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Locally made and naturally leavened with a sourdough starter. What else can we say.....it's soooo good

Locally roasted coffee from Late For The Train.

This bean is native to the South Western United States and dates back to pre-Columbian times. This drought tolerant bean is a great source of fiber and protein, order with our house rendered lard for a delicious side or main course.

Tucson Blonde is the oldest Arizona beer recipe to be consistently brewed on a commercial scale. The very first batch was made all the way back on May 1, 1991. This brew is a true ode to the Arizona craft beer drinker. When our founder Dennis Arnold was first brainstorming the recipe, his goal was to make something people couldn’t resist drinking. What he noticed was that they opted for a beer that was light, crisp, and refreshing. To satisfy the early wave of craft beer fans in Tucson, Dennis perfected a beer that had all these attributes in spades.…

Barrio Rojo is a tried and true classic beer in our core line up. We made Rojo to quench the thirst of drinkers who yearn for a low hop but highly malty Scottish Ale. Several years after its creation, Barrio Rojo brought home a 2015 GABF Bronze Medal and a 2016 American Beer Festival Silver Medal. Characterized by its eye-catching deep amber color and a sweet maltiness, Barrio Rojo is true to style. The first sip exposes Barrio Rojo’s nuance with notes of caramel, brown sugar, toffee, and fresh ground cinnamon. This easy drinker is available year-round on draft and…

Since 1988, this refreshingly uncomplicated ale has inspired the simple moments that become extraordinary when shared. Crisp and clean with subtle hints of caramel, Mirror Pond is a delicious everyday ale whose straightforward single-hop character and smooth maltiness combine to deliver a timeless pale ale that’s best served in the moment and paired with a few good friends. Specifications Style: Pale Ale Malt: 2 Row, Crystal, Carapils & Munich Hops: Cascade ABV: 5.0% IBU: 40 Package Size: 6pk of 12oz Cans

Mexico- Czech Pilsner - 4.5% ABV. Born in the birthplace of Tequila, Estrella Jalisco is a golden Mexican pilsner, with roots in Jalisco, Mexico. The finest ingredients are always used to deliver a smooth, flavorful taste, with a crisp finish that leaves you refreshed.

This concoction of organic ginger juice, organic honey, and organic lemon makes for an easy drinking, hard kombucha beverage.

Barley, Water, Hops, Yeast

Parched motorists on Route 66 anticipated hospitality at Tower Station, opened in 1936. This unfiltered India Pale Ale greets you with a copper-orange hue and fluffy white head, releasing aromas of tangerine and pineapple. Pilsner and Pale malts balance hop-derived flavors of grapefruit peel and pine to finish the journey.

Cheers, you're a hero for wildlife! For every can of Conserve and Protect sold, Mother Road Brewing Co. will donate a portion of the proceeds to the Arizona Game and Fish Department to help with on-the-ground conservation of more than 800 wildlife species. Learn how you can help at AzWildlifeHero.com/join. 4- 16oz cans

Oberon is a wheat ale fermented with our signature house ale yeast, mixing a spicy hop character with mildly fruity aromas. The addition of wheat malt lends a smooth mouthfeel, making it a classic summer beer.

From the hazelnut capital of the United States, this nutty twist on a European brown ale was originally crafted by Rogue Brewmaster John Maier's good friend and avid home-brewer, Chris Studach. Hazelnut Brown Nectar offers a hazelnut aroma with rich nutty flavor and a smooth malty finish.

Roasted and simmered with Mirepoix for 12 hours. this rich and delicious broth will bring warmth to you body and mind.

Taste the difference in our high-quality and nutritious grass-fed ground beef. Our carefully customized blend of muscle meat and brisket has created a demand that you will notice in many local restaurants in Arizona. Enjoy our ground beef around your own table and keep on hand as a family staple.

locally raised pork, brined with Italian herbs and spices and smoked with apple wood in house

Our pork is raised here in Northern Arizona by friends and enjoyed the finest of foods and lives.This allows the pigs, the farmers,and SRF to provide you with the most flavorful, mindful,wonderful pork chops possible for you to enjoy and share with loved ones.

