The Very Best Part
Every job comes with a host of pros and cons. Ups and downs. For me the pros are as diverse as they are numerous. Talking with our members, finding new products, eating an ungodly amount of Port City Pretzels - you get the picture.
The big winner though, even more than Ranch Pretzels and Brownie Bites from Forge, is farm visits. Getting to see our partners, tour the land and yes, meet the pigs. (This one's name, I kid you not, is Bitchy Pig. Maybe in me she saw a kindred spirit because in this moment she seemed perfectly lovely.)
Yesterday Joe (General Manager for Family Dinner in Maine/NH and professional beard model) and I took our show on the road to visit a few of our wonderful partners in Maine. We toured Fairwinds Farm in a dilapidated but heroic truck, learned about the benefits of using oats as a cover crop at Dandelion Spring Farm, ran with the piggies at Olde Haven Farm (makers of the BEST jams and jellies around - coming your way again soon, promise!) and ate mounds and mounds of cured meats at Broad Arrow Farm's Rooting Pig outdoor charcuterie bar. (If you are ever anywhere near this place - you must go. It is nothing short of magical and transcendent.)
Knowing the farmers and makers is core to what we do. Learning from them, hearing their passion reinforces our own. It makes us immensely proud to be a part of this community and bring you the delicious fruits of their labor.
Have a wonderful weekend, we hope it's delicious.
Erin, Joe and the Family Dinner Fam
Mushroom Lettuce Wraps - A great recipe to use to clear out leftovers or odds and ends items from your fridge/pantry.
Laziest Apple Crisp - They had me at Lazy. And, I absolutely adore any apple based dessert.
Broccoli Pesto Stuffed Flounder - Okay, this one just looks really good and fun!
Swiss Chard Rolls - Speaking of fun, why not try this recipe that screams having fun with your food. Or, if you get lazy, like I do, and just want a one pan meal, try out this skillet ground beef and swiss chard recipe!
Pie Pumpkin Puree - Not often do I pull the, "Erin, we're doing this veg because it will make me very happy." But the pumpkins legit just came in while I am typing this section of the newsletter and had to contain my giddy squeals till the driver left (you know, gotta hold up appearances). Roast up your pumpkin and use in your soups/baking and numerous other fall recipes. Also, save those seeds for a snack or salad topper later!!
Recipes (ME + NH)
Spicy Maple Mustard Chicken with Creamy Polenta - There's a chill in the air! This'll warm you right up.
Cheese Grits - This is a great base for breakfast under some fried eggs or for dinner next to some chicken or other protein. Would definitely use the smoked cheddar in this for a nice lil' bump of flavor.
Chicken and Corn Chowder - I always way overeat this... And I'm totally okay with that.
Sheet Pan Baked Fish - This is a super adaptable recipe. Use any white fish (such as the pollock or the butterflied trout that some of you are receiving), another protein (adjusting cook time, of course), different veg you'd like to roast... Quick, easy and tasty.
Stuffed Bell Peppers - Old. School. Indelible flavors from childhood and an amazing way to stretch ingredients. Vegetarian? Crumble up veggie burgers as the protein in the stuffing.