• Oct
    29

    Makin’ Friends…


    by G. Scott Brown
    No comments yet



    image



    …at the Widmer Brothers’ health fair! Chef Jeremy’s coconut vegetable curry was a hit- as was Portland’s Culinary Workshop’s Chicken Coq Au Vin! (Which strangely, happens to be on our menu this week!) So good to meet the faces of Windmer Brothers today, thank you to all who stopped by to chat!

    Time for an Upheaval! (IPA, that is…)

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  • Oct
    28

    Meet Your Crew!


    by G. Scott Brown
    No comments yet

    Over the next few weeks we will be introducing you to the team of people whose dedicated work creates those delicious, healthy meals delivered to your doorstep!

    Team Member: Rachael Lamb

    Position: Packaging and Delivery Manager

     

    How long have you been with F2F:

    “A year and a half!”

     

    Delivery Route: 

    North Portland, NE Portland, and the Vancouver, WA pickup location”

     

    Delivery Day Jams: 

    (Long pause) “It depends on the day really.  Let’s just say I’ve been into Ryan Adam’s self-titled new album recently.  But, generally speaking I’ll blast pop radio”

     

    What is your favorite F2F dish:

    “I get really excited when I see the Pulled Pork Sandwich, the Fish Cakes, the Pizza.  That burger Jeremy made recently is the best burger I’ve ever had. The German Pork Stew, which we haven’t done in a while, the Red Curry Beef, The Breakfast Sandwich, I could go on…”

     

    Best part about working here: 

    “The sound system.  Just kidding.  I really like having a list of things to do and checking them off as I go throughout the day.  Everything is always in motion here…all actions lead up to that delivery.  There is a small sense of accomplishment at the end of a delivery day – and by the next day, the whole process starts all over again – this work really is a team effort.  Everyone’s role is vital.  And that being said, everyone I work with is really great.  We laugh alot.  Oh – and I really like to drive.”

      

    Favorite place in Portland to get a not-healthy snack:

    “I was just introduced to Papa Haydn’s in the NW.  It was THE BEST chocolate cake.”

     

    If you could deliver Farm to Fit to anyone dead or alive who would it be?  

    “My Mom…because I never get to see her…only a few times a year.”

       

    If you had to live anywhere else where would it be?  

    “I think I’ve found my home here in the NW.  Eventually my fiancé and I want to live on a little homestead in the forest.”



    'Icing the Bags' on delivery days is a straight-up decent core workout.



    ‘Icing the Bags’ on delivery days is a straight-up decent core workout.

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  • Oct
    27

    Have a Healthy Halloween!


    by G. Scott Brown
    posted in Healthy Living
    No comments yet

    Let’s face it – Halloween isn’t Halloween without some sweet treats.  Unfortunately, sugar overload has a nasty downside.   This year have your cake and eat it too – (pun intended) - without regret!

    Here are some healthy alternatives that will keep you energized without those sugary side effects.

    1. Strawberry – Ghosts



    Strawberry-Ghosts


     

     

     

     

     

     

     

     

     

     

     

    Recipe:  Dip ‘em in white chocolate. Boo.

     

    2.  Peanut Butter Pumpkins



    PBP1


     

     

     

     

     

     

     

    Recipe: 

    •  1/2 cup peanut butter
    • 1 tbsp honey or agave nectar
    • 1/2 cup rolled oats
    • 1 tbsp ground flax
    • peanut butter chips, for melting
    • a couple squares of your favorite chocolate
    Melt the peanut butter and honey together in a small microwavable bowl until easily stirred.  Mix until well blended.  In another bowl, combine oats and flax.  Pour the peanut butter mixture into the oat mixture and mix together.  It may seem dry at first, but just keep mixing.  Form the now combined mixture into balls and place on a plate.  Chill in freezer overnight.  The next day, melt peanut butter chips in a small bowl (I used a ramekin).  If desired, thin the mixture with a bit of milk (I did this).  Using a toothpick, fork, of your hands if you don’t mind getting a bit messy, dip the frozen peanut butter balls into the melted peanut butter chip and twist a bit to coat.  Set back on plate.  Repeat with each ball before returning them to freezer to let peanut butter coating harden (about an hour or so).  Once hardened, cut chocolate pieces into rectangular chunks and place on top of balls to make pumpkins.  You may have to melt the bottom of the chocolate a bit to get it to stick on top.  Return balls to freezer until serving time.

