Salty Treats

There is something deeply rewarding in hearing feedback from our members. Good, bad or ugly - every opinion you share with us helps us grow this business, polish it and make it a better experience for everyone. Keep it coming!

We hear a lot about the products we include. Things that could be excluded, and things you love. One of our members wrote last week: "This is the 2nd time I've received that garlic from the Family Dinner shipment, and HOLY CRAP that is the best garlic I've ever had. Just so you know, life changing garlic. " Thanks, Danielle. We had no idea Garlic could be such a superhero.

As much as people love kale and yogurt, we also hear A LOT of rave reviews about the treats. The pecan rolls, donuts holes and general magic from Vinal Bakery seem to delight the soul.  This week we are rolling the Treat Dice and offering you ... a Salty Treat.

Ladies and Gentlemen, meet Brewer's Crackers. These guys are delicious, sustainable crackers made from the Spent Grains of local breweries. (There is NO alcohol content in them!) Kyle Fiasconaro, the owner and baker, describes spent grains: 

"Spent grains are a valuable by-product from the beer making process. They are rich in amino acids, protein, fiber, and most importantly, flavor! To start the brewing process, brewers steep super high-quality grains, like barley, in water. They then strain this mixture, keeping the liquid to make beer and discarding the 'spent' grains. Turns out, these grains are still incredibly flavorful AND the steeping process actually unlocks valuable nutrients."

On how he got started Kyle says:
"As a young cook and forager, I befriended brewers and farmers across the country from Long Island to Colorado. I saw that there was a tremendous opportunity to not only capture the flavors of freshly made craft beer but to also do our part in completing the sustainable food chain... This habit quickly became a mission as I met more like-minded people across the country. Eventually witnessing hundreds of pounds of spent brewers grain from a local brewery heading to compost led me to wrack my mind for what could be done to 'Eat' that beer. What started out as a small project grew into a passion."

We love Kyle's passion and dedication to Zero Waste. We love those little crackers even more.


WHAT'S IN THE BAG?


HALF SHARE

Omnivore Protein - Half Chicken from Featherbrook Farms, Eggs from Brookford Farm
Pescatarian Protein - Skin-on Salmon Filets from Red's Best; Eggs from Brookford Farm
Vegetarian Protein - Eggs and Greek Yogurt from Brookford Farm
Fruits and Veggies - Spring Salad mix, Yellow Onions, Thyme Sprigs, and Apples from Busa Farm; Spring-Dug Parsnips from Brookford Farm
Legumes - Soldier Beans from Baer's Best Beans (This is a white kidney shaped bean with a brown soldier eye)
Special Treat - Original Flavor Brewer's Crackers


WHOLE SHARE

Omnivore Protein - Whole Chicken from Featherbrook Farms, Eggs from Brookford Farm; Greek Yogurt from Brookford Farm
Vegetarian Protein - Basil Gouda Cheese, Eggs and Greek Yogurt from Brookford Farm
Fruits and Veggies - Spring Salad mix, Yellow Onions, Thyme Sprigs, and Apples from Busa Farm; Spring-Dug Parsnips from Brookford Farm; Mini Persian Cucumbers from Five College Farms; Olympic Pears from Champlain Orchards
Legumes - Soldier Beans from Baer's Best Beans (This is a white kidney shaped bean with a brown soldier eye)
Special Treat - Original Flavor Brewer's Crackers


DOUBLE SHARE

Protein - Whole Chicken from Featherbrook Farms, Eggs from Brookford Farm; Skin-on Salmon Filets from Red's Best; Greek Yogurt from Brookford Farm
Fruits and Veggies - Spring Salad mix, Yellow Onions, Thyme Sprigs, and Apples from Busa Farm; Spring-Dug Parsnips from Brookford Farm; Mini Persian Cucumbers from Five College Farms; Olympic Pears from Champlain Orchards; Tomatoes from Backyard Farm; Shallots from Busa Farm
Legumes - Soldier Beans from Baer's Best Beans (This is a white kidney shaped bean with a brown soldier eye)
Special Treat - Original Flavor Brewer's Crackers


RECIPES

Hippie Bowl: It seems like everywhere now has a healthy "bowl" option on their menu. Veggie Delight Bowl or Buddah Bowl - however you call it, it's just a beautiful collection of bright simple ingredients held together by a heritage grain or some delightful legumes. This recipe is just a creativity teaser. Use the bowl idea as a pack-ahead catch all for your fridge. We would replace the ham with a hard boiled egg, and the pesto for a mustard vinaigrette, but that's just us. (ps: Skip the intro to the recipe. Its woefully long and unnecessary.)

Chicken and White Beans: All day. We want to eat this all day. Hot or cold. Add some lightly dressed greens and you have perfectly lovely dinner. Throw it in a mismatched Tupperware duo and eat it at your desk lukewarm like the over-dedicated employee you are. It's all good. We don't judge here. 

More chicken, More beans: This recipe comes from Family Circle magazine, which I didn't know existed outside of my pediatrician's office in the 1980's. Turns out they know their way around a good hearty chicken and bean recipe. If you don't have or don't enjoy bacon - you can skip. If you happen to have a Parmesan rind kicking around your fridge, let it bubble away happily on simmer. 

Martha's Salmon and White Beans: Queen Martha is right that the white beans are a perfect bed for steamed salmon. She calls for canned beans, probably because she doesn't have the joy of knowing Charley from Baer's Best Beans. Charley's beans are dried and will take a little longer than the canned version, but they do not need to be soaked and they are so, so much tastier.

Parsnip Egg Nests: A quick creative way to use your parsnips and eggs at breakfast. Or for lunch. Heck, eat it whenever. These guys are delicious. You could also recruit some of your leftovers from last week ( carrots or greens still kicking around?) and make a nice hash.

Parsnip Fries: If you don't have dried rosemary, this is another great time for Thyme. Also whip up a garlic mayo to serve it with. Yum.


TIPS AND TRICKS

Fighting with Mom.


In a recent post, Erin said that tucking an herbed butter beneath the skin of a whole or half chicken while you roast it is key. Tim says that to sous-vide is to discover the hidden glory of the bird.  Erin's Mom is calling "fowl" on that (get it!?!!?).  

Mom says:  "People talk about putting herbed butter under the skin. Not necessary. I fill the cavity with something moist and flavorful.. A cut lemon and thyme or an apple (cut).. Even a cut onion."  And like Julia says, don't neglect the pan juices. Pour that over your chicken and serve immediately.  When Mom is a culinary magician, you listen.

What are your best chicken tips? Share them up with us, we would love to hear!