This Week's Food

Falling in Love with Vinal.

Falling in Love with Vinal.

This week we are thrilled to bring you treats from Sarah Murphy at Vinal Bakery.  We love both Sarah and the English Muffins she bakes. For these English Muffins it doesn't matter if you toast them, grill them or make English Muffin Pizza for breakfast - just get them in your face. They're amazing.  Here's a bit more on Sarah and Vinal Bakery:

Vinal Bakery creates baked goods highlighting the local flavors and traditions of New England. Vinal is just getting its start as a weekly pop up featuring English muffins every Tuesday and Wednesday at Bagelsaurus in Porter Square, where owner/pastry chef Sarah Murphy works as a baker. Her pastry experience includes six years at Flour Bakery + Cafe, as well as time in the kitchens of Somerville favorites Sarma and 3 Little Figs. Her New England roots inspired her to start a New England focused bakery. She grew up in rural New Hampshire on the top of Birch Hill, where she spent her early days begrudgingly collecting eggs from the family’s chicken coop and happily stealing bites of her mom’s freshly baked bread. More info at vinalbakery.com and on Instagram and Twitter @vinalbakery
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WINNER, WINNER, CHICKEN DINNER!

WINNER, WINNER, CHICKEN DINNER!

You might ask: "You guys know a farmer who produces dope chicken. Why haven't you hooked us up with dope recipes for fried chicken? What the hell is taking so long?"

The time has finally come. Pictured above is Korean Fried Chicken cooked by Christine Liu, a member of Family Dinner and Executive Editor at America's Test Kitchen. Christine hooked us up with an amazing recipe for Korean Fried Chicken and the beautiful picture above. Thanks, Christine! OM NOM NOM.

You might also notice a giant stalk of Brussels Sprouts in this week's share.  The Brussels Sprout is an under-appreciated and often misspelled member of the cabbage family. People in Brussels in the 13th century loved them for their edible buds that look like mini cabbages. They're adorable!

The large majority of US production of this vegetable is in California and over 80% of production goes into the frozen food market. We feel lucky to be able to showcase these beauties that are locally grown for your immediate enjoyment!  If you're feeling adventurous, the stalk can be roasted and eaten as well!
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Sloppy Joe, Slop, Sloppy Joooe.

Sloppy Joe, Slop, Sloppy Joooe.

Yesterday we had the joy of visiting Tad (handsome guy featured above) at Feather Brook Farms. Tad and his farm are the origin of much of your eggs and meat. He raises chickens, hens and rabbits and sources our beef and pork. Tad is a joyful smiling guy with a deep faith in and commitment to sustainable food practices and top-notch animal husbandry. We are excited and proud to bring you his products, especially this week's ground beef. Check out our recipe recommendations for the perfect burger and Sloppy Joe, below! 
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Salmon 3 Ways: Breakfast, Lunch, and Dinner

Salmon 3 Ways: Breakfast, Lunch, and Dinner

This week we are highlighting one of our favorites; gorgeous, fresh Atlantic Salmon fillets from Red's Best. We love working with Red's Best out of Boston. Their goal is "to sustain the livelihoods of American fishermen and their families while sustaining fisheries for harvest."  What could be better than that? 

These fillets, with their soft pink hue* can take on a variety of flavors.  We've provided a few recipes that will let you eat this buttery fish all day long - breakfast, lunch, and dinner.  

*Nerd Alert*
What makes salmon pink? This fish's flesh can vary from a very light pink to a deep orange color. The secret is that this this depends on the amount of carotenoid astaxanthin the fish have in their diets based on how much shrimp and krill they eat. Astaxanthin is a naturally occurring carotenoid pigment that's found in some marine plants and animals. It is recognized as being one of the most powerful antioxidants found in nature.

So eat up. This pink fish is good for you.
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John's Secrets For The Best Chicken Pot Pie

John's Secrets For The Best Chicken Pot Pie

Nothing says "Family Dinner" more than a prized recipe shared among friends. Here we are including the ultimate comfort food, Chicken Pot Pie, from our dear friend John Henry with whom we have shared countless meals, laughs and glasses of wine. 

John's recipe, below, calls for a dark horse ingredient that adds a special bit of magic to the crust. Not necessary but if you have it lying around - it's a game changer. 

PS: We are thrilled to be in our second month of working at our shared commissary space, Foundation Kitchen (Cheesy photo above!). Lots of beautiful food coming out of ambitious start ups here! 
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Bringing the heat!

Bringing the heat!

