Farm to Fork

CHEF PREPARED, FARM FRESH MEALS

 At Common Roots, we take food safety very seriously all year round. However, with the current COVID-19 pandemic, we are taking extra precautions, as per the CDC guidelines, to ensure the health and safety of our Common Roots staff as well as our community members. As such, we are also changing our walk-in service to advance orders ONLY. Remember to submit your order by midnight on Fridays and visit us on the appropriate Tuesday to pick up a warm, clean, and delicious takeaway meal.

How it works:

Step 1: Pre-Order Your Meal Online: Add each meal you would like to your cart

Farm to Fork_Oct 2020 (PDF)

October 6 – Taco Night! (Order by midnight Friday, October 2)

• MEAT – Pork Tacos – Al pastor style braised pork shoulder shaved thin served over VT Tortilla company tortillas(3), pickled onions, shaved cabbage, and a scallion cream. Accompanied with house-made black beans and cilantro rice
  
• VEG – Squash Tacos – Al pastor style Fall squash oven charred and served over VT Tortilla company tortillas(3), pickled onions, shaved cabbage, and a scallion cream. Accompanied with house-made black beans and cilantro rice
  

October 13 – Chili (Order by midnight Friday, October 9)

• MEAT – Beef Chili – Bread and beef stewed with peppers, onions, roasted veggies, and kidney beans. Delicately spiced with ancho, chili powder, smoked paprika, cumin, coriander, and fresh herbs. Accompanied with a farm-fresh salad this is a classic that you don’t want to miss out on
• VEG – Butternut Chili – Roasted butternut squash chili with peppers, onions, roasted veggies, and kidney beans. Delicately spiced with ancho, chili, smoked paprika, cumin, coriander, and fresh herbs. Accompanied with a farm-fresh salad

October 20 – Shepherds Pie (Order by midnight Friday, October 16)

• MEAT – Shepherds Pie – Roasted Fall veggies, accompanied with bread and butter braised beef, stewed in red wine, tomato, and beef gravy. This thick and hearty stew topped with buttery golden mashed potatoes and toasted in the oven until golden brown
• VEG – Shepards Pie – Roasted Fall veggies, stewed in red wine, tomato, and charred onion gravy. This thick and hearty stew topped with buttery golden mashed potatoes and toasted in the oven until golden brown
  

October 27 – Ramen (Order by midnight Friday, October 23)

• MEAT – Japanese Style Pork Ramen – House-made chicken bone broth (maple wind farms), infused with soy, toasted sesame, mirin, and ginger. Accompanied with house-made ramen noodles, 7-minute egg, braised pork loin, and roasted local shaved veggies
  
• VEG – Japanese Style Veggie Ramen – House-made roasted veggie broth, infused with soy, toasted sesame, mirin, and ginger. Accompanied with house-made ramen noodles, 7-minute egg, and roasted local shaved veggies
  

November 3 – Chicken or Veggie Pot Pie (Order by midnight Friday, October 30)

• MEAT – Chicken Pot Pie – Chicken thighs braised with white wine, veggies, and hearty winter herbs. Tossed in a creamy chicken gravy with charred winter veggies and potatoes. Topped with a house-made buttery pie crust
  
• VEG – Veggie Pot Pie – Roasted sweet potatoes tossed with Moroccan spices, maple syrup, and hearty winter herbs. Tossed in a creamy onion gravy with charred winter veggies and potatoes. Topped with a house-made buttery pie crust
  

Step 2: When you have added your meals, complete your order below

Step 3:  Please pick up your meal on Tuesday between 4:30 & 6:30 PM

Pull your car upfront at the Wheeler House. Our Chef and Volunteers will greet you at a safe distance and place your order in your trunk.

Pick up time remains 4:30 to 6:30 pm.  We hope you will invite your friends and neighbors to join Farm to Fork.

The benefit to Common Roots:

Common Roots has the goal of sustaining > 60% of our program budgets to extend food education beyond South Burlington by 2021.  Your choice to purchase meals supports our building the revenue necessary to continue our Farm to Go student-chef middle school program.  To date, we have sent over 1,800 balanced meals home with students which they have prepared for their family dinner.

Gratitude

Your Common Roots’ team hopes you have been satisfied with your prepaid meals to go on Tuesday evenings.    Thank you for your participation.  If you have questions or suggestions e-mail: info@commonroots.org