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Your profile unlocks your custom farm-to-table schedule:

Your Year-Round Farm-to-Table Meal Schedule

Winter (January – March)

Available Fresh: Winter crops (kale, spinach, carrots), eggs, stored grains, frozen meat, preserved dairy (cheese, yogurt), fermented items (pickles, miso) Meals:

• Hearty beef & barley stew with root vegetables
• Spinach & cheese omelet with whole-grain toast
• Miso-marinated fish with roasted winter vegetables
• Goat cheese & kale stuffed chicken breast
• Fermented vegetable soup with sourdough bread

Spring (April – June)

Available Fresh: Spring crops (lettuce, peas, radishes, asparagus), fresh eggs, goat milk, young poultry, fresh herbs Meals:

• Grilled asparagus & poached egg salad
• Roasted chicken with spring vegetable medley
• Fresh herb omelet with soft goat cheese
• Pea and barley risotto with grilled fish
• Spring greens & radish salad with fermented dressing

Summer (July – September)

Available Fresh: Summer crops (tomatoes, cucumbers, peppers, corn, berries), fresh eggs, fish, goat milk, fresh poultry, harvested grains Meals:

• Grilled steak with roasted corn & tomato salad
• Fresh berry & yogurt smoothie with farm granola
• Tomato & goat cheese tart with side greens
• BBQ chicken with cucumber & fermented slaw
• Grilled fish tacos with homemade tortillas

Fall (October – December)

Available Fresh: Fall crops (pumpkin, squash, potatoes, onions), fresh eggs, late harvest grains, root vegetables, meat curing begins Meals:

• Pumpkin soup with homemade bread
• Roasted duck with root vegetables
• Fermented cabbage stew with smoked sausages
• Potato & cheese pierogi with sour cream
• Slow-cooked beef stew with homemade noodles

Preserved & Year-Round Foods:

• Smoked & cured meats used in meals year-round
• Frozen grains & vegetables support off-season meals
• Dairy products (cheese, yogurt) made for preservation
• Fermented vegetables & miso for gut health and flavor