Star Route Kitchen

Here you will find info on our weekly delivery of made from scratch whole foods for you and your family. Our menus will move through the seasons using what we can from our gardens here at Star Route and locally on the island. Proteins will often come from local farms. In the off season, I start the shopping at the Orcas co-op. All purchased ingredients will be organic when available. You will be eating as we do here on the farm. Fresh eggs & dairy products in season, sourdough breads, clean meats from healthy, happy  farms, and more.  You’ll also see citrus, olive oil, chocolate- and other wonderful foods we can’t grow here! My desire for flavor exceeds my commitment to locally grown.

Star route kitchen’s food club is a way to introduce new flavors into your everyday eating. Diverse menus that provide nourishment, taste good and will lift you outside of your daily food habits. We want to share the joy of eating organic, from scratch, whole foods.

HOW IT WORKS:

Current rates through March 31st,  2018 are $55/week

Includes each week:

  • 1 quart of soup
  • 4 pints of prepared foods:  roughly a protein, a grain/starch, veggie… or sometimes a combination  and one layered salad & dressing. We recently started these and have had great feedback. You can add on extra salads for $8.50.
  • Extras: a condiment, cheese or something sweet/snacky

ADD ONS: If you would like more of something you can add to your delivery when available

  • Quarts- soup- $12 / Bone broth- $10
  • Pints – protein- $8-10 grains & veggies- 7-8$
  • Bread- full loaf $7 / half loaf $4
  • Ferments/sauerkraut  $10/qt
  • Fermented drinks/shrubs – please inquire
  • Misc- We may throw out some options in the newsletter such as quiche, frittata, yogurt.  OR ASK!

SEASONAL ITEMS:

  • Cheese-  $7-$15
  • Eggs – $6.50/doz
  • Ice cream-  small(½ pint)6$ / lg(pint)$12  (generally May through October)

 

Food is delivered in jars and we’ll set up for reusing these on a weekly basis. Please wash your jars before returning them in your delivery bag. We’ll do our best to keep away from plastic but sometimes it’s the best thing for the job!

DELIVERY– Tuesday afternoons I’ll start at OIRealty at 3. I can deliver in town for free. And if you want it directly deposited in your fridge I’m happy to do that for an $8 delivery fee if that seems reasonable… or less if you’re close to town.

New folks can try one week to see if it works before committing to a regular basis(I’m open but need to plan). Ideally, I’m getting a commitment at the beginning of the month. This can be every week or every 2 weeks. Base rate through 3/31/18 is $55/wk generally paid in advance. Add-ons will be billed at the end of the month and are priced as follows:

Menus are sent on Sunday. If you have any allergies let me know. We have a limited capacity to accommodate special dietary needs (I love nuts) but we’re happy to provide vegetarian options. Food fluctuates between all vegetarian and some meat weeks. And if there’s something you have a hankering for let me know that too!

Here’s a little idea of what we’re offering for locals on the island.

Please contact me via email:   starrouteorcas@gmail.com with questions or suggestions.

Thanks for stopping by! wendy

PLEASE CONTACT ME at starrouteorcas@gmail.com

IF YOU’D LIKE TO GET ON THE LIST

We are happy for you to stalk us on Facebook and Instagram

 

10/3/17

Barley Mushroom Soup

Frittata (roasted tomato, squash, chevre)

Quinoa Salad (black bean, mango, corn)

Zucchini salad (apple, parsley, lemon)

Carrot & Beet (shredded, honey, cider vinegar)

Sauerkraut (white cabbage, salt, juniper berries)

Coffee goat milk ice cream (goat milk, coconut milk, sugar, eggs, dark roast coffee)

Sourdough w/ sunflower

10/10/17

White Bean & sausage soup

Chicken Salad (red cabbage, lime, mayo)

Quinoa Salad(feta, cucumber, tomato, kalamata)

Kale Salad (hazelnuts, parmesan, apple)

Beets & Greens (roasted beets&greens, honey, balsamic)

