The Farmer’s Kitchen – October 9-15 Menu
Note that our fresh-delivered meals aren’t simply frozen meals. These are meals made from scratch and delivered to you fresh.
We know. It’s a pretty amazing concept, this fresh food idea. But we still believe in it. We hope you will too.
Week of October9-15, 2011 — (Week 2)
* Lasagna Bolognese: Layers of hand rolled pasta, ground beef, cheese, tomato sauce, and white sauce. Oven cooking required. $22/$31
* Maple Glazed Porkchops: Locally butchered chops come with a side of stuffing (challah bread, onions, celery, golden raisins, and herbs) and mashed butternut squash. Stovetop and oven required. $30/$44
* Blue Cheese Crusted Chicken: Chicken breasts smothered in melted blue cheese, caramelized onions, and dried cranberries are a surefire palate pleaser. Side of roasted red skinned potatoes. Stovetop and oven required. $23/$33
* Southwest Corn Chowder: Corn, potatoes, red peppers, and cilantro in a creamy Cajun spice base. $4.50
* Black Forest Cake: Perfect chocolaty decadence. Serves 8-10. $11
* Oktoberfest: Breaded pork cutlets topped with a fragrant dill cream sauce, potato pancakes, and fresh applesauce (made with Ohio apples). Stovetop required. $28/$38
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Catering Service Starting in Fall
Our staff chef, Chelsey Rawson, will be starting a catered lunch service in September, 2011. Chelsey’s emphasis will be on using seasonal produce in all of her soups and entrees. Prices are very reasonable. (Actually, prices are less than if one would go out to eat — Chelsey is thinking this out very carefully!) And the menu items look amazing!
We’ll publish details as soon as they become available.
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