Good Morning,

It's summer in New England. Have you noticed? Maybe we've mentioned it once or twice?

Near the top of my summertime "get it while the getting's good" list is always pie. Above, my nephews, now 15 years older, stare longingly at the treats our dear friend Cobrina made for my wife's and my wedding. No wedding cake. Wedding pie.

A reminder!

Joe has been busy building out the store for folks with fun seasonal add-ons.

Garlic scapes, tomatoes and mozz, a pickle kit (it's a really big dill!) and more.

Hello friends,

Happy Almost 4th of July and Happy Birthday to Erin's Mom Sally MacDonald who has received the formal ecclesiastical status of sainthood for putting up with Erin all these years.

We know you have kids to slather in sunscreen, hot dogs to eat and cold beer to wash all your stresses away so we will get right to it:

Hi everyone, it’s Em here with another newsletter! I hope you are enjoying your week, getting lots of sun, and eating all of the good early summer produce that is beginning to pop up for the season. I cannot wait until I am able to get my hands on some fresh strawberries! We are currently accepting our Father’s Day preorders and in that spirit I wanted to tell you about my dad this week!

First, the cheese.
It's a wonderful week at Family Dinner, we have fresh mozzarella in all shares from Giuseppe at the Mozzarella House in Peabody. We get to take a trip over there this morning to watch him make this heavenly fromage. 
 
I don't do a whole heck of a lot with it, I've been known to take down a ball of mozz like an apple plucked from a tree in the height of autumn. Enjoy it in its simplicity, there isn't a fresher fromage around. 

We have red fish in shares this week and we are tickled pink.

This firm white fish is ready for a simple preparation with a blackened rub served with all the greens that are enthusiastically (and finally!) coming out of the ground. 

It’s asparagus season! I feel like Oprah saying you get asparagus, you get asparagus, but… everyone is getting asparagus this week! Since our buddies at Plainville Farm were kind enough to supply us with the most incredible stalks of asparagus, I thought I would offer up a little history lesson on this mighty veggie. Did you know the first record of the vegetable dates back to Ancient Egypt? The crop was said to be used for medicinal purposes and offerings to deities. There are even paintings of asparagus depicted on an Egyptian tomb dating back to 3000 BCE! 

Quick note:

This week we have anadama bread from our friends at A&J King. "Anadama bread is a traditional, slightly sweet, and hearty yeast bread from New England made with wheat flour, cornmeal, and molasses. It has a distinctive yellow-brown color, a soft yet slightly chewy texture from the cornmeal porridge added to the dough, and is excellent for toasting." (Thanks oddly human AI explanation!)