A Sprout Out!

Good Morning, Friends!

A few notes for you on this Eeyore inspired day:

1. The Thanksgiving page is still live with new add ons. How about a cheese box from Local Goods Gathered? Maybe some pies from Forge or a Thanksgiving wine selection from Urban Grape. There are all kinds of goodies there because, well... we love ya.

2. Every year at Family Dinner we take the week after Thanksgiving off to give the team a well-deserved rest. No orders will process on Monday, 11/22 and there will be no deliveries on 11/27 or 11/30. The team will be napping, playing NYT crossword games, and catching up on episodes of What We Do in the Shadows.

3. WE DID IT! We hit our fundraising goal on NuMarket to help our expansion into Maine!!! Over 200 folks contributed over $84,000 to help us crush our goal. The campaign will be capped and automatically closed when it reaches $112,500. So if you are thinking about contributing again, sending a gift, or sharing with your friends, now is the time!

Please let us know if you have any questions, we always love to hear from you!

High Fives,

Erin + Tim

One of our favorite fall veggies is the Brussels Sprout. Named after the city in Belgium, these little wannabe cabbages were brought to the US in the 18th century to delight our autumnal palates. They look like JV cabbages because they come from the same family (genus Brassica) and first cousins in this this family are called cruciferous vegetables. They got that odd little name because their four-petaled flowers look like a crucifer, or cross.

These guys get a bad rap from our memories of them being steamed to death and with the mushiest of mushy textures. No thanks.

While you can steam them briefly (carve an "X" on the bottom of the stem to allow them to steam evenly) they are delicious roasted or sautéed in a hot cast iron (don't forget the bacon!) Your friends at the KITCHN have ideas of how to best use these guys - so here's a quick sprout out to them.

Bon appetit!

WHAT'S IN THE BAG? (MA)

Delivery dates: Saturday, 11/13 and Tuesday, 11/16

Note: If you order a "Meat and Fish Share" you will receive just the meats listed, not the "dairy" items (i.e., eggs, yogurt, etc). If you order a "Fish and Seafood Share" you will receive the fish listed, not the dairy items.

Add-on Grain of the Week - Pancake Mix from Carolyn's Farm Kitchen
Add-on Bread of the Week - Parmesan, Pepper, Spinach Loaf from Great Harvest Bakery
Add-on Pastry of the Week - Pumpkin Muffin from Forge
Add-on Fresh Pasta of the Week - Creste di Gallo from Seven Hills Pasta
Add-on Cheese of the Week - Chevre from Blue Ledge Farm
Add-on Mezze of the Week - Muhammara from Littleburg
Add-on Gluten Free Grain of the Week - Pizza Dough from Something Sweet Without Wheat

HALF SHARE

Omnivore Protein - Chicken from Feather Brook Farms; Pesto from Clark Farm
Pescatarian Protein - Salmon from Red's Best; Pesto from Clark Farm
Vegetarian Proteins - Tofu from Heiwa Tofu; Pesto from Clark Farm
Paleo Proteins - Chicken from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Brussels Sprouts from Jordan's Farm; Carrots from Brookford Farm; Swiss Chard from Pete's Greens; Cranberries from Jonathan Sprouts
Grain - Pasta from Seven Hills Pasta Co
Special Treat - Nuts from Q's Nuts

WHOLE SHARE

Omnivore Protein - Chicken from Feather Brook Farms; Salmon from Red's Best; Pesto from Clark Farm; Eggs from Feather Brook Farms
Pescatarian Protein - Salmon, Black Back Flounder from Red's Best; Pesto from Clark Farm; Eggs from Feather Brook Farms
Vegetarian Proteins - Tofu from Heiwa Tofu; Loukaniko Sausage from Littleburg; Pesto from Clark Farm; Eggs from Feather Brook Farms
Paleo Proteins - Chicken from Feather Brook Farms; Salmon from Red's Best; Eggs from Feather Brook Farms
Fruits and Veggies - Brussels Sprouts from Jordan's Farm; Carrots from Brookford Farm; Swiss Chard from Pete's Greens; Cranberries from Jonathan Sprouts; Mushrooms from Fat Moon Mushroom; Sunchokes from Langwater Farm
Grain - Pasta from Seven Hills Pasta Co
Special Treat - Nuts from Q's Nuts; Brownies from Forge

