This week we are coming at you with two types of ears. Fresh corns from Busa Farm (last of the season!) and Orecchiette (translation "little ears" in Italian) from Law of Pasta. With the recipes are we still keeping an iron grip on summer even though the days are getting shorter and the sweatshirts are being pulled from the drawer.
As much as the first changing leaves may fill some with existential dread, there is a bounty on the farms. Pears growing next to corn, eggplants hobnobbing with bright red peppers. Its a delightful mix to play with in the kitchen and pull yourselves away from the Nightly News. (speaking of existential dread...)
As always, we love to hear and see what you are making! Tag us in anything you share. We seeing what you make and festering in our own FOMOoF (Fear of Missing Out on Food).
Cheers!
Posted on September 28, 2018
Erin Baumgartner
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We love feedback from customers. Good, bad, ugly, adoring- it is all gold to us. If you have something to say - WE WANT TO HEAR IT! And our Yelp page wants to hear it, thank you for all of your love and reviews.
We have had a few customers tell us about their love for certain products. Meg told us that she has a deep, personal connection to the pecan rolls from Iggy's Bread. We heard from Amy that wants to be in a committed, serious relationship with the Chorizo from Tad at Feather Brook Farms.
We hear you and we get it. We have similar food crushes and cravings. Can we get more Lion's Mane mushrooms in our lives? Can Red's always be pulling fresh scallops out of the ocean? We have started longing for certain ingredients the way we pine after dishes from our childhood. Dad's eggs and grits, Mom's chicken croquettes and beef stew. It's all becoming the Family in Family Dinner. We are giddy with delight. Thank you all for you love and support and for one year of Family Dinner.
It is an honor and a joy to be on this adventure with you.
Thank you.
Posted on September 22, 2018
Erin Baumgartner
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With September fully upon us, lots of people have been eying the Back to School duties, responsibilities and sales. At Family Dinner, we're all about Back to Food.
We spent the past few months indulging on great BBQ, fried seafood and cold beer. We jammed a heroic amount of cheeseburgers into our faces and loved every minute. But with summer winding down, we are ramping up our focus on cooking at home, packing lunches and planning snacks. Doing the sometimes dull, but always essential, work of planning meals to make sure we're eating food we care about and using everything that we have. We're miles from perfect. On a hot day we can still be found eating Cheez-its and Sancerre for dinner. (Hmmm. Cheeeeez-its.)
This week we're excited to have some new goodies; like these Italian Peppers from Busa Farm and mini Watermelons from Brookford Farm.We're excited to see what you make of these! Please share your creations with us: @sharefamilydinner on Facebook and IG. We love seeing what you come up with ! Thank you for letting us be a part of your Back to Food experience!
Posted on September 07, 2018
Bold Apps
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Carrots are in their full splendor at Busa Farms. We love getting them in the shares while they still have their tops (before the greens wither and they go topless for Fall. Carrots Gone Wild!!!!) They are at peak sugar content and the sweetness makes them a delight to enjoy raw as a snack or shaved into salads. Here's a few facts on orange gems in your shares:
1. First Use
People first grew carrots as medicine, not food, for a variety of ailments.
2. They're How Old?
Carrots can be traced back about 5,000 years through historical documents and paintings. No one knows exactly when the first carrots appeared, because many people mistook them for parsnips, a close relative of the carrot
3. What's with the babies?
A baby carrot isn't exactly a baby. Baby carrots come from a large carrot that has been rolled over blades and thrown around in a metal cage to be rubbed down to a short, round-ended baby carrot.
4. Averages
Americans eat, on average, 10.6 lbs. of fresh carrots per person per year. At Family Dinner we are fighting the good fight to bring that number WAY up!
5. Eat up, People!
Orange carrots are a great source of beta-carotene. Carrots contain a group of plant pigments called carotenoids, and beta-carotene is a member of this group. These plant pigments were first identified in carrots and therefore their name was derived from the word carrot.
See? Not everything that is bright orange is terrible!
Posted on August 31, 2018
Erin Baumgartner
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There is nothing more joyful than spending time at Brookford Farm. Its expansive beauty and flurries of activity are beyond invigorating. Everything we see and hear makes us think: this is it. This is how is all supposed to be done. This is how food should be grown, how animals should be raised with love and how respect for the Earth should sit at the center of everything we do. This is where we come to get drunk on the organic, family farm Kool-Aid.
In between visits we satiate our cravings for the place by secretly stalking their cows on Instagram. It just feels good.
The ladies that you see pictured (and who have our whole heart) are a part of the Mahoney's ~70 head milking herd from mixed breeds. Each of these breeds have different characteristics but they are all usually very curious and gentle. At the farm, every one is given a name starting with the same first letter as her mother.
From May through November, after milking, the cows are lead down the road (check out @sharefamilydinner on IG for the photo!) to their favorite pastures to graze all day and lead back in the evening. The Mahoney's have four boys and they are known to lead the cows down the road themselves like bovine whisperers in training.
Brookford Farm is the antithesis of modern factory, industrial farming. Here; knowledge, love and respect are at the root of everything they do. We are beyond proud to work with them and to bring you their products every week.
Posted on August 24, 2018
Erin Baumgartner
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