This week Joe and I packed a cooler with beers, seltzers and snacks and hit the road to visit some of our favorite farms and see what they are up to. (Hit the road with us some time! The snacks are good, the beers are great and the company is abjectly just ok.)

Along with some other stops, we hit up Kitchen Garden Farm in Sunderland, MA and got the royal tour of the 50-acre certified organic spread from Lilly Israel. Lilly took ownership of the farm in May 2023 with fellow longtime employee Max Traunstein. (Happy Farmaversary guys!)

Good Morning,

Joe here, stepping in for Erin.
 
I'm a tad very enthused that we're FINALLY seeing some seasonal goodies coming around.
 
Foraged fiddleheads from. Sauté and see what the fuss is all about.
 
Chives from Langwater Farm. Ingredient and garnish wunderkind.
 
A spicy mix from Kitchen Garden Farm that is my go-to for most salads, especially the all time best salad: Niçoise.

In a torrent of tariffs and other malarkey from the administration, I was keen to understand the potential effects on the food system. From cuts to SNAP to deregulation to rising food prices - it ain't a pretty picture.
 
For a point of reference I turned, as I so often do to Mark Bittman, renowned chef, author and person I would cut off a pinkie to have a beer with. The Bittman Project is an oeuvre of excellence that covers a broad horizon of food related topics.

Joe and I have been working with the incredible team at Clark Farm (above, check out the Fam Din gear on Andrew!) to do crop planning for the season.
 
If you like to nerd out about the resiliency of the local food system, follow me and read on!  If you have an actual life and friends and things to do with your time, just skip to the Share contents and find out what glorious cookies A&J King have on offer this week (lemon rosewater, ooooooh!).

Despite the recent merciful bursts of sunshine, these have been some dreary days. Maybe you're feeling a bit run-down or a tad overwhelmed. Maybe we are all at that point in winter where we most resemble that small pile of snow that refuses to melt in the Target parking lot. We're a bit gritty, a bit grey but somehow still stubbornly resilient.
 
With my advanced medical degrees (all imaginary) I would like to offer a three point prescription. My wisdom tells me that we all need some elastic waist pants, Season 3 of White Lotus and homemade hamburger helper from the New York Times, pictured. 

Come closer. Yes, you. Closer. I have something I want to whisper in your ear.
 
"It's bacon week."
 
If those are not the three most titillating words you have ever heard, I'm not sure what you tell you. Few meats invite such unbridled giddiness and pleasure as expertly cooked, perfectly crisp bacon. The smell of it fills the house with the distinct aroma of happiness, and poor Frank the Dog (pictured) starts running amok like she's been sniffing glue. (Way better than those candles Gwyneth Paltrow has been hawking.)