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This Week's Food

Flower Shares!

Flower Shares!

Flower shares are back and they're ready to brighten up your home and bring a smile to that mug of yours! The folks at Old Friends Farm will be picking and packing up field bunches and field bouquets each week and we will bring them right to your door! We are starting in Massachusetts for now but will have this up and running in Maine very soon.
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Previously on This Week's Food:

Garlic Scapes

Garlic Scapes

What exactly are these curly, serpentine-looking veggies? The simple answer is that they are the early stages of where flowers come from to produce seeds. There are two ways that garlic propagates (to make more plants)–through either seeds or cloves. Plants only have so much energy–they can put that energy towards either making seeds or bulb development. Therefore, if you want to enjoy those delicious garlic cloves with your winter stews, pasta sauces, chicken, tofu, steak, fish (I think you get the point…), you can probably see why it’s important that the scapes get the snip. (Plus, we get two ways to enjoy all of the garlicky goodness–win/win!) 
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Come closer, lettuce talk!

Come closer, lettuce talk!

This week we are excited to announce that we are expanding our à la carte veggie offering. In your wonderfully detailed (sometimes hilarious) survey responses, you called for more choice. And so you shall have it! (You also called for more chocolate and less monkfish. We hear you!)
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The Green Monster

The Green Monster

This week we have beautiful bunches of arugula from our friends at Clark Farm. These bunches pack a zesty peppery bite that will add a zing to any salad, pasta or egg dish. (More frittata please!) For a few ideas we are turning to the foodie wizards at the KITCHN. We would love to know what you make!
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Survey Says!!!

Survey Says!!!

This week has been impossibly hard and unimaginably sad. While atrocities pile on top of tragedies we settle into a long weekend that itself is born of loss and remembrance. I get the sense that a lot of folks are retreating, instinctively and quietly into themselves to settle into their personal cocktail of grief, rage and overwhelming fatigue.
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A Little Bird Told Us

A Little Bird Told Us

Our good friends at Clark Farm were highlighted this week is an amazing article by Nancy Shohet West in this Sunday's Boston Globe. Andrew Rodgers, Head Farmer at Clark Farm, speaks with equal parts eloquence and passion about global supply chain disruption and the importance of buying local:

“A geopolitical event can disrupt the entire world’s food supply,” Rodgers said. “When Russia invades Ukraine, it results in Brazil and Colombia running short on fertilizer. Less fertilizer means there won’t be as much grain to feed livestock, who in turn won’t weigh as much, and meat prices then go up. The ripple effect is amazing.

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"I don't wanna grow up!"

"I don't wanna grow up!"

It's Green Garlic season, which always sends a little frisson of joy up my spine. The season is woefully short so we are pleased as punch to be tucking it into the Massachusetts shares this week.
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There's a New Kid on the Block!

There's a New Kid on the Block!

We have a new kid on the Pick of the Week Block!  It's The Vegetarian Salad of the Week. A 32oz container packed with veggies, flavor, and love from our good friends at Forge Baking Co.
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We can CHARDLY believe it!

We can CHARDLY believe it!

There is a moment every Spring where the availability lists from farmer's start to brighten up a bit. We see the appearance of arugula, bok choy, bunched items and the true harbinger of Spring, Fiddleheads. For these Spring delicacies Shannon's enthusiasm was already through the roof, sending the team a deluge of exuberant texts to see if our excitement could rival her own (impossible).
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EARTH DAY

EARTH DAY

Just a reminder that today in Portland at Oxbow’s Earth Day 2022 , we’ll be helping to fundraise for Farms for Food Equity. This non-profit, founded by Penny Jordan of Jordan’s Farm in Cape Elizabeth, is tackling food waste and hunger, issues at the core of what drives Family Dinner. If you're in the area, come on down Joe and I would love to buy you a beer!
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Beers for a Cause

Beers for a Cause

Family Dinner is participating in two very exciting events in the coming weeks in Portland, Maine with some amazing partners coming together for great causes. At both events, we’ll be hanging out and drinking beers. Come say hey. We’d love to buy you a round!
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Image courtesy of Elizabeth Almeida, Fat Moon Farm

What do you call a Mushroom that throws a party?

This past week, Joe and I (Shannon) caught up with some of our favorite fun-guys and gals to talk about MUSHROOMS! If you were curious, this newsletter will be flush with mycelium puns! (Because of course it will be!)
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The New Jam

The New Jam

This week we are bringing jam from our friend Kelby at Olde Haven Farm into the Whole and Double Shares in Massachusetts. Not to play favorites but the folks in Maine got it last week, one week ahead. (We love you all equally, we promise.)

These jams are wonderfully delicious. I had an episode a few weeks back where I sat down on a Sunday morning with a fresh loaf of bread from A&J King, a stick of butter and a jar of Kelby's Strawberry Basil jam. The results were neither pretty nor something I'm particularly proud of, but it was really tasty. I found jam in my hair hours later.  I say give it a go. 

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