Eddie’s Spiral Meatloaf returns!

As you may know, with HK’s recent move, some of our long-time Harvest Kitchen staff have left us.  We really miss Ryan, Gryffyn, Nathanael, and John Black and wish them all the best as they move on to the next phase in their careers.  It feels strange not to have these folks in the kitchen, since most of them had been here for many years.  However, we’ve been excited to add new faces to the team, including Magdiale Wolmark and, this week, Justin White.  Both Magdiale and Justin bring a huge amount of experience and enthusiasm to the kitchen.  I hope to do official Staff Profiles on both of them in the coming weeks.  In the mean time, I wanted to clarify that as we bring Magdiale and Justin on board we are definitely planning to benefit from all their experience and ideas while maintaining continuity for our long-time customers.  Put it another way, we are trying to keep all the HK favorites you know and love pretty much the same, but where there’s room for new ideas and improvements, we will be doing that too.  So, hopefully you’ll all agree that all’s well that ends better–and you’ll be discovering new HK favorites in the coming months.  As always, keep the feedback rolling in!

Thanks for understanding!

Mary and the HK team

Eddie’s Spiral Meatloaf – Inside its seemingly-simple exterior, this meatloaf hides a secret: a pinwheel of delicious hearty greens! This meatloaf is the perfect way to tempt greens-wary family members. 1 lb serving $12
Greek-style Zucchini Casserole with Pork – We found this tasty recipe in a cookbook from Moosewood restaurant, where it’s been on the menu for over 20 years. According to the cookbook, “The bulghur pilaf, savory zucchini, and feta custard yield a dish that is both exotic and reassuring.” We’re adding delicious Black Oak Farm pork sausage for our omnivore version. Dinner is served! 1 lb serving $12
Springtime Nettle Potato Soup– This velvety smooth potato soup is highlighted with a puree bright green nutrient-rich spring nettles and studded with perfectly cooked potato chunks. Gluten free. Pint $7.50
Fancy Green Quinoa Salad – We’re jazzing up this HK classic with an assortment of fresh spring veggies, such as radishes, and asparagus. Freshly cooked quinoa (a “super food”, forever known to us as “The Big Q”!) soaks up the flavors and nutrients of a raw greens dressing. Unusual and deliciously healthy for a side or salad, serve warm or cold. Gluten Free.  Pint $8 or Half Pint $5
Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

Tofu Vegetable Croquettes with Sweet and Sour Vegetables –  Our creamy tofu balls pair perfectly with crisp-tender vegetables served in a tangy sweet-and-sour sauce for a delightfully flavorful meal.Gluten free. 1 lb serving $12
Greek-style Zucchini Casserole – We found this tasty recipe in a cookbook from Moosewood restaurant, where it’s been on the menu for over 20 years. According to the cookbook, “The bulghur pilaf, savory zucchini, and feta custard yield a dish that is both exotic and reassuring.” Dinner is served! 1 lb serving $12
Springtime Nettle Potato Soup– This velvety smooth potato soup is highlighted with a puree bright green nutrient-rich spring nettles and studded with perfectly cooked potato chunks. Gluten free. Pint $7.50
Fancy Green Quinoa Salad – We’re jazzing up this HK classic with an assortment of fresh spring veggies, such as radishes, and asparagus. Freshly cooked quinoa (a “super food”, forever known to us as “The Big Q”!) soaks up the flavors and nutrients of a raw greens dressing. Unusual and deliciously healthy for a side or salad, serve warm or cold. Gluten Free.  Pint $8 or Half Pint $5
Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8