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Ground Beef (1 lb)

$10.00

Salad of the Week

$18.00

Jaju Pierogi

$14.00

Lettuce Mix

$7.00

Bacon (1 lb)

$15.00

Limes

$5.00

Vegetarian Double Share

$148.00

Mushrooms

$8.00

Fish & Seafood Only - Double Share

$48.00

Pescatarian Double Share

$148.00

Dumplings from Mei Mei

$19.00

White Potatoes

$3.50

Ground Lamb (1 lb)

$19.00

Paleo Double Share

$148.00

Pork Chops (1 lb)

$16.00

Ground Buffalo

$20.00

Tamales

$19.00

Ground Venison

$21.00

Clam Chowder from Red's Best

$17.00

Mac & Cheese

$22.00

Casarecce from Seven Hills Pasta (17 oz)

$7.00

Sausage - Chorizo (1 lb)

$16.00

Sausage - Sweet Italian (1 lb)

$16.00

Kielbasa Pierogi from Jaju

$14.00

Bone Broth

$12.00

88 Acres Seed Butter

$11.50

Sausage - Hot Italian (1 lb)

$15.00

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Organic Cilantro

$3.50

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I’m Brian! In addition to being one of the friendly folks on the other end of hello@sharefamilydinner.com (write in! I love hearing from you!), the fool that disappeared for 7 months to hike the Appalachian Trail (I still can’t believe they took me back), as well as one of our delivery drivers, I am capable of writing in complete sentences and Erin needed someone to do the newsletter this week, so here we are!

Nerding out with Clark Farm

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!).

Puttin' on the Ritz

This week we have fresh haddock coming your way from Red's Best. Fish this fresh can stand into any dish your heart desires; maybe a fish curry or creamy chowder. Delicious as those are, I only have eyes for baked haddock and all of its buttery, crunchy splendor. Though the fish is divine, a sleeve of Ritz crackers is the real MVP.

You can be a good doobie and follow the recipe to the letter. Or you can be like me smash up far more Ritz into inordinate amounts of melted butter than the recipe calls for. It's a quick rewarding weekend dish.

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This Week's Food

Newbie at the Keys

Nerding out with Clark Farm

Puttin' on the Ritz