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 6-29-16

Summer 4: What’s available this week! 

  • Chicken and Rice Jambalaya
  • Mexican Meatball Soup (Albondigas)*

    Mexican Meatball Soup (Albondigas): Flavorful meatballs are cooked in a tomato-citrus broth with early-season zucchini from New Family Farm...

    Mexican Meatball Soup (Albondigas): Flavorful meatballs are cooked in a tomato-citrus broth with early-season zucchini from New Family Farm…

  • Creamy Cauliflower Soup with Coconut & Ginger*
  • Barbecue Beef
  • Mexican Sweet Potato Custard (Budin de Camote)
  • Beef Liver Pate with Mushrooms & Thyme*
  • Chicken Confit*
  • Vegetarian Baked Beans
  • Marinara Sauce* (frozen)
  • Green Olive Tapenade*
  • Caesar Dressing (now GAPS-friendly)*
  • Onion Dip
  • Middle Eastern Salad in a Jar
  • Ginger Spice Cake
  • Red, White & Blue Gelatina with Coconut Cream*
  • Strawberry Honey Butter*

Summer Fun in Our Kitchen!

Quickles for Kids: 

Quick and Easy Summer Pickles 

for the Whole Family

Thursday, July 7, 5:30pm – 7:30 pm

In this class, Three Stone Hearth worker-owner and Fermentation and Preservation Lead Andy Renard will guide you in the art of vegetable fermentation as a fun family project. Adults and children over age 7 will learn about the science of this ancient pickling technique as well as the various health benefits associated with eating these probiotic-rich foods. Each student will leave class with a jar of pickled vegetables, plus recipes to ensure that you can repeat this process at home.

This class is for children ages 7-12 with an adult. The cost is $45 for one adult and one child, $25 for each additional child. Early registration is recommended as this class has a limited number of spots.
 
To register, please visit our Education and Outreach menu

Menu For The Week of 6-22-16

The New Menu is Up!

Summer 3 Menu

  • Chicken Vegetable Soup*
  • Lentil Chili with Lamb*
  • Tuscan White Bean Soup with Seasonal Greens

    Our DIY dough this week - Lentil Veggie Burger Dough

    Our DIY dough this week – Lentil Veggie Burger Dough

  • Chinese Ground Pork with Bok Choy*
  • Baked Polenta with Spinach, Marinara and Mozzarella
  • Chicken Liver Pate
  • Spanish Marinated Chicken Legs*
  • Spanish Pork Sausage Patties*
  • Mediterranean Mixed Vegetables*
  • Lentil Veggie Burger Dough*
  • Kale Caesar Salad in a Jar*
  • Southwestern Pickled Purslane* (Verdolaga)
  • Classic Kraut*
  • No-Mato Sauce*
  • Coconut Cilantro Chutney*
  • Herb Vinaigrette*
  • Paleo Walnut Date Cake*
  • French Vanilla Chia Pudding (dairy-free)*
  • Peach Honey Butter*
*GAPS Diet-friendly Recipes