Our pork is raised here in Northern Arizona by friends and enjoyed the finest of foods and lives.This allows the pigs, the farmers,and SRF to provide you with the most flavorful, mindful,wonderful pork chops possible for you to enjoy and share with loved ones.

Locally raised pork smoked with mesquite, hickory, and black oak. No added nitrates (except for those naturally occurring in salt). Comes frozen. Thaw and cook fully before serving.

Locally raised ground pork with salt, brown sugar, garlic, herbs and spices.

Lard rendered from pigs raised by us. Lard is actually a wonderful cooking fat, containing lots of omega 3's and has one of the highest smoke points of any cooking oil.

fresh mozzarella imported from Italy. Made from 100% latte di bufala Italiono. Milk from the buffalo makes a creamier and softer mozzarella. This product will change the way you think of mozzarella, soooooo good!

A thick, house-made French style sour cream. Great in soups, salads, eggs Ingredients: Creme, Buttermilk, Salt, Citric Acid

Feta mixed with herbs and spices in organic olive oi

A white to yellowish cheese with nice blue-green veins and an open structure. Velvet smooth texture. The taste has a nice balance between the dark veins, salt and the sweet taste of the cow’s milk. these sizes are approximate and we will do our best to get close to the right size

A Spanish cheese made from a mixture of cow, sheep, and goat milk. This white cheese ranges from nutty to fruity. It has a rich, buttery texture that goes well when served as a snack cheese

locally raised pork, brined with Italian herbs and spices and smoked with apple wood in house

Locally made and naturally leavened with a sourdough starter. What else can we say.....it's soooo good

Sorbet made with Arizona oranges and grapefruit.

A sweet meringue based confection of almond flour, egg whites and sugar with almond cream. Delicious and gluten free.

Crispy, flakey, buttery and everything else you want it to be

A sweet meringue based confection of almond flour, egg whites and sugar with almond cream and cherry filling. Delicious and gluten free.

A sweet meringue based confection of almond flour, egg whites and sugar with almond cream. Delicious and gluten free.

A sweet meringue based confection of almond flour, egg whites and sugar with almond cream and passion fruit filling. Delicious and gluten free.

Homemade croissant filled with milk chocolatey goodness!

A french cousin of the american brownie. Crispy, rich, dense chocolate. Baked in the traditional form of a "cork".

House made Italian style chocolate gelato.

Mesquite flour is rich in fiber, flavor, and southwest culture. A great flour for baking and desserts, mesquite flour is also high in protein and great for all purposes.      

The burger that started it all! Our veggie burger is made of roasted shredded organic beets and carrots tossed in olive oil and wrapped in an organic blanched chard leaf. Burgers come frozen, thaw before cooking. Best pan seared.

A serving of two lamb meatballs in sauce - ready to enjoy within 20 minutes in your oven. Comes frozen.

A gift that is thoughtful, easy, and practical! Please note that the certificate can only be used once, so the entire value should be used in a single transaction. Available as a hard copy in an envelope or as an electronic document. If you are not able to pick up in store, don't worry! simply add the gift card to your cart and select a pickup time. in the notes please state how you would like to receive the gift card and we are happy to accommodate.

A gift that is thoughtful, easy, and practical! Please note that the certificate can only be used once, so the entire value should be used in a single transaction. Available as a hard copy in an envelope or as an electronic document. If you are not able to pick up in store, don't worry! simply add the gift card to your cart and select a pickup time. in the notes please state how you would like to receive the gift card and we are happy to accommodate.

-An ancient heritage wheat brought to the Sonoran desert by Padre Eusebio Kino, a Jesuit Missionary in 1685. Making it the oldest wheat in the western hemisphere. -Milled, these wheat berries are excellent for bread and pastry flour. They can be cooked whole or cracked and used in a variety of ways.

Red wine braised beef, broccoli, potato puree topped with bread crumbs and parmesan. Comes frozen.

