Inside the Sprout Kitchen: The Art of the Order

Over the last year or so, the Mid-Shore is growing used to the idea, thanks to Sprout Kitchen in Trappe, where one can order freshly prepared meals delivered to your door rather than having to make a mad dash to the supermarket as the dinner hour approaches.

Unlike such popular meals by mail startups like Blue Apron and Hello Fresh, where one still needs to go to the trouble of actually cooking those entrees, Sprouts takes it to the next step. And the next step is not only cooking these meals but locally sourcing the food that is prepared.

And with that kind of business plan, the irony is that Sprout Kitchen owners, Emily and Ryan Groll, actually encourage their clients to order less than more.

Why? In this latest installment, the Grolls answer that question and much more, as we visit once again Inside the Sprout Kitchen.

This video is approximately two minutes in length. For information about the Sprout Kitchen and their meal plans please go here

Inside the Sprout Kitchen: Talking Turkey

When a good percentage of your total food purchases is dedicated to buying the best turkey, which Sprout’s Kitchen does, it’s a big deal.

And like everything else the Sprout Kitchen owners, Emily and Ryan Groll, do, they spent a lot of time figuring out who was the right producer, what kind of bird they would use, and where it came from.  While there might have been more convenient options, the Grolls make a 100 mile trip to Maple Lawn Farm in Howard County when they need turkey.

In the latest edition of Inside the Spout Kitchen, Emily and Ryan recap why Maple Lawn fits the bill for their unique food business, and why consumers should know the difference between real turkey and “a real turkey.”

This video is approximately two minutes in length. For information about the Sprout’s Kitchen and their meal plans please go here

Inside the Spout Kitchen: More than a Taste of Honey

It wouldn’t surprise anyone that Sprout’s Kitchen takes honey seriously. Wary of sugar, or even worse, the growing number of artificial sweeteners that have come on the market recently, Sprout owners, Emily and Ryan Groll, wanted to find the best-produced honey for their thriving food delivery company.

They also wanted to make sure that the honey produced was rendered on the Eastern Shore. Of course, Sprouts does that with almost every product they use in their cooking, but with honey, the need to have it produced nearby went far beyond their “keep it local” mantra for their business.

In fact, as Emily and Ryan explain in the latest edition “Inside the Sprout Kitchen,” the need to use local honey ensures that the pollen that the bees collect have local allergens that act as a natural kind of flu shot, building up of antibodies that effectively fight off allergies.

After discovering Chesapeake Apiaries at the Easton Farmers Market a few years ago, Sprouts found their perfect partner to do just that.

This video is approximately two minutes in length. For information about the Sprout’s Kitchen and their meal plans please go here

Inside the Spout Kitchen: It’s All about Baywater Greens

While Sprout’s Kitchen prides itself on finding the freshest local ingredients for all their prepared entrees and snacks, there is very little doubt that their number one priority has been in the area of produce to make their hugely popular weekly salads and greens that make all their meals special.

The challenge was to find a local farm that could deliver exceptional product all year around, not just during the traditional growing season. They also wanted to make sure the producer was indeed local, which permits Sprouts to use greens just harvested and use for their meals the very next day.

After much research, Sprout owners Emily and Ryan Groll discovered Baywater Greens just outside of Salisbury to play this critical role with Sprout’s Kitchen. Now on their 6th generation of family farmers, Baywater has been successfully using hydroponic greenhouses in 2010 to grow organic produce in addition to their traditional outside fields to be the premium choice for restaurants up and down the Delmarva as well as Baltimore and Washington, DC.

In our latest edition of Inside the Spout Kitchen, Emily and Ryan talk about how important Baywater Greens is to their business and their early success in providing the freshest, healthiest meals to their ever growing list of clients on the Mid-Shore.

This video is approximately two minutes in length. For information about the Sprout’s Kitchen and their meal plans please go here

Inside the Sprout Kitchen: The Milkman Cometh

Editor’s Note: The Spy is pleased to continue our special food coverage by partnering with Sprout’s Kitchen on a series of educational programs related to food and the special backstories of  their ingredients and partnership with local producers. Sprouts’ owners, Emily and Ryan Groll, the two entrepreneurs behind the Mid-Shore’s innovative food delivery service using locally sourced products, have strong opinions and experience in what makes food so special.

First up for Sprout’s Kitchen when they started a year ago was finding the right milk guy. For most culinary enterprises the need to purchase milk is simply a matter of checking off how many gallons they need on their food distributors order forms. In most cases, they have no idea where that milk comes from, what the conditions of of dairy farm is or how well the animals are treated.

That was not good enough for Sprout’s Kitchen. Owners Emily and Ryan Groll, had made it part of their mission to find and develop a long-term relationship with a local farm who shared their high standards for their milk, yogurt and butter. That’s when Nice Farms Creamery came into the picture.

Located a few miles from Federalsburg, Nice Farms is now on its third generation of family farmers who have bred their 40 dairy cows specifically for grazing. maintain annual and perennial pastures, supplementing the cows diet with quality hay, hydroponic fodder, and almost zero grain.

This video is approximately two minutes in length. For information about the Sprout’s Kitchen and their meal plans please go here

 

Maryland 3.0: Sprouts Starts to Take Over the Eastern Shore

Just so you know….perhaps one of the most significant “foodie” experiments in the country is taking place on the Mid-Shore.

A young couple, primarily trained in nutritional science and fitness, decide to escape the rat race of the Western Shore and relocate to Trappe to start a food delivery business dedicated to high quality prepared meals with locally sourced produce and meat.

The concept was simple. Rather than send clients the raw materials to make a nutritious meal (think Blue Apron), Sprout owners Ryan and Emily Groll would take it to the next level and actually cook the meals for its customers.

Sprout would do all the work. Whether it be breakfast, lunch, dinner, or even a snack, Ryan and Emily identify local farmers within a 200-mile range that produce some of the most exquisite examples of fruit, vegetables, chicken, pork, or beef in the region to produce meals that could be left at your doorstep twice a week.

Fast-forward one year later Sprouts has become an increasingly important provider on the entire Eastern Shore as well is in Annapolis. With Ryan’s mother in Chestertown, the couple continues to seek a local partner to help as a delivery station, which they call a “Sproutlet,” but they hope to cover the entire Mid-Shore within the next two years.

The Spy spent some quality time with Ryan in his portable kitchen in Trappe to discuss the couple’s courage and conviction it took to start a business of this kind and their aspirations over the next few years.

This video is approximately four minutes in length. For more information about Sprouts please go here