Making New Friends and Baaaaad Jokes.

 

One of our favorite things is traveling to meet with our farmers and making new friends along the way - like this little love who is one of the newest addition at Clark Farm in Carlisle. We went to pick up the Broccoli micro greens that Andrew planted for us and immediately got distracted by the lambs. What micro greens? It took everything in our power not to throw her in the car, tighten her seat belt (safety first) and speed off in cloud of dust. But that would have been... baaaaad.

(Like that joke.)

Speaking of making friends, what better way to make 'em and keep 'em than Tacos. Tacos speak the universal language of awesome and we are thrilled to again highlight the Organic Tortillas from Mi Tierra Tortillas in Hadley, MA. They use no additives and no chemicals; just water, corn and lime. As they say "100% corn, in the way our forefathers intended." (I hope our forefathers also intended us to eat a plate full of tacos and wash them down with a cold beer or three, because that's what we intend to do.)

Finally, this week Fran from Red's Best told us that scallops were not to be missed. Unable to resist, we included them on top of the haddock that can be fried to perfection for your Taco Time. Double dose of delicious.

WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein - Haddock and Sea Scallops from Red's Best; Yogurt from Brookford Farm
Pescatarian Protein - Haddock and Sea Scallops from Red's Best; Yogurt from Brookford Farm
Fruits and Veggies - Shiitake Mushrooms from Mycoterra Farm; Pears from Champlain Orchards; Cabbage and Carrots from Brookford Farm; Microgreens from Clark Farm and Heron Pond Farm
Grains - Organic Tortillas from Mi Tierra Tortillas
Special Treat - Dessert Bars from Forge Baking Company

WHOLE SHARE

Omnivore Protein - Haddock and Sea Scallops from Red's Best; Yogurt from Brookford Farm; Ground Beef and Feather Brook Farms; Eggs from Brookford and Feather Brook Farms
Pescatarian Protein - Haddock, Salmon Filet and Sea Scallops from Red's Best; Yogurt from Brookford Farm;  Eggs from Feather Brook Farms 
Fruits and Veggies - Tomatoes from Long Wind Farms; Apples from Apex Farm; Butternut Squash and Garlic from Busa Farm; Shiitake Mushrooms from Mycoterra Farm; Cabbage and Red Onions from Brookford Farm; Microgreens from Clark Farm and Heron Pond Farm
Grains - Organic Tortillas from Mi Tierra Tortillas
Special Treat - Dessert Bars from Forge Baking Company

 

RECIPES

Fried Fish Tacos: Simple, beautiful and delectable. The fish doesn't need to fry for long, just enough time to get the outside crispy but not overcook the flesh.

Tacos sin Carne: These delightful fungi from Mycoterra stand in as the meat here adding a perfect chew to the corn tortilla. If you have peppers or chili peppers on hand as the recipe suggests, go for it. Otherwise a thinly sliced cabbage slaw and some grilled onions are a perfect understudy. It calls for cheese but that's up to you. 

Cabbage: This humble brassica is often overlooked, unless you're one of our Polish grandmas who NEVER overlooked it. With a little inventiveness this simple green can be elevated to a beautiful side dish. Beyond a quick pickle to top your tacos, or as a bright raw salad we love to grill it. Here they suggest a tangy mustard vinaigrette as the final dressing.

Baked Haddock Risotto: We love to highlight a recipe that you can make and keep all week. If you're not feeling fish tacos, this is that. Warm, hearty and flavorful. 

Best Buds: Scallops and Butter were meant to be together. Each time we have scallops we include a bare bones recipe - this is how they were meant to be served. If you want to get fancy, top them with the broccoli greens dressed with a touch of olive oil and flaky salt. Whatever you do, don't overcook them!

 

TIPS AND TRICKS 

Bringing out the Claw.

Knife skills, even basic ones, are essential to home cooking. At our house, we are just okay with a blade - somewhere between The Barefoot Contessa and the Swedish Chef - it looks like controlled chaos. There's always room for improvement. Of course there are classes to take and comprehensive manuals on the minutia. But the basic commandments are deftly covered by the Kitchn, complete with videos. Start chopping with the claw today to future proof your digits.