A Fork Full of Earth Organic Catering

We are so excited and beyond grateful to be partnering with this summer - and beyond! We have dreamed of this for over 15 years. Thank you to Chris and all your incredible farmers! Chef Aiki’s truck was a- flutter with ladybugs on the drive down. Can you spot her?

Hello all! After 5 fantastic years, our head chef is moving on to new ventures. We are looking to fill his big shoes as soon as possible. Are you interested in an exciting, fun, challenging job with incredible people in a beautiful location? Job description below.

Good food jobs. :: Jobs :: Chef de Cuisine :: San Anselmo, CA The Chef de Cuisine’s (CdC) main roles are to uphold the Fork Full food philosophy for all food we prepare, manage the Fork Full kitchen and staff, order food for and run event preparation, lead back-

Hey there friends and family. Sorry for the misfire this week. The big news is …we have moved from Fairfax to San Anselmo. Check out our website (link in bio) for our beautiful new gallery and menus. In the meantime, feast your eyes@on these incredible mission figs, stuffed with blue cheese mousse and dusted with cocoa!!

Big News from A Fork Full of Earth - https://mailchi.mp/3febbf861bb3/news-from-a-fork-full-of-earth-15937398

FINAL DAY! Midsummer Marketplace!! -

FINAL DAY! Midsummer Marketplace!! Pork Banh Mi over Vermicelli Noodles (vegan, gluten free) Portobello Banh Mi over Vermicelli Noodles (vegan, gluten free) Chicken Penne Caponata Quinoa Tabboueh Roasted Carrot Hummus

Midsummer Marketplace Menu Sneak Peak - https://mailchi.mp/359ded07c359/news-from-a-fork-full-of-earth-new-marketplace-website-is-live-15888497

Midsummer Marketplace Menu Sneak Peak

It's A Mid-summer Marketplace Pop Up! - https://mailchi.mp/5f0b08f6ae63/news-from-a-fork-full-of-earth-new-marketplace-website-is-live-15888185

It's A Mid-summer Marketplace Pop Up!

You’re Invited!
Last Marketplace Celebration
Delicious. Local. Artisanal. Nourishing.

A Fork Full of Earth’s beloved catering comes to your weekday routine! Shop the finest prepared foods and pantry staples in Fairfax. Gourmet and locally sourced entrees, spectacular sides, soups, stews, sauces, dips, pickles and condiments available only this week as grab-and-go gourmet! Stock up for summer.

Crafted in small batches with love by your farm to table family.

1605 Sir Francis Drake Blvd

Wednesday 6/1 Thursday 6/2
12pm-4pm 4pm-7pm

Do you love cooking delicious and beautiful food? Are you a professional chef who desires a spirited and healthy workplace culture with great benefits? Get in touch, we are hiring chefs! https://www.goodfoodjobs.com/jobs/153299/event-chef.html

Hello friends and neighbors, customers and peers! We are hiring! We are back swingin' and looking for great chefs. Send me someone great and I will let you pick out something fabulous from our brand new company swag.
https://www.goodfoodjobs.com/jobs/153299/event-chef.html

Have you tried our Marketplace yet? Fresh, organic, mindfully prepared food that’s healthy (and easy) to enjoy!

Pickup and delivery available. Check out this week’s menu - link in bio.

Have you tried our weekly Marketplace yet?

Fresh food made for you!
Order by Tues @ 1pm. You can either pickup at our kitchen in or opt for delivery.

Check out this week’s menu - link in bio.

💚

This week’s Marketplace is opened! Order before Tuesday at 1pm.

Lots of delicious options:
•Hanger Steak w Gochujang Butter
•Chicken Katsu
•Black pepper Tofu + Green Beans
•Triple Ginger Miso Soup
•Gado Gado Noodles
•Baby Kale + Red Plum Salad
•Sesame Red Cabbage
•Chinese Snap Peas + Shiitake
•Peas-n-Corn Fried Rice
•Vanilla Cold Brew

Thanks for your continued support! 💚

New Marketplace menu is live! “Fourth of July BBQ” 🇺🇸
(link in bio)

•BBQ Chicken Wings
•All American Tri-tip
•Prawn Skewers
•Greek Orzo Pasta Salad
•Summer 🍓 Salad
•Corn on the Cob
•BBQ French Lentils
•Creamy Coleslaw
•Sweet Potato Wedges +Aioli
•Netflix Nut Mix
•Vanilla Cold Brew

Order by Tues @ 1pm.
Have a wonderful weekend! 💚

New Marketplace menu is live! “Viva Italy” - bring a little of Italy to your summer table 🇮🇹 Link to order is in bio.

•Chicken Marsala
•Shrimp Scampi
•Modern Eggplant Parm
•Italian Meatballs
•Basil Laced Egg Salad
•Kale Caesar
•Summer Squash Medley
•Vanilla Cardamom Cold Brew
and more!

Grazie!

This week’s Marketplace menu is all about those “June Gems.” Classic, light summer fare for those evenings when the days lengthen when you just can’t bring yourself inside to start dinner.

Link to order (pick-up or delivery) is in bio. Enjoy!

