Start fresh this year with our Season of Giving. Click here to learn more.

Meal suggestions

grassfed organic ground beef patty
in Order

Tilldale Farm

Grassfed Organic Ground Beef


appx. 1 lb
$10.25
large whole chicken uncooked on cutting board
in Order

Misty Knoll Farms

Whole Large Chicken


appx. 6+
$29.40
boneless chicken breast rubbed herbs on cutting board
in Order

Misty Knoll Farms

Boneless Chicken Breast


appx. 1.5 lbs
$19.35
boneless turkey breast on cutting board
in Order

Misty Knoll Farms

Boneless Turkey Breast


appx. 2-3 lbs
$24.75
W/T
in Order

Red's Best Seafood

Fresh Caught Whitefish Filet


appx. 1 lb
$23.90
in Order

Starbird Fish Co.

Smoked Wild Alaskan Salmon


appx. 5 - 6 oz
$13.55
squash butternut organic
in Order

Burnt Rock Farm

Organic Butternut Squash


appx. 3-6 lbs
$9.55
in Order

Valicenti Pasta Farm

Fresh Ramen Noodles


12-14 oz / 4-5 serv.
$7.50
chicken drumsticks with rubbed herbs
in Order

Misty Knoll Farms

Chicken Drumsticks


appx. 1.5 - 2 lbs
$6.85
grassfed ground beef patty
in Order

G&T Farm

Grassfed Ground Beef


appx. 1 lb
$8.90
cider apple sweet
in Order

Champlain Orchards

Apple Cider


1/2 gallon
$5.90
organic yellow onions
in Order

Dog River Farm

Organic Yellow Onions


appx. 2 lbs
$7.90
ground turkey patty
in Order

Misty Knoll Farms

Ground Turkey


appx. 1.25 lbs
$10.65
hot italian spicy sausage in cast iron skillet
in Order

Snug Valley Farm

Spicy Italian Sausage


appx. 1 lb
$14.50
basil pine nut pesto in a bowl
in Order

Red Wagon Plants

Basil Pesto


8 oz
$12.50
non-GMO chicken drumsticks
in Order

Maple Wind Farm

GMO Free Chicken Drumsticks


appx. 1-2 lbs
$11.85
in Order

Fast Hitch Farm

Organic Garlic


1/3 pound
$5.90
organic red onions
in Order

Dog River Farm

Organic Red Onions


appx. 2 lbs
$7.90
dried herb jar rosemary
in Order

Free Verse Farm

Dried Rosemary


1 jar
$9.90
in Order

Snug Valley Farm

Bratwurst Sausage


appx. 1 lb
$14.50
GMO-free ungraded eggs dozen
in Order

Our Farms

Ungraded GMO Free Eggs


dozen
$7.90
organic big tomatoes held in hands
in Order

Long Wind Farm

Organic Tomatoes


appx. 1 lb
$5.90
organic grains pearled farro
in Order

Maine Grains

Organic Pearled Farro


2.4 lbs
$9.90
fennel garlic pork sausage in cast iron skillet
in Order

Snug Valley Farm

Fennel & Garlic Sausage


appx. 1 lb
$14.50
organic rutabaga chopped on a cutting board with knife
in Order

Foote Brook Farm

Organic Rutabaga


appx. 2 lbs
$5.90
uncured sliced bacon pasture raised Snug Valley
in Order

Snug Valley Farm

Sliced Bacon


12 oz
$13.50
tomato pizza sauce jarred
in Order

Valicenti Pasta Farm

Pizza Sauce


16 oz
$7.90
ground pork
in Order

Snug Valley Farm

Ground Pork


appx. 1.25 lbs
$14.75
organic creamtop milk
in Order

Rogers Farmstead

Organic Cream Top Milk


half gallon
$6.30
organic tomato sauce jarred
in Order

1000 Stone Farm

Organic Tomato Sauce


16 oz
$10.90
chicken leg quarters
in Order

Misty Knoll Farms

Chicken Leg Quarters


appx. 2-3 lbs
$14.75
organic goat cheese chevre
in Order

Does' Leap

Organic Goat Chevre


9 oz
$12.90
organic savage cheese
in Order

von Trapp Farmstead

Organic Savage Cheese


appx. 6-8 oz
$12.10
organic orange carrots in basket
in Order

River Berry Farm

Organic Carrots


2 lbs
$7.90
hot cheddar cheese
in Order

Sweet Rowen Farmstead

Hot Cheddar


8 oz
$9.90
maple breakfast pork sausage in cast iron skillet
in Order

Snug Valley Farm

Maple Breakfast Sausage


appx. 1 lb
$14.50
organic spelt berries grains
in Order

Maine Grains

Organic Spelt Berries


2.4 lbs
$7.90
organic polenta bread loaf held by baker
W/T
in Order

Red Hen Baking Co.

