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In Season Dinner!

In Season Dinner!

 

Daisy the Cow ** wants you to know the good news!

We are hosting another In Season Dinner with Forge Baking Co in Somerville!!
She wants you to mooooove on over to Eventbrite and join us.
(Yes, I know that joke was brutal. Its 7 am)

The inspiration for the dinner will come from Forge's owner and chef Jennifer Park’s heritage to highlight Japanese and Korean Street Food. This will be a vegetarian-friendly meal with a few pescatarian dishes. The fresh ingredients for the meal will be sourced from local farms by Family Dinner. Come with an empty stomach and ready to experience a unique cultural flavor combination!

Included in your ticket price is the fresh food made that evening with Japanese and Korean inspired drinks.

We will be giving a percentage of our proceeds from this dinner to Community Cooks! If you would like to donate more, we will have an option to do so at the dinner.

Doors open at 6:30 - Seating is limited so be sure to get your tickets before it is too late!

** Daisy is unfortunately unable to attend the dinner - but she is GORGEOUS And we wanted to include her in this week's email. Daisy lives at Busa Farm in Lexington where she enjoys getting her hair brushed (so fun!) eating bagels and grazing in the sun for hours. We LOVE our jobs.


WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein
 - Hake from Red's Best; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm
Pescatarian Protein - Hake from Red's Best; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm
Vegetarians-  Tofu from 21st Century Foods; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm
Paleo Proteins -Hake from Red's Best; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm
Fruits and Veggies - Arugula, Bok Choy, Butternut Squash from Busa Farm; Mushroom Mix from Mycoterra
Grain - Pierogi from Jaju Pierogi
Special Treat - Organic Maple Syrup from North Family Farm


WHOLE SHARE

Omnivore Protein
 - Hake from Red's Best; Ground Pork from Feather Brook Farms; Maasdam Cheese from Brookford Farm; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm
Pescatarian Protein - Black Bass and Hake from Red's Best; Maasdam Cheese from Brookford Farm; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm
Paleo Proteins - Hake from Red's Best; Ground Pork from Feather Brook Farms;  Eggs from Feather Brook Farms, Clark Farm and Brookford Farm
Vegetarian Protein - Tofu from 21st Century Foods; Kimchi from Brookford Farm; Maasdam Cheese from Brookford Farm; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm
Fruits and Veggies - Yellow Carrots from Brookford Farm; Arugula, Bok Choy, Butternut Squash and Lettuce Mix  from Busa Farm; Mushroom Mix from Mycoterra
Grain - Pierogi from Jaju Pierogi
Special Treat - Organic Maple Syrup from North Family Farm


DOUBLE SHARE

Omnivore Protein 
- Hake from Red's Best; Steak and Ground Pork from Feather Brook Farms; Maasdam Cheese from Brookford Farm; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm; Tempeh 
Pescatarian Protein - Black Bass and Hake from Red's Best; Maasdam Cheese from Brookford Farm; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm; Tempeh
Fruits and Veggies - Yellow Carrots from Brookford Farm; Leeks and Garlic, Arugula, Bok Choy, Butternut Squash and Lettuce Mix  from Busa Farm; Mushroom Mix from Mycoterra
Grain - Pierogi from Jaju Pierogi; Foccacia from Iggy's Bread
Special Treat - Organic Maple Syrup from North Family Farm; Nuts from Q's Nuts

RECIPES

From Bok Choy to Pierogi- we know this week's share looks like a farmer's market United Nations- something from everywhere. We hope you enjoy the eclectic mix!


Hake with Bok Choy: This is a simple weeknight meal. The Recipe is flexible, if you are missing a few of the ingredients - like fresh ginger- be not afraid! You can move ahead and add a splash of lime at the end. Also if you're not on team cilantro (one of our members is NOT a fan and his weekly note reads " No Cilantry - SCREW THE SOAP WEED!") you can leave it out all together.

Pierogi with Arugula Salad: Pretty simple here. Cook the pierogi according to instructions. I like to cook some onions or other left over veggies in butter to serve them on top of. Quick arugula salad and you have a bright, delightful dish on your hands in under 20 minutes. And no, you don't have to share the pierogi.

Butternut Squash Parm : I will turn literally anything into a Parm. And as a true native of Massachusetts, I have never referred to it as its full name - " Eggplant Parmesan" is less satisfying to say. Especially if you dabble in the Boston accent and call it "Pahm". Yum.
This dish looks amazing and I can't wait to try.

Fiery Butternut Squash:  Not to make this a full one Bon Appetit love fest but we were looking for an Asian Butternut Squash recipe that folks could add this weeks tofu or tempeh to. This one looks like it fits the bill!