•Roasted Tarragon Chicken
•Lamb Turnovers + Fresh Mint Sauce
•Summer Corn Orzo
•Spinach + Sirloin Salad with Balsamic Vin
•Green Goddess Salad w Local Lettuces
•Golden Gazpacho
•Brown Basmati Rice w Currents
•Roasted Asparagus w Meyer Lemon Tahini Sauce
•Roasted Carrot Hummus
•Giant Chocolate Chip Cookie

Hello to my local peeps on Facebook! Give us a try if you haven't yet - it is nearly summer and we'd love to cook for you!

Delicious Organic Food / Shop Online with Local Caterer! — Nextdoor Stay in the know with Nextdoor, the neighborhood hub.

We are 4 weeks away from being open for a year. What an amazing covid "pivot" this was!!!

Delicious Local Food / Shop Online with Local Caterer! — Nextdoor Stay in the know with Nextdoor, the neighborhood hub.

This Week’s Menu : Classic Comforts

It seems everyone is breathing a little easier these days. We thought that a menu filled with familiar flavors would be fun. While many of these recipes are not originals from the Americas, they carry nostalgia for many of us.

Thanks to everyone for helping to make the marketplace so successful. We are looking into opening on Mondays.
And now, many of your pantry favorites available every week!

All the best to everyone,
the Fork Full Team

Cider Brined Pork Tenderloin with Apple Chutney (Gluten Free, Dairy Free)
Niman Ranch pork tenderloin, brined with warming spices and served with Honeycrisp apple chutney.

Red Wine Braised Beef & Mushrooms (Gluten Free, Dairy Free)
Tender chunks of local beef, with carrot, torpedo onion, cremini mushrooms and a luscious red wine sauce.

Wild Rice, Walnut and Herb "Meat"balls with Plum Sauce (Gluten Free, Vegan)
These best sellers are SO versatile! Walnuts bring a meat-like texture so you can crumble them on salads, make a faux-falafel wrap with tahini sauce or dunk them in our savory plum sauce.

Parsnip-Potato Leek Soup (Gluten Free, Dairy Free)
Do ya love Potato Leek soup? We do! Ever try it with parsnips? It’s amazing!!!! Neither totally blended nor brothy we make ours “country style” with chunks of bay-infused parsnip, a bit of yukon potato, slow braised leeks and chicken broth.

Arugula & Pear Salad with Pine Nuts and Pecorino
(Vegetarian - cheese will be on the side)
Wild local arugula, gorgeous red anjou pear, toasted pine nuts and plenty of pecorino with a meyer lemon dressing

BLT Egg Salad (Gluten Free)
We start with a layer of spinach and cherry tomato, next our pastured egg salad and finally a cap of thick cut Niman bacon. This salad is a meal in itself!

Roasted Parsley Potatoes (Gluten Free, Vegan)
Tri-color marble potatoes, roasted and tumbled with local olive oil and parsley. An absolutely delicious side dish with our beef this week or as a vegan plate with picnic beans and roasted romanesco.

Picnic Beans (Gluten Free, Vegan)
Haricot verts, simply steamed and tossed with pickled shallot, stone ground mustard and white sesame seeds. Eat ‘em with your fingers alongside a wedge of cheese and some local salami!

Roasted Romanesco and Broccoli with Pink Peppercorns
(Gluten Free, Vegan, Not Spicy)
These two winter vegetables from the “brassica” family are delicious together. Cypress salt and pink peppercorns brighten them up along with our favorite California style Bariani olive oil.

Torino Style Hazelnut Polenta (Gluten Free, Vegetarian)
Angela’s Italian mentor had her stirring pots of this at Esalen until her arms were weak! Stone ground yellow corn polenta, garlic, scallions, and hazelnuts infuse local Straus milk. Laced with gouda and a whisper of parmesan.

Lemon Cream Tart (Nut Free)
Inspired by Tartine's lemon tart, this is a perfect end to any winter meal

FROM THE PANTRY
Juniper Preserved Lemons
Golden Milk Latte Mix
Labneh Cheese
Chili Lemon Salt
Slow Roasted Tomatoes
Dukkah
Salad Crumble
Lemon Chia Vinaigrette..and more!

LAST CHANCE for this week's marketplace. Marketplace closes tomorrow at 1pm! Click here for an update from A Fork Full of Earth Organic Catering!

After a month of heavy holiday fare this Smoked Trout and Eight Minute Egg Salad is a nice and light meal choice. We make ours with butter lettuce, macerated red onion, tiny rye croutons and creamy dill dressing.

To learn more about our weekly Marketplace click "link in bio".

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

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

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.

The marketplace is OPEN!
We will accept orders through Monday May 18th at 5:00pm
for delivery (11:00a-3:00pm) or pick-up (12:00p-1:30p) on FRIDAY May 22nd.
@ Fairfax, California

We had a great time with our first run of deliveries! We will using this week to iron out the kinks.

Please stayed tuned and note these important dates!

Menu released: Wednesday May 13th at 2pm.
Market place open: Thursday May 14th, 10am.
Order window closes: Monday May 18th 3pm.
Deliveries: Friday May 22nd between 11am-3pm.
NEW Pick-ups in Fairfax 12pm-1:30pm

http://forkfoodfairfax.com

With Mother's day around the corner... you may be looking for creative ways to surprise your loved ones. We will be delivering delicious meals to your doorstep. The cut off this week is Thursday 1:30pm and deliveries will be made on Saturday between noon and 4, in time for Mother's Day on Sunday!

We will also be moving forward with weekly deliveries on Friday.

Click this link to order now ----> ForkFoodFairfax.com