Here's a clear new idea: vending machines selling fresh food in mason jars.
Farmer’s Fridge, a Chicago-based vendor, dispenses healthy salads, snacks, and yogurt parfaits instead of candy or chips. Founder Luke Saunders believes the BPA- and phthalate-free jars are the ideal vehicle for on-the-go salads because they let in less oxygen, allowing produce to stay fresh longer.
Until a Farmer’s Fridge appears near you, make your own lunch-in-a-jar using Saunders’ recipe below.
Farmer’s Fridge Mediterranean Mason Jar Salad
2 artichoke hearts, halved
2 grape tomatoes, halved
¼ cup cucumbers, thinly sliced
¼ cup cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, grated
2 tablespoons kalamata olives, pitted and sliced
1 tablespoon roasted pine nuts
1 ½ cups mixed greens
Dressing (makes 1 cup)
½ cup red wine vinegar
6 tablespoons water
2 tablespoons olive oil
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried basil
1. In a 32-ounce jar, layer ingredients from heaviest to lightest (start with artichokes and end with mixed greens).
2. In separate bowl, whisk together dressing ingredients. Reserve 2 ounces in a small container; refrigerate the rest in an airtight container and use throughout the week. In the jar, place dressing container atop mixed greens, and tightly screw on lid. Refrigerate up to 2 days; drizzle with dressing just before eating.