There will be no deliveries on Saturday 11/30 and Tuesday 12/3. Orders placed today will be delivered on Saturday 12/7 and Tuesday 12/10.

What's Eating Dan.

 

Am I the only one who gets in cooking ruts? We have access to the most beautiful, fresh,  local food yet in my abject laziness I will still return to the same things: everything is a taco, anything can be a pizza.

We all need some inspiration to pull us out of the depths our Everything is a Taco Hell. For that, I turn to Chef Dan Souza.  He's the Editor in Chief for Cook's Illustrated and a friend. If you're wondering if it is exhausting to have such beautiful and talented friends, yes. Yes, it is. It's the worst.

We went to visit him last week at America's Test Kitchen, to tour the space and learn about what he's been up to. ATK is pure nirvana for anyone who cares about food. A library with thousands of cookbooks, room after room of beautiful equipment and perfectly organized pantries. ( I actually have not left ATK yet. I'm penning this email from the cookbook room, and hope to be protected by the Squatter's Rights Act in the State of Massachusetts.)

Dan has a great channel on YouTube called "What's Eating Dan". They're short, smart takes on simple food topics that are informative and approachable.  Everything from egg yolks to cauliflower.  Check it out to improve your kitchen savoir faire and fall in love with things you never thought were in your wheelhouse.

Enjoy the weekend folks!

Erin + Tim

 

 

WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein -  Steak from Feather Brook Farm; Fresh Mozzarella from the Mozzarella House
Pescatarian Protein - Haddock from Red's Best; Fresh Mozzarella from the Mozzarella House
Vegetarians - Pesto from Clark Farm; Fresh Mozzarella from the Mozzarella House; Eggs from Feather Brook Farm
Paleo Proteins - Steak from Feather Brook Farm; Eggs from Feather Brook Farm
Fruits and Veggies - Lettuce and Potatoes from Brookford Farm; Tatsoi from Clark Farm; Onions from Busa Farm
Grain - Focaccia from Forge Baking Co
Special Treat - Treat from Forge Baking Co

WHOLE SHARE

Omnivore Protein - Steak and Eggs from Feather Brook Farm; Haddock from Red's Best; Fresh Mozzarella from the Mozzarella House
Pescatarian Protein - Haddock and Salmon from Red's Best; Fresh Mozzarella from the Mozzarella House; Eggs from Feather Brook Farm
Paleo Proteins - Steak from Feather Brook Farm; Haddock from Red's Best; Eggs from Feather Brook Farm
Fruits and Veggies - Lettuce and Potatoes from Brookford Farm; Tatsoi from Clark Farm; Onions and Delicata Squash from Busa Farm; Apples from Kimball Fruit Farm
Grain - Focaccia from Forge Baking Co
Special Treat - Treats from Forge Baking Co

DOUBLE SHARE

Omnivore Protein - Steak and Eggs from Feather Brook Farm; Ground Chicken from Brookford Farm; Haddock from Red's Best; Fresh Mozzarella from the Mozzarella House; Pesto from Clark Farm
Pescatarian Protein - Haddock, Monkfish and Salmon from Red's Best; Fresh Mozzarella from the Mozzarella House; Eggs from Feather Brook Farm; Pesto from Clark Farm
Fruits and Veggies - Lettuce, Kale and Potatoes from Brookford Farm; Tatsoi from Clark Farm; Onions and Delicata Squash from Busa Farm; Apples and Pears from Kimball Fruit Farm
Grain - Focaccia from Forge Baking Co
Special Treat - Treats from Forge Baking Co


RECIPES

Tatsoi with Haddock: Tatsoi is our new favorite green, slightly mustardy and perfectly versatile. Think of it like spinach's more interesting cousin. This recipe calls for halibut and tatsoi but we are replacing with haddock. You can also sauté it solo, with a touch of fish sauce, and soy. 

Grilled Focaccia and Fresh Mozzarella. That's it folks. Throw some tomatoes in if you have them, some non-local but super delicious avocado or some pesto. Nothing like it.

Perfectly Roasted Potatoes: A nice pairing for your steak or fish. With any left over taters, reheat and top with an egg and some hot sauce in the am.