Three Stone Hearth Specialties
see
some examples of past offerings
Products
Broth-based
Soups and Stews
Cultured Vegetables
Cultured Coolers
Meat Patties
Broth-based Sauces
Baked Egg Pies
Cold Cereals
Coconut Candies
Sourdough Crostini Crackers
Yogurt Cheese
Prepared Whole Grain Dishes
Ingredients
Here's how we source the ingredients for our
foods:
Meat and Eggs
Vegetables and Fruits
Dairy Products
Sweeteners
Grains
Fats
PRODUCTS
Broth-based
Soups and Stews
Each week we offer at least one soup or stew made from a based of
slow-simmered bone broth. Bone broths have been made and eaten
for millennia because they are so rich in minerals and gelatin,
which makes them nutrient-dense and soothing to the digestion and
nervous system.
To learn more about why “Broth is Beautiful”, read this:
http://www.westonaprice.org/foodfeatures/broth.html
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Cultured Vegetables
Each week we offer at least one cultured vegetable such as sauerkraut,
kimchee, pickles, cortido, chutney, or salsa. These traditional
condiments are lactofermented so that they are full of active enzymes
and other important nutrients.
To learn more about why these old-fashioned foods are so health
supportive, read this: http://www.westonaprice.org/foodfeatures/lacto.html
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Cultured
Coolers
Each week we offer at least one cultured cooler made from filtered
water, agave nectar, yogurt whey, a small amount of sea salt, and
tasty herbs and flavors such as hibiscus, ginger, antique rose,
lemon-lime, or others. These refreshing, tasty drinks are
cultured for a period of days and so contain active enzymes and
suspended mineral ions and electrolytes.
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Meat Patties
Each week we offer a variation on our frozen meat patties which
are seasoned according to the ‘flavor of the week’ and enriched
with organ meats such as liver and heart. The mixture is bound
with eggs and bread crumbs (made from whole-grain, naturally-leavened
bread), then shaped into patties and frozen. These patties
make a great quick meal because there is no need to thaw them.
Simply heat some oil or fat in a pan over medium heat and place
the still-frozen patties directly into the hot fat. Brown
on both sides until firm, then deglaze the pan with one of our broth-based
sauces, or a little wine or plain broth.
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Broth-based
Sauces
Our broth-based sauces are designed to complement our frozen meat
patties (above). We believe it is more nourishing to consume
animal protein accompanied by gelatin, and that this is why traditional
cultures almost always ate meat accompanied by gravy, sauce, broth,
or aspic. Our sauces are based on traditional recipes and
make our patties more nourishing, filling, and complete. Rich
broth is balanced by either tomatoes or cream, and well-seasoned
with a combination of herbs, spices, onions or garlic.
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Baked Egg Pies
Using pastured eggs from local farms, we offer a range of frittatas,
crustless quiches, and other similarly savory baked egg dishes from
around the world. Already fully cooked, these pies can be
eaten hot or cold, and are perfect for your brown-bag lunch, your
eat-at-home dinner, or even breakfast or brunch.
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Cold
Cereals
Each week we are offering one of our delicious cold cereals.
We strongly believe that commercial cold cereals can have toxic
affects on those who eat them, and so we have developed our own
satisfying alternatives. Our recipes are based on the principle
that our grains should be soaked, sprouted, soured or leavened before
being eaten. We soak our flour in a combination of milk, water
and whey, sweeten with natural sweeteners, enrich with coconut oil
or butter, and flavor with vanilla, cinnamon, or other spices.
Then we lightly bake our batter in sheet pans, crumble it into small
pieces, and bake again until crisp and crunchy.
Click
here to read more about why we don’t recommend eating commercial
cold cereals.
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Coconut
Candies
Everyone loves a little sweet treat now and again, but most commercial
candies are full of refined sugar, high fructose corn syrup, and
lots of chemical additives. Our candies grow out of our belief
that natural, unrefined sweeteners are much easier on our bodies,
especially when accompanied by traditional fats that slow down the
absorption of sugars into our blood stream. Our coconut candies
are based on coconut butter made from whole, raw coconuts, and sweetened
with palm sugar, which is the cooked-down sap of the palm tree traditionally
used in Southeast Asia. We use this base to make a delicious
assortment of different candies.
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Sourdough
Crostini Crackers
Crisp crackers are a great snack. We often make ours with
Eduardo Morell’s hand-kneaded, naturally-leavened, wholegrain,
wood-fired-oven-baked bread. We slice the bread thin, brush
them with olive oil, sprinkle with sea salt, and bake until crisp.
Delicious with our Yogurt Cheese.
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Yogurt Cheese
A tangy and delicious spreadable fresh cheese, yogurt cheese is
full of active enzymes and lactobacilli and is a popular spread
throughout the Mediterranean. We often mix ours with fresh
herbs, or sundried tomatoes, or olives for a nourishing alternative
to cream cheese shmears. It is wonderful spread on our crackers.
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Prepared Whole Grain Dishes
Healthy traditional peoples who thrived on grains generation after
generation always approached their grains by soaking, sprouting,
souring or leavening them before eating them. We believe in
doing the same! We soak our grains in filtered water with
a bit of yogurt whey added before cooking them into side dishes,
porridges, or salads.
