This Week's Food

An Odd Couple

Corn and Pasta may seem like a bit of a strange pairing. You might think that adding a starch to starch would leave you with a leaden dish. However, if you cook the corn only slightly it brings a sweet, fresh bite to the pasta. If the idea of doing anything other with Summer Corn than boiling it and slathering it with butter seems appalling to you, we totally get it. That irresistible summer treat isn't going to be around for long. If you were willing to branch out a bit, try one of the Pasta recipes below.

Posted on August 19, 2017

Erin Baumgartner

Spice it up.

This week's share contains a little something extra, and we hope you love it.

We have started working with Curio Spice Co. on Mass Ave in Cambridge. Visit their storefront, it is beautiful! Their spice blends are inventive and delicious. More about them below.

This week we asked Claire, the owner, for a suggestion to pair with Chicken and Pita. She suggested her Kozani blend; a Greek herb/fennel blend with saffron. She also included a recipe for using the spice in a Tzatziki sauce - let us know what you think!

Posted on August 12, 2017

Erin Baumgartner

Nice Buns.

Nothing says summer like firing up the grill. For carnivores that means endless delicious charred, meaty treats. In this canon of deliciousness, creating the perfect cheese burger is a skill to be honed. There are dozens of ways to cook them and endless toppings. For the recipe, below, we kept it simple and brought it back to the burger you grew up with. Serve it with the quick pickles, corn and watermelon and you have a feast.

Posted on August 05, 2017

Erin Baumgartner

Lend Me Your (Little) Ears

Orecchiette is one of our favorite pasta shapes. Its name is a combination in Italian of orecchia (ear) and etta (little) and these little ears have a perfect shape for clinging to whatever amazing sauce you toss them with.

Salmon is an incredible fish year round, but its particularly versatile in the summer. There are dozens of ways to cook it; grilling, poaching, sous-viding, oven roasting. Wanna get fancy? Cook it in parchment. This fish from Red's Best is incredibly fresh and ready for your favorite recipe (or one of ours, below).

Posted on July 29, 2017

Erin Baumgartner

Where's the Beef?

We bought a cow!
We've partnered with Tad from Feather Brook Farms to bring you some beautiful beef. Tad is a pure joy and is SO passionate about food. As he shares his knowledge with us, we want to pass it along to you, so that you know your food AND your farmer. We've started with a bang and hope you enjoy this deliciously marbled bone-in rib-eye steak. Loving instructions on how to prepare it are below.

Posted on July 22, 2017

Erin Baumgartner

Gettin' Dirty

We love opening each week's produce delivery. Luke from Brookford Farm brings us a bounty and every week we can't wait to dive in. There is a little bit of dirt, a grit that lingers on some of the vegetables. It's beautiful to see it there, a reminder where these products come from. Local farms, local dirt.

We doubled down on the long red onions this week. They're a whimsical looking vegetable and the taste just can't be beat. Slice the bulb lengthwise and sauté it lightly in butter, or eat it raw in the fattoush below. When Luke dropped them off he said "I've been telling everyone about these onions. Aren't they amazing?" We totally agree.

Posted on July 15, 2017

Erin Baumgartner