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 the Week of 12/7/16

screen-shot-2016-11-25-at-3-06-06-pmOur Menu This Week

A treat for those who don't eat cow dairy! Our Baked Polenta features traditional sheep feta and goat milk from Evergreen Acres, along with sauteed spinach and leeks from Riverdog Farm.

A treat for those who don’t eat cow dairy! Our Baked Polenta features traditional sheep feta and goat milk from Evergreen Acres, along with sauteed spinach and leeks from Riverdog Farm.

Chicken and Rice with Brazilian Coconut Sauce
French Lentil Soup with Salted Pork and Greens*
Creamy Cauliflower Soup with Lemongrass and Ginger*
Ground Beef with Arugula*
Baked Polenta with Spinach, Sheep Feta and Goat Milk
Mushroom and Walnut Pate*
Marbella Sauce*
Gingered Greens with Coconut Milk and Butternut Squash*
Sea Vegetable Salad with Carrot, Daikon and Burdock
Prebiotic Kraut
Green Goddess Dressing
Kapow! Paste*
Ginger Spice Cake
Cardamom-Scented Tapioca Pudding

Our desserts this week are a lovely pairing of lightly aromatic sweets: Ginger Spice Cake and Cardamom-Scented Tapioca Pudding. Warm a bit of both to fortify you on a gray day.

Our desserts this week are a lovely pairing of lightly aromatic sweets: Ginger Spice Cake and Cardamom-Scented Tapioca Pudding. Warm a bit of both to fortify you on a gray day.

Transit Bars*
Granola with Almonds and Raisins
Plus Our Slow-Cooked Bone Broths*:
Chicken, Beef and Pork

*GAPS Diet-Friendly Dishes

A Season of Reflection, Self-Care and Generosity

Supporting each other as we shift through the Winter Solstice
Like many businesses, we’re thinking about how to attract customers to do your holiday shopping with us.  At the same time, we do not want to fuel the juggernaut of needless obligatory consumerism. Here in the kitchen, we see
this as a time to align with seasonal passages, and reaffirm a spirit of integrity and caring (and self-care)  amid unsettling social change. If shopping at Three Stone Hearth supports you, we are happy to serve.
There is a view in Chinese medicine that this season belongs to the realm of the Kidney and Bladder meridians, and asks us to focus on deep nutrition and healing, nourishing our bones (recommending bone broth!) and slow-cooked foods. Many of the foods  we offer favor this end of the spectrum, and we encourage you to see our seasonally planned menus as a resource on your journey of nourishment and resilience.
Below you’ll find a list of other items we suggest as seasonal gifts. Each week in this newsletter, we’ll highlight products that may be especially worth your consideration, and let you know about some limited-time discounts.
We’d like to start this week with a focus on our books, all of which will bediscounted 10% in December. We have been building up a collection of  books that
relate to our core values of nutrient-dense and traditional foods, and healing.
A recent and very special arrival is Dr. Thomas Cowan’s new book, Human Heart, Cosmic Heart. Dr. Cowan is a founding board member of the Weston A. Price Foundation, and practices medicine in San Francisco. He brings a wealth of knowledge and experience, and  a passion for alternative healing practices and spiritual traditions, in this singular meditation on the organ at the center of our bodily existence.
A few other books of note…  Kimber Simpkins’ Full captures the all-consuming hunger she experienced as a result of an eating disorder, and her healing journey from destructive dieting and self-hating to the healing power of yoga and Buddhism.  In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, and increasingly countercultural, way of making cheese — one that is natural and intuitive, grounded in ecological principles and biological science. This beautiful book includes more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking.
A sampling of items we recommend as seasonal gifts:
  • TSH’s own Homestead (beeswax and tallow) Candles and Tallow Soaps: Baby Blend, Coffee, Lavender, Lemongrass and Peppermint
  • Allstar Organics Salts
  • Barlow Lavender Oil
  • Beeswrap ecological food-storage
  • Bella Girl Mom and Baby & Baby Bum Cream
  • By Nieves body care
  • Coracao Chocolates – look for the 5-piece truffle gift boxes, now at a lower price!
  • Ecojars Lid, Straw, Brush — add a mason jar with  a handle and you’re good to go!
  • Honey –raw local-neighborhood honey – we have a three pack sampler just for the holidays
  • Seka Hills Olio Nuovo Extra Virgin Olive Oil – limited batch and to-die-for delicious olive oil produced by a Native American tribe in the Capay Valley
  • Kyocera Salt and Spice Grinder
  • Landsea Gomasio
  • Luminance Rosewater Toner
  • South RIver Miso’s new “harvest” – an array of flavors
  • Strong Arm Farm Sea Vegetables – locally gathered and processed
  • Umeboshi Pickles & Aka Umesu Plum Vinegar
  • Yaupon Teas – the only caffeinated plant indigenous to North America!

Celebrate Three Stone Hearth’s 10th Anniversary

with our mason-jar-compartment tote bag!

Our Community Supported Kitchen put out its first menu in 2006, with foods packaged in mason jars, and we’ve never looked back.
Transport your jars in safety and style. Made of 10 oz. weight durable cotton, this tote has 25″ long handles that fit over most shoulders, and built-in mason jar pockets!  Six jars (or beverage bottles) can fit side-by-side with cloth dividers for safety, with room at the top to stack smaller jars on larger ones. The compartments also fold out of the way for one large open space in the bag. Handmade in Vermont by EnviroTote. Dimensions: 14.5″L x 6″W x 10.5″H.
It’s a wonderful way to advertise your support of our work, commemorate our first ten years, and carry your sustainably packaged nourishing foods in their own sustainable packaging!