Local Ingredients for the Week of June 24, 2018

turmeric_chick_peas_fritters

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Organic Cilantro from Queen’s Greens in Amherst, MA. – Ground Beef Tostadas
  • Organic Cucumber from Kitchen Garden Farm in Sunderland, MA. – Sweet and Sour Chicken Nuggets
  • Organic Romaine Lettuce from Queen’s Greens in Amherst, MA. – Turmeric Chickpea Fritters
  • Organic Scallions from Riverland Farm in Sunderland, MA. – Tofu Pad Thai
  • Forest Medley Mushrooms from Mousam Valley Farm in Springvale, ME. – Juliet Mushroom Pasta and Brown Butter
  • Italian Sausage from Bianco and Sons in Medford, MA. – Sausage, Pepper, and Onion Hoagies
  • New England Caught Haddock from Red’s Best in Boston, MA. – Keralan Fish Curry
  • Butter from Cabot Creamery in Cabot, VT. – Juliet Mushroom Pasta and Brown Butter
  • Cage-Free Eggs from Maple Meadow Farm in Barre, VT. – Sweet and Sour Chicken Nuggets, Turmeric Chickpea Fritters, Tofu Pad Thai
  • Greek Yogurt from Green Mountain Creamery in Brattleboro, VT. – Turmeric Chickpea Fritters
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT. – Ground Beef Tostadas
  • Hot Dog Rolls from Pain D’Avignon in Hyannis, MA. – Sausage, Pepper, and Onion Hoagies
  • Cumin from The Spice Mill in Manchester, CT. – Turmeric Chickpea Fritters, Ground Beef Tostadas
  • Curry & Mustard Seed from The Spice Mill in Manchester, CT. – Keralan Fish Curry
  • Turmeric from The Spice Mill in Manchester, CT. – Turmeric Chickpea Fritters
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT.  – Ground Beef Tostadas
  • Fresh Pappardelle from Maria’s Gourmet Pasta in Malden, MA.  – Juliet Mushroom Pasta and Brown Butter

Local Ingredients for the Week of June 17, 2018

 greekburger-wide
Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!
  • Organic Baby Spinach from Queen’s Greens in Amherst, MA. – Greek-Style Burgers with Cucumber Salad
  • Fresh Basil from Green Mountain Harvest in Waitsfield, VT. – Grilled Eggplant and Greek Salad
  • Organic Lacinato Kale from Harlow Farm in Westminster, VT. – Chorizo Burger with Massaged Kale Salad
  • Organic Red Potatoes from Pete’s Greens in Craftsbury, VT. – Seared Bluefish with Potato Salad
  • Organic Oyster Mushrooms from Mousam Valley Mushrooms in Springvale, ME. – Mixed Mushroom Tacos
  • Organic Shiitake Mushrooms from Mousam Valley Mushrooms in Springvale, ME. – Shanghai Noodles
  • Chorizo from Bianco and Sons in Medford, MA. – Chorizo Burger with Massaged Kale Salad
  • New England Caught Bluefish from Red’s Best in Boston, MA. – Seared Bluefish with Potato Salad
  • Butter from Cabot Creamery in Cabot, VT. – Chicken Marsala with Polenta
  • Feta Cheese from Narragansett Creamery in Providence, RI. – Grilled Eggplant and Greek Salad
  • Greek Yogurt from Green Mountain Creamery in Brattleboro, VT. – Greek-Style Burgers with Cucumber Salad
  • English Muffins from Stone and Skillet in Boston, MA. – Chorizo Burger with Massaged Kale Salad
  • Chili Powder and Cumin from The Spice Mill in Manchester, CT. – Mixed Mushroom Tacos
  • Oregano from The Spice Mill in Manchester, CT. – Greek-Style Burgers with Cucumber Salad
  • Corn Tortillas from Vermont Tortilla Company in Shelburne, VT. – Mixed Mushroom Tacos
  • Polenta from Maine’s Grains in Skowhegan, ME. –  Chicken Marsala with Polenta

Local Ingredients for the Week of June 10, 2018

hoisintofutacos-wideEach week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!
  • Organic Baby Spinach from Queen’s Greens in Amherst, MA. – Spinach Shakshuka
  • Organic Cilantro from Old Athens Farm in Putney, VT. – Hawaiian Pork Chops
  • Organic Lacinato Kale Harlow Farm in Westminster, VT. – Spiced Cauliflower with Harissa Sauce
  • Organic Scallions from Pete’s Greens in Craftsbury and Riverland Farm in Sunderland, MA. – Beef Teriyaki, Chili Lime Salmon, Hoisin Tofu Tacos
  • Gulf of Maine Salmon from Red’s Best in Boston, MA. – Chili Lime Salmon
  • Cage-Free Eggs from Perfect Circle Farm in Barre, VT. – Spinach Shakshuka, Cornmeal Fried Chicken with Green Beans
  • Feta Cheese from Narragansett  Creamery in Providence, RI. – Spinach Shakshuka
  • Greek Yogurt from Green Mountain Creamery in Brattleboro, VT. – Spiced Cauliflower with Harissa Sauce
  • Pita from Middle East Bakery in Lawrence, MA. – Spinach Shakshuka
  • BBQ Seasoning from The Spice Mill in Manchester, CT. – Cornmeal Fried Chicken with Green Beans
  • Cumin from The Spice Mill in Manchester, CT. – Spinach Shakshuka
  • Garam Masala from The Spice Mill in Manchester, CT. – Spiced Cauliflower with Harissa Sauce
  • Sesame Seeds from The Spice Mill in Manchester, CT. – Hoisin Tofu Tacos
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT. – Hoisin Tofu Tacos
  • Sriracha from The Kitchen Garden in Sunderland, MA. – Hoisin Tofu Tacos