Local Legend

Local Legend

Photo Credit: Ken Rivard

Good Morning!

Quick note before we dive into it. It is going to be TOASTY this weekend. If you don't plan on being home, please leave us a cooler, or a cooler bag with ice to keep your items nice and chilly.  This is a good plan to keep in place as we (finally!) head into some weeks of splendid weather. 

We hope you had great week and are able to take a moment this weekend to enjoy something delicious.  

High Fives, 

Erin + Tim

A LOCAL LEGEND

At Family Dinner we love the chance to reach beyond our network of local growers, bakers and producers to bring you new and exciting items into the shares. This week we knocked on the door of Chef Jody Adams; James Beard Award Winner, Winner of Who's Who of Food and Beverage in America, and food access advocate with the mostest. 

In 2016 Adams closed the doors to her famed Cambridge restaurant Rialto, to the wailing chagrin of local foodies. She turned her focus, myriad talents and near boundless energy to her Boston restaurants  (plural, people !) that she had opened starting in 2011 with her partners Eric Papachristos, Sean Griffing and Jon Mendez. ( I can recall going on several dates at Rialto where the food and service were exponentially more memorable and exciting than the company. It really was a gem.)

This week we are bringing you some delights from her fast casual Greek experience Saloniki, which has locations in Harvard, Fenway, Central Square - and newly, your dining room table.  

I met Jody years ago at an event for the Fresh Collective, a network for local women in the food industry.  Awkward dweeb that I am I asked Jody if she would sit down with me and talk about local food, and the farm to table ecosystem.  Kind and generous soul that she is, she agreed. We shared an hour of time, a glass of wine, and some laughs, Mainly I tried to scribble down every word that came out of her mouth without looking too too dweebish. That was 2018. 

As the pandemic hit, Jody and an impressive list of her culinary colleagues leapt into action to form Mass Restaurants United (MRU), a network of over 800 Massachusetts establishments hellbent on supporting restaurants and restaurant workers through the crisis.  She also continued her work supporting the Greater Boston Food Bank and Share Our Strength, an organization dedicated to combatting childhood hunger. Adams was quoted once as saying: " I never stand still." That checks out. 

In prepping to have Saloniki delights in the shares this week, I wanted to ask Jody a few questions about food, hectic week night dinners and the work of the MRU.

What is your strongest food memory?

Wow.  So hard to find one.  But, what jumps to mind is the first time I encounter steamers.  I must have been about 5 and we were on the Cape.  There was a huge bowl of steaming steamers in the middle of the table for everyone.   I loved the weird squirrelly feeling of pulling  the casing off the “foot” and then dipping the belly into an unlimited supply of  melted butter.  They were so sweet!


You're tired, it's the end of a long day - what's for dinner? 
 
First choice is always pasta--an imported Italian pasta—usually linguini, bucatini or spaghetti.   I make a quick, super simple tomato sauce starting by cooking onions and garlic in a ton of extra virgin olive oil, adding fresh or canned tomatoes and then other ingredients, depending on my mood or what’s in the fridge:  dried or fresh mushrooms, anchovies, capers, hot peppers, olives, fresh herbs, and top a bowl with freshly grated Parmigiano Reggiano. 
 
What do we need to remember about Restaurant workers as the world crawls back to normalcy?
 
Restaurant workers, both front and back of house workers—essential workers--never stopped working. They helped feed people in need, they kept our businesses going, and kept you safe, all the while dodging COVID and taking care of their own families.  Honor them. Love them. 
 
Thank you, Chef.  We look forward to dining with you again soon.
 
 

 

 

WHAT'S IN THE BAG?

Delivery dates: Saturday, 5/15 and Tuesday, 5/18

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

Add-on Grain of the Week - Pizza Dough from Terra Cotta Pasta Company
Add-on Bread of the Week - Sourdough from Forge
Add-on Pastry of the Week - Brownies from A&J King

NEW!

