Welcome to Our Weekly Menu!

Special Thanksgiving week pick-up and delivery days


Items on this weekly menu are available for pre-order Thursday, November 16 until 10 am Tuesday, November 21. Pick-up and delivery run from Tuesday, November 21 through Saturday, November 25. 


We will be closed on Thursday, November 23 for Thanksgiving Day.


Missed the online pre-ordering window? Come shop our Brick and Mortar store.


Most of our housemade dishes are part of a rotating weekly menu, listed here, that changes through the seasons. We offer many other housemade items regularly each week, such as Bone Broths, Snacks, Cultured Foods and Beverages, which can be found in the categories on the left.

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Greek Lemon Chicken Soup (Avgolemono)

1 quart jar

$1.50 Glass Deposit

Pastured chicken and bone broth are simmered with Massa Organics brown rice and onions, then thickened with Coastal Hill Farm pastured eggs and plenty of fresh lemon juice for this simple, sumptuous Greek classic.

Ingredients: pastured chicken meat and bone broth, Massa Organics brown rice, onions, pastured eggs, lemon juice and zest, Celtic sea salt, white pepper, bay leaves

Recipe is gluten-free, dairy-free, nightshade-free and black pepper-free.

Hearty Beef Soup with Seasonal Vegetables

1 quart jar

$1.50 Glass Deposit

Savor the riches of our local food system! Our classic beef soup features Marin Sun Farms grassfed beef, slowly simmered in a mineral-rich bone broth with broccoli and chard from local farms, seasoned with onions, tomato paste, and mild savory spices.

Ingredients: grassfed beef, beef bone broth, onions, celery, broccoli, carrot, chard, crushed tomatoes, tomato paste, Celtic sea salt, apple cider vinegar, garlic, thyme, mustard seeds, celery seeds, bay leaves, black pepper

Recipe is gluten-free, dairy-free, and GAPS Diet-friendly.

Sunny Cream of Tomato Soup

22 ounces in a 24 oz jar

$1.50 Glass Deposit

Coconut milk and tomatoes come together in this comforting pureed soup, made with onions, tomatoes, herbs, spices and a touch of honey to balance the acidity. Heat and eat as is, sprinkle some shredded cheese on top or add some nutritious bone broth. This soup would also be great with a grilled cheese sandwich on the side for an old-fashioned favorite combo. For a slight variation, try it with this week's Baked Polenta with Leeks, Greens and Cheddar

Ingredients: coconut milk, crushed tomatoes, onions, tomato paste, coconut oil, Celtic sea salt, honey, bay leaves, black pepper, cloves

Recipe is vegetarian, dairy-free, gluten-free, and GAPS Diet-friendly.

Dried Lentil and Greens Soup Mix

1 pint jar

$1.50 Glass Deposit

Dried healthy soup mix in a jar! Perfect for camping, a gift for a friend, or to keep ready on your shelf for a last-minute meal. We sprouted and dehydrated lentils, then layered them with dehydrated onions, carrots, celery, leeks, kale, and chard as well as spices to make this soup ready to cook. Just put the jar contents in a pot, add water (or our bone broth!) and bring to a simmer. Cook until tender, and eat! You can also add a fat of your own choosing (ghee, olive oil, bacon fat, or other) for increased nutrition and richness.

Ingredients: sprouted lentils*, carrots*, onion*, celery*, leeks*, kale*, chard*, bay leaves, Celtic sea salt, turmeric, sumac, black pepper, thyme, ginger, rosemary


Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS diet friendly.

Dried Soup Mix Cooking Instructions

Directions: Pour pint of dried soup mix into a medium pot. Add 1.5 quarts of water or bone broth and bring to a boil. Simmer about 40 minutes, or until lentils are tender, adding liquid to desired thickness. Yields approx. 1.25 quarts soup    

Mediterranean Ground Beef Skillet

1 pint jar

$1.50 Glass Deposit

Grassfed ground beef is sauteed with Riverdog Farm kale, onions, garlic and mild spices, then finished with a Mediterranean salsa verde: parsley, capers, garlic, lemon juice, and olive oil for a delicious and nutrient-rich main course. Perfect over rice or just by itself. 

Ingredients: grassfed ground beef, kale, onions, beef bone broth, parsley, olive oil, garlic, lemon juice, beef liver, capers, Celtic sea salt, cumin, sumac

Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free and GAPS Diet-friendly.

Baked Polenta with Leeks, Greens and Cheddar

1 large tin (7.5 in X 5.5 in)


Creamy polenta is nixtamalized for added nutrition and digestibility, then is combined with sauteed Tomatero Farm leeks, Riverdog Farm kale and Bernier Farm chard, along with Sierra Nevada Graziers cheddar cheese. It is then baked with a sprinkling of more cheese on top for a hearty vegetarian casserole. 

