WINTER 2 Menu
You can order items from this menu until Saturday, December 9 at 8am.
ORDER PICK UP:
Order by 8am for same day pickup Wednesday, December 6 through Saturday, December 9.
We're open for order pickup and store shopping Wednesday 4-7pm, Thursday & Friday 12:30-5:30pm, Saturday 10-4pm
Order by 8am Wednesday for Berkeley, East Bay (see range), Crocker Highland Group Drop for Wednesday delivery.
Order by 8am Thursday for San Francisco and SF: Glen Park/Fairmont Heights Group Drop for Thursday delivery.
Order by 8am Friday for Marin Friday delivery.
Order by 8am Friday for East of Caldecott Tunnel (limited range) and Lafayette Group Drop Saturday delivery.
If you can't get to the farm, we'll bring the farm to you! Chicken is simmered in mineral-rich bone broth with cauliflower, chard leeks and parsley and fresh herbs.
Ingredients: chicken meat and bone broth,* cauliflower,* chard,* leeks,* celery,* onions,* parsley,* thyme,* sage,* Celtic sea salt, rosemary,* bay leaves* (* = organic)
Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free, and GAPS Diet-friendly.
California brown rice is cooked in mineral-rich chicken bone broth with onions and garlic until tender, then simmered with chicken and generously seasoned with a "salsa" of fresh cilantro and parsley, scallions and lime for our nutrient-dense version of Peru’s classic Arroz con Pollo.
Ingredients: chicken meat* and bone broth,* brown rice,* onions,* scallions,* cilantro,* parsley,* garlic,* Celtic sea salt, lime juice* & zest,* orange juice,* coconut oil,* olive oil, cumin,* black pepper* (* = organic)
Recipe is gluten-free, dairy-free, and nightshade-free.
Congee is a traditional healing food from China that features long-simmered tender rice. In our version, ground pastured pork is first salt-cured, then cooked in a soup of brown rice, pork trotter broth, shiitake mushrooms and baby bok choy. It is seasoned with ginger, garlic, fish sauce, toasted sesame oil and scallions. In China, congee is often served for breakfast, sometimes with an egg added on top.
Ingredients: ground pastured pork, Massa Organics brown rice,* pork trotter bone broth, onions,* baby bok choy*, shiitake mushrooms,* ginger,* scallions,* garlic,* lard, pork liver, toasted sesame oil, Celtic sea salt, Red Boat Fish Sauce (anchovies, sea salt), white pepper
Recipe is dairy-free and gluten-free.
Our weekly "Meaty Pint." Grassfed ground beef is simmered with onions, tomato paste, garlic and spices, and a bit of bone broth and pureed liver, for a meaty filling that can be eaten as is, used as a stuffing for fresh peppers or a taco filling, or a great Sloppy Joe for kids of all ages.
Ingredients: grassfed ground beef, beef bone broth,* onions,* tomato paste,* olive oil, beef liver,* garlic,* thyme,* oregano,* Celtic sea salt,* parsley,* red wine vinegar,* black pepper,* cinnamon,* allspice,* bay leaves* (* = organic)
Recipe is gluten-free, dairy-free and GAPS*/Paleo Diets-friendly.
Organic chicken livers from Pittman Farms are seared, poached in Straus grassfed butter and puréed with caramelized onions, sea salt, mustard, parsley, a few drops of brandy, black pepper and cloves for a rich, deeply satisfying and nourishing spread that is topped with a thin layer of butter to preserve freshness. One of our most popular dishes, it's perfect on Morell's rye bread or the irresitable Cult Crackers -- don't forget to use the butter layer! A forkful or two of our raw sauerkraut offers a bright balance of flavor and a probiotic boost.
Ingredients: chicken livers,* butter,* onions,* parsley,* chicken bone broth,* Celtic sea salt, brandy, Dijon mustard* (non-grain distilled vinegar, mustard seed, salt, clove), thyme,* black pepper,* mace,* cloves* (*=organic)
Recipe is gluten-free and contains butter.
Grassfed beef and pastured pork are simmered with green olives, capers, raisins and seasonings, and enriched with a bit of beef liver for the bottom layer of this casserole. The meat is topped with a flavorful puree of black beans slow-cooked in bone broth. Finally, the top is sprinkled with grassfed cheddar cheese and baked until just browned, for one of our most popular casseroles.
Ingredients: ground grassfed beef* and pastured pork, black beans,* beef bone broth,* onions,* cheddar cheese,* tomato paste,* raisins,* capers, green olives, garlic,* beef liver,* apple cider vinegar,* Celtic sea salt, cumin,* oregano,* housemade chili powder (pasilla and guajillo chiles, sweet paprika,* onion powder,* oregano,* cumin*), black pepper,* coriander,* paprika,* cinnamon,* smoked paprika,* wild-harvested kombu, bay leaves* (* = organic)
Recipe is gluten-free and contains dairy.
The Specific Carbohydrate Diet (SCD) considers black beans permissible while the Gut and Psychology Syndrome Diet (GAPS) considers them off-limits.
Each pound of beans is cooked with a one inch piece of kombu sea vegetable which is not on the GAPS Diet Introductory Diet or SCD protocol.
