Local Ingredients for the week of July 22, 2018

Grilled Veggie Pita Pockets with local ingredients from Narragansett Creamery, Green Mountain Creamery & Middle East Bakery

Grilled Veggie Pita Pockets with local ingredients from Narragansett Creamery, Green Mountain Creamery & Middle East Bakery

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 Carrots from Next Barn Over Farm in Hadley, MA. – Cauliflower Fried Rice
  • Organic Scallions from Next Barn Over Farm in Hadley, MA. – Shrimp and Creamy Orzo, Poblano and Corn Chowder, Cauliflower Fried Rice
  • Broccoli Rabe, Garlic, and Cheese Sausage from Bianco and Sons in Medford, MA. – Broccoli Rabe and Sausage Pasta
  • Cream Cheese from Cabot Creamery in Cabot, VT. – Shrimp and Creamy Orzo
  • Cage-Free Eggs from Maple Meadow Farm in Barre, VT. – Cauliflower Fried Rice
  • Feta Cheese from Narragansett Creamery in Providence, RI. – Grilled Vegetable Pita Pockets
  • Greek Yogurt from Green Mountain Creamery in Brattleboro, MA. – Grilled Vegetable Pita Pockets
  • Pita from Middle East Bakery in Lawrence, MA. – Grilled Vegetable Pita Pockets
  • Bay Leaf from The Spice Mill in Manchester, CT. – Cuban Picadillo
  • Cinnamon Stick from The Spice Mill in Manchester, CT. – Chicken Biryani
  • Crushed Red Pepper from The Spice Mill in Manchester, CT. – Broccoli Rabe and Sausage Pasta
  • Cumin from The Spice Mill in Manchester, CT. – Cuban Picadillo, Poblano and Corn Chowder
  • Curry from The Spice Mill in Manchester, CT. – Chicken Biryani
  • Paprika from The Spice Mill in Manchester, CT. – Poblano and Corn Chowder
  • Sesame Seed from The Spice Mill in Manchester, CT. – Cauliflower Fried Rice
  • Fresh Spaghetti from Maria’s Gourmet Pasta in Malden, MA. – Broccoli Rabe and Sausage Pasta
  • Sriracha from Kitchen Garden Farm in Sunderland, MA. – Cauliflower Fried Rice

Local Ingredients for the Week of July 15, 2018

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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 Bok Choy from Pete’s Greens in Craftsbury, VT – Beef Stir-Fry
  • Organic Baby Spinach from Pete’s Greens in Craftsbury, VT – Spinach and Goat Cheese Risotto
  • Lettuce Mix from Fresh Box Farms in Millis, MA – Maple Glazed Pork Chops
  • Shiitake Mushrooms from Mousam Valley Mushrooms in Springvale, ME – Quinoa with Shiitake Mushrooms
  • Pollock from Red’s Best in Boston, MA – Mexican Pollock
  • Butter from Cabot Creamery in Cabot, VT – Mexican Pollock
  • Goat Cheese from Vermont Creamery in Websterville, VT – Spinach and Goat Cheese Risotto
  • Sour Cream from Cabot Creamery in Cabot, VT – Sweet Potato Flautas, Chicken Chili Verde
  • Chili Powder from The Spice Mill in Manchester, CT – Mexican Pollock, Sweet Potato Flautas
  • Dried Sage from The Spice Mill in Manchester, CT – Maple Glazed Pork Chops
  • Nutmeg from The Spice Mill in Manchester, CT – Spinach and Goat Cheese Risotto
  • Dried Oregano from The Spice Mill in Manchester, CT – Mexican Pollock
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT – Chicken Chili Verde
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA – Sweet Potato Flautas
  • Maple Syrup from Square Deal Farm in Hardwick, VT – Maple Glazed Pork Chops

Local Ingredients for the Week of July 8, 2018

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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!

