Word to your Mom.
Scout us Out!!
This photo is from a shoot with did with Chris McIntosh for the Scout Somerville. (Photo courtesy of the Scout). He's amazing and we had an incredible time. We talked food, drank beers and whipped up a hearty serving of Carbonara which we wolfed down immediately.
The Scout Somerville is an awesome hyperlocal, bimonthly magazine that’s distributed for free throughout the city of Somerville that is owned by Holli Banks, a human tour de force. On their site they say their "aim is to highlight the people who make this such a vibrant community. In print and online, we scour the diverse neighborhoods that make up the ‘Ville for human-driven stories."
We love that and were honored to be included. We also love shameless boasting so we went ahead and put a copy in everyone's share. Autographs available upon request.
On June 24th we will be teaming up with the Scout and the Cambridge School of Culinary Arts for " Local Flavor: cooking demos and tastings". There will be food trucks, lots of beer and wine and a cooking competition hosted by your friends at Family Dinner. Tickets for sale here, all proceeds go to Food for Free and Community Servings!
WHAT'S IN THE BAG?
HALF SHARE
Omnivore Protein - Chorizo from Feather Brook Farms, Greek Yogurt from Brookford Farm
Pescatarian Protein - Hake from Red's Best, Greek Yogurt from Brookford Farm
Vegetarian Protein - Vegan Pulled Pork from Plant Deli, Greek Yogurt from Brookford Farm
Paleo Proteins- Hake from Red's Best, Eggs from Brookford Farm
Fruits and Veggies - Mustard Greens, Beets and Asparagus (first of the season!) from Busa Farm; Potatoes from Brookford Farm
Grain - Pizza Dough from Forge Baking Company
Special Treat - Nuts from Q's Nuts
WHOLE SHARE
Omnivore Protein - Hake from Red's Best, Chorizo from Feather Brook Farms; Eggs and Greek Yogurt from Brookford Farm
Pescatarian Protein - Hake and Scallops (so damn good!) from Red's Best; Eggs and Greek Yogurt from Brookford Farm
Vegetarian Protein - Vegan Pulled Pork from Plant Deli; Fresh Mozzarella, Eggs and Greek Yogurt from Brookford Farm
Paleo Proteins- Hake from Red's Best, Chorizo from Feather Brook Farms, Eggs from Brookford Farm
Fruits and Veggies - Fiddleheads from Lakeside Organics of Hadley (YUM!) Mustard Greens, Beets and Asparagus (first of the season!) from Busa Farm; Baby Lettuce and Potatoes from Brookford Farm
Grain - Pizza Dough from Forge Baking Company
Special Treat - Nuts from Q's Nuts, Treats from Forge Baking Company
DOUBLE SHARE
Omnivore Protein - Hake from Red's Best, Chicken and Chorizo from Feather Brook Farms; Fresh Mozzarella, Eggs and Greek Yogurt from Brookford Farm
Pescatarian Protein- Salmon Filet, Hake and Scallops (so damn good!) from Red's Best; Fresh Mozzarella, Eggs and Greek Yogurt from Brookford Farm
Fruits and Veggies - Fiddleheads Lakeside Organics of Hadley (YUM!), Mustard Greens, Beets and Asparagus (first of the season!) from Busa Farm; Baby Lettuce and Potatoes from Brookford Farm; Freshly Dug Celeriac from Pete's Greens ; Persian Cucumbers from Five College Farm
Grain - Pizza Dough from Forge Baking Company and Granola from Local Maple Granola
Special Treat - Nuts from Q's Nuts, Treats from Forge Baking Company
RECIPES
Chorizo and Potatoes: These two were meant to be together. They can go with anything, a light salad, a few over easy eggs or right into any leftover tortillas you have from last week.
Fish and Potato Curry: This recipes comes from the British newspaper The Independent. Please excuse the Imperial Units (can't we all just use ounces? Oh wait, that's just us? Dang.) but its the best recipe we found.
Sautéed Mustard Greens: What the heck are these? Its like a peppery kale and a spicy arugula had a brief affair in Vegas and gave us this flavor punch of a leafy green. You can of course eat them raw, or chiffon on your pizza but we love it sautéed.
Fiddlehead Ferns: Once again, what the heck are these? Fiddleheads are the furled fronds of young ferns (say that 3 times fast) and they are only around for a few weeks a year. They are a tad bitter raw but their flavor comes out after a nice quick sauté. Clean them well and serve with anything you would serve asparagus with: butter, oil and lemon, freshly grated parmesan cheese. Martha has a nice steam/sauté combo to keep the ferns bright.
Pureed Celeriac: Made like mashed potatoes, only better. This recipe description is woefully long, scroll to the end and have at it. Will play nicely with your hake or a roasted chicken. Looks like an alien, tastes like a dream.
TIPS AND TRICKS
Breaking (Bad) Aparagus
Many kitchen chores are a drag. Trimming the ends off the asparagus isn't one of them. Sure you can use a knife to separate the woody, dry end from the more succulent parts of the stem, but you'd be missing out on all the fun. Use your hands to snap them off and they will go at their natural breaking point. The KITCHN explains how. And its oddly satisfying.