Orders placed today will be delivered on Saturday 08/27 and Tuesday 08/30. FREE DELIVERY on orders over $39.
A Love Letter....

A Love Letter....

You guys.  Sam. Sifton. Is. Coming. Back. To. Maine. 

For those who aren't nerdy/creepy enough to be tracking every movement of this wonderful man's life, Sam Sifton is the food editor for the New York Times and a founding editor of New York Times cooking.  He is the author of delightfully pithy newsletters that sprout into your inbox prodding you to cook this or that on any lackadaisical weeknight. If you aren't a subscriber to NYT cooking, I would encourage it. It's inexpensive and endlessly valuable. (And no, this is not a paid ad. I am decidedly not interesting enough for the NYT to care about my musings.)

He is also the author of one of our most dog-eared cookbooks No Recipe Recipes that seeks to inspire you to get creative with the odds and ends in your pantry. It's more of a culinary suggestion box than a strict foodie dictum. There is a recipe for Refrigerator Ramen whose deliciously pared down ingredients include "Ramen noodles and Things from the Fridge."  Check it out at your local indy bookstore. 

Sam will be coming to Brunswick, Maine for an event with Christine Burns Rudalevige, Editor-in-Chief of Edible MAINE and Family Dinner friend.  The event "Favorite Flavors of Summer in Maine" takes place at the Curtis Memorial Library on Thursday, July 21. (Can we get a round of applause for your local libraries and librarians? These folks are doing some great work and are truly an adhesive in every community.)

Until then, we hope you have a wonderful weekend and that you whip up something delicious from the far flung corners of your fridge.


WHAT'S IN THE BAG? (MA)

Delivery dates: Saturday, 7/9 and Tuesday,7/12

Note: If you order a "Meat and Fish Share" you will receive just the meats listed, not the "dairy" items (i.e., eggs, yogurt, etc). If you order a "Fish and Seafood Share" you will receive the fish listed, not the dairy items.

Add-on Bread of the Week - Brioche from Iggy's
Add-on Cheese of the Week - Burrata from Mozzarella House
Add-on Fresh Pasta of the Week - Fresh Herb Pappardelle from Valicenti
Add-on Gluten Free Grain of the Week - Pizza Dough from Something Sweet Without Wheat
Add-on Grain of the Week - Pizza Dough from Forge
Add-on Mezze of the Week - Zesty Black Bean Hummus from Just Hummus
Add-on Pastry of the Week - Brownies from Forge
Add-on Vegetarian Salad of the Week - Quinoa Salad from Forge

 

HALF SHARE

Omnivore Protein - Chicken from Feather Brook Farms; Eggs from Feather Brook Farms
Pescatarian Protein - Salmon from Red's; Eggs from Feather Brook Farms
Vegetarian Proteins - Seitan from Littleburg; Eggs from Feather Brook Farms
Paleo Proteins - Chicken from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Wasabina from Clark; Zucchini from Brookford Farm; Carrots from Kitchen Garden Farm; Lettuce Mix from Langwater and Iron Ox Farm
Grain - Crackers from Brewer's Crackers
Special Treat - Chocolate Covered Espresso Beans from Taza

WHOLE SHARE 

Omnivore Protein - Chicken from Feather Brook Farms; Salmon from Red's; Eggs from Feather Brook Farms; Yogurt from Sophia's
Pescatarian Protein - Salmon, Haddock from Red's; Eggs from Feather Brook Farms; Yogurt from Sophia's
Vegetarian Proteins - Seitan from Littleburg; Chickpea Salad from Forge; Eggs from Feather Brook Farms; Yogurt from Sophia's
Paleo Proteins - Chicken from Feather Brook Farms; Salmon from Red's; Eggs from Feather Brook Farms
Fruits and Veggies - Wasabina from Clark; Zucchini from Brookford Farm; Carrots from Kitchen Garden Farm; Lettuce Mix from Langwater and Iron Ox Farm; Scallions from Brookford Farm; Cucumbers from Langwater Farm
Grain - Crackers from Brewer's Crackers
Special Treat - Chocolate Covered Espresso Beans from Taza; Macaroons from Do Good Kitchen

 

