Local Ingredients for the Week of 9/30/18

Salmon & Horseradish Smorrebrod featuring organic green cabbage from Pete's Greens, Gulf of Maine salmon from Red's Best, sour cream from Cabot Creamery & rye bread from Pain D'Avignon.

Salmon & Horseradish Smorrebrod featuring organic green cabbage from Pete’s Greens, Gulf of Maine salmon from Red’s Best, sour cream from Cabot Creamery & rye bread from Pain D’Avignon.

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!

  • Apples from Champlain Orchard in Champlain, VT. – Sliders and Salad with Blue Cheese Dressing & New England Grain Bowl
  • Organic Green Bell Pepper from Pete’s Greens in Waterbury, VT. – Red Lentil Sloppy Joe with Broccoli Slaw
  • Organic Green Cabbage from Pete’s Greens in Waterbury, VT. – Salmon and Horseradish Smorrebrod & BBQ Cauliflower Chickpea Tacos
  • Organic Lacinato Kale from Harlow Farm in Westminster, VT. – New England Grain Bowl
  • Mesclun Mix from FreshBox Farms in Millis, MA. – Sliders and Salad with Blue Cheese Dressing
  • Organic Sweet Potatoes from Riverland Farm in Sunderland, MA. – New England Grain Bowl
  • Chorizo from Bianco and Sons in Medford, MA. – Poached Huevos Rancheros with Chorizo
  • Gulf of Maine Salmon from Red’s Best in Boston, MA. – Salmon and Horseradish Smorrebrod
  • Blue Cheese from Great Hill Dairy in Marion, MA. – Sliders and Salad with Blue Cheese Dressing
  • Butter from Cabot Creamery in Cabot, VT. – Spinach and Fettuccine Alfredo
  • Egg from Maple Meadow Farm in Salisbury, VT. – Sliders and Salad with Blue Cheese Dressing & Poached Huevos
  • Sour Cream from Cabot Creamery in Cabot VT. – Salmon and Horseradish Smorrebrod
  • Rye Bread from Pain D’Avignon in Hyannis, MA. – Salmon and Horseradish Smorrebrod
  • Brioche Hamburger Bun from Pain D’Avignon in Hyannis, MA. – Red Lentil Sloppy Joes with Broccoli Slaw
  • Nutmeg from The Spice Mill in Manchester, CT. – Spinach and Fettuccine Alfredo
  • Smoked Paprika from The Spice Mill in Manchester, CT. – Red Lentil Sloppy Joes and Broccoli Slaw
  • Taco Seasoning from The Spice Mill in Manchester, CT. – BBQ Cauliflower Chickpea Tacos
  • Corn Tortillas from Cinco De Mayo Tortillas in Chelsea, MA. – BBQ Cauliflower Chickpea Tacos & Poached Huevos Rancheros
  • Pearled Farro from Maine Grains in Skohegan, ME. – New England Grain Bowl
  • Spinach Fettuccine from Maria’s Gourmet Pasta in Malden, MA. – Spinach and Fettuccine Alfredo

Local Ingredients for the Week of 9/23/18

Spanish Pork Chops with Almond Picada featuring organic cherry tomatoes from Long Wind Farm, organic scallions from Kitchen Garden Farm & baguette from Pain D'Avignon

Spanish Pork Chops and Almond Picada featuring organic cherry tomatoes from Long Wind Farm, organic scallions from Kitchen Garden Farm & baguette from Pain D’Avignon

