Quick Pickle, Bad Jokes
Good Morning!
This week we have a guest author in the house! We asked Shannon Largey to talk to us all about cucumbers and the art of the quick pickle (we love Shannon around here. She's a pretty Big Dill.)
Before we get to it, a few notes:
- The weather tomorrow looks not to pleasant. As buckets of rain pour from the sky, it might be a good day to leave out a cooler, or maybe put a table or chair on your porch to protect your bag. You don't want your treats getting soggy! (Right now some of you are asking yourselves: "There are treats every week?" Yes, yes there are, and they are delicious. It might be time to have a serious conversation with your wife/dog/kids - because someone is scarfing your treats every week and that just ain't right.)
- Tim and team are still plugging away furiously on the website updates. We are hoping to make the subscription management process and the shopping at Family Dinner a more fluid, efficient and easy process. We are hoping to roll this out to you soon!
- If you are not entirely sick of hearing us gab on endlessly about food, here's another heaping serving of Family Dinner love. We were recently featured on Klaviyo's blog talking about email marketing and the dizzying roller coaster ride of owning a small business (shout out to all the small business owners out there!). Check it out!
Have a wonderful day,
Erin + Tim
QUICK PICKLES
These incredible cucumbers from Langwater can be made into a cucumber salad or eaten straight up! However, with burgers on the menu, I am only thinking of one way I want to eat them, QUICKLES (and even quicker pickles)! Can you think of a more dill-icious treat than pickles?!
Briney, salty, and scrumptious, pickles have been around for over 4,000 years. Cucumbers originated in Southeast Asia. Pickling them have dated as far back as 2400 - 2030 BC in Ancient Mesopotamia and Egypt. This tradition has lasted over the years as a way to preserve summer delights through the winters and provide some zing to bland diets. Pickling works by creating an environment impossible for spoiling by covering raw vegetables in a saltwater or an acidic liquid brine. Quick pickles don’t necessarily prevent spoiling so leave in the fridge and eat them within a few weeks. Also, this is an easy way to process extra veggies! If you’re questioning what to do with some of the veggies in your share, try pickling them and have some extra fun ingredients to work with in the future!
Sources (for the nerds in the room):
Avey, Tori. “History in a Jar: The Story of Pickles.” PBS. Public Broadcasting Service, September 3, 2014. https://www.pbs.org/food/the-history-kitchen/history-pickles/.
Terebelski , Dana, and Nancy Ralph Ralph. “Pickle History Timeline.” Untitled Document, New York Food Museum, 2003, nyfoodmuseum.org/_ptime.htm.
WHAT'S IN THE BAG?
Note: If you order a "Meat and Fish Only - Omnivore Share" - you will just receive the meats listed, not the "dairy " items (eggs, yogurt etc). If you order a "Fish and Seafood Only" Share you will receive the fish listed, and not the dairy items
Grain of the Week: Bread from A&J King
HALF SHARE
Omnivore Protein - Ground Beef from Feather Brook Farm; Cheese from Bell & Goose
Pescatarian Protein - Striped Bass from Red's Best; Cheese from Bell & Goose
Vegetarian Proteins - Veggie Burgers from Basil and Bunny; Cheese from Bell & Goose
Paleo Proteins - Ground Beef and Eggs from Feather Brook Farms
Fruits and Veggies - Lettuce Heads from Clark Farm; Raspberries from Kimball Fruit Farm; Cukes from Langwater Farm; Beets from Harlow Farm
Grain - Burger Buns from A&J King
Special Treat - Sticky Bun from A&J King
WHOLE SHARE
Omnivore Protein - Ground Beef from Feather Brook Farm; Cheese from Bell & Goose; Striped Bass from Red's Best; Eggs from Feather Brook Farm
Pescatarian Protein - Striped Bass and Haddock from Red's Best; Cheese from Bell & Goose; Eggs from Feather Brook Farm
Vegetarian Proteins - Veggie Burgers from Basil and Bunny; Cheese from Bell & Goose; Eggs from Feather Brook Farm; Kimchi from Brookford Farm
Paleo Proteins - Ground Beef and Eggs from Feather Brook Farms; Striped Bass from Red's Best
Fruits and Veggies - Lettuce Heads from Clark Farm; Raspberries from Kimball Fruit Farm; Cukes from Langwater Farm; Beets from Harlow Farm; Onions with Tops from Riverland Farm; Baby Lettuce from Lef
Grain - Burger Buns from A&J King
Special Treat - Sticky Bun from A&J King; Scones from A&J King
DOUBLE SHARE
Omnivore Protein - Ground Beef from Feather Brook Farm; Cheese from Bell & Goose; Striped Bass from Red's Best; Eggs from Feather Brook Farm; Kielbasa from Brookford Farm; Chocolate Milk from Crescent Ridge
Pescatarian Protein - Striped Bass, Tuna and Haddock from Red's Best; Cheese from Bell & Goose; Eggs from Feather Brook Farm; Chocolate Milk from Crescent Ridge
Fruits and Veggies - Lettuce Heads from Clark Farm; Raspberries from Kimball Fruit Farm; Cukes from Langwater Farm; Beets from Harlow Farm; Onions with Tops from Riverland Farm; Baby Lettuce from Lef Tomatoes and Fennel from Kimball Fruit Farm
Grain - Burger Buns and Bread from A&J King
Special Treat - Sticky Bun from A&J King; Scones from A&J King
RECIPES
Let's Fire Up the Grill, People!
So many things from this week can get onto your grill. Burgers and cheese, yes. Striped Bass with Grilled Fennel, yes please! A few ideas:
Grilled Fennel: Goes beautifully with chicken or fish, or as a beautiful side car for your burgers.
Striped Bass: Martha wants you to keep it simple here. Little lemon, pinch of salt.
Burger Secret: Add BBQ sauce to the ground beef before you mix it into patties. You. Are. Welcome.