DOUBLE SHARE

Omnivore Protein - Chicken from Feather Brook Farms; Salmon from Red's; Lamb Sausage from Lillooet Farm; Eggs from Feather Brook Farms; Yogurt from Sophia's; Butter from High Lawn Creamery
Pescatarian Protein - Salmon, Haddock, Bluefin Tuna from Red's; Eggs from Feather Brook Farms; Yogurt from Sophia's; Butter from High Lawn Creamery
Vegetarian Proteins - Seitan from Littleburg; Chickpea Salad from Forge; Tempeh from Rhapsody Foods; Eggs from Feather Brook Farms; Yogurt from Sophia's; Butter from High Lawn Creamery
Paleo Proteins - Chicken from Feather Brook Farms; Salmon from Red's; Lamb Sausage from Lillooet Farm; Eggs from Feather Brook Farms
Fruits and Veggies - Wasabina from Clark; Zucchini from Brookford Farm; Carrots from Kitchen Garden Farm; Lettuce Mix from Langwater and Iron Ox Farm; Scallions from Brookford Farm; Cucumbers from Langwater Farm; Radicchio from Clark Farm; Green Beans from Langwater Farm
Grain - Crackers from Brewer's Crackers; Sourdough from Forge
Special Treat - Chocolate Covered Espresso Beans from Taza; Macaroons from Do Good Kitchen


RECIPES (MA)

(from Shannon)

Stir Fried Wasabina - Enjoy your greens! 

Scallion Pancakes - This is one of our favorite recipes of all time. 

Carrot and Zucchini Fritters - Have fun with your food and try out these fritters.  Or test your knife skills with this glazed julienne veg recipe! 

Tzatziki - I see yogurt and cukes and immediately want tzatziki! Hope you do, too! 

Grilled Radicchio - Monday is supposedly going to be 91... no kitchen heat needed, grill your veg outside! 

Tempeh and Green Bean Stir Fry - Quick and easy one-pan dinner awaits! 

Tips and Tricks for storing your food and getting the most from your shares can be found here


WHAT'S IN THE BAG? (ME/NH)

Delivery date: Saturday, 7/9

Note: If you order a "Meat and Fish Share" you will receive just the meats listed, not the "dairy" items (i.e., eggs, yogurt, etc). If you order a "Fish and Seafood Share" you will receive the fish listed, not the dairy items.

Add-on Bread of the Week - Focaccia from Rosemont Market & Bakery
Add-on Cheese of the Week - Cheese from Mozzarella House
Add-on Fresh Pasta of the Week - Egg Fettuccine from Terra Cotta Pasta Co.
Add-on Grain of the Week - Bread from Rosemont Market & Bakery
Add-on Mezze of the Week - Carrot Salsa from Empanada Club
Add-on Pastry of the Week - Sticky Buns from Rosemont Market & Bakery
Add-on Sausage of the Week - Chicken Maple Breakfast from Colvard & Co.
Add-on Treat of the Week - Cookies from Two Fat Cats Bakery
Add-on Vegetarian Salad of the Week - Quinoa Salad from Forge Baking Co.

 

HALF SHARE

Omnivore Proteins & Dairy - Chicken from Tide Mill Organic Farm; Wild Blueberry Yogurt from Silvery Moon Creamery
Pescatarian Proteins & Dairy - Cod from Harbor Fish Market; Wild Blueberry Yogurt from Silvery Moon Creamery
Paleo Proteins & Dairy - Chicken from Tide Mill Organic Farm; Eggs from Feather Brook Farms
Vegetarian Proteins & Dairy - Empanadas from Empanada Club; Wild Blueberry Yogurt from Silvery Moon Creamery
Fruits and Veggies - Swiss Chard from Goranson Farm; Arugula from Dandelion Spring; White Potatoes from Brookford Farm; Zucchini from Brookford Farm; Mushrooms from Fruit of the Forest (Paleo Shares only); Shell Peas from Goranson Farm (Paleo Shares only)
Grains - Focaccia from Rosemont Market & Bakery
Special Treats - Lemon Shortbread Cookies from Two Fat Cats Bakery