Tart Cherry, apples, tequila, sugar and spices try this on a slice of Dog Walk Bakery

Strawberries cooked down with sugar and citric acid......yep that's it

apricots marinated in lavender white wine. The sweet and delicate nature of these apricots make them a great snack or addition to any cheese plate. slice them up and add them to any middle eastern or mediterranean dish

Artichokes marinated in olive oil and herbs

Arizona harvested grapefruits turned into a delicious marmalade made from grapefruit pulp, zest and sugar.

A tasty and tangy sauce with medium heat from Hatch green chilis. Shake well before using, refrigerate after opening, and enjoy with all your favorite foods.

A lovely jam made with peaches from Northern Arizona orchards.

A smooth blend of Italian olives with local herbs, garlic and olive oil.  Great on bread as an appetizer or along side your favorite crudite platters.

House made meatballs smothered in tomato sauce. served on top of creamy parmesan polenta. topped with mozzarella and parmesan. Frozen: Thaw, heat in oven covered at 350* for 10-15 minutes of until warm throughout. if desired finish in broiler to crisp

braised carrot, onion, beets, garlic and herbs, covered in potato puree (butter, cream, milk, parmigiano, mozzarella, nutmeg, black pepper, salt) Frozen. Thaw and heat in oven at 375* covered for 15-20 minutes (or until hot throughout) Processed in a facility that also processes nuts tree nuts

White truffle and parmesan risotto, with sous vide beef sirloin and smoked local porcini crust. Frozen: Thaw before baking. Bake in the oven at 350* uncovered until warm throughout

Broccoli, Arborio Rice, Butter, Parmigiano, onion, saffron, herb, spices Frozen: Thaw, heat in oven covered at 350* for 10-15 minutes of until warm throughout.

slow braised pork shank and shoulder served with garlic braised spinach and aromatic lemon rice pilaf Frozen: Thaw before baking. Bake in the oven at 350* covered for 10-15 minutes, or until warm throughout

Red Wine braised beef, braised beets, onions, and carrots, whipped potatoes (cream, butter, salt), Parmesan Frozen. Thaw and heat in oven covered for 20-30 minutes at 350*

Sole Meunière sauteed pacific sole, lemon parsley sauce, garlic braised spinach, aromatic rice pilaf Frozen: Thaw before baking. Bake in the oven at 350* covered for 10-15 minutes, or until warm throughout.

Sauteed pacific sole, black pepper béchamel, garlic braised asparagus, aromatic rice pilaf Frozen: Thaw before baking. Bake in the oven at 350* covered for 10-15 minutes, or until warm throughout.

Baked cod, confit potatoes, San Marzano tomatoes, Bechamel (milk, butter, flour, parmigiano) parsley and herbs Thaw before heating. bake covered at 350*, for 10-15 minutes or until warm throughout.

Herb Marinated pork, potato and leek puree topped with a breadcrumb crust.

Pork Tenderloin Paprikash roasted and simmered pork tenderloin braised with paprika, bell pepper and onion, tomato, sour cream, scallion. Served with aromatic rice pilaf

Comes Frozen. Zucchini, broccoli, onion, tomato ragu, ricotta, mozzarella and parmesan baked in Ziti pasta

Italian beef sausage, tomato ragu, Ricotta, mozzarella and parmesan baked in Ziti pasta.Comes frozen.

FROZEN UPON PICKUP. Homemade Mac and Cheese made with Macaroni Noodles, Béchamel, Cheddar, Parmesan and Mozzarella cheese. Bake at 350 covered for 20 minutes (up to 35 if not thawed), then finish with about 10 minutes uncovered.

