It's a big weekend, folks!
It's the Kentucky Derby, Cinco de Mayo and, most importantly (!), we are celebrating our 100th order with Tad from Featherbrook Farms - Break out the Chips and Dip!
You've probably seen photos of Tad before, a lovable guy with a big smile and an appreciation for overalls.
Tad has been with us since the beginning, since even before the beginning. Teaching us, encouraging us and supporting us as we explore the wonderland of local food. He sent this week's invoice with a note: " Yayyyyy! Order number 100. Who would have thought!!!"
We couldn't do any of this without the incredible network of farmers that makes up Family Dinner. Tad, Fran and Brenda from Busa Farms in Lexington, Luke and his family at Brookford Farm, Andrew at Clark, Andre at Heron Pond- and the many, many makers, bakers, and purveyors whose goods fill your bags every week . We are so grateful for the amazing, and delicious, work they do. Here's to 100 more orders, Tad.
(DID SOMEONE SAY CHIPS ???)
Oh yeah! We also have Tortilla Chips from Mi Nina this week. Perfect for watching the latest episode of GoT on repeat.
Have a great weekend!
Posted on May 03, 2019
Erin Baumgartner
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The B.Y.O.S acronym could mean a whole slew of things (Bring Your Own Stegosaurus?) but here we are talking about the "Build Your Own Share" options with Family Dinner.
This allows you to customize the components and amounts of your share a bit more. You can add meat or fish each week, choose veggie shares of different sizes etc. These can be add-ons to your current share or you can design your full share out of these parts.
Some of your waved the flag that you wanted more meat (and more of the same kind) to feed the unquenchable appetites of a houseful of teenagers. Some of you wanted to say YES to veggies and fish but take a hard pass on eggs, dairy and grain.
We hear you! Thanks for the input! We have been slowly rolling out the B.Y.O.S concept and gathering feedback.
Let us know what you think!
High fives,
Erin and Tim
Posted on April 26, 2019
Erin Baumgartner
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In theory Spring started a few weeks ago but you'd never know it from the Grey Misery that settled in earlier this week.
There are signs of hope coming out of the ground and they're taking the unexpected form of Spring Dug Parsnips.
According to the wonderful folks at Clover Food Lab: "Spring-dug parsnips are the first vegetable coming out of the ground in early spring. Parsnips planted in the previous spring are left in the ground to “Winter” and experience a deep freeze. As this happens, the starches are converted to sugar, the flavor matures, and the flesh becomes a bit more tender."
So they are sweeter, softer and tastier. They are also like the Paul Revere of the vegetable world, riding into your shares and letting you know that "Spring is Coming!"
Also- because it IS still grey and cold; we're bringing you pizza. As we know, pizza has naturally occurring curative properties- it makes everything better.
Dough from Forge, Fresh Mozzarella from The Mozzarella House and Chorizo from Tad. Just gives you the warm fuzzies all over.
Enjoy!
Posted on April 19, 2019
Erin Baumgartner
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Yesterday, we made the beautiful drive out to Clark Farm in Carlisle to pick up the micro greens on for the whole and double shares.
When we got there we found that the sheep (and goats!) had been moved out of the barn and onto the field. Can a sheep look delighted? Because these guys sure did, basking in the sun to chew and nap their days away. It is a scene to take pride in, animals being raised with love and respect, letting nature play its part. Letting sheep, be sheep.
The joy of the scene was contagious. Feeling the suns warmth made me day dream of all of the amazing produce that is being planted and that will make its way into your shares. Bok Choy, Micro Greens, Greenhouse Tomatoes, and Fiddleheads! Warmer weather also means maple syrup and more abundant eggs from the hens.
As much as we love rutabaga, change is in the air- and it's going to be delicious.
You know who else loves sunshine? Your insulated Family Dinner bags! Please return them to your driver so they can see the light of day and be reused!!
Posted on March 29, 2019
Erin Baumgartner
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It's unlikely that James Taylor had a baby sheep in mind when he penned his 1971 classic "You've Got a Friend"... but what if he had?
The lambs that arrive each year at Clark Farm are a joy to see. They are birthed and within twenty minutes they are walking around and feeding off their mothers. Surrounded by hay and warmth they have all the space and time they need to stumble, get back up and wander around like the tiny, furry drunken adults they are. It's amazing.
We are excited to expand our friendship and partnership with Andrew at Clark Farm. We met yesterday to put our heads together about Spring Crops for Family Dinner. Pouring over seed catalogues we brainstormed an array of Asian Greens; mustards, mizuna, tatsoi as well as a few other staples to keep you excited and invigorated about warmer weather cooking. Spring is on its way, people. I promise. And its going to be delicious.
And last but not least we want to talk about new friends in new zip codes.
Like every hero in Game of Thrones does at some point: we are headed North (again).
This time we are expanding to Peabody, Saugus and Salem. We're coming for you, North Shore!
Know anyone who would love to try Family Dinner?
Have them use NSHORE50 for 50% off their first order, and we will bring it North!
Posted on March 08, 2019
Erin Baumgartner
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We are really lucky to work so closely with Red's Best to get you the freshest local seafood around. Each week they message us from the Pier, letting us know what has come out of the water that day. There are delicious mainstays like haddock and salmon that come into the rotation, and a few ocean delights we haven't quite figured out how to bring you. (A car full of fresh veggies and live lobsters does present a particular set of challenges.)
This week we have Redfish on the menu and cannot wait to gobble it up. Redfish is, oddly, a white fish that wants to high five all the spices in your cabinet before it gets a quick fry and a lemon spritz. It's also ready to be wrapped up in the warm blanket of your Mi Tierra tortillas and served on Taco Night.
We are serving it to the Pescatarians and the Omnivore Wholes and Double shares. For the half shares, we have not neglected your need for tacos. Please revel in the deliciousness of the Featherbrook Farms Chorizo and it's bright spicy nature. Bon Appetit, buddies.
Posted on March 01, 2019
Erin Baumgartner
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