Ingredients: polenta, leeks, cheddar cheese, chard, kale, Straus milk, yogurt cream, butter, thyme, oregano, Celtic sea salt, black pepper, nutmeg

Recipe is vegetarian, gluten-free, nightshade-free and contains dairy.

Butternut Squash Puree

1 pint jar

$1.50 Glass Deposit

This versatile puree is perfect on your seasonal table! The squash comes from First Light Farm, whose weekly produce CSA box you can sign up for and pick up at our Saturday store. It is roasted and then pureed with coconut milk and coconut oil for a delicious side dish. Use it as a base for a soup (by adding our chicken bone broth and sea salt), a custard (by adding egg yolks and baking in a casserole dish), or a dessert (sweetened with maple syrup or sucanat)!

Ingredients: butternut squash, Native Forest coconut milk (guar gum-free), coconut oil, Celtic sea salt, nutmeg

Recipe is vegan, gluten-free, dairy-free, nightshade-free, black-pepper-free and GAPS Diet-friendly.

Cranberry Orange Relish

1/2 pint jar

$1.50 Glass Deposit

Dress up your table with this beautiful and tasty relish. We’ve blended cranberries with oranges and spices for an all-raw, live enzyme relish that will be a welcome alternative to the traditional cooked cranberry sauce. From an old Louisiana family recipe from our Fermentation coordinator Andy Renard.

Ingredients: cranberries, oranges, honey, lemon juice, Celtic sea salt

Recipe is vegetarian, gluten-free, dairy-free and GAPS Diet-friendly.

Wild Rice Dressing

1 pint jar

$1.50 Glass Deposit

True native wild rice, harvested by the Ojibwe Nation in Minnesota, along with Lundberg Farm Wehani red rice and Massa Organics brown rice are steamed and tossed with sauteed onions, celery, and herbs for a festive side dish. Also makes a great gluten-free stuffing for a turkey or acorn squash (perfect vegetarian or vegan entree). It comes fully cooked.

Ingredients: wehani rice, brown rice, wild rice, onions, celery, olive oil, Celtic sea salt, parsley, sage, thyme, Allstar Organics celery salt, black pepper

Recipe is vegan, gluten-free and dairy-free.

Paleo Gravy with Mushrooms

1 pint jar

$1.50 Glass Deposit

How do you make gravy without a thickener like flour, cornstarch or arrowroot? Thicken it with cauliflower! This makes a perfect addition to the table if you or a guest are gluten-free, grain-free, Paleo, or following the GAPS protocol. Pastured chicken bone broth, infused with vegetables and herbs, forms the base for this flavorful mushroom gravy. We saute onions until they begin to brown, then add cauliflower and herbs to the stock. When all is tender, we puree until smooth, then add plenty of sauteed sliced mushrooms. Makes a great alternative to a traditional roux-based gravy.

Ingredients: pastured chicken bone broth, onions, crimini mushrooms, cauliflower, carrots, celery, chicken fat, porcini mushroom powder, thyme, sage, Celtic sea salt, coconut aminos, Allstar Organics celery salt, black pepper

Recipe is gluten-free, dairy-free, and GAPS/Paleo Diets-friendly.

Gluten-free Stuffing Mix in a Jar

1 quart jar

$1.50 Glass Deposit

Bake-it-yourself bread stuffing. If you're gluten-free and haven't tried Bread SRSLY, you don't know what you're missing! Just add broth and an optional egg. Use it to stuff a bird, or cook it off on the side. Comes with cooking instructions. For this stuffing mix, we cubed Bread SRSLY's gluten-free sourdough bread and rolls, dried the cubes in the oven, and combined them with house dried celery, herbs and spices.

Ingredients: Bread SRSLY's Gluten-free Sourdough Rolls (water, millet flour, sorghum flour, arrowroot, psyllium husk, sorghum sourdough starter, salt), Bread SRSLY Classic Sourdough Bread (white rice flour, millet flour, sorghum flour, arrowroot, sorghum sourdough started, xanthan gum, salt), dried celery, powdered onion, rubbed sage, dried thyme, Allstar Organics celery salt, black pepper

Recipe is vegan, gluten-free, nightshade-free and dairy-free.

Mushroom & Walnut Pâté

1/2 pint jar

$1.50 Glass Deposit

This vegetarian pâté is rich with crimini and shiitake mushrooms sauteed in butter, deglazed with balsamic vinegar then pureed with toasted Crispy Walnuts for an amazingly rich treat! Spread it on crackers, celery, or one of the many delicious breads we offer.

Ingredients: crimini mushrooms, Crispy Walnuts, onions, butter, shiitake mushrooms, garlic, parsley, olive oil, thyme, balsamic vinegar, Celtic sea salt, black pepper

Recipe is vegetarian, gluten-free, nightshade-free and GAPS Diet-friendly.

