The Organic Dish – April 2009 edition of our organic food newsletter

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Last Chance For Anniversary Savings
Our second anniversary 10% off coupon is only valid through 3/31 (Tuesday). You can print this email and use it at our kitchen, or you can use the coupon code (anniversary2009) to redeem the discount online:

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GET 10% OFF EVERY PURCHASE BEFORE 3/31/09

ONLINE CODE: anniversary2009

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From The Kitchen: April Menu

Our new April menu is out!

For vegetarians we have some great new flavors, including a wonderful Peanut Tofu, Blackberry & Mustard glazed Tempeh, a Vegetable & Barley Soup, and two new favorites, Potato, Squash & Sweet Pea Curry, and Mexican Stuffed Portobello Mushrooms With Polenta Cakes. Yum!

Omnivores will enjoy our Chicken & Barley Soup, Chicken With Polenta Cakes And Mushroom Gravy, the Peanut Glazed Chicken, Orange Chicken, and Rosemary Lemon Chicken.

For beef and pork lovers we have a famous slow-cooked Beef & Beer Stew, and a flavorful Blackberry & Mustard Glazed Ham, and perfect for an Easter dinner.

In the Spotlight: Our Weekly Ordering Schedule
Because we like to use the freshest ingredients and minimize food waste, and because we are very careful about avoiding chances for cross-contamination of food, we have to adhere to a meticulously planned (I might even say "orchestrated") production schedule. That's why we have a weekly order cut-off at midnight on Tuesday, so we can be sure to have all orders ready for pick-up or delivery by the time we open on Thursday morning.

So if you know and follow that schedule, you can place an order on Tuesday, and get your food less than 48 hours later! But if you wait until Thursday, we won't have your food ready until the next Thursday morning. However, you can always drop by our kitchen to browse our freezer, and often (usually Tuesday - Friday) we'll even have something fresh that you can have for dinner that night. (Check our blog to see what's fresh.)

So what are you waiting for, place your order by Tuesday for pick-up or delivery on Thursday. This week is your last chance to use the 2^ndanniversary discount and to order from the March menu.

Did You Know?
The Boulder County Farmers' Market starts this weekend (Saturday, April 4^th)?

The start of the Farmers' Market is always exciting because it means more and more produce from our local growers will soon be available and find it's way into our (your) food! We already enjoyed our first taste of locally grown arugula and lettuce mix last week, and we're ready!

After careful deliberation we decided not to have a booth at the Boulder Farmers' Market this year. Despite being a great way to meet and interact with customers, in the end it was too much of a resource drain for us. We will be looking at other ways to mix and mingle with existing and new customers throughout the year.

In addition, this gives us more time to enjoy and browse through the market and to chat with our many wonderful local vendors before we open the kitchen on Saturday morning. We love the Boulder Farmers' Market and will continue to do everything we can to support it!

Last Words
If you like our food, please tell your friends, colleagues and neighbors (forward this newsletter).

If there’s something you don’t like, or something you think we can do better, please tell us.

Thank you,
Beckie & Toby Hemmerling.

PS: If you want to know what we have fresh during the week, you can subscribe to our blog, follow us on Twitter, or find us on Facebook.

The Organic Dish provides easy and delicious, healthy, natural and organic "make-your-own" meals and dinner kits for vegetarians and omnivores in Boulder, Colorado.