Gluten free. Contains peanuts, almonds, coconut.

with rosemary aioli

with king trumpet mushrooms, chives and toast

raw and seasoned

with rosemary aioli

with tomato Chutney

with dried Chili

A savory seasonal favorite from Little Saint Farm made with pumpkin, spinach, and tangy feta baked in a golden, flaky crust. Serves 6-8 Contains: Wheat/Gluten, Soy, Coconut Your order will be refrigerated at pickup. 1. To reheat quiche in the oven, preheat to 350°F. 2. Place the quiche on a baking sheet (cover loosely with foil if needed to prevent browning), and warm for 20-30 minutes until heated through. 3. Allow the quiche to sit for a few minutes after heating helps it firm up before serving.

Delicata squash roasted with butter until golden and caramelized, finished with a light dusting of cayenne pepper. Serves 2-4 Gluten Free, Contains: Onion Your order will be refrigerated at pickup. 1. Preheat oven to 375°F 2. Arrange squash in a single layer on a parchment-lined baking sheet. 3. Roast uncovered for 10–15 minutes, or until heated through. 4. If reheating from refrigerated storage, heat to an internal temperature of 165°F 5. Transfer to a serving platter and serve immediately with Caramelized Onion Dip.

Farm vegetables, seasonal fruit, citrusy olive mélange, candied seasonal nuts, Mixed Grain Sourdough Focaccia, Rebel Cave-Aged Brie, house-made Feta, and trio of dips: beet hummus, cultured cashew, and smoked carrot. Serves 4-6 Gluten Free, Contains: Nuts

Farm vegetables served with three house-made dips: beet hummus, cultured cashew, and smoked carrot. Serves 3-4 Gluten Free, Contains: Nuts

Silky roasted winter squash blended with caramelized pears and savory miso, creating a rich, velvety soup with layers of earthy sweetness and autumn flavors. Serves 2-4 (32 fl oz) Gluten Free, Contains: Soy 1. Warm soup in a saucepan over medium-low heat. 2. Stir occasionally to ensure even heating and prevent scorching. 3. Heat gently until the soup reaches an internal temperature of 165°F for 15 seconds. 4. Transfer to serving bowls and serve hot.

Seasonal greens with candied seasonal nuts & fruit, pink celery leaf. Serves 4-6 Gluten Free, Contains: Nuts

A Pasta-Free Lasagna - Layers of Seasonal Root Vegetables and Squash, Kohlrabi, Bodega Red Potatoes, Herbed Ricotta, House Made Tomato Sauce, Bay-Infused Bèchemel. Serves 4-6 Gluten Free Your order will be refrigerated at pickup. 1. Preheat oven to 350°F. 2. Place lasagna on a baking sheet and cover with aluminum foil. 3. Bake, covered, for approximately 30 minutes, or until heated through. 4. Remove foil and continue baking for 5 minutes to lightly brown the top. 5. Lasagna is ready to serve when the internal temperature reaches 165°F in the center. Note: Allow lasagna to rest for 5–10 minutes before slicing and serving.

Healdsburg-grown Long Pie squash filled with a savory medley of whole-grain rice, apples, mushrooms, and fresh herbs. Rolled, tied, and roasted until tender. To serve, slice into generous rounds and serve with our rich mushroom gravy. Serves 4-6 Your order will be refrigerated at pickup. 1. Preheat oven to 350°F. 2. Remove the Long Pie Squash Roast from the refrigerator and transfer to an oven-safe baking dish. 3. Add 2–3 tablespoons of vegetable stock or water to the bottom of the dish to help retain moisture. 4. Cover loosely with aluminum foil and heat for approximately 30–40 minutes, or until the center of the stuffing reaches an internal temperature of 165°F for 15 seconds. 5. Remove the foil during the final 5–10 minutes to allow the exterior to develop a lightly roasted finish. 6. Remove from the oven and allow to rest for 5 minutes before slicing. To Serve: Carefully remove the kitchen twine. Slice the roast into generous rounds using a sharp knife.

