July 10, 2017 | By eberns

Take our 2017 survey for 10% off and a chance to win $150!

Big changes loom just over the horizon here at Nourish, but before we make our many improvements permanent, we want to hear what you think! Whether you're a weekly customer, social media fan, or have hung out with us at events around town - your opinion matters to us. So thanks, in advance! This survey takes about 10 minutes to complete, at which point you'll be prompted to enter your contact information into a Google form. That's right - all survey data is entirely anonymous, so feel free to be as truthful as you're comfortable being - we love constructive criticism. And remember - read more »


July 10, 2017 | By eberns

*NEW* Summer Class - Plant-Based Mexican! August 16th 630-9p

HELLO HELLO! We're excited to have you at the Garden of Vegan Wednesday, August 16th for a healthy vegan cooking class! Here are some of the delicious recipes we'll be working with - remember, everything is a la Nourish, and as such is gluten free, vegan, free from refined sugar, healthy, veg-full and utterly delish.     Tortilla Pie with Nacho "Cheese"     Elote Kale Salad     Tofu Rancheros     Deconstruced Tamales with Tempeh Chorizo     ....and more! Just a few things: Class starts at 7p sharp, at which time we'll go over safety information, class structure, have a few read more »


July 6, 2017 | By Caroline

Nutritional Data for July 24th and 25th

Here's the nutritional data for the menu that will be delivered to you on either Monday, July 24th or Tuesday, the 25th. Enjoy! Entrees: Soups: Sides: Drinks: Breakfasts: Salads: Dressing: Snacks: read more »


June 29, 2017 | By Caroline

Nutritional Data for July 10th and 11th

Here's the nutritional data for the menu that will be delivered to you on either Monday, July 10th or Tuesday, the 11th. Enjoy! Entrees: Soups: Sides: Drinks: Breakfasts: Salads: Dressing: Snacks: read more »


June 23, 2017 | By Julia

5 courses, sangria, a bonfire, and a night to remember - our 2017 Farm to Table Dinner!

The day started out drizzly and dark, but the clouds parted JUST in time for our guests to comfortably wander the farm last Saturday evening. The musicians set up under the big oak tree. It was humid, but the breeze started clearing the air a bit and we set the table. While guests started to arrive, the team assembled the first course - Garden Boards and Trio of Savory Sauces. Tiny spring and summer vegetables harvested from the farm the day before were skewered and suspended above three very different sauces - Blueberry Vinaigrette, Aged Cashew Labne and Herb Pistou (aka, Fancy read more »