Ripe Cooperative: Our New Menu is Here

Get through the last few months of winter with our brand new menu of meal boxes from the land, field, air, and sea; prepared foods; pantry staples; and more to help you keep you warm and well-fed.

Get your order in for decadent weekend meals, heat-and-serve weeknight dinners, and pantry staples, and we’ll see you at Friday, Saturday, or Sunday pick-up!

Seasonal finish-at-home coursed meals, with an instruction booklet and videos to help you cook and assemble like a chef.

AIR BOX

Buttery Brioche
Fromage Fort

Tender Winter Greens
Aged Balsalmic Vinaigrette, Heirloom Apple, Shaved Cottonwood River Cheddar

Liberty Farms Crispy Duck Leg Confit
Coco Bianco BBQ Beans, Demiglace

Chocolate Ganache & Candied Ginger Tart
Maple Walnut-Praline Ice Cream

LAND BOX

Seeded Rye Mini Loaf
Mustard Butter

Vadouvan-Spiced Carrot Soup
Brown Butter

Fennel-Brined Pork Chop
Potato Gratin, Calvodos Jus

Pistachio Cake
Grapefruit Curd, Creme Fraiche-Cardamom Snickerdoodle Ice Cream

FIELD BOX

Smoked Pimento Spread
Olive Oil and Black Pepper Crackers, Marinated Olives, and House Pickles

Roasted Winter Vegetables
Spicy Mustard Greens, Candied Nuts, Roasted Shallot Vinaigrette

Celery Root Soubise & Mountain Cheese Cappelletti
Scallion Sauce Verte

Salted Honey Pie
Warm Spices, Champagne-Poached Apricots, Vanilla Bean Ice Cream

SEA BOX

Buttermilk-Poppyseed Rolls
Belgian Butter

Shaved Fennel & Escarole Salad
Parmesan Green Peppercorn Dressing, Sourdough Crouton Crisps, Sicilian Anchovies

Smoke Salmon Mi Cuit
Manilla Clams, Sherry Cream, Parsley, Sliced Garlic

Baba au Rhum
Candied Kumquats, Blood Orange Dreamsicle Ice Cream

Head’s Up: Our meal boxes take some time to prepare at home – usually about 30-45 minutes. Ordering multiple types of boxes at once may result in a very busy day in your kitchen! For the most enjoyable at-home experience, we recommend ordering one or (maybe) two kinds of boxes at a time.

Order Your Meal Boxes

Get through the last few months of winter with hearty winter soups like Garlic Sausage & Lacinato Kale, and Carrot, Vadouvan, & Brown Butter, paired with our Buttermilk-Sourdough Dinner Rolls, or our seasonal Saucy Focaccia topped with Bresaola, Tomato Conserva, Potato, Horseradish, and Parmesan.

Check out the full selection

Stock up for weeknight meals with our fresh batch of handmade pastas and sauces, including Four Cheese Ravioli, Bucatini, and Fancy Shells with Marcella Hazan’s legendary Tomato Butter Sauce, and a Pork & Beef Bolognese.

Stock up here

February is the month of sweets, and we’re delivering (well, we’re just pick-up for now, but you catch our drift).

Whole Cakes & Pies

Pistachio Cake with Grapefruit Curd & Cream Cheese Frosting
A light and airy pistachio sponge cake, layered with homemade grapefruit curd lightened with whipped cream. If you like tres leches cake, give this a try.

Chocolate Ganache & Candied Ginger Tart
Our take on a Charlie Trotter classic, made for true chocolate lovers.
70% dark chocolate with a rich cocoa crust.

Salted Honey Pie with Warm Spices
Honey custard base featuring Oregon wildflower honey, topped with flaky Scottish sea salt.

Baba au Rhum with Candied Kumquats
A classic French yeasted cake, soaked in dark rum syrup and topped with candied kumquats. Try it with our Blood Orange Dreamsicle or Vanilla Bean ice creams.

Ice Cream Pints

Maple Walnut Praline
A double dose of maple, made with maple sugar and maple syrup, plus candied Oregon walnuts in a sweet cream base.

Blood Orange Dreamsicle
Blood orange sorbet gently swirled with our Madagascar vanilla bean ice cream.

Creme Fraiche Cardamom Snickerdoodle
Chunks of cardamom snickerdoodle cookies in a bright and creamy crème fraîche ice cream.

Hit the Sweet Spot