Organic chicken, onion, garlic, chicken stock, san marzano tomato, olives, olive oil, herbs, salt, SRF tagliatelle pasta (semolina flour, eggs, water, salt) Thaw before heating. Bake covered at 350*, for 30 minutes, or until warm throughout. Made in a kitchen that uses tree nuts

Fresh semolina pasta, herb roasted mushrooms, garlic braised spinach, carrot puree, béchamel ( butter, milk, flour, parmigiana) , parmigiana, salt, spices HEATING: leave the lid on, warm in oven at 350F until warm throughout. If desired, finish it under the broiler to crisp the top layer

Wild line caught pacific Sole, lemon and herb couscous, carrot puree (carrot, butter, salt) garlic braised spinach, olive oil

Lamb Meatballs roasted and simmered in tomato ragu, white wine raisins. served on Lemon and mint Cous-Cous. Comes frozen. Thaw before heating. To serve, bake in preheated 350* oven covered until warm throughout (about 20-30 minutes).

Fresh semolina pasta, sous-vide pork shank and shoulder, braised spinach, carrot puree, bechamel (milk, butter, flour, spices) parmigiano HEATING: leave the lid on, warm in oven at 350F until warm throughout. If desired, finish it under the broiler to crisp the top layer.

Fresh semolina pasta, asparagus, creamy bechamel, mozzarella, parmesan. Frozen: Thaw before baking. Bake at 350* covered for 20 minutes, then finish uncovered for about 10 minutes or until warm throughout.

Our lasagna is made with fresh semolina pasta, San Marzano tomatoes, red wine braised ground beef, bechemela, mozzarella, parmesan, olive oil, butter, herbs and spices for a delicious Italian treat. HEATING: leave the lid on, warm in oven at 350F until warm throughout. If desired, finish it under the broiler to crisp the top layer

Red Wine braised beef, roasted broccoli, corn, spinach, carrot, onion, potato aligot (cream, butter, salt), parmesan. Frozen. Thaw and heat in oven covered for 20-30 minutes at 350*

Our Homemade Veggie Pot Pie is loaded with fresh vegetables, bechemela, a flakey puff pastry. Comes frozen. Thaw before cooking. To serve: cook for 10 min at 350* covered then uncover and cook until crust is browned and warmed through (15-20 min)

Our homemade Chicken Pot pie comes with spinach, mixed vegetables, bechamela and a fluffy puff pastry crust. Meal is fully cooked and frozen. Thaw before heating. To serve: Heat at 350* covered for 10 minutes, then finish uncovered until browned and warmed through (approx. 15-25 mins)

Italian beef sausage, tomato ragu, Ricotta, mozzarella and parmesan baked in Ziti pasta. Comes frozen.

Extremely comfortable, very stylish and durable Square Root Foods T-shirts 50% polyester, 25% cotton, 25% Rayon S,M,L,XL,XXL

Extremely comfortable, very stylish and durable Square Root Foods T-shirts 50% polyester, 25% cotton, 25% Rayon S,M,L,XL,XXL

A gift that is thoughtful, easy, and practical! Please note that the certificate can only be used once, so the entire value should be used in a single transaction. Available as a hard copy in an envelope or as an electronic document. If you are not able to pick up in store, don't worry! simply add the gift card to your cart and select a pickup time. in the notes please state how you would like to receive the gift card and we are happy to accommodate.

A gift that is thoughtful, easy, and practical! Please note that the certificate can only be used once, so the entire value should be used in a single transaction. Available as a hard copy in an envelope or as an electronic document. If you are not able to pick up in store, don't worry! simply add the gift card to your cart and select a pickup time. in the notes please state how you would like to receive the gift card and we are happy to accommodate.

Locally foraged "Pine Bolete" or "White King Bolete" are an absolute staple in our kitchen, and one of our favorite mushrooms. They have a meaty and buttery flavor, that adds incredible umami to any dish. Rehydrate them with boiling water/stock for any dish, or blend them into a powder and add to dishes for enhanced flavor.

Locally foraged "King Bolete" or "Ruby Porcini"is an impressive and beautiful mushroom, anda prized specimen all across the west. Theyhave a nutty, and meaty flavor that addsincredible umami to any dish. Rehydrate themwith boiling water/stock for any dish, or blendthem into a powder and add to dishes forenhanced flavor.

A local favorite. Great in seafood, sauces, soups and many more dishes.