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INGREDIENTS
Here is how we source the ingredients
for our foods:
Meats and Eggs:
- Local: Almost all meat and eggs we use are from
animals raised within 100 miles of our kitchen.
- Pastured: We purchase meat and eggs from farmers
who practice pasture-based agriculture, allowing animals to range
on biodiverse grasses and offering each species a biologically-appropriate
diet.
- Humane: The ranchers we work with treat their
animals respectfully and humanely, and ensure that the slaughter
of the animal is carried out with the least stress possible.
- Direct: We almost always buy our meats and eggs
directly from the farmer or rancher.
- Heritage breeds: Many of our animal products
come from lesser-known or heritage breeds of animal that are better
suited to pasturing.
- Organic: Many of the animal products we buy are
certified organic.
- Favorites: Here for some of the ranches
we love and buy from:
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Vegetables and
Fruits:
- Local: Many of the vegetables and fruits we use
in our foods come from small-scale farms within a 100-mile radius
of our kitchen.
- Seasonal: We focus our menus on the produce that
is in season locally that week. In addition to purchasing
directly from farmers, we also order some produce through wonderful
local distributors, Greenleaf
and Veritable Vegetables
that focus on local, seasonal produce.
- Ecological: Almost all produce is certified organic.
We make exceptions for farms that we know have a wonderful ecological
approach but aren’t interested in certification, or when a traditional
ingredient cannot be sourced organically but will allow us to
make something that is exciting to us from a cultural or culinary
perspective.
- Heirloom and Traditional: We try to use a diversity
of varietals and types of produce in our products.
- Favorite Farms: Here are some of the farms we
love and buy from:
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Dairy Products:
- Local: Most of our dairy products come from dairy
ranches within a 100-mile radius of our kitchen.
- Pastured: We seek out dairy products from animals
with access to pasture. We wish we could source dairy products
from animals fed exclusively on pasture, but unfortunately, availability
of such products is limited. Many of our dairy products
come from Straus Creamery,
which does offer pasture to their animals but also supplements
with grains.
- Cultured or Raw: We believe that dairy products
are most healthful when consumed in their raw or cultured state.
Our yogurt cheeses and frozen yogurts are all made from live-culture
Straus yogurt, and we seek out raw-milk cheeses to offer our customers.
We do use Straus pasteurized milk in our recipes that call for
cooking. We are limited in the raw dairy we are able to
use and offer because of availability and strict governmental
regulations.
- Organic: Many of the dairy products we use are
certified organic
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Sweeteners:
- Natural: We use no artificial sweeteners in our
kitchen.
- Traditional: Our favorite sources of sweetness
are those that have been used by traditional peoples for many
generations.
- Unrefined: Most of the sweetness in our foods
comes from unrefined sugars. We do not use white sugar in
our kitchen (except in the production of kombucha, which works
best using refined sugar and converts most of the sugar into beneficial
acids in the drink).
- Organic: Whenever available, we use certified
organic sweeteners.
- Favorites: Here are some of our favorite
traditional, unrefined sweeteners:
- Agave Nectar: the nectar in the pineapple-like
fruit found in the center of agave cactus plants that grow in
Mexico. The nectar collects in the hollow center
of the fruit, then is siphoned out using traditional methods.
After being filtered, the nectar is gently heated to maintain
enzymes, evaporate water, and allow conversion into sugars.
Agave nectar is the primary sweetener in our cultured coolers.
- Palm Sugar: The evaporated sap of palm trees,
this traditional sweetener is used throughout Southeast Asia.
(In West Africa and Central America, palm sap is also often
fermented into alcohol.) Palm sugar is the primary sweetener
in our coconut candies.
- Honey: a sweet liquid produced by bees from
the nectar of flowers. Our honey is collected locally
by Marshall’s Farm.
- Maple Syrup: The evaporated sap of maple trees,
this traditional sweetener was a mainstay of the diets of indigenous
peoples throughout the northern Midwest and northeast of this
continent.
- Sucanat or Rapadura: The evaporated juice of
sugar cane, which retains the minerals lost in refinement into
white sugar.
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Grains:
- Whole: We use grains in their whole or unrefined
state
- Organic: We are able to source all of our grains
from certified organic sources
- Freshly ground: We purchase flour in small
batches from local mills and use them up quickly to prevent oxidation
and loss of nutrients
- Sprouted, soaked, soured, or naturally leavened:
We are careful to make sure that our grains go through one of
these traditional processes before being cooked, in order to neutralize
phytates, increase digestibility, and improve flavor.
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Fats:
- Traditional: We use only fats that cultures have
used in good health for many generations. We use no hydrogenated
or other fats that have not been in use for many generations.
- Clean: Just as fats concentrate the nutrients
that are at the bottom of the food chain, fats can concentrate
the toxins that are in a food chain as well. We use only
fats from animals that have been raised without artificial hormones
or antibiotics, and from trees and plants that have been grown
without the use of pesticides or other toxins.
- Nutrient-dense: We seek out fats that contain
high levels of nutrients that are important for human health.
- Generous: We believe in using fats generously
in our cooking, making the food more nourishing, delicious, and
sustaining.
- Favorites: Some of the fats we use in our kitchen
include:
- Ghee made from local Straus butter
- Straus butter
- Coconut oil
- California Olive Oil
- West African Red Palm Oil
- Sesame Oil (both plain and toasted)
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