Posts in : Foodie PDX Archives - Farm to Fit
by G. Scott Brown
WE RECEIVE PACKAGES … AND ITS
We have fallen in love with this product and have to tell you all about it!
The Landport is a revolutionary new lockbox that secures your packages while you’re away. Delivery drivers just enter a code and place your packages in your Landport for you to retrieve at your convenience. Now, while we love this for all your Farm to Fit cooler bags, of course, its also really easy to communicate your code to any delivery company. With 3 different sizes and 5 different colors, there is an option for everyone.
The best part? Homegrown right here in Portland!
by G. Scott Brown
We got a special visit from Cassidy Quinn with KGW’s Portland Today to talk about our Valentine’s Day Dinner, what exactly we do here at Farm to Fit, and what it takes to deliver over 10,000 meals per month to your doors!
Learn more about what we do and see us in action!
by G. Scott Brown
Farm to Fit’s 5th Birthday:
Proud to Be Leading the Way for Local “Farm to Home” Healthy Eating
Today, is Farm to Fit’s 5th Birthday!
As a small business, we appreciate how hard it is to launch a start-up and we are so proud of how far we’ve come in this community.
Because of superior customer service and a growing demand for fresh, healthy, gourmet, local, portioned, meal delivery in the Pacific Northwest, Farm to Fit has grown at 100 percent every year. We’re thrilled to be a part of the “farm to table” community and especially grateful for our relationships with local farmers, suppliers and purveyors.
Back on November 1, 2011, Farm to Fit owners, G. Scott Brown and Dre Slaman made their first Farm to Fit meal delivery to 7 customers. They were working out of a 500-square-foot shared kitchen with one chef. Aside from the actual cooking, Brown and Slaman did everything else; prepping, taking orders, deliveries, washing dishes, marketing, connecting with farmers and suppliers . . . even taking out the trash each day!
This year, Farm to Fit moved into a 3,600-square-foot, custom commercial kitchen. And, today, we have a staff of 18 employees: 1 executive chef, 1 sous chef, 4 cooks, 1 prep person, 8 packagers and delivery drivers, 1 customer specialist , and 2 office managers.
We now serve 275 clients each week. Our new kitchen in Northeast Portland gives us the ability to accommodate even more Pacific Northwest customers — we’re now delivering all the way down to Salem. In 2016, we also launched a successful Vegetarian Menu and gave our clients the opportunity to manage their meal selections with our popular Signature Dish Menu.
Farm to Fit continues it’s active role in our Portland community. Each week, Urban Gleaners collects our edible, surplus food that would otherwise be thrown away. The non-profit redistributes the food to agencies feeding families and children. We also have a relationship with Care Oregon, supporting their Food Rx program and their effort to use nutrition as a tool to speed up recovery for patients throughout the city. We love to donate meals to local schools and non-profits who make Portland great.
Keep a look out for even more new and exciting things from Farm To Fit! We are doing exactly what we set out to do – creating a convenient way to eat healthy, always.
by G. Scott Brown
Vegetarian Meal Planning at Farm to Fit
By Halla Byer, MScN, Resident Nutritionist
Making the switch to a vegetarian – or even just a plant-based diet – can be overwhelming. Ordering meals from Farm to Fit is a great way to get ideas and vegetarian nutritional support.
If you’re considering a vegetarian diet, you might be wondering what your protein options are. The answer is a little bit bigger than just protein. There are three key nutrients, iron, folate, and vitamin B12 – all typically found in animal products –which are essential to your health.
The good news? These nutrients are also found in plants. But why do they matter?
Without adequate amounts of iron, folate, and B12, you may become deficient, and potentially anemic. Anemia is a fairly common, but quite serious condition that affects the size and quantity of your blood cells. Most people who show signs of anemia feel fatigued on a regular basis, and the risk increases even more for females.
Our goal at Farm to Fit is to make sure we have a nutritionally sound vegetarian menu so you can continue to feel great. As a nutritionist, my job is to comb through every recipe and analyze each day of the vegetarian menu to make sure our clients are getting the perfect amount of those three key nutrients.
Here are a few plant sources we’ll be including in the vegetarian menu to make sure you’re as healthy and fueled as possible:
• Iron: Beans and lentils, tempeh, tofu, dark leafy greens, quinoa, prunes, potato skins, raisins, apricots, watermelon, almonds, sunflower seeds (some of these make great snacks on their own, too!)
• Folate: Beans and lentils, black beans, romaine lettuce, spinach, broccoli.