Balsamic Vinegar of Modena, what else do we say? use it everywhere all the time

This Extra virgin Olive Oil is from the first cold press. product of Italy.

Wild Tarragon, garlic, pink pepper corn, red wine vinegar

Produced and bottled in the Modena region of Italy, an area famous for its vinegar heritage, we’ve produced an authentic Italian product, to be used by the world. A reduction of traditional Italian grapes to bring out the inner chef, our Balsamic Glaze gives you the freedom to get creative, giving you new possibilities from salad dressings to gourmet plate decor, this is a product designed to wow. Our products are certified IGP, giving you the confidence that you’re using an authentic recipe, hailing from the heart of Italy. Thicker and sweeter than regular vinegar, balsamic reductions create a rich,…

An infusion of Extra Virgin Olive Oil with Habanero and spices to be used everywhere you would use regular olive oil; only with more heat and flavor.

Olive oil infused with Arizona grapefruit zest

Olive oil infused with Arizona orange zest

Olive oil infused with Arizona lemon.

Locally made and naturally leavened with a sourdough starter. What else can we say.....it's soooo good

Locally foraged "Pine Bolete" or "White King Bolete" are an absolute staple in our kitchen, and one of our favorite mushrooms. They have a meaty and buttery flavor, that adds incredible umami to any dish. Rehydrate them with boiling water/stock for any dish, or blend them into a powder and add to dishes for enhanced flavor.

Locally foraged "King Bolete" or "Ruby Porcini"is an impressive and beautiful mushroom, anda prized specimen all across the west. Theyhave a nutty, and meaty flavor that addsincredible umami to any dish. Rehydrate themwith boiling water/stock for any dish, or blendthem into a powder and add to dishes forenhanced flavor.

Tart Cherry, apples, tequila, sugar and spices try this on a slice of Dog Walk Bakery

House-made semolina pasta. Comes frozen.

With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our Gluten Free Penne. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best gluten-free pasta I have ever tasted”.

The Sweet Heat! “The world’s best blend of honey, mustard and habanero ever created.” The perfect balance of sweet and heat! Made from local honey, a blend of mustard and habaneros to be used as a dip, glaze, marinade and even a dressing.

Locally roasted coffee from Late For The Train.

French grey sea salt, lemon confit, lemon zest

A local favorite. Great in seafood, sauces, soups and many more dishes.

Strawberries cooked down with sugar and citric acid......yep that's it

Wonderful on grilled meats, vegetables, eggs, pasta, and soups Suillus Lakei, French sea salt, Black Pepper, Garlic

Amazing on chicken, beef, soups, salads, pastas, and just about anything Puffball mushrooms, salt, sugar, Garlic powder, Fennel, black pepper, spices

Balsamic Vinegar of Modena, what else do we say? use it everywhere all the time

This Extra virgin Olive Oil is from the first cold press. product of Italy.

apricots marinated in lavender white wine. The sweet and delicate nature of these apricots make them a great snack or addition to any cheese plate. slice them up and add them to any middle eastern or mediterranean dish

Roasted tomatillos, hatch green chili, garlic, lime, herbs, salt

Wild Tarragon, garlic, pink pepper corn, red wine vinegar

Hailing from just outside Napoli in the hills of the Campania region, our San Marzano style tomatoes is the paradigm of what Italian plum tomatoes should be. Juicy, sweet with a tartness coming through to give some edge to the flavor, ripe to augment any gathering at the dinner table. Hand picked and GMO free, these are the freshest Italian tomatoes you’ll find, free from the harmful synthetic treatments found in most supermarkets. Our tomatoes range from 2 to 3.15 inches, while our hand-picking methods allow us to only include the tomatoes deemed acceptable by our expert farmers. Truly the…

Artichokes marinated in olive oil and herbs

Sweet Sting Honey is produced here in Flagstaff from Adam Arp son of Dennis Arp "Mountain Top Honey" and is great for use in place of any sweetener, especially during allergy season.