Add-on Fresh Pasta of the Week - Lemon Basil Linguine from Valicenti 
Add-on Cheese of the Week - Herbed Cheddar from Sweet Rowan 
Add-on Mezze of the Week - Smoked Eggplant from Saloniki

HALF SHARE

Omnivore Protein - Chorizo from Feather Brook Farms; Tzatziki from Saloniki
Pescatarian Protein - Yellow Tail Flounder from Red's Best;  Tzatziki from Saloniki
Vegetarian Proteins - Zucchini Fritters from Saloniki; Tzatziki from Saloniki
Paleo Proteins - Chorizo from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Butterhead Lettuce from Gotham Greens; Onions from Brookford Farm; Frozen Blueberries from Blue Sky Produce; Asparagus from Sheppard Farm**
Grain - Brioche Buns from A&J King
Special Treat - Chai Spice Cookies from A&J King

WHOLE SHARE 

Omnivore Protein - Chorizo from Feather Brook Farms; Halibut from Red's Best; Tzatziki from Saloniki; Eggs from Feather Brook Farms
Pescatarian Protein - Yellow Tail Flounder, Halibut from Red's Best;  Tzatziki from Saloniki; Eggs from Feather Brook Farms
Vegetarian Proteins - Zucchini Fritters from Saloniki; Quinoa Salad from Forge; Tzatziki from Saloniki; Eggs from Feather Brook Farms
Paleo Proteins - Chorizo from Feather Brook Farms; Halibut from Red's Best; Eggs from Feather Brook Farms
Fruits and Veggies - Butterhead Lettuce from Gotham Greens; Onions from Brookford Farm; Frozen Blueberries from Blue Sky Produce; Asparagus from Sheppard Farm**; Greens from Langwater Farm; Fiddleheads from White Mountain Forager
Grain - Brioche Buns from A&J King
Special Treat - Chai Spice Cookies from A&J King; Baklava Crisps from Saloniki

DOUBLE SHARE

Omnivore Protein - Chorizo from Feather Brook Farms; Halibut from Red's Best; Steak from Feather Brook Farms; Tzatziki from Saloniki; Eggs from Feather Brook Farms; Harbison Cheese from Jasper Hill
Pescatarian Protein - Yellow Tail Flounder, Halibut, Blue Fish from Red's Best;  Tzatziki from Saloniki; Eggs from Feather Brook Farms; Harbison Cheese from Jasper Hill
Vegetarian Proteins - Zucchini Fritters from Saloniki; Quinoa Salad from Forge; Tofu from 21st Century; Tzatziki from Saloniki; Eggs from Feather Brook Farms; Harbison Cheese from Jasper Hill
Paleo Proteins - Chorizo from Feather Brook Farms; Halibut from Red's Best; Steak from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Butterhead Lettuce from Gotham Greens; Onions from Brookford Farm; Frozen Blueberries from Blue Sky Produce; Asparagus from Sheppard Farm**; Greens from Langwater Farm; Fiddleheads from White Mountain Forager; Tomatoes from Long Wind Farm and Five College Farm; Cucumbers from Jericho Settlers Farm
Grain - Brioche Buns from A&J King; Pasta from Seven Hills Pasta Co.
Special Treat - Chai Spice Cookies from A&J King; Baklava Crisps from Saloniki

 

RECIPES

(from Shannon)

Sammies for Dayz - I highly doubt they'd last multiple days but you know what I mean! 

  • Fried Fish - Use the flounder, halibut, or any other white fish you might have in the freezer!
  • Chorizo Burger or Chorizo Torta-esque - I'd add the tzatziki as a sauce on the burger too! Spice and cooling? Yum!
  • Breakfast Sammy - Although titled for an early morning meal, is there ever a wrong time to eat an egg sandwich? 
  • Fried Tofu - Give this one a try! 
  • What else? Well, what do you have in your freezer? Tempeh? Salmon? Ground Beef for a burger? Chicken for a pulled BBQ sandwich or pickle brined fried sammy? 
  • And don't forget your butterhead will fit beautifully on the bun, onions for some caramelized onions, or try this blueberry slaw recipe

Grilled Yellow Tail - Light and citrus-y! This would pair nicely with a lemon roasted asparagus or for the doubles, a tomato cucumber salad

For those getting the Grain of the Week this week - The pizza dough makes some nice personal sized pizzas, why not try this blueberry pizza

Spring Fiddlehead Pasta - This is likely the actual last week of fiddleheads! Given the opportunity for another week of fiddles, we had to get you these limited delicacy!

Want to share recipes that wow'ed you or show off something incredible that is just going to make me hungry while checking emails? Drop us a line over at recipes@sharefamilydinner.com. We'll be highlighting your recipes and creations in coming weeks!  (I am loving all the things you have sent! Stay tuned for highlights coming soon!)