Talking Shop, and Chops.

We love nothing more than talking about food. OK. Maybe we love cooking, eating, drinking Sancerre and playing with Frank the Dog more but talking about Food is really up there.  That's why when Tom Koulopoulos asked us to join him on his upcoming Podcast series Foresight Radio we jumped at the chance. Tom is a brilliant guy and we talked about everything from urban science, education and of course FOOD!

Here is a link to the food section of the Podcast. It was so much fun to talk about the mission of Family Dinner and the wonderful farms and members who make it all possible. Thank you to all of you! 

Also this week we have incredible pork chops from Heritage Pigs from Feather Brook Farms. Recipe directly from Tad below!

WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein - Pork Chop from Feather Brook Farms; Baker's Butter from Kriemhild Dairy (this production was done just for Family Dinner!)
Pescatarian Protein - Swordfish from Red's Best; Baker's Butter from Kriemhild Dairy
Vegetarian Protein - Pulled Pork from Plant Deli; Baker's Butter from Kriemhild Dairy
Paleo Proteins - Pork Chop from Feather Brook Farms; Eggs from Brookford Farm
Fruits and Veggies - Brussels Sprouts; Curly Kale; Butternut Squash from Brookford Farm; Bosc Pears from Busa Farm
Grain - Beans from Baer's Beans (they don't need to be soaked!)
Special Treat - Cookies from Forge Baking Co

WHOLE SHARE

Omnivore Protein - Swordfish from Red's Best; Pork Chop from Feather Brook Farms; Baker's Butter from Kriemhild Dairy (this production was done just for Family Dinner!); Greek Yogurt from Brookford Farm
Pescatarian Protein - Swordfish and Haddock from Red's Best; Baker's Butter from Kriemhild Dairy (this production was done just for Family Dinner!); Greek Yogurt from Brookford Farm
Vegetarian Protein - Pulled Pork from Plant Deli; Eggs from Brookford Farm; Baker's Butter from Kriemhild Dairy
Paleo Proteins - Swordfish from Red's Best; Pork Chop from Feather Brook Farms; Eggs from Brookford Farm
Fruits and Veggies - Brussels Sprouts; Curly Kale; Butternut Squash from Brookford Farm; Potatoes, Apples, Bosc Pears from Busa Farm
Grain - Beans from Baer's Beans (they don't need to be soaked!)
Special Treat - Cookies from Forge Baking Co

DOUBLE SHARE

Omnivore Protein -  Swordfish from Red's Best; Chicken Legs and Pork Chop from Feather Brook Farms; Baker's Butter from Kriemhild Dairy (this production was done just for Family Dinner!); Eggs and Greek Yogurt from Brookford Farm
Vegetarian Protein - Pulled Pork from Plant Deli; Kimchi (!) and Eggs from Brookford Farm; Baker's Butter from Kriemhild Dairy
Fruits and Veggies - Brussels Sprouts; Curly Kale; Butternut Squash from Brookford Farm; Purple Top Turnips; Baby Spinach; Potatoes, Apples, Bosc Pears from Busa Farm
Grain -Beans from Baer's Beans (they don't need to be soaked!); Granola from Forge Baking Co
Special Treat - Cookies and Bars from Forge Baking Co

RECIPES

Swordfish Piccata:  We are always looking for ways to use more capers. Briny! Salty! Yum!

Pork and Beans: Sounds simple, but Martha elevates the flavor and makes it the perfect Fall weekend meal. 

Brussels Sprouts Au Gratin: Taking something perfectly healthy and coating it in a cheese sauce? Yes please! (You could also just roast them but where is the fun in that?)

Pork Chops a la Tad: Tad LOVES these chops. He likes to sear them on one side then put it in the oven at 425 to at least 145 degrees and then, and this part is important, "shove it in your face". Thanks, Tad. We will throw some apples, pears and onions in the pan with ours.

HINTS
Save that Fat! The pork fat that comes off that chop can be used and re-used. Cook your sprouts in it, freeze it and save it for another day.