Spring is Ramp-ing Up!
Ramps are the superhero of Spring. They are wild onions with a punch of garlic flavor. As one of the first things to pop out of the ground, they stand in defiance to the seemingly interminable winter we just endured. Their season is painfully short and their popularity is growing in leaps and bounds. Food writer Josh Ozersky once said “The Church of the Ramp is one of the fastest-growing denominations in the religion of seasonality.” We couldn't agree more and we count among the Faithful. Use them quickly, they're a bit delicate. They go well on almost anything; eggs, salads, sandwiches or tacos.
Speaking of.... Happy Cinco de Taco everyone!
In honor of Cinco de Mayo we turned back to our friends at Mi Tierra for some of their incredible tortillas. Made out of just corn, water and lime they are simple and perfect. They're also vegan, gluten-free and paleo friendly. What more could you want? You can make a taco out of almost anything but we turned to the experts at America's Test Kitchen to give us some ideas. Crack a cerveza and call some friends over. Its taco time.
WHAT'S IN THE BAG?
HALF SHARE
Omnivore Protein - Pollock from Red's Best, Queso Fresco from Brookford Farm
Pescatarian Protein - Pollock from Red's Best, Queso Fresco from Brookford Farm
Vegetarian Protein - Black Beans from Baer's Best, Queso Fresco from Brookford Farm
Paleo Proteins- Pollock from Red's Best, Eggs from Brookford Farm
Fruits and Veggies - Ramps from Pete's Greens, Baby Salad Mix and Onions from Busa Farm; Shiitake Mushrooms from Mycoterra Farm
Grain - Organic Corn Tortillas from Mi Tierra
Special Treat - Blondies and Brownies from Girlfriend Bakery. Gluten Free! Dairy Free! Vegan!
WHOLE SHARE
Omnivore Protein - Pollock from Red's Best, Greek Yogurt and Queso Fresco from Brookford Farm; Pork from Feather Brook Farms
Pescatarian Protein - Pollock and Salmon from Red's Best, Greek Yogurt and Queso Fresco from Brookford Farm
Vegetarian Protein - Black Beans from Baer's Best, Greek Yogurt and Queso Fresco from Brookford Farm
Paleo Proteins- Pollock from Red's Best, Eggs from Brookford Farm; Pork from Feather Brook Farms
Fruits and Veggies - Apples from Carlson Farm, Ramps from Pete's Greens, Baby Salad Mix and Onions from Busa Farm; Shiitake Mushrooms from Mycoterra Farm,
Grain - Organic Corn Tortillas from Mi Tierra; Mini Brioche from Iggy's Bread
Special Treat - Blondies and Brownies from Girlfriend Bakery. Gluten Free! Dairy Free! Vegan!
DOUBLE SHARE
Omnivore Protein - Pollock from Red's Best, Greek Yogurt and Queso Fresco from Brookford Farm; Pork Chops and Steaks from Feather Brook Farms
Pescatarian Protein- Squid, Pollock and Salmon from Red's Best, Greek Yogurt and Queso Fresco from Brookford Farm
Vegetarian Protein- Oats from Maine Grains, Black Beans from Baer's Best, Greek Yogurt and Queso Fresco from Brookford Farm
Fruits and Veggies - Apples from Carlson Farm, Tomatoes from Five College, Apples from Carlson Farm, Ramps from Pete's Greens, Baby Salad Mix and Onions from Busa Farm; Shiitake Mushrooms from Mycoterra Farm
Grain - (Double!) Organic Corn Tortillas from Mi Tierra;
Special Treat - Blondies and Brownies from Girlfriend Bakery. Gluten Free! Dairy Free! Vegan!
Spicy Treat- Red Pepper Hot Sauce from Real Pickles and Nuts from Q's Nuts
Scrambled Eggs with Ramps: Oh heck yes! Some buttered brioche and you've got brunch
Compound Ramp Butter: Don't have time to use your ramps fresh? Smash 'em into a compound butter. Save that delicious fat to cook with steak or salmon.
Cooking Squid: A first for Family Dinner- we see you Pescatarian Double Shares!! Squid is a super versatile fish that can be squeezed into any cuisine. We love it with just oil, lemon, salt, pepper and a dash of chili oil (hello!) Here is a quick lesson on how to treat these special little guys.
Grilled Mushroom Tacos: These guys call for portobellos but we just think they're being unimaginative. For Taco Pro Moves, heat the tortillas. Layer some thin slices of cheese while heating, top with another tortilla THEN stuff with filling. Too good.
Tad's Pork Chops: Tad, the owner of Feather Brook Farms and an all-around awesome guy, is in love with the pork chops from this week. We asked him how he likes to cook them. The following is a direct quote: " Rub’m and smoke’m. I like to bake chops at 425. Don’t overcook! Meat doesn’t have to be white and dried out. I like to bake chops at 425 on a baking sheet. When fat is cooked on the side shove it in your face!" Love it Tad, thanks. Serve with some grilled onions and a nice side salad.
TACO TIME!
From the Christine Liu, a food guru, Family Dinner member and wonderful gal:
Here's a recipe if you wish to use it for Cook's Country California Fish Tacos :) It looks like a lot but all the taco components are super simple to put together, and then you just fry the fish. the pickled onions and the white sauce can be made ahead of time too and stashed in the fridge (or slathered on anything else you want to plop them on).
Here's the recipe.
ingredients:
PICKLED ONIONS ( or pickled anything! Carrots! Cabbage!)
1 small red onion, halved and sliced thin
2 jalapeño chiles, stemmed and sliced into thin rings
1 cup white wine vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon salt
CABBAGE
3 cups shredded green cabbage
¼ cup pickling liquid from pickled onions
½ teaspoon salt
½ teaspoon pepper
WHITE SAUCE
½ cup mayonnaise
½ cup sour cream
2 tablespoons lime juice
2 tablespoons milk
FISH
1 pound skinless whitefish fillets,cut crosswise into 4 by 1-inch strips
Salt and pepper
¾ cup all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
1 cup beer
1 quart peanut or vegetable oil
12 (6-inch) corn tortillas, warmed
1 cup fresh cilantro leaves
TIPS AND TRICKS
Newsletter! Get your newsletter here!
Actually, get it in your bag. Its coming on Saturday.
Our good friend Pam from South Shore Organics suggested that we include a newsletter in the weekly deliveries- so we're trying it out! Let us know what you think!