Welcome!

Three Stone Hearth is pioneering a new business model: a community-supported, worker-owned cooperative, and a teaching kitchen all in one.

Our Mission: We heal our community, our planet, and ourselves by building a sustainable model for community scale food preparation and processing that honors culinary traditions and provides nutrient dense foods for local households and beyond.

Our work is grounded in shared values of sustainability, community, and health.
Inspired by diverse cuisines, our weekly menus are prepared using the nourishing traditions approach to ensure maximum digestibility and nutrient absorption. Ordering from us helps reduce your carbon footprint.  We pack our foods in re-usable glass containers, compost waste, and purchase from local farms.

Our ingredients include:

  • organically farmed produce, grains, and nuts
  • pasture-raised meats, eggs, and dairy products
  • unrefined sweeteners
  • traditional fats

Menu for Week of 4/26/17

For order pickups, deliveries and store shopping
beginning Wednesday, April 26th

Screen Shot 2017-01-20 at 12.07.37 PMRice-a-CheesySunny Cream of Tomato Soup

Two classic comfort foods on one menu: our Rice-a-Cheesy with Greens is a nutrient-dense answer to mac & cheese, and delight your inner child (or your actual child) by pairing it with our Sunny Cream of Tomato Soup.

Our New Menu:

Baby Lima Bean Minestrone with Chicken, Greens and Green Garlic*
Ginger-Orange Beef Soup with Mung Bean Threads
Sunny Cream of Tomato Soup*
Tex-Mex Ground Beef*
Rice-a-Cheesy with Greens
Beef Liver Pâté with Mushrooms and Fresh Thyme*

A new offering this week, the Lebanese Beet Dip, based on a traditional recipe, is rich with tahini, yogurt and a touch of sour cream, with the balanced flavors of sweet beets and zesty lemon.

A new offering this week, the Lebanese Beet Dip, based on a traditional recipe, is rich with tahini, yogurt and a touch of sour cream, with the balanced flavors of sweet beets and zesty lemon.

Spiced Cauliflower with Tomatoes*
Lebanese Beet Dip with Tahini and Yogurt
Spring Salad in a Jar with Pickled Shiitakes and Dandelion Vinaigrette*
Cultured Buttermilk Ranch Dressing with Fresh Chervil
Green Olive Tapenade*
Curtido Kraut*
Ginger Spice Cake
Cardamom-Scented Tapioca Pudding
Transit Bars*, Paleo Crunch*, TSH Oatmeal,
Housemade Cultured Condiments:
Ketchup*, Mayonnaise, Mustard* and Yogurt Cream
plus our Slow-Cooked Bone Broths*
Chicken, Beef and Pork
and our nutrient-dense rendered animal fats*
Lard and Tallow
*GAPS Diet-Friendly Dishes

Menu for Week of 4/19/17

For order pickups, deliveries and store shopping
beginning Wednesday, April 19th
Screen Shot 2017-01-20 at 12.07.37 PM
Local snap pea season has arrived! Our friends at Riverdog Farm, or Rivergod as we like to call them, are in the heart of their Spring bounty, and their snap peas and pasture-raised chickens will grace our season debut of Peruvian Chicken and Rice.

Local snap pea season has arrived! Our friends at Riverdog Farm, or Rivergod as we like to call them, are in the heart of their Spring bounty, and their snap peas and pasture-raised chickens will grace our season debut of Peruvian Chicken and Rice.

Peruvian Chicken and Rice with Snap Peas
Mushroom, Sausage and Cabbage Soup*
Creamy Cauliflower Soup with Lemongrass and Ginger*
Ethiopian Beef Stew with Carrots (Sega Wat)*
Dominican Beef and Plantain Casserole
Chicken Liver Pâté
Braised French Green Lentils*
Marinated Mushrooms Ajillo*
Far East Infused Broth with Shiitakes and Chrysanthemum*
Savory Scallion Pancake Batter
Golden Guardian Kraut*
Kapow! Paste*
Spring Salad in a Jar with Pickled Shiitakes and Dandelion Vinaigrette*
Herb Vinaigrette*
Just because you're avoiding gluten doesn't mean you should be deprived of one of the great achievments of modern civilization: the coffee cake! You may have caught our "store special" test batch last month, and now we're offering it on our menu. We start with our own Nourishing Networks Almond Flour, add plenty of pasture-raised eggs, Straus butter and local, lactose-free sour cream, and finish with a blend of whole sweeteners and a touch of spice!

Just because you’re avoiding gluten doesn’t mean you should be deprived of one of the great achievments of modern civilization: the coffee cake! You may have caught our “store special” test batch last month, and now we’re offering it on our menu. We start with our own Nourishing Networks Almond Flour, add plenty of pasture-raised eggs, Straus butter and local, lactose-free sour cream, and finish with a blend of whole sweeteners and a touch of spice!

Gluten-free Coffee Cake
Hibiscus Gelatina with Coconut Cream
Transit Bars
Granola with Almonds and Raisins
TSH Oatmeal
Housemade Cultured Ketchup*
Yogurt Cream
plus our Slow-Cooked Bone Broths:*
…Chicken, Beef and Pork
and our nutrient-dense rendered animal fats*
…Lard and Tallow
*GAPS Diet-Friendly Dishes

Menu For The Week of 4/12/17

Our Menu Now

available online

Thursday 8:00pm through Wednesday 10am

Pastured eggs, housemade ham, Straus grassfed dairy and farm-fresh seasonal greens  are baked into a little slice of heaven in our Greens. Eggs, and Ham Frittata.

Our New Menu:

Celebrating Easter!

For order pickups, deliveries and store shopping

beginning Wednesday, April 12th

Chicken-Vegetable Soup with Asparagus and Chard*
Middle Eastern Lamb Stew with Chickpeas, Potatoes and Fresh Mint
Creamy Carrot Ginger Soup*
Ragu Bolognese*
Greens, Eggs, and Ham Frittata
(with our housemade pasture-raised smoked ham)
Infused Salmon Broth*
(from local salmon, flavored with lemongrass and ginger)
Puttanesca Sauce*
Honey-Cured Smoked Ham*
(brined and smoked in house from pasture-raised pork leg)
Mushroom and Walnut Pâté*
White Beans with Sage and Olive Oil
Cauliflower Hummus*
Spring Salad in a Jar with Pickles Shiitakes and Dandelion Vinaigrette*
Herb Vinaigrette*
Mint Pesto*
Carrot Cake
Coconut Chocolate Pudding
Transit Bars*, Just Granola, TSH Oatmeal,
Housemade Cultured Ketchup*, Yogurt Cream
plus our Slow-Cooked Bone Broths*
Chicken, Beef and Pork
and our nutrient-dense rendered animal fats*
Lard and Tallow
*GAPS Diet-Friendly Dishes
 
Three Stone Hearth Chef Kat (who’s also an herbalist) crafted our new Spring Salad in a Jar. It packs a nutritious punch, with fresh young fennel bulbs, activated walnuts and a dandelion greens vinaigrette!