Orders placed today will be delivered on Saturday 04/18 and Tuesday 04/21

Don't Fear the Reaper

 

Good Morning!

A few things:

First of all THANK YOU to all who replied to our call for input on the shares. We appreciate it and will be getting back to people one by one. Thank you for all the great feedback and the love.

Something we heard through a couple of voices was the concern about plastic containers; namely the clamshells for the greens and pasta. This was really important to hear.  In response we are writing to each of the greens growers to see if there is another option with a smaller footprint, offering to absorb the cost increase.

We aim to be extremely eco-conscious about what we put in your bags each week. In each bag we think about diversity of product, how ingredients can marry together, food miles and growing standards. In the packaging we try to keep your delicate items (mushrooms, pasta, fruits and micros) safe from bruising and your treats (ahem, the most important part) safe from wet greens. And each week we take your bags and ice packs back so we can wash, sanitize and re-use them. ( I am a bag washing Ninja at this point.)

We are certainly not perfect and have a ways to go on being a greener company. Again we appreciate the feedback and the chance to improve!

Cheers,

Erin + Tim

** Guest Recipe! This week check out the watermelon radish, carrot puree salad recipe from Meredith, a farmer and friend at Clark Farm. We were at the farm for dinner on Wednesday and she whipped up this beautiful creation. It's bright and blasts through the dreariness of winter with a ton of flavor. 

 

DON'T FEAR THE REAPER

In Beyonce's transformative work, Formation, she tells the world: "I got Hot Sauce in my bag".

Beyonce is obviously a genius and I would do anything she tells me but I'm not one to carry a purse. If I did, it would certainly have a bottle of Sweet Reaper sauce in it.  Sweet Reaper is the spicy sweet creation of Chef Nathan Gould, Chef at O Ya, Boston's mind-blowingly delicious sushi restaurant. Almost a year ago Chef Nathan told us about this sauce and gave us a bottle to try. We have been pestering him for more ever since. 

"Sweet Reaper began in a hot kitchen on the small island of St. John, USVI. A firey hot pepper sauce blended with sweet white onions, garlic, and vinegar can be found on most Carribean tables. After falling in love with this style of hot sauce, the Sweet Reaper recipe was born.

For almost a decade now Sweet Reaper has been made for kitchen staff only, making its way into family meals, late night pizza or raw bar, the cooler for day-off boat trips, and occasionally the hands of staff sneaking bottles home."

We are excited to have bottles in our whole and double shares this week. If the taste leaves you clamoring for more, check out his site and stock up for your purse, fanny pack or truck center console. You will never want to be without this.

 

WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein - Haddock from Red's Best; Eggs from Feather Brook Farms
Pescatarian Protein - Haddock from Red's Best; Eggs from Feather Brook Farms
Vegetarians - Bag of Tomatoes from Long Wind Farm (We wanted to try something different this week. We're going for a big Bag of tomatoes (a winter commodity!) instead of a prepared item. We were thinking you could make a delicious shakshuka or a soup with them- let us know what you think; Eggs from Feather Brook Farms; 
Paleo Proteins - Haddock from Red's Best; Eggs from Feather Brook Farms
Fruits and Veggies - Savoy Cabbage and Watermelon Radish (see amazing Radish recipe below!) from Brookford Farm; Pears from Champlain Orchards; Mushrooms from Mycoterra
Grain - Campanelle Pasta from Law of Pasta
Special Treat - Donut Holes from Union Square Donuts

