Family Dinner heads South!

One of the very best parts of this job, beyond the weekly cornucopia of delicious goodies, is the people you meet. The amazing customers, talented farmers and the incredible, mission-driven colleagues in the field. In the latter category Pan Denholm, of South Shore Organics, is the top of the class.
 
Pam started South Shore Organics in 2010, when Farmers' Markets were starting to take off and CSA's were gaining in popularity. Her aim was to provide the missing link for busy families: connection to local growers and purveyors through a convenient delivery. Pam wanted to develop a service that supported her community, but was scaleable. Farmers markets served immediate neighborhoods, CSA's relied on meeting at drop points, but with Pam anybody on the South Shore could get a delivery. (Sound familiar, Family Dinnerists?) This service was scaled over time, bringing delicious food to thousands of doorsteps. It became a year-round sustainable, reliable support for local growers who could not only plan their seasons, but find way to extend them into the off season.
 
Sadly, as many of you know, South Shore Organics closed its doors at the end of March. Their last delivery was March 23rd, but their impact will be felt much longer. In Pam’s tenure SSO made over 100,000 deliveries, spent over $1.5M at local farms and donated over 50,000 pounds of produce to food pantries. Hers is an extraordinary contribution to the causes of farmers, environmentalists and fervent foodies alike.
 
Pam’s vision and her commitment to supporting local farmers is inspiring. We are humbled and proud to be working with her and her dedicated customers to bring Family Dinner to the South Shore. We hope to continue her mission and make her proud!

To our new South Shore Customers, welcome to Family Dinner. We are so happy to have you!


WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein - Ground Beef from Feather Brook Farms; Greek Yogurt from Brookford Farm
Pescatarian Protein -  Black Back Sole from Red's Best; Greek Yogurt from Brookford Farm
Vegetarian Protein - Vegan Pepperoni from the Plant Deli; Greek Yogurt from Brookford Farm
Fruits and Veggies - Shiitake Mushrooms from Mycoterra Farm; Spinach and Garlic from Busa Farms; Potatoes and Carrots from Brookford Farm
Grains -  Semolina Linguine from Nella Pasta
Special Treat - Mini Patisserie from Iggy's Bread
Extra Treat-  Parmesan Breadsticks from Iggy's Bread (with the pasta and the beef, we couldn't help ourselves!)

WHOLE SHARE

Omnivore Protein - Ground Beef and Chicken from Feather Brook Farms; Greek Yogurt from Brookford Farm
Pescatarian Protein - Black Back Sole and Cod Filets from Red's Best; Greek Yogurt from Brookford Farm
Vegetarian Protein - Vegan Pepperoni from the Plant Deli; Greek Yogurt from Brookford Farm
Fruits and Veggies -  Shiitake Mushrooms from Mycoterra Farm; Kale, Spinach and Garlic from Busa Farms; Red Beets, Potatoes and Carrots from Brookford Farm
Grains - Semolina Linguine from Nella Pasta
Special Treat - Mini Patisserie from Iggy's Bread
Extra Treat-  Parmesan Breadsticks from Iggy's Bread (with the pasta and the beef, we couldn't help ourselves!)

 

DOUBLE SHARE

Protein- Cowboy steaks, Ground Beef, Eggs, and Chicken from Feather Brook Farms; Chorizo and Greek Yogurt from Brookford Farm
Fruits and Veggies -  Shiitake Mushrooms from Mycoterra Farm; Kale, Spinach and Garlic from Busa Farms; Red Beets, Potatoes and Carrots from Brookford Farm; Tomatoes from Five College Farm, Apples from Apex Orchards
Grains - Semolina Linguine from Nella Pasta
Special Treat - Mini Patisserie from Iggy's Bread
Extra Treat-  Parmesan Breadsticks from Iggy's Bread (with the pasta and the beef, we couldn't help ourselves!)

 

RECIPES

Simple Bolognese: Bolognese is a wonderfully easy sauce to pair with your delicious fresh pasta from Nella. Two cans of good tomatoes such as San Marzano will make a beautiful base. This recipe comes from Giada De Laurentiis, the impossibly smiley Food Network star. Giada and her many, many teeth call for fresh herbs here, which is of course a great add on but not necessary.

Pasta with Mushroom Cream sauce: Can you omit the cream, of course you can. But why would you? Kidding aside, you can just heat the garlic in plenty of oil, throw in some herbs and maybe your spinach for a dairy-free option. From our side we will be going Full Monty with plenty of butter, cheese and cream. If you've frozen any of your bread recently, might be a nice time to pull it out, heat it up and mop up all that sauce.

Garlicky Delicious Fish:  What more can we say? Its delicious!

Frittata: This is a Sunday dleight. We also love that the recipe is called "How to make a Frittata with Whatever we have on hand". This is our favorite. The mushrooms and spinach are dying to find a home in some baked eggs. Make it on Sunday and have it all week.


TIPS AND TRICKS 

Cooking Fresh Pasta

Nella makes a gorgeous noodle. These gems only need a couple moments in boiling, salted water compared to the 10-12 minutes for their dry, grocery store shelf cousins.


In general, fresh pasta only needs a few minutes to cook. The cooking time will depend on the thickness of the noodle and your preferred level of doneness ( and you want it al dente)  but, in general, you’ll need to cook the pasta somewhere between 90 seconds and 3 minutes. Al dente pasta will generally cook for 2 minutes or under.