Quiche, Coffee, and a Whole Lotta Lox.
Sounds like the perfect summer lunch/brunch, doesn't it? Sure does, especially to someone like me who is growing more and more abjectly lazy with cooking by the day. (Do I live off dry cereal? Maybe. Did I have peanut butter straight from the jar with a side of string cheese for lunch last week? That's none of your business.)
Let us do the lunching/brunching for you! This week for add-ons we are offering Bacon, Scallion, Cheddar Quiche from A&J King, Lox from Boston Smoked Fish, Cold Brew from Little Wolf, BLACK CHERRY YOGURT from the magicians at Sophia's, and more. Check out all the goodies, treat yourself to a quiche or two and put. the. peanut butter. down.
Also! Please don't forget to leave last week's bags and ice packs out for us to take back. Each week we clean, sanitize, and reuse them. This is all part of our effort to be a low waste company and be a good pal to the Planet. Thanks for your help!
Have a great day!
Erin + Tim
GARLIC 101
This week we are adding a little extra zing to your shares and including a head of local garlic in each share. (Don't worry, this doesn't count as one of your veggies, it's just a little bit of stinky love on top!) This beautiful garlic comes to us from Shady Acre Farm in Sherborn, MA. We will be offering it as an add-on in the coming weeks so you can stock up on flavor for the Fall! Get ready (as the t-shirt says) to Smash the Garlic and the Patriarchy!
Now, please welcome Professor Shannon to the podium for Garlic 101.
Garlic is a magical crop that can seemingly never be overused in a recipe. From herbal remedies to folkloric protection, garlic has played a vital role in various foods and cultures throughout the centuries.
Garlic, like its many other allium relatives, is an edible bulb full of potent, aromatic flavor. Garlic is planted in the fall, before the ground freezes through. Heads of garlic are broken into cloves, and each clove is planted in loose soil and covered in mulch. The mulch acts as a protective layer against frost heaving the cloves out of the ground throughout the winter months. In early spring, green sprouts come out, and by June, the scapes. These serpentine looking shoots are the flower head which would create seeds. However, if scapes are allowed to go to seed, clove development below ground is reduced. Typically, the scapes are snipped and consumed (because they're so flipping delicious) while the bulbs are left to finish growing. When the fronds start to yellow, it's getting close to harvesting time. Once harvested and cleaned up a little, garlic is cured for 4-6 weeks and then ends up in your shares for you to enjoy!
For the real nerds out there, here is a Radiolab piece I heard a few weeks ago that talks about a 1000 year old garlic recipe and its modern day scientific breakthrough. It's real cool.
WHAT'S IN THE BAG?
Delivery dates: Saturday, 8/21 and Tuesday, 8/24
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 - Sunflower Rye from Forge
Add-on Bread of the Week - Rye from Iggy's
Add-on Pastry of the Week - Banana Bread from Forge
Add-on Fresh Pasta of the Week - Herb Pappardelle from Valicenti
Add-on Cheese of the Week - Alpine Freedom Heights from Sweet Rowan Farmstead
Add-on Mezze of the Week - Tahini from Just Hummus
Add-on Fruit Share - Melons from Kimball Fruit Farm and Ward's Berry Farm; Blackberries from Norse Farm
Add-on Gluten Free Grain of the Week - Spinach Trenne from Valicenti
AVOCADO Reminder: At certain points of the year, avocados will randomly decide to be grey on the inside, while not discernible from the outside. For this reason (and for only a few weeks), we will be switching to an Organic Avocado from California in our tropical fruits section.
HALF SHARE
Omnivore Protein - Sausage from Brookford Farm; Eggs from Feather Brook Farms and Grant Farm
Pescatarian Protein - Salmon from Red's Best; Eggs from Feather Brook Farms and Grant Farm
Vegetarian Proteins - Veggie Burgers; Eggs from Feather Brook Farms and Grant Farm
Paleo Proteins - Sausage from Brookford Farm; Eggs from Feather Brook Farms and Grant Farm
Fruits and Veggies - Onions and Tomatoes from Langwater Farm; Peaches from Kimball Fruit Farm and Autumn Hills Orchard; Lettuce from Clark Farm
Grain - Fresh Pasta from Seven Hills Pasta Co.
