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

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