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This Week's Food

Warm Fuzzies.

Warm Fuzzies.

Buying local is important, not just because it gives you the warm fuzzies (which is for sure does, almost as much as biting into a cookie from A&J King, or snuggling a baby sloth), but because it bolsters the local economy in enduring ways.

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Love Lunch.

Love Lunch.

This year the holidays will likely take a different shape for many folks. They may be simpler, less fussy than in years past, but may also leave people with a hankering for the familiar or struggling with sadness.

Whatever Thanksgiving brings for you, I hope you find something small and simple to enjoy. The company of a dog, a well-buttered roll, a perfect soundtrack. I hope the simple things burrow their way in and you find a way to love lunch

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Book Club

Book Club

Recently I have been reading a lot of foodie type books. One might say, ahem, that I have been devouring them. 

It is culinary escapism at its absolute finest. You skip from peering into Bourdain’s life as he climbs the rotten, explicative-coated ladder of kitchen hierarchy, to being tucked into Ruth Reichl’s pocket as she dines at hidden Parisian bistros.

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Superheroes and Snow Storms

Superheroes and Snow Storms

To say this was an unexpected and tumultuous growing season may be an understatement of the decade. Between a pandemic and a drought, there were many challenges that our farmers faced and continue to face this year as they work to grow the food on your plates. 
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Fam Din Forever!

Fam Din Forever!

Luis and Maria came to the US from their beautiful home town of Toa Alta in Puerto Rico and moved to Framingham. Luis worked in logistics at the TJX company and Maria in community health organizations. They joined the Family Dinner crew in 2018. To Family Dinner they brought their dedication, amazing sense of humor, and incredible collection of Superhero/Disney/Pixar paraphernalia.
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Sweet Dreams are Made of Cheese.

Sweet Dreams are Made of Cheese.

This week we were really excited to connect with Local Goods Gathered in Maine. This group was founded during the pandemic to help promote Maine artisan cheese makers by helping to get their cheese direct to consumers. We're getting cheeses from a variety of their makers to bring to you this week. (Yes! It's cheese two weeks in a row! Time for a cheese board, some vino and episodes of Cobra Kai on Netflix. Is that just me?)
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New Fish, Who 'Dis?

New Fish, Who 'Dis?

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.
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A Confession...

A Confession...

Janet Brown, pictured above, is 100% our favorite customer and I refuse to apologize about it. She also turns 100 years old today and we are dedicating this little newsletter as a birthday card to her.
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Let's Talk Treats.

Let's Talk Treats.

And to the many voices who have called out asking for more treats as add-ons - we hear you and we are working on it! Your emails, IG messages, carrier pigeons, and spray painted messages across our driveway (looking at you, Michelle) have not gone unnoticed. We are actively working to build out our add-on sections and to improve the weekly "shopping" experience.  Our website team is toiling furiously in the background to roll this out to you in the coming weeks - stay tuned!

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With Friends Like These

With Friends Like These

Starting a business is harder than talking a dog off a meat truck, but it was really wonderful to have a friend like Dave at our side to do the hard work, make improvements and lovingly mock each other along the way. That last part is mission critical. 
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The In Between

The In Between

September is an interesting time in the fields and in life. It's a time when we are coming off of our summer vegetable high, and start to burrow into the fall vegetables - as the air gets brisker and sweaters come out. This time poses an opportunity in the kitchen where the last of the fresh field tomatoes can make it into a pot (before the heavy frosts take them away), and can be combined with some of the delicious offerings that those frosts bring, like our brassica buddies! Basically, in one pot we can both be looking back on the past season as well as looking forward to changes that will be brought about in the new autumnal season starting on Tuesday. 

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Guinea Pigs

Guinea Pigs

It's not what you think. We have not ventured way off course in the proteins department to bring you a series of mystery meats like Guinea Pig breasts and Hamster Confit (could be tasty but is there really enough thigh meat? Doubtful.)

It's far better than making dinner from domesticated pets. This is about BEING a Guinea Pig. Being a beta tester, in the best possible way. 

I'm talking cookies, people.

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A Saucy Legend.

A Saucy Legend.

This sauce is locally made with a lot of love, we are proud to have it in your shares this week and we hope it spices up your Labor Day plates.
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