DOUBLE SHARE

Omnivore Protein - Chicken from Feather Brook Farms; Salmon from Red's Best; Lamb Bratwurst from Lillooet Farm; Pesto from Clark Farm; Eggs from Feather Brook Farms; Dark Chocolate Seed Butter from 88 Acres
Pescatarian Protein - Salmon, Black Back Flounder, Bonita from Red's Best; Pesto from Clark Farm; Eggs from Feather Brook Farms; Dark Chocolate Seed Butter from 88 Acres
Vegetarian Proteins - Tofu from Heiwa Tofu; Loukaniko Sausage from Littleburg; Tempeh from Rhapsody Foods; Pesto from Clark Farm; Eggs from Feather Brook Farms; Dark Chocolate Seed Butter from 88 Acres
Paleo Proteins - Chicken from Feather Brook Farms; Salmon from Red's Best; Lamb Bratwurst from Lillooet Farm; Eggs from Feather Brook Farms
Fruits and Veggies - Brussels Sprouts from Jordan's Farm; Carrots from Brookford Farm; Swiss Chard from Pete's Greens; Cranberries from Jonathan Sprouts; Mushrooms from Fat Moon Mushroom; Sunchokes from Langwater Farm; Celery from Brookford Farm; Lettuce from Iron Ox Farm
Grain - Pasta from Seven Hills Pasta Co; Country Rounds from Iggy's
Special Treat - Nuts from Q's Nuts; Brownies from Forge

WHAT'S IN THE BAG? (ME/NH)

Delivery dates: Saturday, 11/13

HALF SHARE

Omnivore Protein - Italian Sausage from Broad Arrow Farm; Honey Greek Yogurt from Sophia's Yogurt
Pescatarian Protein - Hake from True Fin; Honey Greek Yogurt from Sophia's Yogurt
Vegetarian Proteins - Tofu from Heiwa; Honey Greek Yogurt from Sophia's Yogurt
Paleo Proteins - Italian Sausage from Broad Arrow Farm; Eggs from Nature's Hen House
Fruits and Veggies - Lettuce Mix from Two Farmers Farm; Brussel Sprouts from Jordan's Farm, Crispin Apples from Snell Family Farm, Fennel from Buckle Farm
Grain - Torchietti Pasta from Amolitta
Special Treat - Cookies from Rosemont Market & Bakery

WHOLE SHARE

Omnivore Protein - Italian Sausage from Broad Arrow Farm; Hake from True Fin; Honey Greek Yogurt from Sophia's Yogurt; Butter from Casco Bay Creamery
Pescatarian Protein - Hake from True Fin; Scallops from Harbor Fish; Honey Greek Yogurt from Sophia's Yogurt; Butter from Casco Bay Creamery
Paleo Proteins - Italian Sausage from Broad Arrow Farm; Hake from Harbor Fish; Eggs from Nature's Hen House
Fruits and Veggies - Lettuce Mix from Two Farmers Farm; Brussel Sprouts from Jordan's Farm, Crispin Apples from Snell Family Farm, Fennel from Buckle Farm; Parsnips from Two Farmers Farm
Grain - Torchietti Pasta from Amolitta
Special Treat - Cookies from Rosemont Market & Bakery; Peanut Brittle from Two Fat Cats Bakery

RECIPES

(from Shannon)

Chicken.Pesto.Pasta. Need I say more or are you already salivating?

Cider Glazed Brussels Sprouts - My grandmother and I are the only ones in our family who enjoy Brussels usually. However, I made this at our last pre-COVID holidays and everyone devoured them!

Cranberry Sauce - While we were at Foundation Kitchen, one of the other businesses there taught me that instead of loading your sauce up with sugar, you could use ACV instead to reach a delicious sauce. I have never looked back!

Swiss Chard with Slivered Carrots - pair this with a roasted salmon or chicken and delicious dinner is waiting for you!

Roasted Sunchokes - They may look odd but these roots are delicious and might just be your next favorite thing. Slice them thinner and you can get yourself a sunchoke chip too!

Flounder with Mushrooms and Wine - Okay, so, one pan and one baking dish but still and easy weeknight dish!

Maine Friends! These ones are for you!

Brussels Sprouts with Italian Sausage - add it on top of your pasta, too? Why not!

Baked Hake with Fennel, Parsley, and Garlic Butter - What's not to love about this recipe? And it's one pan (+the blender...)

Parsnips and Apples - one of my favorite combos - roast them or turn them into a soup! You'll enjoy it!

Tips and Tricks for storing your food and getting the most from your shares can be found here.

Posted on November 12, 2021

Shannon Largey

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