    Note:  If you want, after attaching the chocolate stems on top of the pumpkin, you can also melt down some chocolate and paint on a jackolantern face with a small paintbrush or toothpick.

    (Taken from thesmartcookieblog.com)

     

    3. Ghoul Pops



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    Recipe: Take frozen bananas, dip them into orange juice and then shredded coconut. Don’t forget chocolate chips for the eyes and a raisin for the mouth!

     

    4.  Popcorn Balls



    popcornballs


     

     

     

     

     

    Recipe:

    • Place 4 cups of popcorn into the mixing bowl

    • Combine 1/4 cup agave nectar and 1/4 cup peanut butter or tahini in the saucepan. Set the heat to medium, stirring constantly with wooden spoon, until the mixture becomes frothy and bubbly

    • Pour hot nectar and peanut butter or tahini over the popcorn in the bowl and mix well.

    • Allow to cool, and then form mixture into balls with your hands.

    • Place the popcorn balls on wax paper and allow to set for 20 to 30 minutes.

     

    5. Witches Fingers



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    Recipe:

    Gluten, egg, dairy and refined sugar-free

    Makes 8 fingers

    INGREDIENTS:

    • 2 dates, chopped with pits removed + 1 Tb water
    • 1/3 c. walnuts
    • 1/3 c. almonds
    • 1/3 c. cashews
    • 1 Tb cacao powder
    • 4 almonds, sliced in half

    DIRECTIONS:

    1. In a food processor, blend dates and water until a rough paste is formed.
    2. Add nuts and cacao. Blend until a dough forms.
    3. Using 1 Tb of dough, form into finger shapes with hands.
    4. Place almond slice at the tip for fingernail.
    5. Chill for 15 minutes or devour immediately.

     

    And, isn’t it true? – Any dessert is so much more rewarding when it’s followed by something like…



    Spinach, Grilled Chicken, Pickled Red Onions, Sun dried Tomatoes, Feta, 1/2 Hard Egg, Tangy Dressing



    Farm To Fit Spinach Salad – Spinach, Grilled Chicken, Pickled Red Onions, Sun dried Tomatoes, Feta, 1/2 Hard Egg, Bits of Bacon, Tangy Dressing

     

     

     

     

     

     

     

     

     

    Happy Halloween!

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  • Oct
    24

    Meet Your Crew!


    by G. Scott Brown
    No comments yet

    Team Member: Kody Merrival

    Position: Client Specialist

     

    How long have you been with F2F:

    “A whole month now!”

    Favorite fall-time music:

    “Alt-J…The Shins”

    What is your favorite F2F dish?:

    “The Paella”

    Best part about working here:

    “Learning how this business works – it’s exciting.”

    Favorite place in Portland to get a not-healthy snack:

    “The Swift Lounge”

     



    The face behind the voice!



    The face behind the voice!

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  • Oct
    21

    Is it lunchtime yet??!


    by G. Scott Brown
    No comments yet



    Greens, grilled chicken, watermelon radishes, pomegranate seeds, chèvre, roasted sunflower seeds, baked apple.... Health nut heaven...



    Greens, grilled chicken, watermelon radishes, pomegranate seeds, chèvre, roasted sunflower seeds, baked apple…. Health nut heaven…

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  • Oct
    20

    All Carbs Are Not Created Equal


    image
    by G. Scott Brown
    No comments yet

    Before you swear off all carbs, read this article that gives a different spin on 8 of these essential fuel-foods!  This week’s menu features 4!

     

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  • Oct
    20

    Meet Your Crew!


    by G. Scott Brown
    No comments yet

    Team Member: Marlon Andino

    Position: Prep Cook and Sunday Packager

     

     

    How long have you been with F2F:

    “Two and a half months”

    Favorite music to cook to: 

    “Dance Music!”

