Menu For The Week Of April 29, 2015

Spring 8 Menu Highlights

  • Peruvian Chicken and Rice with Snap Peas
  • Lentil Chili with Lamb*
  • Sunny Cream of Tomato Soup* –Now in a 24-ounce jar!
  • Pork Mole Coloradito
  • Cottage Pie
    Try pairing our Pickled Nopalitos with Jicama and Carrots with our Pork Mole Coloradito for Cinco de Mayo
  • Chicken Liver Pate
  • Pinto Bean Refritos
  • Mini Meatloaf*
  • Pickled Nopalitos with Jicama and Carrots*
  • Enchilada Sauce*
  • Fields of Greens Sauerkraut*
  • Chipotle Mayonnaise
  • Herb Vinaigrette with Lovage*
  • Pesto with Chard, Spinach, & Pepitas* –Now with Pumpkin Seed Oil!
  • Ginger Spice Cake
  • Lime Gelatina with Coconut Cream
*GAPS Diet-friendly Recipes

Granola – Update

Where Has All the Granola Gone?

Some of you have been asking why there hasn’t been granola on our menu the past couple of weeks. We have known for some time that our granola is extremely underpriced, and we have decided to revisit how we price and package it before returning it to our menu very soon.

Customers are missing our popular granola

We have a certain profit margin that we need be sustainable as a business, and granola at $8.50/lb did not come close. Our general pricing strategy is for each item to reflect its actual cost, with the quality of ingredients and sometimes labor-intensive techniques. This is a different strategy than that employed by many other food businesses. Many restaurants, for example, will charge the same price for a soda as they do for a cheeseburger and make all the profit on the soda.
At its current pricing, our granola comes in at $.53 an ounce. Similar artisanal local granolas price out at closer to $1 an ounce and up!

After activating the rolled oats in yogurt overnight, we spread the granola mixture out on lined perforated sheet pans and low-temperature roast it

As wonderful as these local granolas are, ours has an added value: The day before we cook it, we mix our oats with Straus yogurt and allow them to culture overnight. This is a traditional technique used to make grains more digestible and their nutrients more available. As far as we know, ours is the only granola on the market that takes this extra step and is what makes our granola light and easy to digest. The oats also soak in melted Straus butter and virgin coconut oil, which soak in and add both richness and nutritiousness.

granola in jar
We are considering packaging our granola in a mason jar, eliminating the cellulose bag

In addition to being underpriced, we are also concerned about the cellulose bags we have been using — the more we read about these bags the less ecological they appear to be. Check out this article on Mother Nature Network or one of the many scientific papers that are looking at “biodegradable” plastics and how they fare on a range of sustainability metrics.


Lastly, many of you have asked for a granola that doesn’t have almonds or raisins due to preferences or allergies, so we are seeing what we might be able to do to accommodate these requests.


So… We have pulled the granola from our menu in order to try to reprice it and repackage it into a truly sustainable product… Stay tuned!


Menu for Week of 4/29/15

Spring 7 Menu Highlights

  • Chicken Vegetable Soup with Asparagus and Chard*
  • Pastured Pork with White Beans and Greens*
  • Ground Beef al Greco*
  • Rice-a-Cheesy with Greens
    chicken satay

    Why not grill some chicken skewers and serve with our Peanut Curry Sauce?
  • Braised Beef Cheeks with Prunes, Apricots, and Star Anise*
  • Potatoes with Ginger and Fennel
  • Escarole in Tomato Brodo with Green Garlic and Parmigiano*
  • Tuscan White Bean Dip*
  • Beef and Lamb Patties with Lovage
  • Fearless Kraut*
  • Peanut Curry Sauce*
  • Green Apple Parsley Vinaigrette*
  • Rosehip Honey Spread*  New Recipe!
  • Strawberry Rhubarb Crumble
  • Coconut Chocolate Pudding