Giving Thanks, and Noodles.

Hello Friends!

You should have received an email from us earlier this week but we wanted to repeat this here:

No Deliveries on Saturday, Nov 24. Our team will be spending time with family and taking the Saturday after Thanksgiving off. We imagine that you'll have plenty of leftovers to sustain you through the following week. We'll be back with a vengeance the following week (with anything but more turkey).

Ok! onto the good stuff! This week we have ramen noodles from Valicenti Pasta.  Serious Eats has a comprehensive ramen overview that begins as a love letter:

"Hi, I'm ramen. You may remember me from such bowls as "First Dish I Learned to Cook On My Own," the ever-popular "Morning After Peach Schnapps-Fueled College Dorm Room Party," "Don't Tell Mom The Microwave Is Dead" 

Despite its popularity among the cash-strapped and the sodium-starved, the world or ramen extends far beyond the instant variety we grew up on. Originating in China, alkaline noodles served in soupy broth have been in Japan for well over a century, but like pizza in America, only became widespread after World War II. Troops returning from overseas had developed a taste for the stretchy noodles, and the inexpensive ingredients—wheat flour, bones, and vegetables—made them an attractive dish for restaurants to serve."


Ramen can take a lot of forms. It can be an extremely intricate dish, taking 3 days to make a good broth, or we can dial it way back and just count con a delicious, salty bowl of happiness. 

We are excited to have this and some spicy mustard greens, and earthy shiitake mushrooms to spike your creativity and fill your bowls (and tummies) with something warm and inviting as the temperatures drop.



WHAT'S IN THE BAG?


HALF SHARE

Omnivore Protein
 - Steak from Feather Brook Farms; Baker's Butter from Kriemhild Dairy
Pescatarian Protein - Haddock from Red's Best; Baker's Butter from Kriemhild Dairy
Vegetarian Protein - Tofu from 21st Century Foods; Baker's Butter from Kriemhild Dairy
Paleo Proteins - Steak from Feather Brook Farms; Eggs from Chestnut Farms
Fruits and Veggies - Mustard Greens and Broccoli from Busa Farms; Shiitake Mushrooms from Mycoterra Farm; Brussels Sprouts, Carrots from Brookford Farm
Grain - Ramen from Valicenti Pasta Co
Special Treat - Treats from Forge Baking Co


WHOLE SHARE

Omnivore Protein
 - Steak from Feather Brook Farms; Haddock from Red's Best; Baker's Butter from Kriemhild Dairy; Yogurt from Brookford Farm
Pescatarian Protein - Haddock and Swordfish from Red's Best; Baker's Butter from Kriemhild Dairy; Yogurt from Brookford Farm
Vegetarian Protein - Tofu from 21st Century Foods; Sausage from Plant Deli; Baker's Butter from Kriemhild Dairy; Yogurt from Brookford Farm
Fruits and Veggies - Baby Bok Choy, Pears, Mustard Greens and Broccoli from Busa Farms; Shiitake Mushrooms from Mycoterra Farm; Brussels Sprouts, Carrots from Brookford Farm
Grain - Ramen from Valicenti Pasta Co
Special Treat - Treats from Forge Baking Co



DOUBLE SHARE

Omnivore Protein 
- Steak from Feather Brook Farms; Haddock from Red's Best; Kielbasa from Chestnut Farms; Baker's Butter from Kriemhild Dairy; Yogurt from Brookford Farm; Eggs from Chestnut Farms
Vegetarian Protein -Tofu from 21st Century Foods; Sausage from Plant Deli; Tempeh; Baker's Butter from Kriemhild Dairy; Yogurt from Brookford Farm
Fruits and Veggies - Baby Bok Choy, Pears, Mustard Greens and Broccoli from Busa Farms; Shiitake Mushrooms from Mycoterra Farm; Brussels Sprouts, Carrots from Brookford Farm
Grain -Ramen from Valicenti Pasta Co; Granola from Forge Baking Co
Special Treat - Treats and Cookies from Forge Baking Co


RECIPES

All the Ramen that's Fit to Eat: Serious Eats gives you a clinic on broths; noodle types and flavor.

Simple Rameny Fare: Your ramen is ready for whatever you throw at it. Have homemade stock in the fridge? Lets go. Have a bunch of veggie scraps and want to start from scratch? Awesome. This may be heresy but I see ramen as an open canvas- open to whatever protein (delicate white fish, pork belly, tofu) and spice combination you want to include. Here is a simple, quick ramen suggestion.

Asian Steak with Mushrooms on Mixed Greens:  I love this dish. If you make it at home, please free feel to invite us over. We are well mannered dinner guests and we do dishes.

Garlicky Mustard Greens: These are bright and peppery and are a lovely bed for your steak or gently seared whitefish. The sesame oil is optional but brings a little heat to play with the pepper.

Enjoy!

SHAMELESS SELF PROMOTION CORNER!

The Somerville Journal came out to interview us at our Shared Kitchen space @ Foundation Kitchen. 
Have a looksie here!