This week we are highlighting some beautiful Organic Poblano Peppers from Brookford Farm. These peppers may look scary for those who don't love heat, conjuring up memories of the time you ate a Ghost Pepper chicken wing at your cousin's BBQ and nearly died. But you don't have to worry - poblanos are mild and versatile given their relative low Scoville Unit Measurement and can be approached without trepidation.

What the hell is a Scoville? (Nerd Alert)
According to Wikipedia: "The Scoville scale is a measurement of pungency (spicy heat) of chili peppers- or other spicy foods, as reported in Scoville heat units (SHU), a function of capsaicin concentration. Capsaicin is one of many related active components found in chili peppers, collectively called capsaicinoids. The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test."

If you want the heat off a pepper but much less of the relative burn, remove the seeds and the ribs before cooking.  They pair amazingly with the rich sirloins from this week and we have included a few ideas below.
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Dinner and a Movie

Dinner and a Movie

Collaborating with Vagrants
This photo is just a little sneak peak of the video we are making with Dustin and Winston from Vagrants. These guys are amazing! They are highlighting the origin of Family Dinner products from farm to plate. We visited Luke and his family at Brookford Farm and spent yesterday on set chopping fresh organic vegetables. We can't wait to share the finished video with you. Stay tuned!
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The world is your...scallop?

The world is your...scallop?

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class." Jeff Smith

Scallops are an incredibly versatile and luxurious shellfish. Whether you like yours fried with tartar sauce, sautéed in butter, or served in a fresh, bright ceviche - this catch from Red's Best will not disappoint.

We asked Avery from Nella Pasta what he thought would pair nicely with the fish. He suggested linguine, and these long strands of dough were cut this morning.  The recipes below have the makings of a wonderful weekend meal.
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Shakshuka!

Shakshuka!

Shakshuka is is one of our favorite dishes of all time. It's perfect for a weekend lunch or for an elegant, but simple dinner to share with friends. 

This humble but wonderfully satisfying dish is made of eggs poached in a tomato sauce with spices; often with cumin or chilis. The variations on it are myriad (we share a few options below) but sometimes the recipes can look intimidating from a spice perspective.  If you don't have everything on the list, don't fret. You can be creative here; adding what you have on hand and whatever you are happy to see alongside tomatoes and eggs!

We like to serve it right in the dish, with a side of crusty bread and have people share family style.  Bon Appetit!
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It's Taco Time.

It's Taco Time.

Happy Labor Day, it's Taco Time!

We're excited to share organic tortillas from Mi Tierra Tortillas in Hadley, MA. A local farmer teaming up with a couple of chefs to make beautiful products. Doesn't get any better than that. Here's their story:

"Mi Tierra started as a dream of Jorge and Dora's to bring authentic Mexican food to Western Massachusetts.  We are continuing that dream by making tortillas in the ancient 'nixtamalazation' process, no chemicals, no additives, just 100% corn in the way our forefathers intended.

Mi Tierra Tortillas are made from 100% non-GMO, locally grown corn from the Connecticut Valley Region. Corn, water, and lime. Those are the only ingredients we use and the only ingredients they need!"


We hope you love them, we have focused our recipe suggestions around these little gems.
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Let Them Eat Steak

Let Them Eat Steak

This week's share includes a big, beautiful Sirloin Steak from Tad at Feather Brook Farms.  We cooked Tad's sirloin in a cast iron pan and sliced it onto a flatbread pizza, pictured above.  

The word sirloin comes from the Old French surloigne meaning above the loin. According to Wikipedia, there is an oft-repeated anecdote that says the name comes from a time when “King James I of England, while being entertained at Hoghton Tower during his return from Scotland in 1617, was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as "Sir loin".” Wikipedia goes on to say that this is held to be a myth, but we like the story of “Sir Beef”.  Erin wants to use that as the name for our next dog.

The steaks are wonderfully savory and simple. As always, a cast iron or a grill treats 'em right. 3-4 minutes per side (130F for medium rare), a sprinkle of salt and pepper and you're ready. Don't forget to let them rest before slicing to add to your favorite sandwich, flatbread or directly to your face. Cooking the onions and mushrooms in the left over beef fat will introduce a lovely depth to your dish.  

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An Odd Couple

An Odd Couple

Corn and Pasta may seem like a bit of a strange pairing. You might think that adding a starch to starch would leave you with a leaden dish. However, if you cook the corn only slightly it brings a sweet, fresh bite to the pasta. If the idea of doing anything other with Summer Corn than boiling it and slathering it with butter seems appalling to you, we totally get it. That irresistible summer treat isn't going to be around for long. If you were willing to branch out a bit, try one of the Pasta recipes below.
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