Food

Food section

Filling the SNAP Gap

by Sherry | Food

The Brattleboro Winter Farmers’ Market has an update for all of our SNAP customers at the market. While VT is providing funds for VT SNAP beneficiaries, those funds will NOT be available until later next week.

HOWEVER, NOFA-VT has informed us that we can still distribute $20 in Crop Cash PLUS coupons for market shopping this week, Saturday, Nov. 1st to SNAP shoppers with no remaining balance on their account.

In addition, through Post Oil Solutions, we are launching a local charitable fundraising effort to “Fill the SNAP Gap.” Stay tuned for details and please do share the fundraising link when it goes live.

Leda’s Kitchen Menu for 10/30: Mulligatawny Soup + More

by LedaS | Food

It’s fall, which means it’s Mulligatawny Soup season! This dish is among my most requested. Additionally, I’m excited to feature two Ethiopian meals on the menu—dishes I haven’t prepared in quite some time—along with carne adovada to make tacos with to complete this diverse selection. Orders due Tuesday, October 28 at 7PM for pickup Thursday, October 30. Questions? Message me at ledaskitchen@gmail.com or 802-246-7592.

DORO WAT (An Ethiopian-style Chicken Stew) (GF, DF by request—contains ghee)
Free-range chicken simmered in a rich onion gravy, infused with a fragrant, deep red Ethiopian berbere spice blend.
$26 for 24oz container (2-3 servings)

What’s Cooking at Leda’s Kitchen This Week

by LedaS | Food

Orders are due this Tuesday, October 21, by 7PM for Thursday, October 23 pickup. Questions? Message me at 802-246-7592 or ledaskitchen@gmail.com

Orders are due Tuesday by 7PM for Thursday pickup. Questions? Message me at 802-246-7592 or ledaskitchen@gmail.com

KALA MASALA CHICKEN CURRY GF, DF
The chicken curry that fed countless Dosa Kitchen customers over the last ten years. Free-range chicken in a base of tomatoes, onions, ginger, garlic, and a spice mix (kala masala) created for us in India.
$26 for 24oz container (2-3 servings)

What’s Cooking at Leda’s Kitchen This Week?

by LedaS | Food

Here’s the menu for this week–several Indian dishes plus a mild and deeply flavorful Mexican pork stew with fixings that you can make into taco night. Orders are due Tuesday by 7PM for Thursday pickup. Questions? Message me at 802-246-7592 or ledaskitchen@gmail.com

ANDHARA-STYLE CHICKEN CURRY GF, DF
This dish features free-range chicken that is marinated in lemon and chili powder, then simmered in a slightly creamy and spicy sauce made from tomatoes, cashews, coconut, and aromatic spices such as cinnamon, cardamom, and cloves.
$26 for 24oz container (2-3 servings)

Leda’s Kitchen All New Menu for October 9

by LedaS | Food

Hello food lovers! I’m back in the kitchen with a bunch of new recipes from India. To make sure you never miss a meal, and to get 10% off your first order, subscribe to my newsletter by responding to this post privately with your email.

Menu for October 9 (Order by October 7)

BAGARA BAINGAN (GF, VEGAN, contains peanuts)
Hyderabadi-style roasted eggplant cooked in a rich and tangy gravy
made from peanuts, sesame seeds, and coconut.
$24 for 24oz container (2-3 servings)

Last Week To Order From Leda’s Kitchen Until October!

by LedaS | Food

This week at Leda’s Kitchen: order by 8/19, pick up 8/21
I’ll be going to India for the month of September, so this is the last week to order until October.

KALA MASALA CHICKEN CURRY (GF/DF)
Dosa Kitchen’s signature chicken curry that has fed countless customers over the last ten years. Free-range chicken in a base of tomatoes, onions, ginger, garlic, and a spice mix (kala masala) created for us in India.
$26 for 24oz container (2-3 servings)