Fresh, Delivered

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Fresh, Delivered
Photo by Alex Sayre

Summer is almost here and I am loving all the fresh produce that is now available. Lately I see clients on the weekends and work into the evening during the week, which can make it difficult to get to the farmers’ market. When I was offered the opportunity to try Bella Bean Organics’ service, which is an online farmers’ market, I was thrilled as it allowed us to have many of the local items offered at the market with the convenience of delivery directly to our door.

Jamie DeMent and Richard Holcomb are not only owners of Bella Bean Organics, but also Coon Rock FarmPiedmont Restaurant in Durham and Heirloom Provisions. I love that they’ve been able to make farm to table happen not only in their restaurant, but through a service that allows home cooks (like me!) to do the same and through teaching others at Southern Season cooking classes.

When we recently tried their delivery service, I appreciated how I could not only choose the vegetables and fruit that I wanted, but that I could also get dairy, bread and meat. My goal was to make a meal where all the ingredients came from Bella Bean, from the cheese plate as an appetizer, through dessert. I’m happy to say it was a success! On their website, I was even able to filter which products are local and organic. Aside from the apples, which this Northern transplant has accepted do not grow in the Triangle, I wanted everything to be from this area. And if you don’t have a recipe idea or know what you want in your order, they have a recommended box as well as recipes using the in-season products on their site.

We started the meal with crackers from The Accidental Baker and New Moon cheese from Chapel Hill Creamery. Dinner was Coon Rock Farms Bone-In Pork Tenderloin with Sweet Potatoes and Apples as well as a side of Red Cabbage Slaw and freshly baked bread (from yours truly). It ended on a sweet note with Almond Croissants from Ninth Street Bakery with a side of organic strawberries. The best thing about this delicious meal was that I didn’t need to go to multiple places to procure the ingredients.

Kate Sayre is a Registered Dietitian who counsels clients through her private practice and at Duke University Student Health. On the 1st and 15th of every month, she guest blogs here.  

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Kate Sayre

Kate Sayre is a Registered Dietitian who counsels clients through her private practice and works in the Department of Nutrition at UNC. On the 1st and 15th of every month, she guest blogs here. 
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