• Vitamin B12: nutritional yeast, crimini mushrooms, tempeh
***Side note on iron: There are actually two types of iron, heme and non-heme. Heme iron is found in animal products, which will be limited to eggs and dairy in the vegetarian menu. Non-heme iron is found in plants, but in order to be absorbed, non-heme iron requires a little vitamin C, so we’ll make sure to get that in there too!
by G. Scott Brownposted in About Us, Chefs, Dre and G, Foodie PDX, fun stuff, Healthy Living, Team Farm to Fit, Uncategorized
We’ve Moved and It’s Better Than Ever!
By Dre Slaman and G. Scott Brown, Co-Owners
We’ve been busy these last nine months… We have created our perfect kitchen and we couldn’t be more excited!
Our new location in Northeast Portland started as an old warehouse filled with used Volvo parts. After months of meticulous design, permitting, and pre-construction hullaballoo, we finally broke ground on February 1st! We have more than doubled our space in our new 3600 sq’ kitchen that features 3 huge walk ins, 36 feet of hood space, and a ton of brand new equipment.
Our new digs not only mean lots of shiny new stuff, but allows us to continue to serve you the best product possible, expand our delivery area even further, and add additional offerings on to our menu (snacks and desserts, anyone?)
We are ecstatic to finally be moved in and hope you come see us soon! You can find us at 5411 NE Portland Highway, Portland, OR 97218. Our phone number and email is the same: firstname.lastname@example.org 503-688-9248
Check out some more pics:
by G. Scott Brown
Urban Gleaners + Farm to Fit = Less Waste
For most, Thanksgiving week centers around food. Heaps of potatoes, gravy, pie, turkey, rolls and . . . . more leftovers than we could ever finish.
Excess has become part of our holidays. Except for those who live with food insecurity.
A few years ago, we were shocked to learn the average middle-class, American family of four throws $1,500 in the garbage from their plate, annually.
Which makes us proud of our relationship with a local food-waste reduction program. For the past two years – once a week – a crew from Portland’s Urban Gleaners (a local non-profit) picks up Farm to Fit’s edible, surplus food and redistributes it to agencies feeding the hungry across Portland.
Yet, everyone can do something in their own home. In fact, the USDA and EPA just announced an initiative to reduce U.S. food waste by 50 percent in 15 years! This wave of change and awareness is just beginning; we’re hopeful for the future of better food management across America. And, we’re excited to be a part of this movement.
Waste-Less Food Tips
- Many fruits give off natural gases as they ripen, making other nearby produce spoil faster. Store bananas, apples, and tomatoes by themselves, and store fruits and vegetables in different bins.
- Befriend your freezer and visit it often. For example, freeze food such as bread, sliced fruit, or meat that you know you won’t be able to eat in time.
- Buy boxed milk or milk alternatives that can be shelf-stable until you need to use them.
- Wait to wash berries until you want to eat them to prevent mold.
- If you can’t reduce waste. Divert it from landfills. Donate to food banks and learn about composting.
- Learn the difference between “sell-by,” “use-by,” “best-by,” and expiration dates.
– Tips courtesy of the U.S. Environmental Protection Agency
*Photos courtesy of Urban Gleaners
by Rachael Lambposted in Foodie PDX, Healthy Living, Ingredients, Recipes, Seasonal Eating/Local Partners, Weight Loss
We are all aware of the term ’empty calories’ and the foods that are associated with them. Baked goods, processed foods, soda – anything with added sugar. Oh, sugar, you sweet little devil! That tasty sweetener has been linked to obesity, diabetes, heart disease – and the list goes on. It’s becoming common knowledge that the ‘healthy’ choice is to avoid sweets and sugar altogether. But, that being said, there is a time and a place for a lemonade on a hot day. (There’s GOT to be, right??!) And, lemonade isn’t lemonade without a little sweet to balance out the sour. (Lemon water is also refreshing on a hot day, and a great alternative to lemonade, but I’m trying to prove a point!) Every now and again something sweet just hits the spot, and it’s not a bad thing to indulge – especially when you choose your sweetener wisely. The good news is that there are alternatives to sugar that will satisfy that sweet tooth without leaving you sugar-sick! (more…)
by Rachael Lamb
This May, you may have noticed a sweet little addition to more than a few of our menu items. Spring onions, (or ‘scallions’, ‘green onions’ ,’bunching onions’, ‘baby onions’, etc.) are the perfect addition to salads, soups, stir-fry’s and sandwiches. We like to use them in the Teriyaki Rice Bowl, as a garnish on the Black Bean Enchilada, or in the Polenta aside the Tuscan Beef Stew – just to name a few! They’re mild, but still flavorful in a way that isn’t overpowering. This is because they are harvested prematurely, before the bulb has time to fully develop that sharp, bold flavor. Green onions are part of the Allium family which contains over 300 species; this also includes Leeks, Garlic, Spring Onions, Shallots and Chives. (more…)