Get ready for the next step in eating locally.
Updated October 12, 2012
For the last 15 years, we've worked hard to discover the best farmers and gardeners in the immediate Waupaca/Portage/Outagamie counties area. We travel directly to their farms and select their most outstanding produce.
Now you can enjoy that same great food, anytime, conveniently, in your own home.
Subscribe now to our Farm to Fork meal basket and receive our selection of artisan-produced local foods each week.
Basic baskets start at $30 a week.*
Each box includes
- a full three-course meal,
- plus a pasta entree with sauce,
- a vegetable entree,
- a pint of soup,
- a loaf of bread,
- a dessert,
- and a surprise! Cook's choice: recent surprises have ranged from a seasonal salad to a paper mache halloween mask made by a local artist. We like to call it the "cracker jack" prize. :-)
You can see actual menus from recent baskets at the bottom of this page.
Each box is a balanced mix of fine cuisine and homey favorites, made with locally grown ingredients.
Plus, you can tailor your basket to suit your needs! If you'd rather have two pastas and no desserts, just click the choices below and create your own baskets. No problem.
Let us do your shopping for you! In addition to the basket of prepared food, we're happy to add as much convenience to your life as we can. Save yourself a lot of driving around and choose from our current list of available produce. Need grassfed beef? Pasture grazed lamb? Organic carrots and potatoes? Beets? Winter squash? Maple syrup? Honey? Dried shiitakes? Farm fresh eggs? We'll pick it all up for you and include it in your box in exchange for a modest delivery surcharge.
To order online, just click here.
Pick-up spots in your town are being arranged. Delivery to your door is available for a small additional fee or FREE if it's on or even close to our regular route, and for delivery around Waupaca.
*Price shown reflects the cost of the basic box, before payment of deposit and taxes. After the deposit and with taxes the cost of each basic box, weekly, is usually $25 to $30, depending on the size of your deposit. The basic box includes a full three-course meal, a pasta entree, a vegetable side dish, a pint of soup, dessert, and a loaf of bread. All breads are made either by the Chez Marche Cafe, or by a local scratch bakery.
Pre-deposit cost of each basic box is $31.65. A deposit is recommended but not required. Payment of the full deposit in advance currently gives a 5% discount off the total cost. Contact us for current deposit requirements.
Boxes are not scheduled for the weeks of Thanksgiving and Christmas, but are available with advanced notice.
Scheduled breaks in service are happily accomodated, but deposits are non-refundable in the event of a customer's failure to continue subscription.
We're able to accomodate most individualized diets for an additional fee, including vegetarian diets, but cannot guarantee the safety of diners with life-threatening or debilitating allergies.
Most entrees will arrive freshly cooked, ready to reheat in your oven or microwave, or to freeze for later. Occasionally entrees will arrive already frozen.
Each portion is designed to be a generous serving for one person. You may add another basket for $30 plus tax, add additional servings at the following rates (plus tax), or create your own basket using the options below ($30 minimum order required):
Full meal: $12
Pasta entree: $8
Vegetable entree: $4
Pint of soup: $6
Bread: $4
Dessert: $4
Only one deposit per year, per household is required.
Recent menus:
Week of February 23rd
- Shredded Orr farm lamb shank and shoulder with chickpeas, tomatoes, potatoes and garlic
- Parmesan crisped parsnips
- Spinach noodles with tomatoes, garlic and parmesan
- Potato dill soup
- Main grain bread
- Cookies or cake
Week of February 16th
- Meatballs made with Dry Barn Farm pastured beef with tomato cheese sauce
- Onion pudding
- Noodles with spicy sausage and clams OR potato ravioli with parmesan, garlic and cream sauce
- Shredded sauteed beets
- Rutabagas cooked in orange juice
- Main grain baguette
- Yellow split pea soup with ham and root vegetables OR curried butternut squash soup
- Cookies or muffin
Week of February 9th
- Slow cooked Dry Barn beef rump with onions, garlic and thyme
- Mashed parsnips
- beets
- Rutabagas with apples and onions and thyme
- Borscht
- Noodles with creamy herb sauce
- Bread from Main Grain Bakery
- and a cookie, also from Main Grain (Please note that the chocolate cookies have a little hot pepper in them!)
Week of February 2nd
- Coconut curry chicken with cashews and brown rice (vegetarian option: marinated tofu cutlets in coconut cashew curry sauce)
- Roasted carrots
- Lightly pickled beets
- Linguini with pork ragu or red sauce
- Carrot soup with ginger and lemon
- cookies
- bread?
Week of January 26th
- Orr Farm pork slow roasted with homebrewed beer, apples and onions
- Mashed potatoes and clay pot roasted carrots
- Or: Vegetarian option of Moroccan chickpea stew with brown rice and clay pot roasted carrots
- Beets
- Butternut squash whole wheat ravioli with browned butter sage sauce
- Soup: Moroccan chickpea stew or Curried butternut squash bisque
- Bread from the New Village Bakery in Amherst
- And dessert this week is just a little kiss of strawberries that we put up last June from Turner's market
Week of January 19th
- Chicken Cacciatora with Brown Rice and Buttered Carrots
- Rutabagas with Caramelized Onions and Apples
- Curried Butternut Squash soup
- Whole Wheat Pasta with Creamy Butternut Squash and Rosemary Sauce
- bread
- Sweets
Week of January 12th
- Beef with olives and onions and creamy polenta
- Sweet corn
- pureed rutabagas and carrots
- Butternut squash ravioli with brown butter and herbs
- bread
- cookies
Week of January 5th
- Moroccan styled meatballs with chickpeas and coriander tomato sauce
- Corn pancakes
- Fettucini alfredo
- Shredded sauteed beets with ginger
- Either blackeyed pea stew with ham and rice OR curried tomato bisque
- Bread and dark chocolate chip cookies
Week of December 21st
- Nami Moon Farm Creamed chicken, thyme and onions with brown rice and braised escarole
- Spinach and ricotta gnocchi with red sauce
- Buttered carrots
- Split pea soup with ham
- Oatmal raisin cookies
- Bread
Week of December 15th
- Dry Barn pastured beef Meatball ravioli in red sauce
- Beef Burgundy with potatoes and carrots
- Beets or broccoli
- Tomato and white bean soup with thyme and lots of onions
- Swiss cracked wheat bread, and cupcakes