Tender lion’s mane mushroom cutlets coated in a crisp, golden crust of sunflower seeds and whole-grain brown rice breadcrumbs, seasoned with savory herbs and pan-seared. Serves 1 Contains: Soy 1. Preheat oven to 375°F. 2. Arrange cutlets in a single layer on a parchment-lined baking sheet. 3. Lightly drizzle or brush with extra virgin olive oil to help restore the crispy coating. 4. Bake uncovered for 12–18 minutes, turning halfway through to ensure even heating and crispness. 5. Cutlets are ready to serve when the internal temperature reaches 165°F in the center. Note: Avoid covering the cutlets during reheating, as trapped moisture will soften the sunflower seed crust. Serve whole or slice and fan out onto plate. Serve immediately for the best texture.

Brûléed Brussels sprouts with caramelized edges, and fresh pomegranate seeds for a balance of savory and tart flavors. Gluten Free 1. Preheat oven to 375°F. 2. Arrange Brussels Sprouts in a single layer on a baking sheet. 3. Roast uncovered for 10–15 minutes, or until heated through and edges are lightly caramelized. 4. Brussels sprouts are ready to serve when the internal temperature reaches 165°F. 5. Transfer to a serving dish and garnish with the fresh pomegranate seeds packaged separately. Note: Avoid covering the Brussels sprouts during reheating to preserve their caramelized edges. Add pomegranate seeds just before serving for freshness and texture.

Buttery brioche stuffing with savory plant-based sausage, apples, fennel, and aromatic herbs, baked until golden with a tender center and crisp edges. Your order will be refrigerated at pickup. 1. Preheat oven to 350°F. 2. Remove lid and transfer stuffing to an oven-safe baking dish, if necessary. 3. Cover with aluminum foil and bake for 20 minutes, or until heated through. 4. Remove foil and continue baking for 5-10 minutes to lightly crisp and brown the top. 5. Stuffing is ready to serve when the internal temperature reaches 165°F.

A smooth, creamy potato purée made with russet potatoes, warm bay leaf-infused soy milk, and extra virgin olive oil. Gluten Free Your order will be refrigerated at pickup. 1. Transfer potato purée to an oven-safe baking dish. 2. Preheat oven to 350°F. 3. Cover tightly with aluminum foil and bake for 25 minutes, or until heated through. 4. Stir gently halfway through reheating to ensure even heating. 5. Potato purée is ready to serve when the internal temperature reaches 165°F. Note: Keep covered while reheating to retain moisture. Stir gently before serving, avoiding excessive mixing.

Holiday gravy: A smooth and silky, earthy sauce with a touch of sweetness. Gluten Free, Contains: Onion Your order will be refrigerated at pickup. 1. Transfer sauce to a saucepan. 2. Warm over medium-low heat, stirring occasionally to prevent sticking. (Avoid a rapid boil). 3. Heat until the sauce reaches an internal temperature of 165°F. 4. Stir well and serve warm.

House made potato brioche dinner rolls. 6 count Contains: Wheat/Gluten Your order will be refrigerated at pickup. 1. Preheat oven to 325°F. 2. Arrange dinner rolls on a baking sheet. 3. Lightly cover with aluminum foil to prevent drying. 4. Warm for 8–10 minutes, or until heated through.

Housemade Sourdough Focaccia Topped with Herb-Roasted Seasonal Vegetables. Serves 4-6 Contains: Wheat/Gluten Your order will be refrigerated at pickup. 1. Preheat oven to 350°F. 2. Place focaccia on a baking sheet. 3. Warm uncovered for 8–12 minutes, or until heated through and edges are lightly crisp. 4. For a crispier crust, increase oven temperature to 400°F during the final 2–3 minutes. 5. Slice into desired portion size and serve warm.

Celebrate the season with this classic Farm Pumpkin Pie, topped with luscious whipped vanilla bean cream. The ideal centerpiece for your holiday table. It’s best enjoyed at room temperature or slightly chilled. The fresh pumpkin is spiced, baked and topped with luscious whipped vanilla bean cream. The ideal centerpiece for your holiday table. Serves 6-10 Contains: Wheat/Gluten, Coconut Best enjoyed at room temperature, or slightly chilled.

Apple Orchard Pie features tender, spiced apples under a golden oat crumble topping. Serves 6-10 Contains: Wheat/Gluten, Coconut Your order will be refrigerated at pickup. Reheating Instructions: For a fresh-from-the-oven experience, reheat at 350°F on a baking sheet, loosely covered with foil, for 20–30 minutes.

Rich and creamy, this oat milk–based vanilla bean ice cream is the pie accessory of the season — perfect on top of your favorite slice or straight from the pint! Gluten Free, Contains: Coconut