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SPICE PAIRING OR TOPPING SUGGESTION
Toppings: Oven Baked Pumpkin Seeds; Kale Microgreens; Anchovies
Pairings: Gluten-Free Gnocchi, Risotto; Artichoke Hearts
BUTTERNUT SQUASH: The bright orange color of butternut squash is an indicator of high levels of beta-carotene and alpha-carotene, which the body converts to vitamin A. In addition, butternut squash is a good source of vitamin C, magnesium, potassium and calcium, and has a high water content to keep you hydrated.
FENNEL: This aromatic, flavorful vegetable is often said to taste like licorice. Fennel is rich in iron, calcium, and vitamins A and C. It can also aid in digestion.
PEAR: Like their apple cousins, pears are high in fiber. They also contain vitamins C and K, copper, potassium, and polyphenol antioxidants.
Main Benefits of the nutrients in these ingredients:
Vitamin A: good for immunity function and vision, and is an antioxidant.
Vitamin C: strengthens the immune system and aids in collagen production.
Potassium: helps regulate blood pressure, fluid balance, and nerve signals.
Polyphenol antioxidants: protect against oxidative damage.
Ingredients: Vegetable stock (water, onion, celery, carrots, bay leaf, peppercorn), butternut squash, pears, carrots, fennel, sweet potato, monk fruit sweetener, flaxseed, olive oil, salt, onion, spices, garlic, ascorbic acid (vitamin c), thyme, sage, kosher salt, citric acid.
Refrigerate after opening.