A Fork Full of Earth Organic Catering

Grill kissed corn with purple basil butter and delectable hangar steak at the perfect medium rare with slow roasted aroma tomatoes. Come get your Labor Day deliciousness - forkfoodFairfax.com

Summer salads in the sunshine!!! We foraged all over town and climbed to the top of our beautiful plum tree.... now we our abundant with beautiful flowers and stone fruit. Look for our grilled peach salad this week. Marketplace goes live at 4 PM

The stone fruit and figs are falling like ambrosia from our local trees. 30 minutes left to order from the marketplace this week! @ A Fork Full of Earth Organic Catering

NEXT WEEK'S MENU The Northern Mediterranean: Greece, Coastal Italy and Spain The Entrée: Beef Short Ribs and Shoulder "Kofta Style" with Tzatziki Braised boneless short ribs and shoulder with cumin and coriander, roasted onion, garlic confit and a side of our signature tzatziki... The Meatball: Lamb Merguez Niman Ranch ground lamb, fresh marjoram, garlic, meyer lemon, harissa, coriander The Protein Salad: Bing Cherry Chicken Salad Chunked chicken breast, fresh cherries, tarragon, chives, lemon zest, toasted pecans, a touch of mayo The Vegetarian Salad: Spring Fattoush Baby spinach, cucumber, cherry tomato, shaved fennel, mint, basil, pickled radish, sumac, lemon dressing, za'tar pita chips The Vegan Salad: Dream Beans Giant Iacopi "butter" beans, lemon, dill, cumin, roasted asparagus topper The Soup: Grilled Baby Zucchini, Trumpet Mushroom and Basil First of spring zucchini medley and meaty trumpet mushrooms in a mineral-rich vegetable broth. The Green Veg: Smoky Romano Beans Steamed romano beans with smoked paprika, oven roasted tomato and fig. A customer favorite! The Rustic Veg: Rosemary Roasted Smashed Potatoes Creamer potatoes, roasted and rustic-smashed, with plenty of olive oil and rosemary. The Grain: My Grandma's Greek Orzo Orzo, spinach, basil, pine nuts, slow roasted tomato, kalamata olive and feta The Weekly Pickle: Armenian Cucumbers Super savory and tasty with our meatballs: simple dill and garlic with a touch of sweetness New! The Picnic Plate As we prepare (hopefully) to spend (slowly) more time with a few select family members or neighbors, we have designed a platter for summer noshing at home, or for a few guests. Includes 6-8 ounces of local cheese, 4 ounces of artisan charcuterie, house made pickles, marinated olives, a handful of the market's best fruit and nuts, and a sleeve of rustic bakery crackers. Coming Soon: Cohort Lunches In anticipation of our community's need for small group lunches, we are currently brainstorming ways to make our casual fare accessible for groups of around 15 people. If you are part of an organization that might benefit from this, please let us know! To view likely options, visit our company's primary website at http See more

Last call for this weeks orders! Featured here this week is the Rustic Veg: Miso Glazed Yams - roasted garnet yams, chickpea miso & sesame seeds with a sidecar of pickled ginger-scallion relish

Get your orders in for next week! Orders close Monday’s at 5pm and pick-up/delivery Friday! This weeks menu: MAY 29th MENU The Entrée: Giant Prawns and Grilled Vegetables... Wild prawns in our famous thai marinade, market's best vegetables and a side of cashew-cilantro sauce The Meatball: Ginger Pork Beffa Springs Ranch ground pork, ginger, garlic, scallions and a touch of sesame The Protein Salad: Thai Ribeye Niman Ranch petit filet, sliced thin with baby spinach, grated carrot, cucumber, cherry tomato, mint, cilantro & basil The Vegetarian Salad: Black Pepper Tofu and Green Beans Wildwood tofu, green beans and baby asian greens in a black-pepper butter sauce The Vegan Salad: Five Spice Lentils French lentils in a bold sauce of molasses, fennel, anise, cinnamon, black pepper The Weekly Soup: Springtime Tom Yum Thai coconut lemongrass broth, asparagus, mushrooms, squash, carrot, mint and cilantro. The Green Veg: Market Snap Peas with Sriracha Steamed snap peas, tossed with a spicy sriracha glaze and plenty of sesame seeds The Rustic Veg: Miso Glazed Yams Roasted garnet yams, chickpea miso & sesame seeds with a sidecar of pickled ginger-scallion relish The Grain: Short Grain Fried Rice Plenty of garlic and ginger, early summer corn, carrot, roasted onion & sweet spring peas. The Weekly Pickle: Umami Cauliflower Spicy cauliflower florets with a dash of tamari - flavor bomb! New!! Breakfast Kit A wedge of quiche Lorraine (bacon and greens) over baby lettuces, sweet romesco sauce for dipping and a side of fresh berries. New! An Afternoon Cheese Nosh An 8 oz. wedge of Bivalve Dairy's Mendonca cheese, a rustic baguette and a jar of Fork Full Farms plum jam. Weekly Sweet: Valrhona chocolate covered bon bons 4 each of: Salted caramel, Creamy apricot caramel, Chocolate ganache From the Bakery: Rustic Baguette and Harissa Butter A rustic baguette and 4 oz of our house made spiced harissa butter made with limited edition grass-fed butter See more

Orders end today, place your order for this weeks Friday delivery! MENU~~~ Available for delivery/pick-up this Friday, May 22nd The Entrée: Apple Cider Brined Roasted Chicken with Apple Relish Roasted boneless chicken breast, served with fresh cress, roasted endive and apple relish from Fairfax's own Fork Full Farm. The Weekly Meatball: Jimmy Nardello Style... Local beef and pork, Italian herbs, smothered in a sweet pepper and tomato sauce. The Protein Salad: Salmon Confit Wild salmon belly, oil poached and tumbled with fresh parsley, chives and dill. The Vegetarian Salad: Basil Flecked Pastured Egg Salad Golden yolked pastured eggs, just enough mayo, and julienned Genovese basil. The Vegan Salad: Herby Chickpeas & Asparagus Marinated chickpeas, lightly roasted spring asparagus, shaved Flambeau radish, mint and arugula. The Weekly Soup: The Green Machine A silky blend of spinach, sweet peas and fresh fennel, finished with lemon and nutmeg. Addictive, healthy and a best seller for decades. The Green Veg: Market Snap Peas with Cardamom and Calendula Steamed snap peas, cardamom vinaigrette, russian kale and calendula petals The Rustic Veg: Tahini Roasted Cauliflower Roasted cauliflower florets, tossed with toasted spices, garlic, tahini, lemon and olive oil. A customer favorite. VEGAN. The Grain: Short Grain Brown Rice Biryani All the best cozy Indian spices, saffron, roasted onion, sweet spring peas, cilantro, mint and cashews. The Weekly Pickle: Red Torpedo Onion This secret recipe was developed over 20 years ago and elevates burgers, tacos and salads alike. They would also be delicious atop our salmon confit. Weekly Meat Quiche Bacon, carrot, cauliflower, mushroom, roasted red onion & parmesan cheese Weekly Vegetarian Quiche Carrot, cauliflower, mushroom, roasted red onion & parmesan cheese Weekly Sweet: Valrhona chocolate covered bon bons 4 each of: Salted caramel, Creamy apricot caramel, Chocolate ganache From the Bakery: Mini Brioche A dozen buttery mini brioche buns, perfect for our salads or toasted with jam. See more