This Week's Food
And to the many voices who have called out asking for more treats as add-ons - we hear you and we are working on it! Your emails, IG messages, carrier pigeons, and spray painted messages across our driveway (looking at you, Michelle) have not gone unnoticed. We are actively working to build out our add-on sections and to improve the weekly "shopping" experience. Our website team is toiling furiously in the background to roll this out to you in the coming weeks - stay tuned!
September is an interesting time in the fields and in life. It's a time when we are coming off of our summer vegetable high, and start to burrow into the fall vegetables - as the air gets brisker and sweaters come out. This time poses an opportunity in the kitchen where the last of the fresh field tomatoes can make it into a pot (before the heavy frosts take them away), and can be combined with some of the delicious offerings that those frosts bring, like our brassica buddies! Basically, in one pot we can both be looking back on the past season as well as looking forward to changes that will be brought about in the new autumnal season starting on Tuesday.
It's not what you think. We have not ventured way off course in the proteins department to bring you a series of mystery meats like Guinea Pig breasts and Hamster Confit (could be tasty but is there really enough thigh meat? Doubtful.)
It's far better than making dinner from domesticated pets. This is about BEING a Guinea Pig. Being a beta tester, in the best possible way.
I'm talking cookies, people.
In January of 2019 we were invited by the wonderful folks at TEDx Natick to present a talk on our work at Family Dinner; the mission and value of local food.
The TED Research team recently contacted to say that we were in consideration to be on the main page. We had to substantiate the claims we made in the talk, and provide back up. (More barfing? Yup!)