Special Treat - Brown Butter Chocolate Chip Cookies from Forge
WHOLE SHARE
Omnivore Protein - Sausage from Brookford Farm; Salmon from Red's Best; Eggs from Feather Brook Farms and Grant Farm; Yogurt from Sophia's
Pescatarian Protein - Salmon, Skate from Red's Best; Eggs from Feather Brook Farms and Grant Farm; Yogurt from Sophia's
Vegetarian Proteins - Veggie Burgers; Sausages from Littleburg; Eggs from Feather Brook Farms and Grant Farm; Yogurt from Sophia's
Paleo Proteins - Sausage from Brookford Farm; Salmon from Red's Best; Eggs from Feather Brook Farms and Grant Farm
Fruits and Veggies - Onions and Tomatoes from Langwater Farm; Peaches from Kimball Fruit Farm and Autumn Hills Orchard; Lettuce from Clark Farm; Scallions from Clark Farm; Celery from Brookford Farm
Grain - Fresh Pasta from Seven Hills Pasta Co.
Special Treat - Brown Butter Chocolate Chip Cookies and Brownies from Forge
DOUBLE SHARE
Omnivore Protein - Sausage from Brookford Farm; Salmon from Red's Best; Pork Chops from Longest Acre Farm; Eggs from Feather Brook Farms and Grant Farm; Yogurt from Sophia's; Kimchi Cucumbers from Perillas
Pescatarian Protein - Salmon, Skate, Sea Bass from Red's Best; Eggs from Feather Brook Farms and Grant Farm; Yogurt from Sophia's; Kimchi Cucumbers from Perillas
Vegetarian Proteins - Veggie Burgers; Sausages from Littleburg; Ravioli from Valicenti; Eggs from Feather Brook Farms and Grant Farm; Yogurt from Sophia's; Kimchi Cucumbers from Perillas
Paleo Proteins - Sausage from Brookford Farm; Salmon from Red's Best; Pork Chops from Longest Acre Farm; Eggs from Feather Brook Farms and Grant Farm
Fruits and Veggies - Onions and Tomatoes from Langwater Farm; Peaches from Kimball Fruit Farm and Autumn Hills Orchard; Lettuce from Clark Farm; Scallions from Clark Farm; Celery from Brookford Farm; Potatoes from Pete's Greens; Kale from Brookford Farm
Grain - Fresh Pasta from Seven Hills Pasta Co.; Granola from Forge
Special Treat - Brown Butter Chocolate Chip Cookies and Brownies from Forge
RECIPES
(from Shannon)
I want to see what you're making! Send pics of your creations and other recipes to recipes at sharefamilydinner dot com for us to highlight.
Sausages - Unsure what to do with your delicious sausages?? Check out this article for a bunch of different ideas!
Summer Pasta Salads - I'm thinking about pasta salads this week with the fresh pasta from Seven Hills! What are your go-to salad ingredients? I love using pasta salads as a great way to use up old veggies, too!
Chopped Salad - Now, this is just an example. Use what you have in the fridge! I made one this week with caramelized onions, cherry tomatoes, leftover grilled corn, diced peppers, and a little bit of cheese, and I've been having delicious lunches all week!
Cantaloupe Salad - For those getting a fruit share this week, why not try out this recipe with a cantaloupe salad? Sounds mouth-watering.
Scallion Pancake - Did you think we could have scallions coming in from Clark and not give you our favorite recipe?
Grilled Peaches - I am going to need about 10,000 trays of these and a nap now that I've looked at this recipe. YUM.
Dino Kale and Potatoes - It may not be a one-pot, but it is at most a two-pot meal! Easy peasy!
Salmon and Melting Cherry Tomatoes - Ina says yum and so do I!
Skate Salad - This isn't some cool new trick coming off the half-pipe, but another recipe to try with skate!
Tips and Tricks for storing your food and getting the most from your shares can be found HERE.
Want to share recipes that wow'ed you or show off something incredible that is just going to make me drool while checking emails? Drop us a line at recipes at sharefamilydinner dot com with both a picture and recipe. Highlights of your recipes and creations are forthcoming! (I'm loving all the things you have sent! Stay tuned!)