Organic Polenta Bread


1 lb loaf
$6.90
organic polenta grits grains
in Order

Maine Grains

Organic Polenta


2.4 lbs
$14.90
GMO-free chicken wings rubbed with herbs salt on tray
in Order

Maple Wind Farm

GMO Free Chicken Wings


appx. 3.5-4 lbs
$25.90
summer salt herb basil marjoram oregano blend
in Order

Red Wagon Plants

Summer Herb Salt


4 oz
$11.90
in Order

Sobremesa

Kimchi Paste


4 oz
$14.90
herb parsley dried organic
in Order

Free Verse Farm

Dried Parsley


1 jar
$8.50
organic rolled oats
in Order

Maine Grains

Organic Rolled Oats


1.75 lbs
$7.90
dried herb jar oregano
in Order

Free Verse Farm

Dried Oregano


1 jar
$6.50
pork sausage thai chili
in Order

Snug Valley Farm

Thai Chili Sausage


appx. 1 lb
$14.50
in Order

Valicenti Pasta Farm

Gluten Free Spaghetti


12-14 oz / 4-5 serv.
$9.80
organic green napa cabbage on cutting board
in Order

1000 Stone Farm

Organic Napa Cabbage


appx. 3-4 lbs
$8.75

Squash and Black Bean Quesadillas

Comfort food can still be filled with nutrient rich, regionally grown produce. Winter squash and dry beans are great ingredients to keep in storage and use for a rainy (or snowy) night. Roast whatever squash you have available, and then let it cool, scoop it out and puree it. While doing that, cook up some black beans and add whatever spices you would like (along with some onion and garlic). When your fillings are ready, place a large flour tortilla in a buttered skillet. Place your favorite melting cheese (we suggest Chef Shred or Hot Cheddar), and then spoon some squash and black beans in there. Fold the tortilla and once it’s beginning to brown on the bottom, carefully flip it over to brown on the other side. Make a fresh tomato salsa and add a dollop of whole yogurt when ready to serve.

Beef Vindaloo

This easy Indian recipe does not require too many exotic spices and is a great, creative way to use up beef chuck or a round roast if you are ready for a change post holidays. Begin by combining a quarter cup of apple cider vinegar with a few chopped garlic cloves, three tablespoons of fresh (or frozen) ginger, two tablespoons of yogurt and salt and pepper in a mixing bowl. Throw in two pounds of boneless beef chuck cut into one inch pieces and mix together thoroughly to marinate. Cover and refrigerate for at least 30 minutes, but overnight if you are able. Next, cook two chopped onions in a well oiled pot until translucent; then add the beef into the pot, cooking until it is no longer pink on the outside; and next, a couple of chopped tomatoes, cooking for a few more minutes. Pour in a cup of water or broth and simmer until the beef is tender (30 minutes to an hour). Serve over rice or mashed potatoes.

Tempeh Tacos

Tempeh is a wonderful, affordable and versatile protein source, and we are so lucky to have Rhapsody Natural Foods supplying us with tempeh that is made with all organic, minimally processed, clean, non GMO ingredients. You can transform their original tempeh into a delicious, crumbly base for tacos and load up your favorite toppings in an All Souls tortilla for a delightful vegetarian taco dinner. Begin by cooking a chopped onion in an oiled skillet until soft and then crumble a package of original tempeh into the pan. Add your favorite taco seasonings like cumin, coriander, oregano and salt, along with ⅓ cup of water or vegetable broth, and cook until the liquid is gone. You can also cook up some black or pinto beans on the side. Toast up some corn tortillas; make a fresh tomato salsa with tomatoes, red onion and garlic; and if you have ten extra minutes, make some quick pickled radishes with apple cider vinegar, salt and sugar. Add queso fresco and Fiesta Roja to the taco bar and enjoy!

Walnut Mushroom Bolognese

Just because this pasta dish is vegetarian, does not mean that it is not rich and full of flavor. Begin by toasting the walnuts for a few minutes, seasoning them with salt and pepper, until fragrant and then set them aside. Next, cook a pound of chopped shiitake mushrooms in a bit of olive oil and add a couple teaspoons of soy sauce as well as a couple of teaspoons of balsamic vinegar. Set those aside, and then cook up a chopped onion, a large carrot and two stalks of celery until softened, seasoning generously. Stir in the mushrooms, walnuts, chopped garlic and dried oregano, cooking until fragrant. Add a few tablespoons of tomato paste and a couple tablespoons of miso, stirring together for a few more minutes and then add a half cup of red wine and cook down until the mixture thickens. Add a couple pounds of fresh tomatoes, tomato sauce, or a jar of canned tomatoes (whatever you have available). Depending on the liquid level, you may want to add some water as you bring the sauce to a boil and then simmer everything together for up to an hour. Once the sauce has thickened to your liking, add a couple tablespoons of olive oil and perhaps some rosemary and garlic herb salt or whatever seasonings needed. Cook up some Valicenti pasta, dress with the sauce and serve with grated Savage cheese.