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 Red Bell Pepper from Red Fire Farm in Granby, MA. – Pasta Primavera
  • Organic Cherry Tomato from Long Wind Farm in Thetford, VT. – Spanish Pork Chops and Almond Picada
  • Organic Roma Tomato from Kitchen Garden Farm in Sunderland, MA. – Classic Burgers with Oven Fries & Chicken Cassoulet with Chorizo
  • Organic Scallion from Kitchen Garden Farm in Sunderland, MA. – Spanish Pork Chops and Almond Picada & Miso Glazed Eggplant with Chinese Broccoli
  • Mesclun Mix from Fresh Box Farms in Millis, MA. – Chicken Cassoulet with Chorizo
  • Chorizo from Bianco and Sons Sausage in Medford, MA. – Chicken Cassoulet with Chorizo
  • Locally Caught Whitefish from Red’s Best in Boston, MA. – Whitefish with Ginger Scallion Sauce and Soba Noodles
  • Cheddar Cheese from Grafton Village Cheese in Grafton, VT. – Corn Cakes with Cheddar
  • Cage-Free Egg from Maple Meadow Farms in Salisbury, VT. – Corn Cakes with Cheddar
  • Baguette from Pain D’Avignon in Hyannis, MA. – Spanish Pork Chops and Almond Picada
  • Brioche Hamburger Roll from Pain D’Avignon in Hyannis, MA. – Classic Burgers with Oven Fries
  • Fresh Fusilli Pasta from Maria’s Gourmet Pasta in Malden, MA. – Pasta Primavera
  • FreshZen Ginger Scallion Sauce from FreshZen Foods in Boston, MA. – Whitefish with Ginger Scallion Sauce and Soba Noodles

Local Ingredients for the Week of 9/16/18

Quinoa Stuffed Peppers featuring organic bell peppers from Red Fire Farm, organic scallions from Kitchen Garden Farm, feta cheese from Narragansett Creamery & cumin from The Spice Mill.

Quinoa Stuffed Peppers featuring organic bell peppers from Red Fire Farm, organic scallions from Kitchen Garden Farm, feta cheese from Narragansett Creamery & cumin from The Spice Mill.

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 Bell Pepper from Red Fire Farm in Granby, MA. – Quinoa Stuffed Peppers
  • Organic Cherry Tomatoes from Long Wind Farm in Thetford, VT. – Chicken Caesar Salad
  • Organic Romaine Lettuce from Harlow Farm in Westminster, VT. – Chicken Caesar Salad
  • Organic Scallions from Kitchen Garden Farm in Sunderland, MA. – Beef Bulgogi, Fresh Corn & Basil Pasta, Quinoa Stuffed Peppers
  • Organic Swiss Chard from Kitchen Garden Farm in Sunderland, MA. – Bangers & Mash by Joshua Smith
  • British Bangers from New England Charcuterie in Waltham, MA. – Bangers & Mash by Joshua Smith
  • Locally Caught Whitefish from Red’s Best in Boston, MA. – Miso Glazed Fish with Lime Beurre Blanc
  • Butter from Cabot Creamery in Cabot, VT. – Miso Glazed Fish with Lime Beurre Blanc, Fresh Corn & Basil Pasta
  • Feta Cheese from Narragansett Creamery in Providence, RI. – Quinoa Stuffed Peppers
  • Sour Cream from Cabot Creamery in Cabot, VT. – Bangers & Mash by Joshua Smith, Mushroom & Pepper Masala
  • Sourdough Bread from Pain D’Avignon in Hyannis, MA. – Chicken Caesar Salad
  • Cumin from The Spice Mill in Manchester, CT. – Quinoa Stuffed Peppers
  • Tandoori Seasoning from The Spice Mill in Manchester, CT. – Mushroom & Pepper Masala
  • Fresh Orecchiette Pasta from Maria’s Gourmet in Malden, MA. – Fresh Corn & Basil Pasta

Local Ingredients for the Week of 9/9/18

Shrimp & Grits featuring shrimp from Red's Best, collard greens from Harlow Farm, Monterey Jack cheese from Cabot Creamery, hot sauce from Alex's Ugly Sauce, and southwest seasoning from The Spice Mill.

Shrimp & Grits featuring shrimp from Red’s Best, collard greens from Harlow Farm, Monterey Jack cheese from Cabot Creamery, hot sauce from Alex’s Ugly Sauce, and southwest seasoning from The Spice Mill.

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!

