School Lunch

Locall sourced. Delivered. and not prepared by you.

To reserve your school lunches before September 26th, you can choose to pay by the week, or by the month. Click here to reserve your lunches now.

On September 26th, you will be able to sign up for a subscription. To receive a reminder about the subscription option going live, click here to add your email to our school lunch list.

How it works:

  • You and your child choose 5 items from each week’s menu.

  • We prep them in bulk and delivery in reusable packaging.

  • Your child packs a bento box or other lunch container each day with the items from the prepped containers.

  • On Monday, exchange the previous weeks empty containers for the new weeks lunch items.

September 2nd

Week 1: Bounty of the Gorge

  • Veggies & Dip : cucumbers, carrots and celery from local farms with choice of house made ranch dressing or house made hummus

  • Berry Medley: mixed berry “salad” with local blueberries, blackberries and raspberries.

  • Mini Egg Muffins: tiny is terrific with our three-bite egg muffins. Choose from ham and cheese or just cheese.

  • Bacon Broccoli Salad: A regular on our menu, crispy bacon, fresh broccoli, currants and sesame seeds tossed in a light mayo.

  • Tillamook Cheddar Cubes

  • Roast Turkey Bites

  • Peach Yogurt: Peachwood Orchard peaches puréed and reduced then combined with whole fat Greek yogurt. A tasty treat without all the sugar.

  • Stella’s Gummies: gummy treats combine fruit with grass-fed flavorless gelatin that are poured into fun molds including dinosaurs, robots and hearts. These are a regular on our menu, but the flavor changes every week. 

  • Whole Fruit: a delicious piece of whole fruit from a local farm. 

September 9th

Week 2:  Breakfast for Lunch

  • Bacon! Crispy bacon 

  • Mini Chicken Breakfast Sausage cooked and ready to eat. 

  • Hard boiled eggs with the shell on.

  • Waffles with Maple Syrup Dip

  • Seed Granola Bars made with rolled oats, seeds, dried fruit and sun butter.  Cut and wrapped into individual servings.

  • Local Veggies & Dip

  • Stella’s Gummies

  • Whole Fruit: a delicious piece of whole fruit from a local farm. 

  • Bacon Broccoli Salad

September 16th

Week 3: Taco Love

  • Mini Mexican Egg Muffins: Three bite  muffins with browned ground beef (or not) mild salsa and cheese.

  • Make your own taco (counts for 3 items): mini corn tortillas plus your choice of three items below:

- Grilled Chicken Strips

- Shredded Tillamook Cheddar

- Mild Salsa

- Sour Cream

- Sliced Baby Bell Pepper’s

- Roasted Corn Off the Cob

- Halved Cherry Tomatoes

  • Mini Lemon Poppy Muffins

  • Stella’s Gummies

  • Whole fruit

  • Bacon Broccoli Salad

September 23rd

Week 4:  A Little Italy

  • Tomato Mozzarella Pasta Salad (Dairy Free Optional)

  • Melon & Ham

  • Meatballs & Tomato Sauce

  • Cherry Chia Pudding 

  • House-Popped Popcorn lightly salted

  • Local Veggies & Dip

  • Stella’s Gummies

  • Apple with Sun Butter (Apple comes whole)

September 30th

Week 5: All American

  • Mac ’N Cheese Bites

  • Burger Bites: Mini burgers, cheese (optional), lettuce and a cherry tomato skewered with a toothpick. (3 per serving)

  • Meat & Cheese Rolls: Turkey sliced thin and wrapped around a pieces of cheese. (Dairy Free Optional)

  • Gluten Free Pretzels

  • Zucchini Muffins with a dash of chocolate 

  • Celery Sticks with Sun Butter

  • Local Veggies & Dip

  • Stella’s Gummies

  • Whole Fruit