June Menu (2025 Update)

slow roasted & smokedvegan

with spiced honey - slow roasted for 4 hours. 24oz

with Golden Raisins and Walnuts

Red sauce, parm on the side. Reheat when you want

** delivered refrigerator temp - reheat to serve

cavatappi pasta, white cheddar, grana, breadcrumbs. served cold, heat when ready!

*Delivered refrigerated. Reheat whenever you're ready!VEGAN

Do yourself a favor and warm this. Almonds, dill, parsley, lemon**Delivered fridge temp - reheat to serveVegan

**packaged cold- When you're ready to eat, just place it in the oven until the cheese has melted! Voila!

coconut based curry, mild heat. Pour this over a Farro-Black Rice combo and...oh Damn! You're set for a couple days VEGAN** Delivered fridge temp - reheat to serveVEGAN**Delivered cold - reheat to serve

Classic Greek pastry/pie baked individually (Spinach, Feta, Onion, Phyllo). Reheat @400F for 8 mins. ** Vegetarian

Mushroom cap umami bombs, poached with rosemary & garlic. Throw in salads, pasta, sandwiches! VEGAN 8oz

Crispy chicken thigh, falling off the bone. Do nothing - just reheat. Bright herb-y salsa Verde is part of the deal.

This is the classic beef-based Italian pasta sauce cooked slow and low. Ours is enriched with smoked ham.

Pound of rigatoni, Pint of house-made bolognese and a Bottle of Vino Tinto. This Spanish red wine (Bodega Cueva) has a great story in addition to being made from organically grown grapes; unfiltered and nothing added.

Plant-based probiotic yogurt and our house-made Maple-Sour Cherry, Olive Oil Granola

Pea leaves, Little Gem lettuce, spring onion, mint, snow peas, dill-ranch dressing. Add roasted Chicken for $5

Shaved Broccoli, green radish, napa cabbage, pecorino romano, black pepper, lemon-garlic vinaigrette.

Crunchy chicken cutlet w/Asparagus & Spring Onion salad, ranch-y dill dressing, pea leaves, mint. **Reheat and dress when you want

Heavy on umami : P made with Gochugara chilies and sesame

Blend of Japanese white and red miso with unsalted butter. Definitely put this on/with sweet potatoes, turnips, cabbage, squash or whatever else is in your CSA. Use as a toast spread if you're one of those Marmite people!

"Holy Tahini" - stone-ground milled from toasted Ethiopian seeds. Not your average nut butter - salty, mineral, brick, clay flavors. High-level tahini game player

Grassy, green, spicy, tomato leaf aromas. This is bomb olive oil for the price! The Greek producer Iliada started making the blend for Spoleto.

Local Producer (Elmhurst)No gums, sugars or emulsifiers

Galician sardines packed with sweet piquillo peppers and Spanish olive oil. Destroy this on some sourdough with red onion and parsley!

Local producer in Goshen, New York. 25 years making tofu

Five 1/4lb burgers. This is the OG! Zero cholesterol, 100% plant-based burger ** VEGAN

You need 'em, we got 'em : )

Baby greens mix; tatsoi, arugula, spinach, red & green swiss chard

The classic! "Big Marty's" large rolls for burgers

Nutty, rich, parmesan-y, pasta partner, sandwich spreader, cracker jazzer

Roasted, caramelized, and viscous. We spent hours making this so you don't have to - ready-to-go! Add this magic liquor to your cooking arsenal - cook beans, sauce for meats, soups, ramen, risotto, or even poach an egg in it.

Cabot Creamery is a dairy co-op made up of dairies throughout Vermont & New York State. They are a Certified B Corp which holds the highest standards for social and environmental performance, transparency and accountability.

Sour cherry, Maple. Addictive...please enjoy

Rancho Gordo is "sold out" but we have them! One of the most sought after culinary beans in cooking.

Galician Sardines hand filleted and packed by local women. Mildly salted. Fished between June and October - processed same day

Durum wheat pasta. No frills dried pasta from Italy.

Moroccan-style fluffy flatbread, baked in Red Hook for us. 2pc.

This is the Rolls Royce of fish sauce. Made using a 200 yr old artisanal process using wild caught anchovy and sea salt. No added water, sugar or msg.

100% Organic dried Brown Rice pasta, made in Italy 1 lb

Legendary Sparkling Mineral Water from Mexico. Bathe in it, drink it; restore vigor, strength, refreshment!!

We think this is maybe the best ginger beer out there. Botanically brewed using Chinese ginger root. Complex, mild heat,

Unfiltered. Adult sweet & sour fruit flavors

Made by Q, great refreshing bitterness and dryness that makes a lot of sense for cocktail mixing

Producer: Claus PreisingerCuvee: Puszta Blanca!Grape(s): Gruner Veltliner/Pinot Blanc/MuscatVintage: 2018Region: Burgenland, Austria *a little salty, a little lime-y. so incredibly drinkable *fresh and bright, a little briny to keep it interesting. Must be 21 to purchase.

Producer: RootdownCuvee: -Grape(s): Grenache BlancVintage: 2017Region: Sonoma Co, CA, USA. Must be 21 to purchase.

Producer: La Grange aux BellesCuvee: La Roche de MurGrape(s): Chenin Blanc Vintage: 2018Region: Loire, France. Must be 21 to purchase.

Producer: StekarCuvee: n/aGrape(s): Rebula (Ribolla Gialla)Vintage: 2018Region: Kras, Slovenia. Must be 21 to purchase.

Producer: BhilarCuvee: BlancoGrape(s): ViuraVintage: 2018Region: Rioja, Spain. Must be 21 to purchase.

Producer: Cellar de Can SuriolCuvee Name: Azimut Extra BrutGrape(s): CavaVintage: NVRegion: Catalonia, Spain. Must be 21 to purchase.

Producer: ArmoniaCuvee: Frizzi POPGrape(s): Pinot Noir/Durella (local varietal)Vintage: 2018Region: Veneto, Italy*unfined/unfiltered*not disgorged*no SO2*organic, converting to biodynamics*from volcanic soil*"FUNKY". Must be 21 to purchase.

Producer: OrsiCuvee: Sui Lieviti FrizzanteGrape(s): PignolettoVintage: 2017Region: Emilia-Romagna, Italy. Must be 21 to purchase.

The ulitimate fall finger food! Carrots roasted in herbs de provence, breakfast radishes, broccoli, and a garlic-olive oil aoli dip.

Roasted beech mushrooms, miso

Roasted spaghetti squash, lemon, extra virgin sunflower seed oil, pepitas, mint