  • Red Bell Pepper from Red Fire Farm in Granby, MA. – Andalusian Pork & Peppers
  • Cherry Tomatoes from Warner Farm in Sunderland, MA. – Greek Barley Salad
  • Collard Greens from Harlow Farm in Westminster, VT. – Shrimp & Grits
  • Green Bell Pepper from Harlow Farm in Westminster, VT. – Sloppy Joes
  • Tomatillos from Kitchen Garden Farm in Sunderland, MA. – Chicken Tinga Tacos
  • Shrimp from Red’s Best in Boston, MA. – Shrimp & Grits
  • Cage-Free Eggs from Maple Meadow Farm in Salisbury, VT. – White Bean Croquettes with Zucchini
  • Feta Cheese from Narragansett Creamery in Providence, RI. – Chicken Tinga Tacos
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT. – Shrimp & Grits
  • French Sandwich Rolls from Pain D’Avignon in Hyannis, MA. – Seared Vegetable Banh Mi
  • Hamburger Buns from Pain D’Avignon in Hyannis, MA. – Sloppy Joes
  • Smoked Paprika from The Spice Mill in Manchester, CT. – Andalusian Pork & Peppers, Sloppy Joes
  • Southwest Seasoning from The Spice Mill in Manchester, CT. – Shrimp & Grits
  • Corn Tortillas from Cinco De Mayo in Chelsea, MA. – Chicken Tinga Tacos
  • Hot Sauce from Alex’s Ugly Sauce in Boston, MA. – Shrimp & Grits
  • Sriracha from Kitchen Garden Farm in Sunderland, MA. – Seared Vegetable Banh Mi
  • Eggplant from Kitchen Garden Farm in Sunderland, MA. – Seared Vegetable Banh Mi

Local Ingredients for the Week of 9/2/18

Jambalaya featuring organic green bell pepper from Harlow Farm, organic celery from Pete's Greens, spicy Italian sausage from Bianco & Sons, and creole spice mix from The Spice Mill.

Jambalaya featuring organic green bell pepper from Harlow Farm, organic celery from Pete’s Greens, spicy Italian sausage from Bianco & Sons, and creole spice mix from The Spice Mill.

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!

  • Apples from Champlain Orchards in Champlain, VT. – Pork Chops and Savoy Cabbage
  • Baby Spinach from Fresh Box Farms in Millis, MA. – Meatballs with Spinach
  • Organic Green Bell Pepper from Harlow Farm in Westminster, VT. – Jambalaya
  • Organic Celery from Pete’s Greens in Craftsbury, VT. – Jambalaya
  • Organic Red Leaf Lettuce from Harlow Farm in Westminster, VT. – Grilled Salmon and Summer Salad
  • Organic Cherry Tomato from Long Wind Farm in Thetford, VT. – Fettuccine with Feta and Olives
  • Organic Scallion from Kitchen Garden Farm in Sunderland, MA. – Vegetarian Bean Burrito and Ginger Tofu in Lettuce Cups
  • Gulf of Maine Salmon from Red’s Best in Boston, MA. – Grilled Salmon and Summer Salad
  • Spicy Italian Sausage from Bianco and Sons in Medford, MA. – Jambalaya
  • Butter from Cabot Creamery in Cabot, VT. – Pork Chops and Savoy Cabbage
  • Cheddar Cheese from Grafton Village Cheese in Grafton, VT. – Vegetarian Bean Burrito
  • Feta Cheese from Narraganset Creamery in Providence, RI. – Fettuccine with Feta and Almonds
  • Sour Cream from Cabot Creamery in Cabot, VT. – Vegetarian Bean Burrito
  • Chili Powder and Cumin from The Spice Mill in Manchester, CT. – Vegetarian Bean Burrito
  • Creole Spice Mix from The Spice Mill in Manchester, CT. – Jambalaya
  • Smoked Paprika from The Spice Mill in Manchester, CT. – Meatballs with Spinach
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA. – Vegetarian Bean Burrito
  • Fresh Fettuccine from Mariah’s Gourmet Pasta in Malden, MA. – Fettuccine with Feta and Olives
  • Tomato Sauce from Foss Farms in Sandwich, MA. – Meatballs with Spinach

 

Local Ingredients for the Week of 8/12/18

Grilled Salmon & Quinoa Salad featuring organic scallions & zucchini from Kitchen Garden Farm and Gulf of Maine salmon from Red's Best

Grilled Salmon & Quinoa Salad featuring organic scallions & zucchini from Kitchen Garden Farm and Gulf of Maine salmon from Red’s Best

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!