  • Lettuce Mix from Fresh Box Farm in Millis, MA. – Shrimp Roll with Fresh Salad, Southwest Chopped Salad
  • Blue Cheese from Great Hill Blue Creamery in Marion, MA. – Black ‘n Bleu Burger
  • Sourdough Bread from Pain D’Avignon in Hyannis, MA. – Spanakopita Grilled Cheese
  • Hamburger Buns from Pain D’Avignon in Hyannis, MA. –  Black ‘n Bleu Burger
  • Hotdog Rolls from Pain D’Avignon in Hyannis, MA. –  Shrimp Roll with Fresh Salad
  • Creole Spice Mix from The Spice Mill in Manchester, CT. – Black ‘n Bleu Burger
  • Mass. Rubies by Deborah’s from Deborah’s Kitchen in Boston, MA. – Pork Chops and Potato Salad
  • Linguine from Maria’s Gourmet Pasta in Malden, MA. – Linguine with Garlic Fried Kale

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

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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

Local Ingredients for the Week of June 3, 2018

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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. – Roasted Red Pepper Quesadillas
  • Organic Kale from Harlow Farm in Westminster, VT. – Chana Saag
  • Organic Red Potatoes from Pete’s Greens in Craftsbury, VT. – Corn and Fish Chowder
  • Lettuce Mix from Fresh Box Farm in Millis, MA. – Quinoa and Cranberry Salad with Spiced Nuts, Stuffed Turkey Burgers with Sweet Potato Fries
  • New England Caught Haddock from Red’s Best in Boston, MA. – Corn and Fish Chowder
  • Butter from Cabot Creamery in Cabot, VT. – Corn and Fish Chowder
  • Goat Cheese from Vermont Creamery in Websterville, VT. – Quinoa and Cranberry Salad with Spiced Nuts, Roasted Red Pepper Quesadillas.
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT. - Stuffed Turkey Burgers with Sweet Potato Fries
  • Hamburger Buns from Pain D’Avignon in Hyannis, MA. – Stuffed Turkey Burgers with Sweet Potato Fries
  • Chili Powder from The Spice Mill in Manchester, CT. – Roasted Red Pepper Quesadillas
  • Cumin, Curry & Fennel Seeds from The Spice Mill in Manchester, CT. – Chana Saag
  • Paprika from The Spice Mill in Manchester, CT. – Spaghetti Bolognese
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT. – Spicy Korean Pork Tacos
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA. – Roasted Red Pepper Quesadillas
  • Maple Syrup from Square Deal Farm in Hardwick, VT.- Stuffed Turkey Burgers with Sweet Potato Fries
  • Fresh Spaghetti from Maria’s Gourmet Pasta in Malden, MA. – Spaghetti Bolognese

 

Local Ingredients for the Week of May 27, 2018

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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!
  • Lettuce Mix from Fresh Box Farm in Millis, MA. – Lemon Chicken Pita with Zucchini Fries, Grilled Portobello and Cabbage
  • Beef Sausage from New England Charcuterie in Waltham, MA. – Gourmet Hot Dog
  • Blue Cheese from Great Hill Blue in Marion, MA. – Grilled Portobello and Cabbage
  • Halloumi Cheese from Narragansett Creamery in Providence, RI. – Sesame Halloumi with Lentils
  • Sour Cream from Cabot Creamery in Cabot, VT. – Sesame Halloumi with Lentils, Southwest Shrimp Tacos with Lime Crema
  • Hot Dog Rolls from Nashoba Brook Bakery in Concord, MA. – Gourmet Hot Dog
  • Hamburger Rolls from Nashoba Brook Bakery in Concord, MA. – Grilled Portobello and Cabbage
  • Pita from Middle East Bakery in Lawrence, MA. – Lemon Chicken Pita with Zucchini Fries
  • Sesame Seeds from The Spice Mill in Manchester, CT. – Sesame Halloumi with Lentils
  • Smoked Paprika from The Spice Mill in Manchester, CT. – Sesame Halloumi with Lentils
  • Southwest Seasoning from The Spice Mill in Manchester, CT. – Southwest Shrimp Tacos with Lime Crema
  • Tortillas from Cinco De Mayo from Chelsea, MA. – Southwest Shrimp Tacos with Lime Crema
  • Honey from Northwoods Apiaries in Westfield, VT. – Lemon Chicken Pita with Zucchini Fries

