Superheroes and Snow Storms

Hello, Family Dinner! Not only this week did I get to pick the staff sammies (from Vinal) because of my corny halloween costume (a big thank you to my fans), but Erin is also letting me write this week’s email!! 

Some quick housekeeping before my rambling:  

• We still have a few turkeys from Hurd Farm and chickens from Tad at Feather Brook Farm available for Thanksgiving. Order before we close them on the site! 
• We are partnering with our friends at Elevate Youth to provide a delicious Thanksgiving meal to 130 families in the Boston Area. Each family will receive a chicken from Tad at Feather Brook Farms; a bounty of local produce from our network of farms; and a collection of add-ons to round out the meal. If you want to help (high five!), we are accepting donations to cover this program on our Donations for Elevate Youth page. You can, of course, still tip your drivers when they deliver, but all donations from now until Thanksgiving on this page will go to the Elevate Youth program.

-Shannon

Our Superheroes 

I love learning/talking about/working with food systems. The way food is grown, brought to people, how it's cooked, the people who grow and harvest, sociocultural institutions around food, geopolitical issues that pertain to food, ALL OF IT. I literally could (and do) talk about it all day, every day.

To say this was an unexpected and tumultuous growing season may be an understatement of the decade. Between a pandemic and a drought, there were many challenges that our farmers faced and continue to face this year as they work to grow the food on your plates. 

Last week we had the first snowfall of the season. Many of our farmers were out all day Thursday in the rain and late into the night with headlamps harvesting as much of what they could before the snow and multiple days of frost arrived. They deserve capes, cookies, and numerous awards for their dedication. So, since I’m on my proverbial soapbox, I think we should take a look back on this past growing season. 

Here are just a few of this season’s curveballs (about as dramatic as plot twists in a telenovela): 

• Farms quickly changed their diligently designed crop plans and vegetable availability to meet the large spike in demand for local food.
• Crops that are traditionally rainfed, like corn, had smaller yields and it took longer for other crops to reach full size.
• Mid-summer nectar flows halted with the lack of rain, pausing honey production.
• Slots at the processing facilities are being booked well into mid-2022 right now--for reference, farmers used to only have to wait a few weeks, if that.

There hasn’t been a week in the past few months where my dad, also a farmer, and I haven’t finished a conversation without saying “farming isn’t for the faint of heart,” whether it be about making tough decisions for an animal's best interest or selling your soul to Mother Nature for favorable weather (and there’s still the wild card of climate change). However, through their hustle, commitment, and hard work, our farmers brought us some of the best tomatoes, peaches, lettuce, chicken, and so much more to sustain our appetites and souls, despite the situation. Our farmers took every hit with a sigh, smile, maybe a few profanities (or was that just me?), and got it done. I appreciate them, and I know you all do, too! 

As we approach winter, I find myself being more reflective, curious, and yearning to learn new things while I’ll be spending more time indoors. Have questions for our farmers or something I can ramble about in a future email? Drop us a line or two in this survey! Now, it’s time to turn up those ovens for roasted veggies and soup season! I was thinking about peach salsas when I started writing this email and now thinking about roasted root veggie mash and I’m not mad about it. :)

WHAT'S IN THE BAG?

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

Add-on Grain of the Week - Oats from Maine Grains

HALF SHARE

Omnivore Protein - Ground Beef from Feather Brook Farms; Mozzarella from Mozzarella House
Pescatarian Protein - Salmon from Red's Best; Mozzarella from Mozzarella House
Vegetarian Proteins -  Empanadas from Buenas; Mozzarella from Mozzarella House
Paleo Proteins - Ground Beef and Eggs from Feather Brook Farms
Fruits and Veggies -  Greens from LEF or Generation Farm; Apples from Kimball Fruit Farm; Butternut Squash from Brookford Farm; Purple Daikon from Clark Farm
Grain - Bread from A&J King
Special Treat - Sticky Buns from A&J King

WHOLE SHARE 

Omnivore Protein - Ground Beef and Eggs from Feather Brook Farms; Salmon from Red's Best; Mozzarella from Mozzarella House
Pescatarian Protein - Salmon and Flounder from Red's Best; Mozzarella from Mozzarella House; Eggs from Feather Brook Farms
Vegetarian Proteins - Empanadas from Buenas; Tofu from 21st Century Foods; Mozzarella from Mozzarella House; Eggs from Feather Brook Farms
Paleo Proteins -  Ground Beef and Eggs from Feather Brook Farms; Salmon from Red's Best
Fruits and Veggies - Greens from LEF or Generation Farm; Apples from Kimball Fruit Farm; Butternut Squash from Brookford Farm; Purple Daikon from Clark Farm; Swiss Chard from Pete's Greens; Mushrooms from Mycoterra
Grain - Bread from A&J King
Special Treat - Sticky Buns and Cookies from A&J King

DOUBLE SHARE

Omnivore Protein - Ground Beef and Eggs from Feather Brook Farms; Salmon from Red's Best; Sausage from Vermont Salumi; Mozzarella from Mozzarella House; Harissa from Bountiful Kitchen
Pescatarian Protein - Salmon, Flounder, Smelts from Red's Best; Mozzarella from Mozzarella House; Eggs from Feather Brook Farms; Harissa from Bountiful Kitchen
Vegetarian Proteins - Empanadas from Buenas; Tofu from 21st Century Foods; Veggie Burgers from Farmhouse Burger Company; Mozzarella from Mozzarella House; Eggs from Feather Brook Farms; Harissa from Bountiful Kitchen
Paleo Proteins - Ground Beef and Eggs from Feather Brook Farms; Salmon from Red's Best; Sausage from Vermont Salumi
Fruits and Veggies - Greens from LEF or Generation Farm; Apples from Kimball Fruit Farm; Butternut Squash from Brookford Farm; Purple Daikon from Clark Farm; Swiss Chard from Pete's Greens; Mushrooms from Mycoterra; Potatoes from Brookford Farm; Carrots from Iron Ox
Grain - Bread from A&J King; Granola from Forge
Special Treat - Sticky Buns and Cookies from A&J King

RECIPES

Salmon and Radish: Simple, easy, delicious

Radish Slaw: You're supposed to eat your colors right? Well, top that burger with this vibrant radish slaw! 

Butternut Squash Salad: What's in your fridge? Add it on, because it won't matter with a show-stopping roasted squash and maple/mustard vinaigrette (I look forward to salads like this all year).

Pan Fried Smelts: Ooo, Ooo, Ooo, check out those fishies!