  • Baby Spinach from Fresh Box Farms in Millis, MA. – Daal Curry
  • Organic Carrots from Kitchen Garden Farm in Sunderland, MA. – French Beef and Barley, Daal Curry
  • Organic Collard Greens from Harlow Farm in Westminster, VT. – West African Peanut Stew
  • Organic Lacinato Kale from Pete’s Greens in Waterbury, VT. – Veggie Quesadillas
  • Organic Scallions from Kitchen Garden Farm in Sunderland, MA. – Grilled Salmon and Quinoa Salad, Chicken Pad Thai
  • Organic Zucchini from Kitchen Garden Farm in Sunderland, MA. – Grilled Salmon and Quinoa Salad
  • Gulf of Maine Salmon from Red’s Best in Boston, MA. – Grilled Salmon and Quinoa Salad
  • Cage-Free Eggs from Maple Meadow Farm in Barre, VT. – Chicken Pad Thai
  • Monterey Jack Cheese & Sour Cream from Cabot Creamery in Cabot, VT. – Veggie Quesadillas
  • Berbere Spice Blend from The Spice Mill in Manchester, CT. – West African Peanut Stew
  • Caraway Seeds & Nutmeg from The Spice Mill in Manchester, CT. – French Beef and Barley
  • Cumin, Dried Oregano, Paprika & Sazon Seasoning from The Spice Mill in Manchester, CT.  – Casa B Cuban Chili
  • Cumin Seeds, Mustard Seeds & Turmeric from The Spice Mill in Manchester, CT. – Daal Curry
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA. – Veggie Quesadillas

Local Ingredients for the Week of July 29, 2018

Red Beans & Rice featuring Italian Sausage from Bianco & Sons

Red Beans & Rice with Andouille featuring Italian Sausage from Bianco & Sons

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 Green Bell Peppers from Next Barn Over Farm in Hadley, MA. – Red Beans and Rice with Sausage
  • Organic Kale from Pete’s Greens in Craftsbury, VT. – Black Bean Burger and Kale Chips
  • Organic Scallions from The Kitchen Garden Farm in Sunderland, MA. – Yakiudon, Thai Peanut Carrot Noodles
  • Organic Shiitake Mushrooms from Mousam Valley Mushrooms in Springvale, ME. – Yakiudon
  • Organic Zucchini from Pete’s Greens in Craftsbury, VT. – Fish en Papillote with Fregola Sarda
  • Italian Sausage from Bianco and Sons in Medford, MA. – Red Beans and Rice with Sausage
  • New England Caught Fish (TBD) from Red’s Best in Boston, MA. – Fish en Papillote with Fregola Sarda
  • Cage-Free Eggs from Maple Meadow Farm in Barre, VT. – Black Bean Burger and Kale Chips
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT. – Classic Beef Tacos
  • Hamburger Buns from Pain D’Avignon in Hyannis, MA. – Black Bean Burger and Kale Chips
  • Pita from Middle East Bakery in Lawrence, MA. – Lentil Fattoush with Grilled Chicken
  • Cajun Seasoning from The Spice Mill in Manchester, CT. – Red Beans and Rice with Sausage
  • Dried Sumac from The Spice Mill in Manchester, CT. – Lentil Fattoush with Grilled Chicken
  • Smoked Paprika & Cumin from The Spice Mill in Manchester, CT. – Black Bean Burger and Kale Chips
  • Taco Seasoning from The Spice Mill in Manchester, CT. – Classic Beef Tacos
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT. – Classic Beef Tacos
  • Sriracha from The Kitchen Garden Farm in Sunderland, MA. – Yakiudon

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

mexicancod_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 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

blacknbleuburger-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!

  • 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