5 Dozen Gluten Free Authentic corn tortillas for enchiladas, tacos and table use.

These small batch flour tortilla are perfect for burritos, quesadillas, or wraps.

Habanero Hot is a hot sauce made without vinegar. Why no vinegar?… pure flavor! We’re not afraid to let our true flavors shine! A combination of tomato and habanero that gives it a uniqueness unlike any other hot sauce on the market.

Originating due to the colder Northern Italian climate, where potatoes were easier to grow than grain, our Gnocchi combines the earthy tones of Italian potato with a milled flour to create the epitome of smooth, consistent taste. With a one minute cooking time - this is a quick, Italian classic, versatile enough to be served with a wide variety of ingredients. From spinach and ricotta to a lemon and chive pesto, Gnocchi can be used to create all manner of stunning meals. What’s more, a little goes a long way due to its filling nature, meaning each bag lasts longer.

Originating due to the colder Northern Italian climate, where potatoes were easier to grow than grain, our Gnocchi combines the earthy tones of Italian potato with a milled flour to create the epitome of smooth, consistent taste. With the added muskiness of the truffle, we provide a taste with a slight edge when compared to regular Gnocchi, giving our product a smooth aromatic flavor with a strong musky undertone, that's versatile and delicious with all kinds of meats, sauces, and cheese, from tomato, ricotta to a lemon and chive pesto.

With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our Gigli Toscani. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best Gigli Toscani I have ever tasted”.

With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our organic Spaghetti all Chitarra, which combines the quality found in hand-made Italian pasta with the heritage of 1000-year-old recipes. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best spaghetti I have ever had in the states”.

With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our Orecchiette Pugliesi pasta. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best Orecchiette pasta I have ever tasted”.

Produced and bottled in the Modena region of Italy, an area famous for its vinegar heritage, we’ve produced an authentic Italian product, to be used by the world. A reduction of traditional Italian grapes to bring out the inner chef, our Balsamic Glaze gives you the freedom to get creative, giving you new possibilities from salad dressings to gourmet plate decor, this is a product designed to wow. Our products are certified IGP, giving you the confidence that you’re using an authentic recipe, hailing from the heart of Italy. Thicker and sweeter than regular vinegar, balsamic reductions create a rich,…

Often served simply with a butter sauce and most famous in the northern regions of the country such as Piedmont, Pasta All’uovo, or egg pasta, gives a more refined flavor along with slightly more vibrant color. Featuring a higher ratio of egg to flour, sometimes made with only egg yolk and flour, Pasta All’uovo produces a meal holding more moisture than regular pasta, making it a perfect base to soak up a tomato or pasta based sauce. With our recipe preserving ancient methods from Tuscany, continuing hundreds of years of pasta-making tradition, we ensure each piece is handmade to perfection…

An infusion of Extra Virgin Olive Oil with Habanero and spices to be used everywhere you would use regular olive oil; only with more heat and flavor.

Chipotle Stinger is a hot sauce made without vinegar. It’s a combination of Chipotle peppers and Scorpion peppers that give a great kick with a slight smoky flavor. It makes for a great addition to your favorite dish or finish to your favorite food.

Our RisingHy twist on your traditional Mexican table sauce. Blend of Chili Japones, Chili de Arbol and secret love that goes with everything under the sun… Tacos, Fruit, Salad, you got it!

3/4 pound of Almonds, Pecans and Peanuts candied in house by SRF

Arizona harvested grapefruits turned into a delicious marmalade made from grapefruit pulp, zest and sugar.

French Sea Salt blended with a special blend of herbs and flowers traditionally picked wild from the lands of Southern France

Olive oil infused with Arizona grapefruit zest

Olive oil infused with Arizona orange zest

One heavenly quart of pure grade A dark maple syrup from Red Gables Farm in Tamworth, New Hampshire. Stored in glass (never plastic) for the purest flavor New England's maples have to offer.

A tasty and tangy sauce with medium heat from Hatch green chilis. Shake well before using, refrigerate after opening, and enjoy with all your favorite foods.

A lovely jam made with peaches from Northern Arizona orchards.