WHOLE SHARE

Omnivore Proteins & Dairy - Chicken from Tide Mill Organic Farm; Cod from Harbor Fish Market; Wild Blueberry Yogurt from Silvery Moon Creamery; Carrot Salsa from Empanada Club
Pescatarian Proteins & Dairy - Cod from Harbor Fish Market; Bluefish from Harbor Fish Market;  Wild Blueberry Yogurt from Silvery Moon Creamery; Carrot Salsa from Empanada Club
Paleo Proteins & Dairy - Chicken from Tide Mill Organic Farm; Cod from Harbor Fish Market; Eggs from Feather Brook Farms
Vegetarian Proteins & Dairy - Empanadas from Empanada Club; Ravioli from Terra Cotta Pasta Co.; Wild Blueberry Yogurt from Silvery Moon Creamery; Carrot Salsa from Empanada Club
Fruits and Veggies - Swiss Chard from Goranson Farm; Arugula from Dandelion Spring; White Potatoes from Brookford Farm; Zucchini from Brookford Farm; Mushrooms from Fruit of the Forest; Shell Peas from Goranson Farm; Green Garlic from Dandelion Spring (Paleo Shares only); Carrots from Kitchen Garden Farm (Paleo Shares only)
Grains - Focaccia from Rosemont Market & Bakery
Special Treats - Lemon Shortbread Cookies from Two Fat Cats Bakery; Spice Cookies from Rosemont Market & Bakery

 

DOUBLE SHARE

Omnivore Proteins & Dairy - Chicken from Tide Mill Organic Farm; Cod from Harbor Fish Market; Chorizo from Broad Arrow; Wild Blueberry Yogurt from Silvery Moon Creamery; Carrot Salsa from Empanada Club; Eggs from Feather Brook Farms
Pescatarian Proteins & Dairy - Cod from Harbor Fish Market; Bluefish from Harbor Fish Market; Monkfish from True Fin*;  Wild Blueberry Yogurt from Silvery Moon Creamery; Carrot Salsa from Empanada Club; Eggs from Feather Brook Farms
Paleo Proteins & Dairy - Chicken from Tide Mill Organic Farm; Cod from Harbor Fish Market; Chorizo from Broad Arrow; Eggs from Feather Brook Farms
Vegetarian Proteins & Dairy - Empanadas from Empanada Club; Ravioli from Terra Cotta Pasta Co.; Tofu from Heiwa; Wild Blueberry Yogurt from Silvery Moon Creamery; Carrot Salsa from Empanada Club; Eggs from Feather Brook Farms
Fruits and Veggies - Swiss Chard from Goranson Farm; Arugula from Dandelion Spring; White Potatoes from Brookford Farm; Zucchini from Brookford Farm; Mushrooms from Fruit of the Forest; Shell Peas from Goranson Farm; Green Garlic from Dandelion Spring; Carrots from Kitchen Garden Farm
Grains - Focaccia from Rosemont Market & Bakery; Granola from Forge Baking Co.
Special Treats - Lemon Shortbread Cookies from Two Fat Cats Bakery; Spice Cookies from Rosemont Market & Bakery

*Super frozen to -60ºC which means zero ice crystals rupturing cell structure while defrosting which means zero difference from fresh and zero issues searing. ❤️


RECIPES (ME/NH)

(from Joe)

Sous Vide Pan Seared Cod - Having an immersion circulator is super handy for all sorts of things (we use it all the time to quickly/gently defrost frozen proteins for instance). This recipe calls for halibut but can be used for any fish fillet and, in fact, I used it last night for some pollock but adjusted a bit (lower temp, shorter cook time to account for smaller, thinner fillet) and it was delicious. I'll be going back to this a lot. Most of you are getting some amazing carrot salsa from fellow Fork Food Lab member, Empanada Club, which I woulda used like chimichurri on top.

Frittata with Chard and Chorizo - Easy prep, quick cook time, easy cleanup. Plus it's super tasty. Feel free to throw in other seasonal veg, of course.

Green Pea Bruschetta with Ricotta - First shell peas of the season! Treat yourself and make this bruschetta for a lil' afternoon snack.

Triple English Pea Risotto - Awesome tip for using the the pea pods in a broth to serve as the base for a tasty risotto.

Tofu With Green Garlic, Green Onions + White Shoyu - This will likely be the last green garlic of the season and this sounds like a dang good use of it.

Zuni Cafe Chicken Bread Salad Recipe - This is probably my favorite dish of all time. Thick slabs of bread get fried in chicken drippings before becoming the croutons in a salad with the roast chicken and an amazing currant vinaigrette. Heavenly.

 

Tips and Tricks for storing your food and getting the most from your shares can be found here.