First Month rollout of our Farm-to-Fork Meal Program!

To me, the thought of cooking food was always a lot like reading War and Peace. I loved the idea of doing it, but could never quite bring myself to actually carry out the motions…..Until recently.

This week marks one full month of Woodstock Sustainable Farms rolling out its Farm-to-Fork employee meal program.  For four weeks, I’ve watched extremely talented chefs prepare meals so beautiful, that even I, the girl who would rather cringe through a cheese-stick sandwich than turn on an oven, suddenly had the inspiration to go home and cook her first rice dish in almost five years. YIKES.

Below are some examples of the meals, prepared by our very own lovely and talented Lisa Cassettari and Debbi Farquhar! Imagine eating these on your lunch break!

garlic chicken

Our Creamy Greek Garlic Chicken with rice, kale, carrots, celery, and onions

one of our dishes

Cherry Barbeque Pork with sweet potatoes, snap peas, and carrots

 

Mediterranean Chicken Pesto-with vegetable rotini pasta, broccoli, tomatoes, spinach, and feta

Mediterranean Chicken Pesto-with vegetable rotini pasta, broccoli, tomatoes, spinach, and feta

 

 

 

 

 

 

 

 

 

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Korean style beef and noodle stir-fry

Each of our dishes are portioned and delivered in our compostable containers with nutritional information and ingredients listed on the lid.

Lisa

Lisa, finishing up the last phase of packaging before the labels go on.

 

 

 

 

 

 

 

 

 

 

 

 

 

Every start-up phase for a business is a period of learning, growing, and changing. We’ve already improved our labels from week one. (pictured below)

Our Debbie!

Our Debbie!

To what they are now!

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