Getting Foxy!

Getting Foxy!

GETTING FOXY

To say we're excited about launching our collaboration with Chef Karen Akunowicz and Fox & the Knife and Fox Pasta is a gross understatement. I've been talking about it for weeks and the team is starting to look at me like I'm someone's dad droning on endlessly about the upcoming Over 50 Men's Softball tournament. They're like "Yes, Erin - we know. It's the greatest pasta ever and the focaccia is the stuff dreams are made of. You told us 700 times already."

But you guys! It IS the greatest pasta ever and the focaccia is out of the dang world! (Also, I think me and the guys totally have a shot at taking gold in this year's tourney!)

We have been working with Chef Karen (James Beard Award Winner, Top Chef Contestant and board certified Bad Ass) to bring you some amazing add-ons for next week.

The shares will contain campanelle pasta for the vegetarian shares and fresh ricotta for the double shares.

The add-on section will have two kinds of fresh pasta, sauces to pair with them, ricotta to eat with a spoon, and salted chocolate chip cookies to hide from your loved ones. And of course, the famed focaccia with taleggio cheese.  As you pull that bread apart, fresh from the oven, you will wonder if your ears are hearing the beautiful song of angels and fat, harp-toting cherubs from the heavens. As you take your first bite, you will realize that sound is actually your current Self asking your past Self why you didn't order two of them.

So order by Monday and get ready to cozy up to some deliciousness.

Also! Any new subscribers using the code FOXY at check out will get 10% off their order AND 25% of the order cost will go back to Chef Karen's staff fund to support folks in these wonky times. 

Have a great weekend,

The Family Dinner Fam

 

WHAT'S IN THE BAG?

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

Add-on Grain of the Week - Pasta from Valicenti
Add-on Bread of the Week - Baguette from Forge
Add-on Pastry of the Week - Kouign-Amann from A&J King

Pro-tip: you can now add extra treats to your share by adding "treat of the week" or "pastry of the week" to your subscription!

Fish this week is Monkfish caught by Charlie Dodge out of Chatham, MA on his boat Lady Irene. Monkfish has lobster-like meatiness with a similar sweet flavor. It does great in a stew, or in a tomato sauce (recipe below). It is also a very sustainable fish. 

HALF SHARE

Omnivore Protein - Stew Beef from Feather Brook Farms; Chevre from Fredrickson Farm
Pescatarian Protein - Monkfish from Red's Best; Chevre from Fredrickson Farm
Vegetarian Proteins - Chili from Forge; Chevre from Fredrickson Farm
Paleo Proteins - Stew Beef from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Greens from Queen's Greens; Potatoes from Clark and Brookford Farms; Onions from Brookford Farm; Cabbage from Brookford Farm
Grain - Bread from A&J King
Special Treat - Lavender Honey Cookies from A&J King

WHOLE SHARE 

Omnivore Protein - Stew Beef from Feather Brook Farms; Monkfish from Red's Best; Chevre from Fredrickson Farm; Eggs from Feather Brook Farms
Pescatarian Protein - Monkfish and Haddock from Red's Best; Chevre from Fredrickson Farm; Eggs from Feather Brook Farms
Vegetarian Proteins - Chili from Forge; Tempeh from Rhapsody Foods; Chevre from Fredrickson Farm; Eggs from Feather Brook Farms
Paleo Proteins - Stew Beef from Feather Brook Farms; Monkfish from Red's Best; Eggs from Feather Brook Farms
Fruits and Veggies - Greens from Queen's Greens; Potatoes from Clark and Brookford Farms; Onions from Brookford Farm; Cabbage from Brookford Farm; Beets from Heron Pond Farm; Frozen Wild Maine Blueberries from Blue Sky Produce
Grain - Bread from A&J King
Special Treat - Lavender Honey Cookies and Lemon Poppy Muffin from A&J King

DOUBLE SHARE

Omnivore Protein - Stew Beef from Feather Brook Farms; Monkfish from Red's Best; Ground Pork from Longest Acre Farm; Chevre from Fredrickson Farm; Eggs from Feather Brook Farms; Half and Half from High Lawn Farm 
Pescatarian Protein - Monkfish, Haddock, and Scallops from Red's Best; Chevre from Fredrickson Farm; Eggs from Feather Brook Farms; Half and Half from High Lawn Farm 
Vegetarian Proteins - Chili from Forge; Tempeh from Rhapsody Foods; Farro from Maine Grains; Chevre from Fredrickson Farm; Eggs from Feather Brook Farms; Half and Half from High Lawn Farm 
Paleo Proteins - Stew Beef from Feather Brook Farms; Monkfish from Red's Best; Ground Pork from Longest Acre Farm; Eggs from Feather Brook Farms
Fruits and Veggies - Greens from Queen's Greens; Potatoes from Clark and Brookford Farms; Onions from Brookford Farm; Cabbage from Brookford Farm; Beets from Heron Pond Farm; Frozen Wild Maine Blueberries from Blue Sky Produce; Popcorn Ears from Ward's Berry Farm; Apples from Carlson Orchard
Grain - Bread from A&J King; Pasta from Valicenti 
Special Treat -  Lavender Honey Cookies and Lemon Poppy Muffin from A&J King

RECIPES

(from Shannon)

Monkfish in Tomato, Garlic Sauce: Oh my, this looks delicate and delectable. 

Popcorn How-To - If you need something to occupy your child or procrastinate for a little bit, then you are welcome: pulling kernels off the cob is possibly one of my favorite parts of growing corn! (Earworms are definitely the worst.)

Blueberries and Chevre - Just think: berries, cheese, bread, mmmmm...

For the Stew Meat, there are so many different things to do with it.  Are you feeling a bit Irish, British, French, Hungarian, Ukrainian, Japanese, Thai, or TexMex? All I know is use stock, wine, beer, vinegars, soy sauce, and/or all of the above, cook it for a while, and you really cannot go wrong. 

Stuffed Cabbage - Don't know what to do with leftovers? Stick them in cabbage and bake. Or you can follow this recipe to make a whole new dish. But just saying--taco-stuffed cabbage is really good.