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

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