How lucky we are to have such a variety of fresh vegetables from local farms! Sauteed green beans, carrots and mushrooms are simmered together in a mild peanut curry sauce, flavored with a housemade blend of toasted spices, along with coconut aminos and fresh lemon, and enriched with plenty of coconut milk.
Ingredients: onions,* carrots,* fresh-frozen green beans,* mushrooms,* peanut butter,* Native Forest coconut milk (guar gum-free),* lemon juice,* cumin,* ginger,* coconut oil,* Celtic sea salt, coriander,* honey, lemongrass,* garlic,* coconut aminos,* coconut vinegar,* turmeric,* lemon zest* (* = organic)
Recipe is vegetarian, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.
A mild chili featuring the famous Three Sisters of Native America: maize, beans and squash. In our version, Alma Semillera heirloom posole is nixtamalized (cooked with slaked lime to release B Vitamins) and then simmered until tender in a savory and lightly spiced tomato base with white butter beans from Iacopi Farm in Half Moon Bay and butternut squash. When you eat this stew, celebrate Native American wisdom! Planting these three crops together provides benefits to each: corn provides a climbing structure for the beans, which add nitrogen to the soil, while the squash leaves shade the roots of the corn and the beans and prevent soil evaporation.
Ingredients: butternut squash,* posole,* butter beans, onions,* crushed tomatoes,* olive oil, garlic,* cilantro,* Celtic sea salt, apple cider vinegar,* coriander,* cumin,* paprika,* smoked paprika,* cinnamon,* chipotle powder,* cloves,* bay leaves, wild-harvested kombu sea vegetable (a small amount cooked with the beans to add nutrition and aid digestability) (* = organic)
Recipe is vegan, gluten-free and dairy-free.
Old-fashioned deliciousness! Turnips and rutabagas, and celery root are steamed with garlic and pureed with roasted butternut squash and plenty of butter that has been infused with rosemary, sage, thyme, and bay. The puree is finished with fresh rosemary, sea salt, and black pepper for a classic side dish. It pairs perfectly with meatloaf, meat patties, or you could make a GAPS Shepherd's Pie by putting it over a ground beef filling and baking.
Ingredients: turnips,* rutabaga,* butternut squash,* celery root,* butter,* garlic,* rosemary,* sage,* thyme,* bay leaves,* Celtic sea salt, black pepper,* apple cider vinegar (for soaking celery root) (*=organic)
Recipe is vegetarian, gluten-free and GAPS Diet-friendly.
Did hunter-gatherers dip into roasted vegetables mixed with luscious nut oils? We may never know, but there's no doubt this Paleo- and GAPS Diet-friendly "hummus" is a culinary evolution. Serve as a dip with chips or fresh vegetables, on a sandwich or in a lettuce wrap, or pack it in a lunchbox.
Ingredients: cauliflower,* olive oil, sesame tahini,* lemon juice,* garlic,* Celtic sea salt, black pepper* (* = organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS/Paleo Diets-friendly.
Fresh leaves from an edible variety of chrysanthemum are IN season at our favorite urban farm, Feral Heart Farm in Sunol. The tender leaves are blended with umeboshi plums, along with ginger, sesame seeds and a squeeze of lemon juice to create a uniquely zesty and nourishing probiotic pesto. Chrysanthemum leaves are higher in potassium than bananas, and contain significant amounts of calcium, vitamins A & C, antioxidants and flavonoids.
Ingredients: shungiku (chrysanthemum greens),* olive oil, toasted sesame oil,* pureed housemade ume plums, ginger,* sesame seeds,* lemon juice,* hosemade ume plum vinegar (* = organic)
Recipe is vegan, gluten-free, dairy-free, black pepper-free, nightshade-free and GAPS Diet-friendly.
Dress up your table with this beautiful and tasty relish, from an old family recipe shared with us. We blend cranberries with oranges and spices for an all-raw, live enzyme relish that will be a welcome alternative to the traditional cooked cranberry sauce.
Ingredients: cranberries,* oranges,* unfiltered raw honey, Celtic sea salt (* = organic)
Recipe is vegetarian, gluten-free, dairy-free and GAPS/Paleo Diet-friendly.
Our irresistible gluten-free brownies are made with plenty of butter and pastured eggs, and our own Crispy Walnuts. Here at the kitchen, we cut the brownies into very small pieces, warm them a bit and then sprinkle them with sea salt... Yum!
Ingredients: palm sugar,* cocoa powder,* Straus butter,* Crispy Walnuts* (soaked and dehydrated), pastured eggs,* potato flour,* coconut flour,* vanilla extract,* Celtic sea salt (* = organic)
Recipe is vegetarian, gluten-free and contains butter and nuts.
Infused with lime zest, the tang of freshly squeezed lime juice is balanced with the sweetness of honey, then set with Great Lakes gelatin before being topped with a layer of coconut cream gelatina.
Ingredients: filtered water, lime juice,* coconut milk (guar gum-free),* raw honey, grassfed beef gelatin,* lime zest,* vanilla extract,* Celtic sea salt (* = organic)
Recipe is gluten-free, dairy-free and GAPS Diet-friendly.