Croutons seasoned with herbs, olive oil and salt.

Olive oil infused with Arizona lemon.

Apple and Mesquite Smoked French Sea Salt

Mesquite flour is rich in fiber, flavor, and southwest culture. A great flour for baking and desserts, mesquite flour is also high in protein and great for all purposes.      

-An ancient heritage wheat brought to the Sonoran desert by Padre Eusebio Kino, a Jesuit Missionary in 1685. Making it the oldest wheat in the western hemisphere. -Milled, these wheat berries are excellent for bread and pastry flour. They can be cooked whole or cracked and used in a variety of ways.

This bean is native to the South Western United States and dates back to pre-Columbian times. This drought tolerant bean is a great source of fiber and protein, order with our house rendered lard for a delicious side or main course.

  Sweet Sting Honey is produced here in Flagstaff  from Adam Arp son of Dennis Arp "Mountain Top Honey" and is great for use in place of any sweetener, especially during allergy season.

A smooth blend of Italian olives with local herbs, garlic and olive oil.  Great on bread as an appetizer or along side your favorite crudite platters.

House-made semolina pasta. Comes frozen.

With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our Gluten Free Penne. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best gluten-free pasta I have ever tasted”.

Originating due to the colder Northern Italian climate, where potatoes were easier to grow than grain, our Gnocchi combines the earthy tones of Italian potato with a milled flour to create the epitome of smooth, consistent taste. With a one minute cooking time - this is a quick, Italian classic, versatile enough to be served with a wide variety of ingredients. From spinach and ricotta to a lemon and chive pesto, Gnocchi can be used to create all manner of stunning meals. What’s more, a little goes a long way due to its filling nature, meaning each bag lasts longer.

Originating due to the colder Northern Italian climate, where potatoes were easier to grow than grain, our Gnocchi combines the earthy tones of Italian potato with a milled flour to create the epitome of smooth, consistent taste. With the added muskiness of the truffle, we provide a taste with a slight edge when compared to regular Gnocchi, giving our product a smooth aromatic flavor with a strong musky undertone, that's versatile and delicious with all kinds of meats, sauces, and cheese, from tomato, ricotta to a lemon and chive pesto.

With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our Gigli Toscani. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best Gigli Toscani I have ever tasted”.

With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our organic Spaghetti all Chitarra, which combines the quality found in hand-made Italian pasta with the heritage of 1000-year-old recipes. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best spaghetti I have ever had in the states”.

With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our Orecchiette Pugliesi pasta. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best Orecchiette pasta I have ever tasted”.

Often served simply with a butter sauce and most famous in the northern regions of the country such as Piedmont, Pasta All’uovo, or egg pasta, gives a more refined flavor along with slightly more vibrant color. Featuring a higher ratio of egg to flour, sometimes made with only egg yolk and flour, Pasta All’uovo produces a meal holding more moisture than regular pasta, making it a perfect base to soak up a tomato or pasta based sauce. With our recipe preserving ancient methods from Tuscany, continuing hundreds of years of pasta-making tradition, we ensure each piece is handmade to perfection…

Basil, pine nuts, garlic, olive oil, black pepper salt

Pesto made with pine nuts, garlic, parmigiana, parsley, salt. sold in an 8 oz jar  

Ratatouille is very versatile and delicious served on our home made pasta, polenta, potatoes or rice. San Marzano tomato, zucchini, onion, garlic, olive oil, salt, spices Thaw and heat in sauce pan, stir often.

Roasted and simmered sweet and sour squash, tomato and wild oregano. Frozen. Thaw and heat on stove top until almost boiling. Serve on top of your favorite pasta or polenta. Can also be used for vegetarian sandwich spread.

Local mushroom blend of boletes, oysters and caesars, butter, milk, cream, parmigiano, flour, salt, spices Frozen: Thaw before heating on stove top. stir often until boiling and warm throughout. serve with your favorite pasta

AZ grass fed beef and wild bolete, puffball, and Caesar mushrooms. Simmered in San Marzano Tomato, mirepoix, and local herbs FROZEN: thaw and heat in pan until hot, stir often, and serve with your favorite pasta.

