In Season Dinner event with Forge Baking Company!

We are thrilled to announce that we have been working with Jen Park and Courtney Verhaalen from Forge Baking Company on a fun project called In Season.

In Season is a set 4-course vegetarian ticket dinner that we will host at Forge Baking Company Thursday, June 7th. For our first In Season, we will be pairing each course with a different cider from Artifact Cider Project. Family Dinner will source the ingredients from our wonderful network of local farms and purveyors and lend a hand in the kitchen.

Each ticket will cost $65, which includes a four-course meal, cider pairings, and gratuity. Once you buy the ticket, all you need to do is show up, give someone a high five and enjoy.

Doors will open at 6:30 pm with dinner being served at 7:00 pm. Along with the cider pairings, we will be offering local beer for sale.  Tickets can be found here, we would love to see you!


WHAT'S IN THE BAG?


HALF SHARE

Omnivore Protein - T-Bone  and Ribeye Steaks Feather Brook Farms, Eggs from Brookford Farm and Featherbrook Farms
Pescatarian Protein - Redfish from Red's Best, Eggs from Brookford Farm and Featherbrook Farms
Vegetarian Protein -  Vegan Andouille Sausage from Plant Deli, Eggs from Brookford Farm and Feather Brook Farms
Paleo Proteins- T-Bone  and Ribeye Steaks Feather Brook Farms, Eggs from Brookford Farm and Feather Brook Farms
Fruits and Veggies - Spinach, Baby Bok Choy, Garlic and Onions from Busa Farm; Micro Greens from Clark Farm
Grain - Rosemary Focaccia from Iggy's Bread
Special Treat - Mini Pastries from Iggy's Bread


WHOLE SHARE

Omnivore Protein - Red Fish from Red's Best; T-Bone  and Ribeye Steaks Feather Brook Farms, Eggs from Brookford Farm and Feather Brook Farms; Shades of Blue Cheese from Brookford Farm
Pescatarian Protein - Red Fish and Salmon from Red's Best; Eggs from Brookford Farm and Feather Brook Farms; Shades of Blue Cheese from Brookford Farm
Vegetarian Protein - Vegan Andouille Sausage from Plant Deli; Eggs from Brookford Farm and Feather Brook Farms; Shades of Blue Cheese from Brookford Farm
Paleo Proteins-  Red Fish from Red's Best; T-Bone  and Ribeye Steaks Feather Brook Farms Eggs from Brookford Farm and Feather Brook Farms; 
Fruits and Veggies -Spinach, Baby Bok Choy, Garlic and Onions from Busa Farm; Micro Greens from Clark Farm; Apples from Busa Farm; Asparagus from Brookford Farm
Grain - Rosemary Focaccia from Iggy's Bread
Special Treat - Mini Pastries from Iggy's Bread


DOUBLE SHARE

Omnivore Protein - Red Fish from Red's Best; T-Bone/ Ribeye Steaks from  Feather Brook Farms,  Ground Beef from Feather Brook Farms; Eggs from Brookford Farm and Feather Brook Farms; Shades of Blue Cheese and Greek Yogurt from Brookford Farm
Pescatarian Protein- Red Fish, Haddock and Salmon from Red's Best; Eggs from Brookford Farm and Feather Brook Farms; Shades of Blue Cheese and Greek Yogurt  from Brookford Farm
Fruits and Veggies - Swiss Chard, Spinach, Baby Bok Choy, Garlic and Onions from Busa Farm; Micro Greens from Clark Farm; Apples from Busa Farm; Asparagus and Carrots from Brookford Farm
Grain - Rosemary Focaccia and Bagels from Iggy's Bread
Special Treat -Mini Pastries from Iggy's Bread


RECIPES

T-Bone, Thugs and Harmony: A gloriously simple, mouth watering recipe. If you have fresh thyme or rosemary (or leftover ramps like we still do!) they can brighten up the garlic butter. If not the garlic butter alone with do beautifully. If you want to use the butter sparingly and bring a different bite, crumble some blue cheese on top.

Seared Asian Steak: If you have a well stocked pantry a bit of time, this Asian style preparation of the steak is a delicious protein partner for your baby bok choy.

Bok Choy: Bok Choy is a type of Asian Cabbage and damn is it delicious. These little guys are delicate and don't need a lot of time in the heat to get perfectly tender. Don't ignore them on the stove, the window between tender and mushy is shorter than the tenure of a White House Chief of Staff. 

Blackened Red Fish: A favorite in Southern Cuisine, these little guys have just started meandering North now that the water is getting less arctic. I'm glad they think its warm enough. I'm still not going in the water til mid-August. Score the skin so the fat seeps into the pan. This recipe is great, but I think you don't need to flip them in the pan- just keep spooning that butter over them. 

Spinach and Blue Cheese Salad with Apples: Ok, fine. They call for pears. But we have apples, so apples it is!

Blue Cheese and Spinach on Toast: We are going to give this a go with our spinach and blue cheese. This recipe is for a side dish, but we think it would be lovely to use the focaccia as toast and serve this on top.

Andouille Sausage, Rice and Beans: This (vegan!) recipe comes to us from Charles, the magician behind the Plant Deli. He says :" This dates back to my days as a meat eater, so it's legit :)" We think so too.

Ingredients :
1 package The Plant Deli® Spicy Smoked Vegan Andouille Sausage and
 
➢ 1 large onion, chopped
➢ 1-4 jalapeno peppers, halved, sliced & seeds removed (optional)
 ➢ 3 stalks celery, chopped
➢ 6 cloves garlic, minced
➢ 1 large (29 ounce) can red kidney beans, drained & rinsed
➢ 1 tsp. dried thyme
➢ 2 bay leaves
➢ 1/2 tsp Annie's vegan Worcestershire sauce
➢ Louisiana-style hot sauce, to taste (we use Crystal brand)
➢ Creole seasoning blend, to taste (we use Tony Chachere's Original Creole Seasoning) ➢ 1 cup vegetable broth
➢ Water
➢ Scallions to taste, sliced
 
Cooking Instructions
 
➢ Pulse 1-2 links of the andouille sausage in a food processor until crumbled. Set aside.
➢ Slice the remaining links of andouille sausage into 1 inch pieces.
➢ Add 1 tablespoon of olive oil to a heavy skillet & heat over medium heat.
➢ Add andouille slices to pan & brown each side, about 2-3 minutes per side.
➢ Add 1-2 tablespoons of olive oil to a soup pot or dutch oven & heat over medium-high heat. ➢ Add onions & celery. Cook until onions are translucent.
➢ Add the garlic & jalapeno peppers (if using) and cook for 1-2 minutes more or until garlic is softened.
➢ Add the beans, crumbled sausage, thyme, bay leaves, vegan Worcestershire, hot sauce, Creole seasoning & vegetable broth & stir.
➢ Add enough water to just cover everything.
➢ Bring to a boil, then cover, reduce heat & simmer for 30 minutes.
➢ Serve over rice & top with browned andouille slices & sliced scallions.
 

TIPS AND TRICKS

Swaddle your Baby (Bok Choy)

These guys should be stored in an unsealed plastic bag in the crisper drawer of the fridge. They are delicate so aim to use them within a few days. There is dirt and grit at the base, be sure to give them a good swim before preparing.