Cultured Mushrooms

1/2 pint jar

$1.50 Glass Deposit

Whole crimini mushroom caps are cultured with fresh herbs in a salt-based lactofermented brine, yielding a special live-culture mushroom that would be perfect sliced on a salad and to round out that holiday buffet!

Ingredients: Crimini mushrooms, oregano, garlic, sauerkraut brine (from Autumn Harvest Kraut: green and red cabbage, carrots, black Spanish radish, ginger, Celtic sea salt, turmeric, sesame seeds, parika, black pepper)

Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS/Paleo Diets-friendly.

Honey-Cured Smoked Pork Belly

1/2 pint jar

$1.50 Glass Deposit

Once we bought our own smoker there was no stopping us! Our house-cured, pasture-raised smoked pork belly (aka bacon) uses honey to be GAPS Diet-friendly. Serve these succulent nuggets at the center of a charcuterie and pickle plate, in omelettes, or in a bowl of hot broth with fresh soba noodles and herbs.

Ingredients: pastured pork belly smoked with applewood and hickory, Celtic sea salt, honey, curing salt (sodium chloride and sodium nitrite)*, juniper berries, garlic, black pepper, bay leaf, thyme, nutmeg

Recipe is gluten-free, dairy-free, nightshade-free and GAPS Diet-friendly.

*We used nitrite because there is evidence that a small amount of sodium nitrite is healthier than a large amount of so-called natural vegetable-based nitrate such as celery powder, which can convert to toxic nitrosamines in the body. Check out the article "Save Your Bacon" by Kaayla Daniel on the Weston A. Price Foundation website and "The 'No-Nitrates Added' Hoax" by master charcutier Michael Ruhlman.

Pickled Walnuts

1/2 pint jar

$1.50 Glass Deposit

Dating to at least the early 1700s and with a flavor distinctly reminiscent of Worcestershire Sauce, pickled walnuts are still commonly eaten in England, particularly at Christmas when they are served with an English blue cheese such as Stilton. To make this unusual pickle, we foraged unripe walnuts in early spring on a friend's farm in Santa Rosa, then pickled them in apple cider vinegar with sucanat and spices. Over time, they turn a very dark brown, almost black. Slice (use a sharp knife to avoid crumbling) and serve with an aged cheddar and crackers or bread for a distinctive appetizer. They are also used in recipes, cooked in beef dishes or pureed to make a savory "walnut catsup." No matter what you do with them, these are a sure-fire conversation starter for the holidays!

Ingredients: whole green walnuts, apple cider vinegar, sucanat, black pepper, allspice, cloves, Celtic sea salt

Recipe is vegan, gluten-free, nightshade-free and dairy-free.

Frozen -- Hamburgers

Four 4 oz. patties


Grassfed ground beef is mixed with minced onions, herbs, sea salt, and pepper, and enriched with beef liver for a nutrient-dense patty. These raw hamburgers are frozen and ready-to-cook.

Ingredients: grassfed ground beef, onions, beef liver, parsley, Celtic sea salt, thyme, black pepper

Recipe is gluten-free, dairy-free, egg-free, grain-free, and GAPS Diet-friendly.

Pickled Beets

1/2 pint jar

$1.50 Glass Deposit

Red beets from New Family Farm in Sonoma are steamed until tender, then tossed with blanched onions, dill, olive oil, Bernie's Best Raw Apple Cider Vinegar, and probiotic sauerkraut brine from our house-made krauts for a delicious condiment or an addition to a salad.

Ingredients: red beets, onions, apple cider vinegar, sauerkraut brine (juice from green cabbage, kale, garlic, Celtic sea salt, juniper berries), olive oil, Celtic sea salt, black pepper, dill

Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS Diet-friendly.

Arugula Pesto

4 oz jar

$1.50 Glass Deposit

Fresh baby arugula is pureed with Seka Hills olive oil, garlic, fresh parsley, our Crispy Walnuts, lemon juice, and Parmigiano Reggiano cheese for a piquant pesto sauce. It can be dolloped on fish or meat, or used to dress lettuces, bean salad or pasta, or served with polenta, rice or any other cooked grain. A great way to get your green on!

Ingredients: arugula, olive oil, Crispy Walnuts, Parmigiano Reggiano, parsley, lemon juice, garlic, Celtic sea salt, lemon zest, black pepper

Recipe is vegetarian, gluten-free, nightshade-free, GAPS Diet-friendly, and contains dairy (Parmigiano Reggiano).

Herb Vinaigrette

1/2 pint jar

$1.50 Glass Deposit

White wine vinegar infused with fresh dill, along with fresh chopped parsley are featured with local Seka Hills olive oil for a bright, lovely vinaigrette.