Chicken and Mushroom Casserole

This dish reminds me of a Southern grandmother’s cooking and is a wonderful meal to reheat for lunch and dinner. There’s lots of room for adding whatever vegetables, grain and poultry you have available. Begin by cooking two pounds of shredded and seasoned chicken (or turkey) breast in an oiled skillet for a few minutes until golden brown. Add them to a 9x13 baking dish and while your oven is heating to 350, cook a small yellow onion, a few cloves of garlic and 24 ounces of mushrooms until caramelized and then add them on top of the chicken. Lastly, make your sauce: begin by melting four tablespoons of butter and adding two tablespoons flour, stirring until combined. Add two cups of half and half (or one cup of milk, one cup of heavy cream) plus one cup of chicken broth and four ounces of cream cheese. Let this mixture simmer for a couple of minutes, while tasting and seasoning with salt and pepper. Pour the sauce over the chicken and vegetables and bake for twenty minutes covered, finishing for about two minutes uncovered to brown on the top. Cook some rice, garganelli pasta or spaghetti to serve the casserole on top of, along with some braised greens.

Cabbage Rolls

Don’t worry- these are no dainty vegetable rolls; they are filled with ground beef and stewed in delicious tomato sauce, making it a satisfying, unique wintertime meal. Begin by boiling a dozen cabbage leaves for about two minutes and then drain. In a bowl, combine one pound of ground beef, one cup of cooked farro (or grain of your choice), one egg, a quarter cup of milk, a small diced onion and your favorite savory seasonings. Place about a quarter cup of the mixture in the middle of each leaf and then roll up the leaf, tucking in the ends. Place them in a slow cooker and pour eight ounces of tomato sauce (mixed with a touch of maple syrup and any other seasonings) over the rolls. Cook on low for as long as you can (ideally up to eight hours) and serve with toasted bread.

Smothered Pork Chops

Pork is eaten on New Year’s Eve in some traditions to bring good luck in the new year, and these pork chops smothered in a buttermilk gravy are sure to be a crowd pleaser. Begin by dredging the dried pork chops in some seasoned flour (try garlic powder and chive blossom herb salt) and doing a quick fry in a pan of hot oil for a few minutes to brown on each side, then remove them from the pan. Add some of your seasoned flour into the pan drippings, stir to combine and then add a cup of chicken broth. Let the sauce thicken up and then add a half cup of buttermilk. Add the pork chops back into the pan, covering with the sauce and cook them for about five minutes more until they are cooked through. Pair with roasted root vegetables, steamed greens or a warm grain salad to complete the meal, and as tradition holds, don’t forget the sauerkraut!

Roasted Honeynut Squash, Spinach and Farro Salad

We have delightful organic mini honeynut squashes on sale, so pop a few in the oven, cook up some farro and dress it up how you like for a sweet and savory warm, winter salad. Cook the farro in a ratio of one cup farro to four cups liquid. You could cook it in all water or try one cup of chicken broth and one cup of apple cider vinegar to give a more complex flavor. Split the honeynut squashes, coat them with a little butternut squash seed oil and salt and then roast them in the oven at 450 until they are tender. Make your dressing with equal parts olive oil and apple cider vinegar and add some honey and garlic powder and whatever fresh or dried herbs you would like. When the squash is roasted, scoop it out and chop it up. Combine the farro, squash, dressing and spinach. Add your favorite toppings: try grated Savage cheese or crumbled goat cheese, walnuts or pepitas and dried cranberries; serve warm!

Ravioli with Mushroom Cream Sauce

We have an assortment of ravioli available this week, so grab your favorite and combine with a delicious mushroom cream sauce for a simple, decadent Italian dinner, New England style. Cook the ravioli according to the package directions whilst browning some garlic and onion in olive oil and then adding your mushrooms of choice. Add a half cup of white wine and a half cup of heavy cream and simmer until it has reduced by half. Add any fresh or dried herbs you would like and grate Savage cheese over to serve.

Salmon & Potato Fish Cakes

Whether you are trying to figure out something to do with all those leftover mashed potatoes, or you are ready to make a new fresh dish, these fish cakes are a fun spin on more traditional recipes. You can use premade mashed potatoes and precooked salmon to mix together, or you can make up some fresh mashed potatoes and combine with salmon trim. You will use one part potatoes to one part salmon and combine with an egg, tarragon herb salt and pepper. Form patties and then dip them one by one into a beaten egg and coat with breadcrumbs. Either fry in a bit of oil or bake until golden brown. Serve as burgers, on top of salads or simply with your favorite dipping sauce. You can also freeze them to enjoy later.