WHOLE SHARE

Omnivore Protein - Haddock from Red's Best; Lamb and Eggs from Feather Brook Farms; Hot Sauce from Sweet Reaper
Pescatarian Protein - Haddock and Scallops from Red's Best; Eggs from Feather Brook Farms; Hot Sauce from Sweet Reaper
Vegetarians - Bag of Tomatoes from Long Wind Farm (We wanted to try something different this week. We're going for a big Bag of tomatoes (a winter commodity!) instead of a prepared item. We were thinking you could make a delicious shakshuka or a soup with them- let us know what you think; Eggs from Feather Brook Farms; Kimchi from Brookford Farm
Paleo Proteins - Haddock from Red's Best; Lamb and Eggs from Feather Brook Farms
Fruits and Veggies - Savoy Cabbage, Carrots and Watermelon Radish (see amazing Radish recipe below!) from Brookford Farm; Pears from Champlain Orchards; Mushrooms from Mycoterra; Micro Greens from Generation Farm
Grain - Campanelle Pasta from Law of Pasta
Special Treat - Donut Holes from Union Square Donuts; Chocolate Bar from Taza

DOUBLE SHARE

Omnivore Protein Haddock from Red's Best; Lamb and Eggs from Feather Brook Farms; Steak and Apple Kraut from Brookford Farm; Hot Sauce from Sweet Reaper
Pescatarian Protein - Haddock, Salmon and Scallops from Red's Best; Eggs from Feather Brook Farms; Hot Sauce from Sweet Reaper; Apple Kraut from Brookford Farm
Fruits and Veggies - Savoy Cabbage, Potatoes, Carrots and Watermelon Radish (see amazing Radish recipe below!) from Brookford Farm; Pears from Champlain Orchards; Mushrooms from Mycoterra; Micro Greens from Generation Farm; Tomatoes from Five College Farms
Grain - Crackers from Brewer's Crackers; English Muffins from Vinal
Special Treat - Donut Holes from Union Square Donuts; Chocolate Bar from Taza

 

RECIPES

Deconstructed Lamb Cabbage Rolls:  I love seeing the word "deconstructed"  in a recipe. Means you don't have to do all the damn work you thought you did. Add anything else in here you want: Carrots for sweetness, last week's greens for color.

Cabbage Creativity: Wondering what to whip up with your cabbage? We will be doing a stir-fry, but wanted to share some of Food & Wine's ideas for your brassica.

Farmer and Friend Meredith's Shaved Root Vegetable and Carrot Dressing:

To make dressing:

Ingredients

  • 12 carrots, chopped roughly into 1” pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1” piece of fresh ginger, peeled, minced
  • 1” piece of fresh turmeric, peeled, minced
  • 3 Tbs tahini
  • Juice of 1 lemon
  • Olive oil
  • Salt & pepper
  • 1/2 cup warm water

Instructions

  1. Heat oven to 450.
  2. Spread carrots on a sheet pan, toss with just enough olive oil to coat, 2-3Tbs, and 1/2 tsp sea salt. Roast until soft and caramelized, about 30 minutes, tossing once or twice so the pieces cook evenly.
  3. Meanwhile, heat 2 Tbs olive oil in a skillet over medium low heat. Add onions, cook gently until soft and translucent, stirring frequently. This should take 4-5 minutes.  Season with salt and pepper. Add minced garlic, ginger and turmeric, stirring constantly until fragrant, about 30 seconds. Be careful not to burn the garlic! Remove pan from heat and set aside.
  4. Place carrots in a food processor along with onion mixture and process into a smooth paste. With motor running, add tahini and lemon juice, slowly drizzle in a little of the warm water until you get the consistency of a thick dressing. Taste and season as needed. Spread on the bottom of a large serving bowl or platter. You may not need all of it - put any extra in a jar in the fridge for snacking.

To make salad:

Ingredients

  • A variety of colorful root vegetables such as purple daikon radish, red meat radish, kohlrabi, purple top turnips, and purple carrots, enough to feed your guests, sliced as thinly as possible (a mandoline is preferable)
  • 1 small container of micro greens, any variety or mix will work
  • 1 cup roasted nuts of your choice (walnuts are really good here)
  • 1 cup crumbled creamy cheese like soft feta, goats cheese or a mild blue

Instructions

Toss sliced vegetables and micro greens with just enough olive oil to coat, making sure to break up any clumps of vegetables. Lay on top of carrot dressing. Top with nuts and cheese. Serve immediately.