ipsa provisions

Local eggplant, organic tomato, garlic, a sprinkle of Pecorino Romano and organic olive oil.

A celebration of summer tomatoes perfect for brunch, lunch, or dinner.

Sourdough focaccia topped with slow-roasted cherry tomatoes, pink sauce, and Aleppo pepper flakes

A perfect vegetarian main of organic spinach, roasted radicchio, three cheeses, and herbs under phyllo

Golden spheres of Carnaroli rice, spring vegetables, and mozzarella served with marinara for dipping.

Pasta shells, fresh ricotta, grilled artichokes + Castelvetrano olives, San Marzano tomato sauce

Roasted escarole and fennel, Rancho Gordo yellow eye beans in a garlicky broth

Asparagus and green garlic folded into organic pasta with ramp and basil pesto, and a cheddar béchamel.

A beautiful, brothy British soup made of slow simmered leeks, pastured chicken, and…prunes!

Spring veg like asparagus and spring onion, Emmental cheese and local eggs in a flaky, all-butter pie crust.

Meaty vegetarian entrée of braised cremini and oyster mushrooms, creamy Lani's Farm polenta, and nebbiolo wine.

Heritage bacon, cremini mushrooms, and pasture-raised chicken in a Madeira reduction, baked under a flaky homemade pie crust.

Rancho Gordo hominy, seasonal vegetables, and a tomatillo-green chile broth.

Pasture-raised chicken in a homemade ras el hanout with chickpeas, tuscan kale, prunes, apricots, and olives.

Pasture-raised chicken, organic pinto beans and roasted vegetables in a smoky chile broth.

Grass-fed brisket, local bok choy, and chewy bias-cut rice cakes, in a kimchi broth.

Seasonal alliums, black beans, and Oaxaca cheese in a red chile & roasted tomato sauce topped with crunchy tortillas.

Greenmarket roasted vegetables over cumin-coriander seasoned organic Beluga lentils and Jasmine rice.

Heritage pork shoulder, Chinese vegetables, Sichuan peppercorns, and noodles.

Chile and sour orange-rubbed chicken with charred pineapple and roasted onions in a mild salsa.

Grass-fed beef, heritage pork, and aromatics meld into a complex sauce of chicken stock, marinara and red wine.

Wild Skipjack, Cremini and Oyster mushrooms, Calabrian chili, and organic whole wheat bechamel pasta bake.

Thai-style seasonal vegetable curry with fresh turmeric, ginger, lemongrass, and galangal.

Organic chickpeas, vegetables and paneer cheese in a Garam Masala-spiced garlic ginger tomato sauce.

Charred radicchio, roasted mushrooms, sweet corn in a mild chile-based mole with or without chorizo meatballs.

Pasture-raised beef, Belgian ale, winter vegetables, and egg noodles.

Seasonal sausages + hot dogs made with pasture-raised meats by the talented Butcher Girls.

Twice-braised lamb shoulder, lemon confit, swiss chard, and handmade pappardelle.

Chamomile-infused ice cream with tart rhubarb compote and brown sugar crumbles

Heirloom corn masa, filled with housemade mole and vegetables or salsa roja and heritage pork 

Sourdough focaccia topped with slow-roasted cherry tomatoes, pink sauce, and Aleppo pepper flakes

Local strawberries and rhubarb, white chocolate, and chunks of brioche folded into a creamy custard.

Polenta shortcakes made with heirloom cornmeal, local flour, and cultured butter. 

Our first limited-edition cookie, this one features Deglet dates, dark chocolate chunks, and a hint of savory miso paste. 

Chocolate Pepita / Rye Cherry Chocolate Chunk / Chewy Honey

Chamomile-infused ice cream with tart rhubarb compote and brown sugar crumbles