First, the cheese.
It's a wonderful week at Family Dinner, we have fresh mozzarella in all shares from Giuseppe at the Mozzarella House in Peabody. We get to take a trip over there this morning to watch him make this heavenly fromage.
I don't do a whole heck of a lot with it, I've been known to take down a ball of mozz like an apple plucked from a tree in the height of autumn. Enjoy it in its simplicity, there isn't a fresher fromage around.
We have red fish in shares this week and we are tickled pink.
This firm white fish is ready for a simple preparation with a blackened rub served with all the greens that are enthusiastically (and finally!) coming out of the ground.
It’s asparagus season! I feel like Oprah saying you get asparagus, you get asparagus, but… everyone is getting asparagus this week! Since our buddies at Plainville Farm were kind enough to supply us with the most incredible stalks of asparagus, I thought I would offer up a little history lesson on this mighty veggie. Did you know the first record of the vegetable dates back to Ancient Egypt? The crop was said to be used for medicinal purposes and offerings to deities. There are even paintings of asparagus depicted on an Egyptian tomb dating back to 3000 BCE!
