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 4/1/15

Spring 4 Menu Highlights

Honoring Passover

  • Chicken Vegetable Soup*
  • Middle Eastern Lamb Soup with Potatoes, Chickpeas, and Fresh Mint
  • Braised Brisket with Carrots*
  • Baked Polenta with Spinach, Marinara Sauce, and Mozzarella
  • Chicken Liver Pate

    Charoset sandwiches with matzoh are traditionally eaten during the Passover Seder
  • Saffron Rice with Currants
  • Spiced Cauliflower with Tomatoes*
  • Pickled Beets*
  • Lamb and Beef Patties with Aromatic Spices
  • Lemon Caper Sauce*
  • Garden Kraut*
  • Creamy Horseradish Sauce
  • Shallot Vinaigrette*
  • Chicken Schmaltz*
  • Coconut Macaroons with Chocolate Chips
  • Charoset

Got Schmaltz?

What better time to introduce this traditional scrumptious unctuous fat? You don’t need a Passover Seder ceremony to set a jar of our pasture-raised, onion-infused chicken fat on your table. A traditional alternative to butter, still served in syrup dispensers on the tables of several NYC eateries, schmaltz is lovely on bread, cooked starches and steamed veggies. As long as our chickens from Riverdog Farm, Marin Sun Farms and Mary’s keep putting on the pounds, we’ll be offering this golden treat on our menu.

Educational Opportunities

April Tour, Sunday in the Kitchen  & Traditional Diets Class

Sunday, April 12th

Join Co-Founder of Three Stone Hearth, Jessica Prentice for a behind the scenes look at our Community Supported Kitchen. She will also offer a Co-Founder Jessica Prentice two-hour class on the basics of Traditional Diets.

Sunday in the Kitchen:

10am-11am: Tour of the Kitchen (also sold separately)

11am-2pm: Hands-on in the Kitchen and lunch with our staff

2pm-4pm: The Nutritional Wisdom of Traditional Diets (also sold separately)

Visit our Classes, Education, and Outreach Menu for more details.