SRF dry aged salami, San Marzano tomato, white wine, celery, carrot, onion, butter, herbs and spices.

San Marzano tomato, white wine, basil, celery, carrot, onion, garlic, butter and oil.

Vegetarian bolognese cooked with butternut squash and san marzano tomatoes. Comes frozen.

A delicious Bolognese sauce made with Arizona grass-fed beef braised in red wine and San Marzano tomato sauce with local northern Arizona herbs. Comes frozen.

Arizona grown lemons fermented in a salt brine. Lemon Confit is a great way to preserve the freshness and flavors of summer. We love to add minced lemon confit to rice pilaf, couscous, salads, it is phenomenal on seafoods. to prepare remove the pith (white part) and mince.

Hot, Sweet, tangy, spicy, crispy and delicious Water, Vinegar, salt, sugar, herbs, spices. Keep refrigerated

Feta mixed with herbs and spices in organic olive oi

Sweet, sour, curry, tangy, crunchy, delicious, gone..... order more.

What can I say, Our Take on the classic pickle. Uses: everything

These sweet and sour pickles have a perfect blend of herbs and spices. They are delicious and versatile. Great addition to any charcuterie board, sandwiches, burgers, or just a snack.

House fermented Kimchi: napa cabbage, Korean chiles, garlic, anchovy paste *contains gluten and soy

Olives, olive oil and spices

A variety of Mediterranean olives with citrus.

Bread and butter pickled relish goes well with any summer feast. The sweet and tangy robust flavor will be sure to have you salivating. Canned in an 8oz mason jar

House fermented Sauerkraut with garlic and dill. Sauerkraut is loaded with probiotics and is a great healthy snack.

Our pork is raised here in Northern Arizona by friends and enjoyed the finest of foods and lives.This allows the pigs, the farmers,and SRF to provide you with the most flavorful, mindful,wonderful pork chops possible for you to enjoy and share with loved ones.

Our pork is raised here in Northern Arizona by friends and enjoyed the finest of foods and lives.This allows the pigs, the farmers,and SRF to provide you with the most flavorful, mindful,wonderful pork chops possible for you to enjoy and share with loved ones.

Basil, pine nuts, garlic, olive oil, black pepper salt

Organic chicken, onion, garlic, chicken stock, san marzano tomato, olives, olive oil, herbs, salt, SRF tagliatelle pasta (semolina flour, eggs, water, salt) Thaw before heating. Bake covered at 350*, for 30 minutes, or until warm throughout. Made in a kitchen that uses tree nuts

House made meatballs smothered in tomato sauce. served on top of creamy parmesan polenta. topped with mozzarella and parmesan. Frozen: Thaw, heat in oven covered at 350* for 10-15 minutes of until warm throughout. if desired finish in broiler to crisp

Pesto made with pine nuts, garlic, parmigiana, parsley, salt. sold in an 8 oz jar  

Ratatouille is very versatile and delicious served on our home made pasta, polenta, potatoes or rice. San Marzano tomato, zucchini, onion, garlic, olive oil, salt, spices Thaw and heat in sauce pan, stir often.

Roasted and simmered sweet and sour squash, tomato and wild oregano. Frozen. Thaw and heat on stove top until almost boiling. Serve on top of your favorite pasta or polenta. Can also be used for vegetarian sandwich spread.

braised carrot, onion, beets, garlic and herbs, covered in potato puree (butter, cream, milk, parmigiano, mozzarella, nutmeg, black pepper, salt) Frozen. Thaw and heat in oven at 375* covered for 15-20 minutes (or until hot throughout) Processed in a facility that also processes nuts tree nuts

White truffle and parmesan risotto, with sous vide beef sirloin and smoked local porcini crust. Frozen: Thaw before baking. Bake in the oven at 350* uncovered until warm throughout

blended smooth and garnished with house-made creme fraiche & scallion. Simple and delicious!