Cabecou style goat cheese (olive oil, herbs)

Roasted Tomato (olive oil, garlic,)

Sourdough w/ sesame

10/17/17

Chicken & Mushroom soup (tamarind, ginger, galangal)

Flank steak & red kuri squash (roasted daikon, bok choy)

Soba noodles (sesame dressing, green onion, red pepper)

Collards and bok choy tops (grated apple, pickled rhubarb)

 

Red cabbage slaw (fennel, carrot, lime)

Crottin style goat cheese

Sourdough au natural

10/24/17

Coconut Fish Stew

Sliced pork (tomatillo, onion, cilantro)

Farro (red kuri, apple, walnut, spinach)

Kale Salad (tomato, mushroom, almonds, pecorino)

Roasted Cauliflower & Sunchokes (lemon, parsley)

Harvest Granola (pumpkin, maple, coconut, pecan and …)

goat milk ice cream

(ginger, galangal, candied ginger)

Whole Wheat sourdough

10/31/17

beef & bean minestrone

chicken salad (rosemary, lemon, pomegranate)

potato salad (tarragon, capers, vinaigrette)

chard salad (red cabbage, apple, parsnip, fermented stems)

beets (citrus, shallots, parsley)

sauerkraut (red or white)

goat cheese

walnut sourdough

All packed up and ready to go!

11/14/17

week 7

roasted carrot soup (coconut milk, ginger, turmeric)

sliced & shredded pork (slow cooked, cider, spices)

black beans & “rice”(cauliflower, pickled pumpkin)

cabbage & greens (olive oil, tamari)

red cabbage & jicama slaw (lime vinaigrette, green onion)

tomatillo salsa

booster shot (ginger, turmeric, lemon, coconut wate)

sourdough

 

11/21/17

week 8

lentil soup

baked tofu (shiitake, sesame)

roasted blue hubbard squash (sage, walnuts)

skillet greens (mixed kales, chard, boo toy, collards)

napa cabbage & brussel sprouts (lightly cooked and seasoned)

trailblazer cookies (oats, almond flour, nuts, seeds, coconut sugar, coconut oil)

sunflower seed sourdough

11/28/17

week 9

greens on greens stew (bone & mineral broth, alliums, daikon, shitakes, mixed greens)

three bean salad (shallot vinaigrette, fermented beet stems)

millet salad (butternut squash, hazelnuts, arugula, parsley)

carrot, parsnip & arame

broccoli & cauliflower (sesame, ginger)

booster shots (ginger beet & citrus ginger turmeric)

sauerkraut

chevré

12/5/17

week 10

split pea soup (coffelt ham bits)

freekeh meatballs (pork, lamb, beef, freekeh grain)

roasted veggies w/ freekeh (rutabaga, sweet potato, mushrooms, feta)

kale caesar (raw leaves, sautéed stems, roasted onions)

sweet & sour beets and greens (balsamic, fennel, walnuts)

tahini granola

shot of fire cider (cider vinegar steeped with horseradish, ginger, garlic, turmeric, citrus and spices)

12/12/17

week 11

winter squash soup (SRK blue hubbard, red kuri, pumpkin, garam masala, sage)

curried chicken salad (house made curry mayo, cashews)

wild rice (hazelnuts, dried apricot, currants, cilantro)

roasted broccoli & carrots (broccolini, rapini, carrots, garlic, sumac)

super chard salad (apple, fermented cabbage, goji & golden berries, hemp seed)

goat yogurt (soup garnish)

12/19/17

week 12

olga borscht (MRF beets, cabbage & potatoes)

smoked trout salad (cabbage, celeriac, fennel, apple, persimmon vinaigrette)

barley & mushrooms (red onion, sage, kimchi jus)

brandy roasted MRF delicata & kale (preserved lemon and garlic)

cauliflower & root roast

last chevre of the season

black bread mini loaf

kimchi butter

choco chip & GF ginger cookie duo

 

 

 

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