Seventh Week of Winter Share!
Share is In and will be ready for curbside service at Noon
What's in the Share:
Share Pick Up will be today, Tuesday 11/24, from 12-7pm.
We will be closed for Thanksgiving Break Thursday 11/26 and Friday 11/27.
We will continue to offer exclusively curbside service for the foreseeable future. We're not sure when we will open in-store access again. We will let the COVID data guide our decision on opening.
Thank you for participating in our new curbside system, and doing your part to keep everyone safe!
Access to the market will continue to be closed for in -person shopping.
Place your orders for curbside pick up by following the instructions here. Please wait to pick up your order until after we've called you to confirm the order and collect payment.
Thank you for your continued support!
Fresh, Seasonal, Local Produce in the Market:
Curly & Lacinato Kale
Bagged Rainbow & Orange Carrots
Red and Gold Onions
Curried Lentil, Tomato, (Cilantro) and Coconut Soup
2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk, shaken well
Lime wedges (for serving)
Heat oil in a medium saucepan over medium.
Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
Add lentils and cook, stirring, 1 minute.
Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water;
season with pepper.
Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes.
Season soup with more salt and pepper if needed.To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro.
Serve with lime wedges.
Do AheadSoup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
Check out our weekly website update "What's in Stock"!
We'll update it with new info on produce, dairy, meat, and other new or popular items! Feel free to call in as well if you're curious about what we've got!
Stay Posted and Shop Local!