Ingredients: olive oil, white wine vinegar infused with fresh dill, parsley, lemon juice, garlic, Dijon mustard* (organic grain vinegar, water, organic mustard seed, salt, organic spices), Celtic sea salt, black pepper

Recipe is vegan, dairy-free, gluten-free*, nightshade-free and GAPS Diet-friendly.

*Recipe contains Dijon mustard which contains grain vinegar which most people consider gluten-free but some do not.

TSH Mayonnaise

4 oz. jar

$1.50 Glass Deposit

Finally--a store-bought mayonnaise as nourishing and delicious as homemade. No soybean oil! We mellow the flavor of Seka Hills olive oil with Straus yogurt cream, which also helps to preserve the fresh mayonnaise. Perfect on sandwiches and our Hamburgers, and use it to make homemade egg salad, potato salad, chicken salad, and as a base for creamy dips or salad dressings.

Ingredients: raw pastured egg yolks, yogurt cream, olive oil, lemon juice, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), Celtic sea salt, black pepper

Recipe is gluten-free* and contains dairy. *Recipe contains Dijon mustard which contains grain vinegar which most people consider gluten-free but some do not.

Hot Pepper Jelly

4 ounce jar

$1.50 Glass Deposit

Yet another generations-old recipe from our resident pickler Andy Renard's Louisiana family vault. This piquant blend of sweet and heat can be used as a meat condiment or a welcome addition to a holiday cheese platter. Try it paired with Sierra Nevada Chevre!

Ingredients: red jalapeños, green bell peppers, raw honey, apple cider vinegar, lemon juice, Great Lakes beef gelatin

Recipe is gluten-free, dairy-free, GAPS Diet-friendly and not vegetarian.

Piimä Cream

1/2 pint jar

$1.50 Glass Deposit

Piimä is a culture from Scandinavia that can be used to culture milk or cream into a delicious and probiotic dairy product. Culturing cream with piima culture produces a topping similar to crème fraîche or sour cream. According to Sally Fallon Morell, author of Nourishing Traditions, piimä was originally derived from the milk of cows that fed on the butterwort plant. Centuries ago, Scandinavian farmers discovered that milk clabbered better when their cows consumed this herb.

Piimä Cream is cultured at room temperature, and you can use a spoonful of our Piimä Cream to culture your own cream. Use about 2 tablespoons of Piimä Cream to one pint of cream and allow to culture for about 24 hours.

Ingredients: Straus cream, piima culture

Recipe is gluten-free and contains dairy.

Acorn Maple Cake

1 small tin (5 in X 4 in)


This delightful cake features the staple food of many of the indigenous groups who have made their home around the San Francisco Bay for thousands of years: acorns! Acorn mush, acorn soup, and acorn breads are still prepared and prized by the peoples we call Ohlone, Miwok, Pomo, and Patwin who live in West Central California, part of the larger area that has been referred to as "Acorn Nation."

For this cake, acorn flour has been properly prepared to leech out the tannins in the wild-harvested local acorns. We combine this with almond flour, maple syrup, butter, and eggs and bake into a delicious deep brown cake speckled with bits of almond.

Ingredients: acorn flour, almond flour, eggs, maple syrup, butter, sucanat, baking soda, baking powder, Celtic sea salt

Recipe is gluten-free and contains dairy and nuts. 

Golden Blend

4 oz. jar

$1.50 Glass Deposit

This concentrated paste combines the adaptogenic power of turmeric with a bit of black pepper, which is known to increase turmeric's potency many times over. Designed as a base for Golden Milk, a classic Ayurvedic healing drink, you can also add it to broth or rice, blend it onto curries or stir-fries, even add it to scrambled eggs!

Serving suggestion: to make Golden Milk, stir 1/2 teaspoon of Golden Blend into 1 cup of heated milk of your choosing. Note: If you are taking other dietary herbs or supplements, you may want to check with your practitioner to make sure this is compatible.

Ingredients: coconut oil, turmeric, black pepper, filtered water

Recipe is vegetarian, gluten-free, dairy-free, and GAPS/Paleo Diets-friendly.

Product note: We recommend using this product within 1 1/2 weeks. Product can be divided into individual servings and frozen for ease of use. 

Frozen -- Chicken Schmaltz

1/2 pint jar

$1.50 Glass Deposit

Golden chicken fat from our roasted pastured chickens is infused with sauteed onions, then strained for this classic Eastern European cooking fat. It is a perfect ingredient for matzoh balls or matzoh brei, and can also be used for pan frying or as a alternative for butter on bread, steamed veggies and cooked starches. Schmaltz was prized by Jewish grandmothers as an immune system booster.

Ingredient: rendered chicken fat* (infused with caramelized onions) from pastured chickens, onions

Recipe is gluten-free, dairy-free and GAPS, Paleo and Low FODMAP Diets-friendly.

*While onions are not included on the Low FODMAP Diet, when the onions are strained out, as they are here, the dish is acceptable.