: Potato Pancakes.  GF & Vegan.

Potato pancakes.  Maine apple sauce.  Turmeric Chickpea Broccoli Scramble.

 

 

 

 

 

 

Option B:  Loaded Ramen Soup.  GF & Vegan.

Brown rice ramen noodles.  Housemade veggie broth.  Pan seared tofu.  Seasonal produce.  

Allergens: soy.

 

Please PRE-ORDER by Sunday midnight!  Remember, you may now choose to pick up at Quest Fitness in Kennebunk OR the Frinklepod Farm Store! 

Menu for week of Dec. 11

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Option A:  Brussels Sprouts Bowl.  GF & Vegan.

Braised brussels sprouts.  Baked tofu. Brown rice.  Ginger-maple-soy glaze.  Slivered almonds.

Allergens: soy, almonds

 

 

 

 

 

Option B: Shepherds Pie.   GF & Vegan.

Mashed potatoes and parsnips. Roasted garlic. Lentils.  Herbed veggies.  Mushroom gravy. 

Allergens: soy (tamari in gravy) 

 

Please PRE-ORDER by Sunday midnight!  Remember, you may now choose to pick up at Quest Fitness in Kennebunk OR the Frinklepod Farm Store! 

News & Menu for week of Dec. 5

New!  We have added a second pick-up site for Farm Meal Kits: Quest Fitness in Kennebunk.  When ordering, you will select Quest Fitness (pick up anytime after 4pm Tuesday), Frinklepod Farm (anytime after 7am Wednesday), OR Frinklepod Farm (anytime after 8am Saturday).  Your FMK is good for 5+ days in our fridge or yours, so choose the time and location that works best for you!  

Also! ORDERS ARE NOW DUE ON SUNDAY MIDNIGHT, for FMKs that you will pick up in the upcoming week.  (Are Sundays the last day of the week or the first day of the week? I don't know!  But we are talking about a turnaround time of a few days here - yay!)

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Option A: Mac & Sweets

Organic whole wheat pasta.  Creamy sweet potato sauce. Wilted spinach. Fried shiitake mushrooms.  Hemp seeds. 

Contains wheat.

Option B: Mac & Sweets (GF)

Rice pasta (gluten-free).  Creamy sweet potato sauce. Wilted spinach. Fried shiitake mushrooms.  Hemp seeds. 

 

 

Option C: Beet Falafel Bowl  (GF)

Beet-chickpea falafel patties.  White jasmine rice. Shredded savoy cabbage.  Pickled onion.  Spinach tahini sauce.

 

 

Menu for Nov. 18/29

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Option A:  Buddha Bowl.  (Vegan, GF)

Cheesy sweet potatoes.  Local black beans.  Quinoa.  Sunflower Seed Ranch.  Fresh Spinach.

 

 

 

 

 

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Option B:  Pumpkin Curry.  (Vegan, GF).

Red coconut curry.  Pumpkin. Forbidden Black Rice.  Toasted Cashews.  Seasonal veggies.

Contains cashews.

 

 

ORDER HERE  by Wednesday, Nov. 15 (8am) and choose to pick up on Sat., Nov. 18 or Wed., Nov. 29.  (Yes, that is 1.5 weeks in between pick-up days.  You can thank Thanksgiving for that!)  Next pre-order deadline will be 11/29 for pick-ups on Dec. 2 and 6.

Menu for Nov. 11/15

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Option A:  Singapore Noodles.  GF.

Rice vermicelli.  Seared Lalibela Farm tempeh.  Asian fusion spices.  Seasonal veggies. Cabbage.  Cashews.

Contains soy, cashews.

 

 

 

 

 

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Option B:  Not-Your-Storebought Veggie Burger. 

Lentil-walnut-mushroom patties.  Buns by Boulangerie (Kennebunk).  Butternut squash "ketchup".  Caramelized onions.  Greens.  Potato fries.

Contains walnuts, wheat, soy (miniscule amount).

Option C:  Not-Your-Storebought Veggie Burger.  GF.

Lentil-walnut-mushroom patties.  Millet-rice buns by Abigail's Bakery (Weare, NH).  Butternut squash "ketchup".  Caramelized onions.  Greens.  Potato fries.

Contains walnuts, soy (miniscule amount).

ORDER HERE  by Wednesday, Nov. 8 (8am) and choose to pick up on Sat., Nov. 11 or Wed., Nov. 15.

Menu for Nov. 4/8

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Option A:  Tofu Teriyaki.

Organic Maine tofu. Date-sweetened teriyaki sauce.  Broccoli, carrots, onion.  Lo Mein noodles.

Contains soy, wheat.

Option B: Tofu Teriyaki - gluten free option.

Organic Maine tofu. Date-sweetened teriyaki sauce.  Broccoli, carrots, onion. Rice noodles. 

Contains soy.

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Option C:  Indian-inspired Potato Mung Bowl.   (GF)

Fresh-dug potatoes.  Baby spinach.  Mung beans. Apple coconut chutney.  Coriander, cumin, mustard seed.

ORDER HERE  by Wednesday, Nov. 1 (8am) and choose to pick up on Sat., Nov. 4 or Wed., Nov. 8.