Three Stone Hearth

Every week new ingredients comes back in season in the Bay, from summer squash and pickling cucumbers to peppers and bountiful basil. This week enjoy a dollop of Basil Pesto in a bowl of Jambalaya with sweet bell peppers or Hearty Beef Soup with Zucchini.

In the Pink... TSH Cook Maya Ben Shalom jarring our Lithuanian Chilled Beet Soup, loaded with probiotics from Straus yogurt and our housemade sauerkraut brine. Order by 8am for same day pickup and delivery: https.threestonehearth.com

Our Lithuanian Chilled Beet Soup balances housemade sauerkraut brine and Straus grassfed yogurt. Another seasonal favorite back on the menu is our Golden Summer Squash Soup, a bisque of yellow zucchini enriched with a housemade macadamia nut cream.

This week we have summery Avgolemono, dairy-free Creamy Carrot Ginger Soup and Tuscan White Bean Soup with Greens, featuring luscious butter beans from Iacopi Farm in Half Moon Bay. And Oakland's own Summer Solace Tallow body care products are back!

A recipe from SF's Zuni Cafe, with the first local zucchini of the season & Bernie's Best Raw Apple Cider Vinegar. Local cucumbers are hopefully not far behind, but this will get us started. Order from this week's menu by 8am for same-day pickup & delivery

The "three sisters" of Native American agriculture & cuisine -- maize, legumes & squash -- join in our Three Sisters Vegan Chili, with Anson Mills heirloom posole, the first local summer squash of the season & Iacopi Farm butter beans from Half Moon Bay.

Stop by the North Berkeley Farmers Market today until 7!

Believe it or not, Our Walnut Date Cake with Rosewater and Persian Spices began as a "rescue recipe," when we had mixed an over-abundance of spices for our Persian Beef Stew....what to do? The rest was a piece of cake -- and it can be for you, too.

Warm, fragrant, Chocolate Olive Oil Cake is a few clicks away -- order by 8am today, Friday or Saturday for same-day pickup. Not only is this cake entrancing, it is gluten free, sweetened with whole coconut palm sugar and features nutrient-rich pastured eggs, grassfed sour cream and the Capay Valley's own Seka Hills Olive Oil. #chocolatelovers #cakeasmedicine

Local cucumbers won't last much longer, so we got as many as we could from our Farmers Market neighbors, Riverdog Farm, to make our latest batch of classic Lower Eastside Dill Pickles. We've got those, plus a lovely batch of Pickled Lemon Cucumbers, Spicy Red Kimchi, 15 different cultured drinks and Crispy Nuts, Granola and Paleo Crunch. The air is lovely, and we're here till 6:30.

Well, the air quality isn't the best, but there's a cool breeze and plenty of cool drinks at our Farmers market stand today. We're at the north end of the market, on Shattuck Ave and Rose St till 7. We've got krauts, kimchi and pickles, chicken bone broth and a couple of soups, plus our dehydrated snacks.

Two dishes on this week's menu feature the heady scent of fresh-picked lemongrass from our favorite urban Farmers at Feral Heart Farm in Sunol. Check our bone broth-based version of the Thai classic Tom Kha and a vegan Creamy Cauliflower Soup with Ginger.

Our other vehicle is our imagination... Here's a morning meditation, courtesy of our kitchen crew, a Tex-Mex version of a Tibetan sand mandala -- organic herbs and spices en route to fulfill their sacred role in this week's Black Bean Chili with Ground Beef. With everything going on around us, we're especially grateful for the lands, and the hands, that provide this nourishment, including the farmers of Pleasant Valley black beans near Grass Valley, and the ranchers of Marin Sun Farms. #marinsunfarms #bayareafoodshed #spicemandala

Through the looking glass...you can see the marigold blossoms in our Honey Marigold Kefir and Thai basil in our Watermelon Basil Kombucha, among the 16 different cultured beverages you can pick up today at our North Berkeley Farmers Market stand, at Adeline and 63rd, till 6:30. We also have Chicken Bone Broth, Krauts and Kimchi, Paleo Crunch, Crispy Nuts and Granola.

Is mold the new (old) superfood? Join authors, chefs, mad scientists and culinary alchemists, Sandor Katz, Rich Shih and Jeremy Umansky in a free webinar on Koji culture and other kinds of traditional fermentation. Hosted by our friends at Chelsea Green Publishing. This Wednesday, September 9 at 4:30pm Pacific time. For more info and to sign up, go to https://us02web.zoom.us//4015988/WN_N0FXFqrASbK45PNoy7ZuSg #Sandorkatz #wildfermentation #kojialchemy #chelseagreen

Come down to the North Berkeley Farmers market this afternoon and do some "kraut-sourcing!" We've got 4 varieties of housemade krauts, fermented in ceramic crocks for 5 weeks in our kitchen. Plus jars of our Chicken Bone Broth, a selection of Kombuchas and Kefirs, Garden Medley Beet Kvass, Granola, Crispy Nuts & Paleo Crunch, and the one-and-only Way Better Sports Drink -- with probiotics from Straus yogurt whey and trace minerals from Celtic sea salt! We'll be at the North end of the market from 3-7, on Shattuck Ave. bet Vine & Rose Sts. #sauerkraut #berkeleyfarmersmarket #ecologycenter #hibiscus#kombucha

Summer pickling is in full swing! You can still order from our menu for pickup Friday 12:30-5:30 and Saturday 10-4 -- order by 8am for same-day pickup. Check out our classic Pickled Beets, Spicy Pickled Okra, grown by Feral Heart Farm in Sunol, Pickled Persian Cucumbers and Sweet 'n' Spicy Pickled Napa Cabbage with Carrot. Our full menu is up at https://www.threestonehearth.com... #pickles #summerpickles #okra #feralheartfarm

Starry Night, or psychedelic soup? Our Lithuanian Chilled Beet Soup being mixed in one of two 35-gallon "tilt skillets," the workhorses of our kitchen! Steamed fresh beets are pureed with Straus yogurt in a housemade vegetable broth with fresh dill and a splash of our sauerkraut brine for a probiotic zing. It'll blow your mind! You can order from this week's menu through Saturday morning -- order by 8am for same day pickup. #beethechange #beetroots #berkeleybeets

Order early for pickup Wednesday-Saturday. New & nourishing on this week's menu: Peanut Curry with Chicken, Broccoli, Mushrooms & Carrots; a probiotic-rich Lithuanian Chilled Beet Soup with Straus Yogurt and a splash of housemade sauerkraut brine; Black Bean Chili with grassfed ground beef, beef bone broth and a bit of pureed liver for added nutrition; Arugula Pesto; Chocolate Olive Oil Cake, with a blend of gluten-free flours, pastured eggs and grassfed sour cream; about a half dozen different sauerkrauts and a dozen small-batch cultured beverages to choose from. Supplies are limited so order early. Minimal contact pickup is available Wednesday 4-7, Thursday-Friday 12:30-5:30 and Saturday 10-4.

Traditional cultures do not waste, and neither do we! Leftover fresh rosemary from this week is being carefully preserved by one of our newest employees, Kat Littman of our Fermentation & Preservation Circle ("F&P")