Saturday March 21 TO-GO menu

Here we TO-GO…
Each day we will offer a special pre cooked meal to go.
Please check our news and events page on our website for info.
See our post on our website if you want further details.
Facebook, twitter and instagram.. buttons located at the bottom of this post.
As it is only Matt and I here, we will only be able to take pre-paid/pre ordered take out as we will be making items to order based on amounts ordered.
Thank you so much too for your interest in our house made sausages to take home. We are working on making that happen. Stay tuned.
Unfortunately, you will not be able to come and pick up without
pre ordering. And we can not take phone orders either.
Here are tomorrow’s, Saturday March 21, TO-GO offerings:
* Classic Whole Roasted Chicken with a side of Sweet Potato Puree and Roasted Root Vegetables!
Sweet Potato Puree is 1 pint, the root veg comes in an oven proof container that is 6 x 8 1/2 by 2 inches deep, packed with roasted root veg.
All items are pre-cooked.
Serves 3-4 depending on your appetite.
The chicken averages around 2 1/2 – 3 1/2 pounds per bird. The chickens are coming from Baffoni’s Poultry Farm & Pat’s Pastured.
Matt will rub the chicken with duck fat and then sprinkle with our poultry seasoning and in the oven they will go.
We want them to be warm when you get them,
so we have changed the pick up time for Saturday! PLEASE NOTE it below.
$65.88 includes tax
We will not be doing our TO GO menu on Sunday, just need a quick day to regroup. But we will be back at it on Monday.
On Sunday we thought you might want to make Chicken Soup by utilizing the chicken carcass to make broth, that can then be used to make chicken soup.
We have this handy Soup Kit just for that purpose.
* Soup Kit
In a zip lock back we have local veggies~ onions, leeks, mushrooms, carrots & celery root. Two cloves of local garlic, local bay leaf & Vermont grown soldier beans.
$9.72 includes tax.
Soak the beans on Saturday (or overnight depending on when you are using then) in a quart of cold water over. Next day, sweat the veggies in olive oil, add the garlic (slice thin or minced), add the soaked beans (removed from water) and then pour your chicken broth onto this mixture. Be sure not to put too much broth otherwise it will dilute the flavor of the vegetables. You can always add more, but once added you can not remove it.
One thing we are honing in on given the current situation, is utilizing what you have. If you have other items at home that you think would go great in your soup, add them in! This is just a guide.
You should be able to find some great recipes for making chicken stock from scratch. One great place to check is Michael Ruhlman‘s From Scratch.
To give you access to order online, we decided to use our Chezpron online account for TO-GO orders.  Click on SHOP NOW once you get there.
Unfortunately we can not take phone call orders. Apologies too as food does not photograph well in those tin containers:)
Orders have to be placed in advance so that we will know how many to prepare, and just be aware that there is a limit to our supply as it is just Matt and I now.
Place your orders between now and 3pm on Saturday, March 21.
I know it reads harshly, but we can make this work if we all work together:
*Please pick up your order anytime between 5:00pm – 7pm on Saturday 3/21.
*Come to The Wurst Window. Food will be handed to you out the Wurst Window.
*Simply come up, let me know who you are, and we will hand you your bag of goodies.
*If there is anyone else at the window when you pull up we ask that you PLEASE stay in your car until they have left, and then proceed to the window. NO LINES can be formed. We will adhere to this very strictly and we appreciate your understanding and cooperation immensely.
*No one can come in the restaurant, most sorry.
*Unfortunately we will not be able to accommodate any dietary restrictions at this time.
You are all crazy beautiful people.
Keep being clean, much love,
Kristin and Matt