Local Ingredients for the Week of May 13, 2018

shrimpandgrits-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 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

 

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