Two of my favorite farm-to-kitchen companies have joined forces to bring you even more, small batch and heirloom foods! Farm To People and Quinciple have officially merged!

With Quinciple being the one stop shop for all things fresh food, their partnership with Farm to People really completes the ability to get all your grocery shopping done online and keep it local. Farm to People specializes in bringing you goods from farmers and local businesses that are small batch and specialty curated. Some of our favorite goodies from http://www.farmtopeople.com are the White Truffle Mayo from Empire Mayo, Bees Knees Spicy Honey, Wild Boar Salami form Olli Salumeria and Pickled Cherry Tomatoes from Marcia’s Munchies. Check out Farm to People’s tasting box, it’s a great gift for a foodie you love. http://www.farmtopeople.com/pages/tasting-box#tasting-bottom

Exciting things have been happening in the world of Quinciple, they have been partnering with NYC chefs to curate their boxes. I recently got to test out the box co-curated with Chef George Weld, the owner of Egg. Needless to say this box had me making breakfast more than once a day and I’ve never been happier.

Here’s what came in my Quinciple Box.

  • 1 Bunch of Spinach
  • 1 Bunch of kale
  • 1 Dozen Eggs
  • 1 Package of country Bacon
  • 2 Apples
  • 1 Container of Empire Mayo’s White Truffle Mayo
  • 4 Slices of Brioche bread
  • 2 Cheddar Chive Biscuits
  • 1 Head Romanesco
  • 1 Piece of Aged White Cheddar
  • Kennebeck Potatoes

Something I love about the Quinciple boxes is that although they give you some recipe suggestions, my inner creative chef can take over and go to town with these ingredients. In addition to all of the egg dishes I made with the box, I also used almost exclusively Quinciple ingredients to make a great seasonal salad for my sister.

Let me tell you how to make it for yourself!

First I peel the kale off of the stem and shredded and massage it with olive oil to breakdown the toughness. Chop up two pieces up of the country bacon and fry in a cast iron pan until crispy, drain out all of the fat. Shred about one ounce of the aged cheddar and thinly slice the apple.

To make the dressing whisk together the juice of half a lemon, a teaspoon of the truffle mayo, a drizzle of honey, 1 clove of finely chopped garlic (I even grated it on a microplane), olive oil, salt and lots of black pepper. Toss the entire mess of things together and call it a salad! All salads should have bacon.

Be sure to check out both http://www.quinciple.com and http://www.farmtopeople.com to learn about new local produce and products perfect holiday gifts! You can even add products from Farm to People into your Quinciple deliver now… Truffle Mayo every week!

Read about Quinciple and how Julie and I used some the fresh local produce and goods to make up a delicious and healthy dinner! Click Here To Read

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About The Author

Profile photo of Meredith
Sustainable Eater

As a former athlete with an intense competitive nature I like to challenge my cooking skills with new recipes and unfamiliar ingredients. I source local and organic ingredients as much as possible. I’m on a mission to conquer the kitchen