The Family Dinner Fam

Good Morning!

It's been another busy week here at Family Dinner and the weekend will be even busier. We are happy to be open and thriving, but the increased volume of demand and our heightened sense of precaution has led to a few changes in our procedures and we wanted to share some updates with you:

• On a normal week Family Dinner serves 250 families in the Greater Boston area. This week it will be over 500. 
• In order to ensure the quality of service for our existing members, we have temporarily stopped welcoming new subscriptions and have put a waitlist in place. We have also paused the referral program, for the time being. 
• Typically we have 16-20 people in the kitchen packing shares and then delivering to your homes. This week, to minimize the number of people in the kitchen and allow each other space, we will have just 6.  
• Our driving team has increased and will operate in fleets, meaning each driver take a set of shares, deliver and return to the kitchen for another route.
• Doubling the amount of shares delivered and decreasing the staff for safety reasons means that our delivery window will greatly expand. Many shares will arrive outside the 1pm timeframe. Please know that we are working diligently to get you your shares in a timely and safe manner. You will continue to receive text messages when your driver is on their way and when they have completed a share.
• There will also be a delay in responses to email, as your happy email response crew (Shannon is pictured above) will be among the 6 in the kitchen.

Thank you for your support and patience as we go through this process together. 

Please know that we are proud to be here for you during these tough times, and will continue to do so for as long as we can.

Much Love,

Erin, Tim and the Family Dinner Team

THE FAMILY DINNER FAM

My mother says it's rude to boast, and normally I would say she's right (about everything. Always.... please don't tell her I said any differently.  Hi, Mom! ) but I just can't help but brag about the team who make Family Dinner what it is. Their energy, talent, silliness and dedication are the nucleus of the organization and Tim and I are incredibly proud to work alongside them.

In hopes of introducing you to our Family, I'd love to start with Shannon. Shannon has been a part of of the crew long enough that I can't recall what it was like without her or how we made anything work.

Shannon Largey is the lovely and kind presence you interact with every time you need to cancel, add things on, or understand how to cook a pork chop. She's patient, knowledgeable and far more organized that I could ever hope of being. Her Post-it game is enviable and strong.

In the kitchen, Shannon packs with lightning speed, is always ready with a food related pun and piece of knowledge. It's 7:45am and you're curious how a legume is fundamentally different from a tree nut? Shannon is your gal. She is also the Gate Keeper of the Family Dinner packing playlist on Spotify - called Family Dinner Morning and oh yes, it's public.  This musical behemoth is now 12 hours long and oscillates effortlessly from Metallica to Whitney Houston and from the Spice Girls to a delightful ditty called "Drop it Low for Jesus."

Outside of the kitchen Shannon is a farmer, having started Blossom Brook Farm last year. She grows flowers, fruits and veggies and keeps a flock of bees for honey. (Is it a flock of bees? A herd? A gaggle?) She is a talented grower, maker and producer of wonderful things. She has a BBA in Marketing with a Certificate in Sustainable Food and Farming and an MS in Sustainability Science and she's also a permaculture design nerd.

Shannon grew up on Feather Brook Farms, where her father Tad is the owner, head farmer and chicken whisperer. 

Shannon is an integral part of the Family Dinner Family. Follow what she's up to on IG @blossombrookfarm or check out this short video series called Moving Portraits by the talented Luke Fraser about her work. 

WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein - Pork from Feather Brook Farms; Greek Yogurt from Brookford Farm
Pescatarian Protein - Haddock from Red's Best; Greek Yogurt from Brookford Farm
Vegetarians - Pasta from Law of Pasta; Greek Yogurt from Brookford Farm
Paleo Proteins - Pork and Eggs from Feather Brook Farms
Fruits and Veggies - Spinach from Queen's Greens, Beets and Parsnips from Brookford Farm; Mini Pears from Champlain Orchards
Grain - Focaccia from Forge Baking Company
Special Treat - Cookies from VINAL Bakery

WHOLE SHARE

Omnivore Protein - Pork and Eggs from Feather Brook Farms; Haddock from Red's Best; Greek Yogurt from Brookford Farm
Pescatarian Protein - Haddock and Scallops from Red's Best; Eggs from Feather Brook Farms; Greek Yogurt from Brookford Farm
Vegetarians - Pasta from Law of Pasta; Pasta Sauce from Kitchen Garden Farm; Greek Yogurt from Brookford Farm; Eggs from Feather Brook Farm
Paleo Proteins - Pork and Eggs from Feather Brook Farms; Haddock from Red's Best
Fruits and Veggies - Spinach from Queen's Greens, Beets and Parsnips from Brookford Farm; Mini Pears from Champlain Orchards; Beans from Baer's Best; Micro Greens from Generation Farm, Drumlin Farm and Clark Farm
Grain - Focaccia from Forge Baking Company
Special Treat - Cookies from VINAL Bakery

DOUBLE SHARE

Omnivore Protein - Pork and Eggs from Feather Brook Farms; Haddock from Red's Best; Steak and Greek Yogurt from Brookford Farm; Cookie Dough from Forge Baking Company
Pescatarian Protein - Haddock, Salmon and Scallops from Red's Best; Eggs from Feather Brook Farms; Greek Yogurt from Brookford Farm; Cookie Dough from Forge Baking Company
Fruits and Veggies - Spinach from Queen's Greens, Beets and Parsnips from Brookford Farm; Mini Pears from Champlain Orchards; Beans from Baer's Best; Micro Greens from Generation Farm, Drumlin Farm and Clark Farm; Lettuce Mix from Drumlin Farm;  Apples from Carlson Orchards
Grain - Cookies from VINAL Bakery; Pasta from Law of Pasta
Special Treat -  Cookies from VINAL Bakery

RECIPES

Tartines for Dinner:  A "tartine" in French refers to any open faced sandwich with a variety of toppings, and I've recently been eating a heck of a lot of them. The focaccia from Forge will go great here. Top it with anything you have lying around, left over chicken, sausage or just an egg with some greens. Cover in shredded cheese and pop in the broiler for a minute. Serve with a side salad and it looks like a delightful easy dinner.

Baked Haddock and Spinach: Super simple recipe from the NYT. If you don't subscribe to their food section - it is 100% worth it for the weekly emails alone. Really well done.

Spinach and Pear Salad: This is really just a blank canvas of a salad. Add whatever you want; some salmon, some nuts, cheese. The colors will be bright and beautiful.