Aimee Dailey-Fallat cooks from dawn until dark every Monday at Lila’s Kithchen in Port Townsend, pareparing dishes for her Planted customers. Photo by Greta Schmidt
Aimee Dailey-Fallat’s journey in the food industry began as a teenager washing dishes in her hometown restaurant in Pennsylvania. Over the next three decades, her passion for food blossomed, leading her to become the chef and owner of Planted, a plant-based catering company in Port Townsend.
Since its opening in June 2022, Planted has been dedicated to providing nourishing plant-based meal boxes featuring a rotating weekly menu. Dailey-Fallat ensures that ingredients are locally sourced from Olympic Peninsula growers and occasionally from the Food Co-op. These ingredients are then transformed into menu items like tofu noodles and roasted root-vegetable soup.
Planted’s menus are posted on their website every Tuesday, with orders accepted online until Sunday night. Customers can pick up their ready-to-eat meal boxes every Monday from 4 to 7 p.m. at Lila’s Kitchen, a shared culinary space and commercial kitchen at 877 E. Park Ave.
Priced at $70 per box, each meal box is designed to feed one adult for two days, featuring two dinners, a soup and salad, and the choice of two breakfasts or two snacks. Many ingredients used are organically grown and sourced from local farms, such as Red Dog, SpringRain Farm, and Space Twins Provisions.
In addition to providing meal boxes, Planted participates in the Port Townsend Farmers Market on Saturdays from April through December. There, they offer grab-and-go options including tofu noodle bowls, soups, salads, focaccia, and cookies.
While initially attracting customers interested in vegan dishes, Planted has gained support from a wider audience over time. Dailey-Fallat emphasizes that while she doesn’t see anything wrong with eating meat, incorporating more plant-based foods into one’s diet can have significant health benefits.
Elizabeth Lyon, one of Planted’s regular customers, appreciates Dailey-Fallat’s personal touch and attention to detail. Lyon, a massage therapist in Port Townsend, enjoys the flavorful sauces and generous portions provided by Planted. She also values Dailey-Fallat’s responsiveness to customer requests and her willingness to accommodate allergies.
Dailey-Fallat and her family transitioned to a plant-based diet after her son developed food sensitivities, finding that they felt better both physically and emotionally. Inspired by this experience, Dailey-Fallat set out to make high-quality vegan food accessible to a wider audience, leading to the creation of Planted.
As her business continues to grow, Dailey-Fallat remains committed to collaborating with local farmers and listening to customer feedback to create diverse and seasonal menus. She looks forward to expanding her team and catering offerings in the future, while continuing to provide nourishing and delicious plant-based meals to the community.
For Lyon and other Planted customers, picking up their weekly meals at Lila’s Kitchen is more than just a transaction—it’s an opportunity to connect with like-minded individuals who appreciate the nourishment and care put into each meal by Dailey-Fallat and her team.