Local Ingredients for the Week of May 20, 2018

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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 Arugula from Queen’s Greens in Amherst, MA. – Pork Tonkatsu
  • Organic Baby Spinach from Queen’s Greens in Amherst, MA. – Sichuan Style Tofu and Spinach
  • Organic Carrots from Pete’s Greens in Craftsbury, VT. – Vietnamese Noodle Bowl
  • Lettuce Mix from Fresh Box Farm in Millis, MA. – Cauliflower Flatbread
  • Organic Shallots from Blue Ox Farm in Enfield, NH. – Pork Tonkatsu
  • Organic Yellow Onions from Pete’s Greens in Craftsbury, VT. – Couscous Marrakech, Squid Puttanesca, Sweet Potato and Chickpea Tagine
  • Spicy Sausage from Bianco and Sons in Medford, MA. – Couscous Marrakech
  • New England Caught Squid from Red’s Best in Boston, MA. – Squid Puttanesca
  • Cage-Free Eggs from Perfect Circle Farm in Barre, VT. – Pork Tonkatsu
  • Greek Yogurt from Green Mountain Yogurt in Brattleboro, VT. – Couscous Marrakech
  • Fresh Mozzarella from Mozzarella House in Peabody, MA. – Cauliflower Flatbread
  • Chili Powder & Sichuan Peppers from The Spice Mill in Manchester, CT. – Sichuan Style Tofu and Spinach
  • Ras El Hanout from The Spice Mill in Manchester, CT. – Sweet Potato and Chickpea Tagine
  • Turmeric from The Spice Mill in Manchester, CT. – Couscous Marrakech
  • Cauliflower Flatbread from Veggie Table Foods in Randolph, VT. – Cauliflower Flatbread
  • Fresh Linguine from Maria’s Gourmet Pasta in Malden, MA. – Squid Puttanesca
  • Ginger Scallion Sauce from FreshZen in Boston, MA. – Vietnamese Noodle Bowl
  • Tofu from 21sr Century Foods in Jamaica Plain, MA. – Sichuan Style Tofu and Spinach

Local Ingredients for the Week of May 13, 2018

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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 Carrots from Pete’s Greens in Craftsbury, VT. – Quinoa Fried “Rice”
  • Mesclun Mix from Lef Farms in Loudon, NH. – Corn Cakes with Cheddar
  • Shiitake Mushrooms from Mousam Valley Mushroom in Springvale, ME. – Quinoa Fried “Rice”
  • Organic Yellow Onion from Pete’s Greens in Craftsbury, VT – Quinoa Fried “Rice”, Shrimp and Grits
  • Cheddar from Grafton Village Cheese Company in Grafton, VT. – Corn Cakes with Cheddar
  • Cage-Free Eggs from Maple Meadow Farm in Salisbury, VT and Perfect Circle Farm in Barre, VT. – Corn Cakes with Cheddar, Quinoa Fried “Rice”
  • Greek Yogurt from Green Mountain Yogurt in Brattleboro, VT. – Black Bean Burger by Mark Goldberg
  • Monterey Jack from Cabot Creamery in Cabot, VT. – Shrimp and Grits
  • Sour Cream from Cabot Creamery in Cabot, VT. – Steak Fajitas
  • Hamburger Rolls from Nashoba Brook Bakery in Concord, MA. – Black Bean Burger by Mark Goldberg
  • Cayenne Pepper & Cumin from The Spice Mill in Manchester, CT. – Black Bean Burger by Mark Goldberg
  • Chili Powder from The Spice Mill in Manchester, CT. – Steak Fajitas
  • Sichuan Peppers from The Spice Mill in Manchester, CT. – Crispy Sichuan Pork
  • Southwest Seasoning from The Spice Mill in Manchester, CT. – Shrimp and Grits
  • Corn Meal from Four Star Farms in Northfield, MA. – Corn Cakes with Cheddar
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA. –  Steak Fajitas
  • Hot Sauce from Alex’s Ugly Sauce in Boston, MA. – Shrimp and Grits
  • Maple Syrup from Square Deal Farm in Hardwick, VT. – Crispy Sichuan Pork