New Fish, Who 'Dis?

New Fish, Who 'Dis?

New Fish, Who 'Dis?

First, some follow up: Last week, we unapologetically told you about our favorite customer, Janet Brown. We used the newsletter as a chance to extol her general awesomeness on her 100th birthday. That same day the town organized a parade for Janet, a long drive by of well-wishers (us included!), and at the end she toured the crowd in an antique red convertible like the rock star she is. The video, which may just warm your chilled autumnal heart, can be found here

Onto the fishies! Each week we love working with the folks at Red's Best to look at what is coming out of the water and onto your plates. This week we are excited to be working with Martha's Vineyard Smokehouse to bring a new fish to the party. 

The idea of Martha’s Vineyard Smokehouse started with fishing buddies Gus Leaf and Nathan Gould (former head Chef at O Ya, which is heaven on earth).  As the two thought about different ways to use their fish they began experimenting with wet and dry brines, different smoking temperatures, and using different woods. Eventually they explored a dry brine hot hickory smoked product that makes the Bluefish Filet and Bluefish Spread, which have become their signature products.

All of the fish prepared by Martha’s Vineyard Smokehouse is caught locally by Gus (pictured) and handled with extreme care. All of their fish is caught one at a time by hand with a rod and a reel. The catch eventually yields their Bluefish Filet and Spread and other unique specials, including smoked bonito, smoked yellowfin tuna, smoked sea bass, and smoked Menemsha mussels.

Tim and I fell on our swords and tasted each of the spreads before ordering with Nathan. We had an absolutely dreadful evening of fresh grilled breads, perfectly smoked fish spreads, a lightly dressed salad and a crisp bottle of white wine. The things we do for you people! The left overs made for a great Sunday brunch spread with hard boiled eggs, capers, Bagels from A&K King and way too much Tandem coffee.

We hope you love it - we can't wait to hear what you think!

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 - Gemelli Pasta from Deano's

This week's share is the PEAK of Fall's Bounty. We have ginger, apples, cauliflower and so much more. Check out the recipe section for ideas on how to enjoy some of the newer items!

HALF SHARE

Omnivore Protein - Chicken from Feather Brook Farms; Cheese from Jasper Hill
Pescatarian Protein - Albacore Tuna from Red's Best; Cheese from Jasper Hill
Vegetarian Proteins -Veggie Burgers from Farm House Burger Co; Cheese from Jasper Hill
Paleo Proteins - Chicken and Eggs from Feather Brook Farm
Fruits and Veggies - Butternut Squash and Onions from Brookford Farm; Cauliflower and Apples from Kimball Fruit Farm
Grain - Bread from Forge Baking Co
Special Treat - Brown Butter Cookies from Forge Baking Co

WHOLE SHARE

Omnivore Protein - Chicken from Feather Brook Farms; Cheese from Jasper Hill; Smoked Fish from Martha's Vineyard Smokehouse; Eggs from Feather Brook Farms
Pescatarian Protein - Albacore Tuna from Red's Best; Smoked Fish Spread from Martha's Vineyard Smokehouse; Eggs from Feather Brook Farms; Cheese from Jasper Hill
Vegetarian Proteins - Veggie Burgers from Farm House Burger Co; Lentil Fingers from Magic Bites; Cheese from Jasper Hill; Eggs from Feather Brook Farms
Paleo Proteins - Chicken and Eggs from Feather Brook Farm; Smoked Fish from Martha's Vineyard Smoke House
Fruits and Veggies - Butternut Squash and Onions from Brookford Farm; Cauliflower and Apples from Kimball Fruit Farm; Ginger (WOW!) from Freedom Food Farm; Kohlrabi from Clark Farm
Grain - Bread from Forge Baking Co
Special Treat - Brown Butter Cookies and Oatmeal Chocolate Cookies from Forge Baking Co 

DOUBLE SHARE

Omnivore Protein - Chicken from Feather Brook Farms; Cheese from Jasper Hill; Smoked Fish from Martha's Vineyard Smokehouse; Eggs from Feather Brook Farms; Muhammara from Magic Bites; Polish Sausage from Brookford Farm
Pescatarian Protein - Albacore Tuna and Salmon from Red's Best; Smoked Fish Spread from Martha's Vineyard Smokehouse; Eggs from Feather Brook Farms; Cheese from Jasper Hill; Muhammara from Magic Bites
Vegetarian Proteins - Veggie Burgers from Farm House Burger Co; Lentil Fingers from Magic Bites; Cheese from Jasper Hill; Eggs from Feather Brook Farms; Muhammara from Magic Bites; Tamales from Tex- Mex Eats
Paleo Proteins - Chicken and Eggs from Feather Brook Farm; Smoked Fish from Martha's Vineyard Smoke House; Polish Sausage from Brookford Farm
Fruits and Veggies - Butternut Squash and Onions from Brookford Farm; Cauliflower and Apples from Kimball Fruit Farm; Ginger (WOW!) from Freedom Food Farm; Kohlrabi from Clark Farm; Spigarello (Italian Broccoli greens) and parsnips from Drumlin Farm
Grain - Bread and Granola from Forge
Special Treat -  Brown Butter Cookies and Oatmeal Chocolate Cookies from Forge Baking Co 

RECIPES

Hey! We have some fun and different items in this week. There's a few more recipes then usual but all the more opportunity to have fun with your food! -Shannon

Caramelized Onion and Chicken: I think your house and your neighbors will smell amazing from this one.

Ginger and Butternut Soup: No fresh ginger? Check your spice cabinet for dried ginger and half the amount in the recipe! Again, is it weird that thinking of making soup makes me happy dance in my chair while typing this? 

Apple and Kohlrabi Salad: Delightful, crispy and fresh! What else do you have in your cabinets you could throw in here? 

Spigariello and Poached Eggs: Sunday brunch just got a whole lot yummier

Roasted Cauliflower:  Have you ever seen the meme where someone asks if cauliflower wants to even be all the things it is made into these days? Well, my favorite way to eat it is roasted with a little oil and a little (beaucoup) garlic. When at home, this is fork fighting territory over who gets the last pieces. 

The highlight of my week was getting to work with a farm from my hometown to bring the Wholes and Doubles, fresh ginger! And like many of our other vegetables, greens on top are also edible (2 veg in one?!?).  When I asked the farmer about what to do with the greens, they suggested using them "to make a tea, added to stock or added when cooking rice for a mild ginger flavor." If working with ginger is new for you, here is a great guide on how to peel and chop the root. Here are another two guides on storing ginger in the fridge and freezer

I am so exciting to see what you all make this week with this very fall focused share! Please send along pictures of your creations :)