This Week's Food

We applied to the Rockland Trust Small Business Big Dreams competition. Over the course of the contest we received mentorship from Charlie, our coach, and his colleagues at Rockland. 

We just found out that we won the competition and the AMAZING $20,000 grant that goes with it!`

So, we're not supposed to have favorite members at Family Dinner. We're supposed to love and appreciate you all the same. That said, my absolute favorite member is Janet. Janet is 99 years young and a retired social worker. This week she recalled a vegetable that showed up in her share: "all spindly and curly, it looked like abstract art!" Janet is, of course, regaling the beauty of the garlic scapes.

A few weeks ago the Boston Globe ran a piece called Saving Chelsea about the devastating effects that COVID-19 is having on the Chelsea community and surrounding area. It laid bare the truths of how this pandemic is disproportionately effecting communities of color and exacerbating the difficulties for low-income families.

Basil and Bunny sounds like a delicious dish I would hunt in my back yard and serve up over some homemade tagliatelle and a glass of Chianti while cranking Pavarotti's Greatest Hits, but no! It's incredibly delicious vegan fair made by husband and wife team Lyslie and Mathiew Medeiros.  "Basil & Bunny is comfort food inspired by multicultural flavors and entirely plant-based. Center-of-the-plate, mouthwatering dishes that you crave."

I asked a few friends for suggestions around a food pun for the week and Kirstie at Clark Farm was quick to the draw with this visual gem. Rich, a friend and Family Dinner member, suggested I go with "There's asparagus in this week's share, urine for a surprise!" (You're welcome. We decided to forgo the visual on that one.)

We are so excited to partner with A&J King Bakery in Salem, MA for this week's grain and treats. Owners Andy and Jackie King have been at the helm of this incredible bakery since 2006. Jackie and I go even further back, all the way to Masconomet High School, to these ridiculously baggy track uniforms and Erin's awful DIY haircut. (brutal, Baumgartner, just brutal!)

Is an allium! Onions and these beautiful scallions from Clark Farm are both a part of the Allium family, from the latin allium meaning "garlic." (Nothing like some culinary etymology to start your day off, am I right??). Scallions are brighter and sweeter than onions. They can be eaten raw or cooked, and will store for a good while if you wrap them in a damp paper towel and store in a plastic bag.

CHEESE TREES

When I hear the words "Farmer's Cheese" it has always made me laugh. Like, aren't all cheeses the product of farmers in one way or another, why does this one earn that moniker?

Or is there some plant that magically sprouts cheese in a perennial fashion?

And if there is some mythical cheese that actually grows on trees, where the hell do I find these guys to plant all over my yard?  Because if that exists, I could die happy.

Farmer's cheese is like fresh pressed cheese with the consistency of dense ricotta. It is wonderfully versatile and ready for your tacos, veggie pasta dishes or just slathered on toast (we know you've been baking bread, people!) with a touch of honey. 

When Luke and Catarina from Brookford Farm suggested it for the shares this week, we jumped at the chance to introduce it to the shares. We hope you enjoy!

SLOWLY BUT SURELY

Author and Poet Anita Kizzan once said : "Spring will come and so will happiness. Hold on. Life will get warmer."

We think that's a nice thing to keep in mind. It's even nicer to see it when the sun begrudgingly peeks it head out and we can soak up some Vitamin D. The farms and growers are feeling that love too, as Spring finally starts to ramp up like someone's grumpy kid that doesn't want to get out of bed.

The fields at Clark Farm (pictured on Wednesday), and all the farms we work with are coming to life too. Tractors are vrooming through the dirt, starter plants are being plunked into the ground.  The time for Spring veggies is around the corner, we just need a few more weeks of patience, and potatoes.

While we wait, there are some really wonderful daily recipes coming out of the New York Times. There is a referendum on soup that is really awesome ( Cliff Notes, almost anything can be a soup). If you are not a member/subscriber - we totally recommend it. Their recent recipes have not been recipes at all, more mash-ups if you will. They sing the praises of all the blank canvas foods we love here; frittata, fried rice, pizza, soup. Check it out it's worth the small investment and its nice to follow along, or just drool over the pretty pictures.