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

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