    What is your favorite F2F dish to prep:

    “The salads”

    What is your favorite F2F dish to eat:

    I’ve been really liking the polenta lately”

    Best part about working here: 

    “The environment, everyone is friendly…it’s a kooky kitchen to work in”

    Favorite place in Portland to get a not-healthy snack:

    “Bar food at Mad Hatter”

     

     

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  • Oct
    17

    Meet Your Crew!


    by G. Scott Brown
    No comments yet

    Over the next few weeks we will be introducing you to the team of people whose dedicated work creates those delicious, healthy meals delivered to your doorstep!  Stay tuned!

     

    Employee of the Week: Donovan Raymond

    Position: Delivery Driver

    Delivery Route: 

    “I do ‘em all! I’m the fill-in driver”

    How long have you been with F2F:

    “A few months”

    Delivery Day Jams: 

    “I like Breakcore…old fashioned country…and drum and bass”

    What is your favorite F2F dish:

    “Ohhh, the pulled pork!”

    Best part about working here: 

    “The people are nice”

    Favorite place in Portland to get a not-healthy snack:

    “LARDO”

     

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  • Jun
    28

    Summer Menu Planning!


    by G. Scott Brown
    No comments yet

    We are busy at work planning our summer menu and are thrilled with the Summertime bounty of Oregon Farms!   Also on the horizon this summer — Our Summertime 3 Day Menu!   So you can have the best of both worlds — Delicious and Healthy Farm to Fit fare while enjoying Portland’s beautiful weather and summer festivities!  Who says you can’t have it all?!

    Summetime Menu



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  • Jun
    16

    Delivery Change and a Note from Dre!


    by G. Scott Brown
    No comments yet

    We’ve got some big time changes happening here at Farm to Fit and we are excited to share them with you!  

     DELIVERY DAY CHANGE:

    We are changing our delivery days from Tuesday and Friday to Monday and Thursday.  This change takes effect Monday 6/23.  Don’t worry, we will send you reminders about this as the time approaches.  This means three things for you:

    1)      Leave you cooler bags out for us a day early!  (We’ll remind you for the first couple of weeks)

    2)      Your billing cycle will move up a day (for example, if you were billed on Tuesdays, you will now be billed on Mondays)…this will take effect over time, so don’t be concerned if you still see the pending charge on Tuesday/Friday

    3)      Your order change deadlines will move up.   So, to reorder for a new week OR to change your recurring order we will need to know by Thursdays at 9:00pm (for a Monday delivery) and Sunday at 9:00pm for a Thursday delivery.

    We know this is a pretty big transition (it definitely is for us!).  All this is to be able to bring you a fresher, better product –  so we are hoping you will be excited about this change as we are!  If you have any questions OR if this delivery schedule change is going to affect you receiving deliveries just let us know and let’s work it out together! 

    Friday 6/20 (you will receive Saturday, Sunday, Monday meals or just Monday meals if you are on the 5 day plan)

    Monday 6/23 (you will receive Tuesday, Wednesday, Thursday meals)

    Thursday 6/26 (you will receive Friday, Saturday, Sunday, Monday meals or Fri & Mon meals for the 5 day plan)

     

    STAFF CHANGE, A NOTE FROM DRE:

    G. Scott and I are thrilled to be welcoming our newest member of the Farm to Fit Team: Baby Girl Pierce due in July!   You probably have already started receiving various emails from Ashley…she’s come on board as our Client Specialist to make sure you are taken care of!  She will be sending out renewal emails, taking care of billing, submitting your order changes and ensuring you get exactly what you ordered!  She can be reached at info@farmtofit.com or ashley@farmtofit.com .    BUT you can’t get rid of me that easily, I am still around and available if there is anything you need.  So don’t hesitate to email me !

    G. Scott and I have a lot of new things in the works and we are really excited to get them rolling this summer, specifically:

    1) The option to select certain dishes from our Signature menu (anyone know a great computer guru for our back end systems?)

    2) We have hired a new sous chef, Joy Ross (formerly of Tasty and Son’s and Tasty and Alder), to help us with a dessert and snack menu.

    3) We are currently creating our summer menu with so many new fresh veggies…we are so excited to bring this to you

     

    We appreciate your loyalty and look forward to continuing to serve you.  If there is anything we can ever do for you, don’t hesitate to email or call.

    Thank you!!!   Dre

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