Georgie & Tom have been working together, making the highest quality fully prepared meals for over 10 years. They want their food to be so healthy you can eat it every day. Their approach is all about balance and eating a varied diet. They use lean proteins, load recipes with lots of fresh vegetables to help you increase your daily vegetable consumption whilst also using wholegrain carbohydrates. Their dishes average about 600 calories. They receive fresh ingredients every day, and make every dish, fresh, every day, and ship it to you overnight, refrigerated. If you add “Georgie and Tom’s” meals to your order, they’ll arrive the same (or next day) day as your farm box, shipped directly from their facility.
Each package of meals serves 2 people (generous portions) and is $29.
There is a 2-package minimum (4 meals, serving 4 people) – cost $58
There are 20 options in the “add on” sections starting with the form opening this Thursday for the week of 10.17.22
https://www.justfarmed.com/wp-content/uploads/2022/10/GT-Meal.jpg244369meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-10-26 11:39:142022-10-26 11:39:52Georgie and Tom’s
Georgie & Tom have been working together, making the highest quality fully prepared meals for over 10 years. They want their food to be so healthy you can eat it every day. Their approach is all about balance and eating a varied diet. They use lean proteins, load recipes with lots of fresh vegetables to help you increase your daily vegetable consumption whilst also using wholegrain carbohydrates. Their dishes average about 600 calories. They receive fresh ingredients every day, and make every dish, fresh, every day, and ship it to you overnight, refrigerated. If you add “Georgie and Tom’s” meals to your order, they’ll arrive the same (or next day) day as your farm box, shipped directly from their facility.
Each package of meals serves 2 people (generous portions) and is $29.
There is a 2-package minimum (4 meals, serving 4 people) – cost $58
There are 20 options in the “add on” sections starting with the form opening this Thursday for the week of 10.17.22
1 large or 2 mediumbutternut squash (about 4 1/2 pounds), or 3 pounds peeled and cubed
2mediumonions (can use leeks as well)
3clovesgarlic, optional
3tablespoonsunsalted butter, or vegetable oil
1/2teaspoonfine sea salt, plus more to taste
8cups chicken or vegetable broth
Chives and Pepitas for garnish, if desired
Halve, seed, peel, and cube the butternut squash. Set aside.
Halve, peel, and chop onion. Mince the garlic, if you’re using it.
Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is tender, about 20 minutes.
Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
Return the soup to the pot and add more salt to taste. Garnish as desired.
Georgie and Tom’s
There is a 2-package minimum (4 meals, serving 4 people) – cost $58
There are 20 options in the “add on” sections starting with the form opening this Thursday for the week of 10.17.22
INTRODUCING: Georgie and Tom’s meal kits
There is a 2-package minimum (4 meals, serving 4 people) – cost $58
There are 20 options in the “add on” sections starting with the form opening this Thursday for the week of 10.17.22
Roasted Butternut Squash Soup
1 large or 2 medium butternut squash (about 4 1/2 pounds), or 3 pounds peeled and cubed
2 medium onions (can use leeks as well)
3 cloves garlic, optional
3 tablespoons unsalted butter, or vegetable oil
1/2 teaspoon fine sea salt, plus more to taste
8 cups chicken or vegetable broth
Chives and Pepitas for garnish, if desired
Halve, seed, peel, and cube the butternut squash. Set aside.
Halve, peel, and chop onion. Mince the garlic, if you’re using it.
Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is tender, about 20 minutes.
Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
Return the soup to the pot and add more salt to taste. Garnish as desired.