Our Foods

Three Stone Hearth offers the most deeply nourishing prepared foods available.

Our emphasis is on nutrient-dense, traditional cooking.  Our foods are prepared with mineral-rich bone broths, pastured meats, eggs, & dairy products; organic vegetables, whole grains, and legumes; natural sweeteners; traditional fats.

Our menu changes weekly.  Please click on the names of our products below for more information about them; including lists of examples, pricing, shelf life,  freezing instructions, and more!

We also retail a number of products produced by other small-scale and local artisanal businesses and farms:

Shelf Life, Storage, and Reheating Tips for TSH Products

Soups and Stews:

Keep refrigerated and eat up to 1 week after pick-up. It is a good idea to bring them to a simmer for 5 minutes before eating. They may last longer if covered with a layer of fat that is unbroken.

  • You can freeze these to keep them for longer.  As long as the dish doesn’t contain potatoes, it will taste roughly the same as it did before freezing.  See freezing instructions below.

Broths:

  • Keep refrigerated and eat up to 3 weeks after pick-up. Once opened, it’s best to consume within 3-5 days. If it has been longer than that, it is a good idea to simmer the broth for 5 minutes before eating. Also, if the jar has been unopened for close to 3 weeks, the shelf life of broth can be extended by bringing to a simmer for 5 minutes, then cooling and re-refrigerating. It will last an extra week if you do this, or you can freeze it for later use. See freezing instructions below.

 

Fermented Vegetables:

  • Sauerkrauts and Kimchi: These items are fermented for at least 5 weeks.  If kept refrigerated they will last for at least several weeks and up to about 3 months in the jar.  We highly recommend using a clean fork or spoon when you dip into the jar as dirty utensils can introduce pathogens into the jar and make it spoil more quickly. White mold can be scraped off and discarded. If a jar develops a pink or blue mold, then please discard it. Also, these fermented vegetables should be kept submerged in brine — you can add lightly salted water in order to keep them submerged.
  • Lactofermented Pickled Vegetables: depending on the vegetable, these are fermented in a salt brine with other flavorings for several days or longer (how hard or soft, fibrous or watery, etc.). Again, depending on the vegetable, they will usually last for several weeks refrigerated, sometimes months, though they may lose their crunch and flavors can change over time — they are artisanal foods! A jar of our Lower Eastside Pickles has been known to last a year in the fridge and still be crunchy and delicious. The notes above about keeping the vegetables submerged, and about mold apply here, too.
  • Quick pickles: These items are fermented for 1-3 days, and will usually stay good for about 2 weeks. Their texture will slowly change and they will lose their crunch.

Beet Kvass:

Refrigerated, beet kvass will last up to several months.  It may develop a white bloom on the top, which can be lifted off with a spatula or a clean paper towel.

Meat Patties:

Our meat patties are uncooked. Kept in the freezer, they should last for several weeks, though they can pick up flavors from your freezer or develop freezer burn if kept for too long. Once defrosted, patties should be cooked within 3 days.

Kombucha:

Refrigerated, kombucha and other beverages will last for several weeks.

Pâtés:

Pâtés are best eaten within a week.  Sometimes they will hold up to 2 weeks if the fat layer on top is intact. Once the fat layer is broken it should be eaten within a week.

Casseroles and Baked Meat Pies:

  • These are best served hot and eaten within 5-6 days of purchase.
  • The easiest way to reheat by the piece is to place slices in a lidded pan with a bit of broth or water in the bottom. Gently steam over medium-low heat until the food is hot throughout.
  • You can also reheat in the pan that it comes in by removing the paper lid and covering with aluminum foil, then placing in an oven pre-heated to 325° for 40-50 minutes or until hot throughout.

Yogurt Creams:

Depending on the other ingredients, these will last from 1 week (if they contain fresh vegetables like cucumbers) to 3 weeks (if they just contain spices like toasted cumin).

Salad Dressings & Dips:

These will usually last 2-3 weeks, depending on the ingredients.

Granola:

Our granola is freshly baked and then dehydrated on low heat. It contains no preservatives. We recommend eating it within a month of purchase.

Gelatinas:

These are best eaten as fresh as possible.  We recommend eating them within 6 days.

Pavés and Transit Bars:

Kept refrigerated and well-wrapped, these will last for a couple of months. You can remove them from refrigeration and let them come to room temperature before eating if you prefer.

Fruit Crumbles:

These crumbles can be eaten at room temperature, or gently warmed. You can warm them by removing the paper lid, covering with aluminum foil, and heating in a hot oven (325º) for 20 minutes.

Puddings and Tapiocas:

These should be eaten within 5-6 days of purchase.


Freezing QUART Jars of Soups and Stews:

  • Important: you freeze in the quart jars at your own risk!  We do not replace or refund for items that break the glass in the freezer.
  • The safest way to freeze our quart jars of soups and stews is to transfer them to a pyrex or other container with more surface area and then freeze.
  • If you want to freeze in the jar, to help prevent breakage you can try removing the lid and freezing, then putting the lid back on.
  • Another alternative is to remove a portion of the contents so it has more room to expand as it freezes.
  • Some customers wrap their jars in two layers of paper bags, which slows down the freezing process and prevents many breakages.

 

Freezing Broths:

  • Broths and broth-based dishes will expand when frozen! Our broths come in freezer-safe jars, as do the soups and stews we sell that are already frozen (these straight-sided jars have no “shoulder” and leave extra space for expansion).
  • If you consume broth less regularly, or wish more portion control, a great tip it is to  freeze it in ice cube trays, then store the cubes in a freezer-safe bag or other container. Pop 2-3 cubes in any soup or stew, to a pot of rice or other starch, or quickly heat with a bit of salt and pepper.

 

A Note About Thawing:

When thawing frozen jars of broth or food, do not place in very hot water as this can break the jars.  Thaw in the fridge or in room-temperature/lukewarm water. If you’re really in a rush, thaw enough to loosen the contents, slip the whole thing into a saucepan with a little water or other liquid, and slowly bring to a simmer.