Saving Seconds / Farm Fresh Kitchen
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Reunity Farm Fresh Kitchen deli goods are made here on the farm and are sold in our Farm Stand. We make fresh dips, sauces, dressings, focaccia and much more - as well as fermented, pickled, dried, and freeze dried products to preserve abundance outside harvest. All of our deli items are vegetarian and any dairy we use is locally produced. All containers are all fully compostable (including the labels) or recyclable (reusable) glass. As a minimum, we incorporate at least 25% of seconds produce into our Farm Fresh Kitchen products.
Our Saving Seconds program partners with local farms to mitigate food waste & honor their labor by purchasing excess or damaged produce to incorporate into all of our Farm Fresh Kitchen deli goods. Using seconds drives our creativity and production. The majority of ingredients used are sourced from Reunity Farm & local farm partners. In reducing local food waste, we aim to increase local food access by donating up to 30% of our kitchen production directly through our Community Fridge and Pantry. Farm Fresh Kitchen Deli Goods All are available for purchase at our Farm Stand. Most are vegan! Because these delicious deli goods are made with mostly seasonal produce, availability will vary throughout the season. Please enjoy while supplies last! Farm Stand Hours June-September Fridays: 3pm-5pm Saturdays + Sundays: 9am-1pm |
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Ginger Carrot Dressing
Lemon Labne
Vegan Spinach Ricotta
Sweet Winter Kimchi
Reunity Sauerkraut
Cilantro Chimichurri
Heirloom Gazpacho
Heirloom Tomato Cucumber Salad
Golden Kraut
Spicy Jalapeño Pickle
Fermented Beets
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Carrot Hummus
Turnip Potato Salad
Kale Salad, Caesar Salad, Bok Choy Slaw
Fermented Carrot Ginger
Vegetable Soup
Pickled Beets
Heirloom Pico de Gallo
Apricot Leather
Rootin' Tootin' Kimchi
Purple Kraut
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Greek Fata Crumble
Fresh Baked Focaccia
Summer Solstice Kimchi
Pickled Fennel
Spicy Coconut Soup
Pickled Red Onion
Garlic Scape Ferment
Fresh-Made Tzatziki
Dill Beans
Roasted Heirloom Salsa
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Why is Saving Seconds important?
According to the World Wildlife Fund:
“Today, an estimated one-third of all the food produced in the US and intended for human consumption goes to waste. That’s roughly 1.4 billion tons of fruits, vegetables, meat, dairy, seafood, and grains that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens. Making matters worse, this food is being wasted when one in 10 American households are food insecure.
About 16% of US food waste occurs on farms—which means that fresh food is left behind right at its source, often due to strict cosmetic specifications from buyers, high costs to growers to return to the fields, and poor coordination between the two groups. This food loss is certainly not the desired outcome.”
“Today, an estimated one-third of all the food produced in the US and intended for human consumption goes to waste. That’s roughly 1.4 billion tons of fruits, vegetables, meat, dairy, seafood, and grains that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens. Making matters worse, this food is being wasted when one in 10 American households are food insecure.
About 16% of US food waste occurs on farms—which means that fresh food is left behind right at its source, often due to strict cosmetic specifications from buyers, high costs to growers to return to the fields, and poor coordination between the two groups. This food loss is certainly not the desired outcome.”
