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.
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.
Nothing says summer like firing up the grill. For carnivores that means endless delicious charred, meaty treats. In this canon of deliciousness, creating the perfect cheese burger is a skill to be honed. There are dozens of ways to cook them and endless toppings. For the recipe, below, we kept it simple and brought it back to the burger you grew up with. Serve it with the quick pickles, corn and watermelon and you have a feast.
We bought a cow!
We've partnered with Tad from Feather Brook Farms to bring you some beautiful beef. Tad is a pure joy and is SO passionate about food. As he shares his knowledge with us, we want to pass it along to you, so that you know your food AND your farmer. We've started with a bang and hope you enjoy this deliciously marbled bone-in rib-eye steak. Loving instructions on how to prepare it are below.
We love opening each week's produce delivery. Luke from Brookford Farm brings us a bounty and every week we can't wait to dive in. There is a little bit of dirt, a grit that lingers on some of the vegetables. It's beautiful to see it there, a reminder where these products come from. Local farms, local dirt.
We doubled down on the long red onions this week. They're a whimsical looking vegetable and the taste just can't be beat. Slice the bulb lengthwise and sauté it lightly in butter, or eat it raw in the fattoush below. When Luke dropped them off he said "I've been telling everyone about these onions. Aren't they amazing?" We totally agree.