This Week's Food

This week's writing is a bit conflicted.  We wanted to share our own thinking about the labels you see in grocery stores. Catchy and attractive adjectives describing food; words like "local" and "fresh" get bantered about pretty willy-nilly. Especially because the definitions of those words, which seek to be so meaningful, are actually quite vague. If you drag out your momma's Webster's, scan over to "local", you'll see its defined as "characterized by or relating to position in space : having a definite spatial form or location".

What does that really mean? Local to where? To whom? We're willing to turn the other cheek in Target when we see "organic gummy bears" but what is local about boxed Mac and Cheese? How is this local to Boston?

But we're not about to stand on a sustainably-sourced soap box about it. Nobody buys locally all of the time, including us. Nobody eats locally or organic all of the time, including us. 

What can we do?  If you care deeply about food, all of the hub-bub around food labels can leave in you in an existential crisis. For now, we believe the best thing we can do is highlighting food from local farmers and sharing that food to as many folks in our community as possible. Why do we do this? Because when you know who made your food, you have a much better idea of how it was made and what goes into it. Moreover, we love to talk about local producers and purveyors because we think food tastes better when you know where it comes from. Much better. Leagues and galaxies better. 

Oh, and this week we have blue potatoes. Nerd alert! They're blue due to the levels of natural anthocyanins, water soluble pigments they contain- what's up AP CHEM CLASS! They're beautiful and a little weird.

(We'll post a picture of these little blue pups in the AM, as soon as we get our hands on 'em!)

Our Family Dinner marketing materials recently got a much needed facelift from Alex and Amanda, two of our customers who are also super talented designers. This fresh, clean design is a are Spring Veggie Cheat Sheets, telling how to prep and store the bounty ahead. We wanted the materials to be a bit like the emails; informative, a little bit quirky and totally gaga over fresh produce. 

These beautiful, fridge-worthy postcards will be part of series from the design duo. Check our their amazing work at sparkyart.com and alexmaeder.com.

Also, its Tim's Birthday this week. To celebrate, we got you big, BEAUTIFUL Rib-Eyes and T-Bones from Tad. Exactly what Tim would want for himself.  These are coming in at between 2-3 lb each, time to call a few friends for dinner. Ideas below. (For steaks, not friends.)

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 sheep. What micro greens? It took everything in our power not to throw her in the car, tighten her seatbelt (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 ourselves, we included them on top of the haddock that can be fried to perfection for your Taco Time. Double dose of delicious.

Often in this space we highlight a local farmer or ingredient or pair of overalls we are really excited about. This week we thought we would shine a light on a local organization we are proud to work with who is making a profound impact in our community.

The Somerville Homeless Coalition is a non-profit based in Davis Square in Somerville, taking a comprehensive look at the complex issue of homelessness. They run shelters, clothing and food drives, gift collections at the holidays etc.  They are an extraordinarily dedicated group of people whose motto is that they’re always trying to put "themselves out of business".

We’re in awe of what they do and have been trying to do our little bit to help. The first Sunday of every month Family Dinner brings a big, warm home cooked meal to the adult shelter. We buy as many ingredients from our farmers and purveyors as possible and spend the afternoon peeling, prepping and cooking dinner for 16 adults. Sometimes our farmers, like Tad, get really excited about the idea and donate 30 dozen eggs. Then, in addition to dinner, we find ourselves making giant mounds of scrambled eggs on a chilly morning. We really enjoy bringing Family Dinner to the broader community and finding ways in which food can be an expression of love and community. When you support Family Dinner you support this important mission and we are grateful for it.

The weather outside is... confusing.
Though we can't decide if its time for flip flops and Jorts or snowsuits and pom-pom hats- it is still February and winter means Comfort Food. This week's meat from Tad is ready to step into any stew recipe you have and we have shared a few of our favorites -as well as included hints from Mom about how to get it done best.

Claire at Curio Spice Co suggested her Da Lat spice rub to pair with the beef (ingredients pictured above). Claire specializes in sustainably and ethically sourced spices from around the world. She makes thoughtful spice mixes that are inspired by her travels and is always willing to offer recipe and cooking advice. On the Da Lat she says:

"This earthy rub is named after the city in central Vietnam called Da Lat. A popular honeymoon destination, this city and its surroundings are famous for coffee, cassia and cocoa production due to the unique climate. Made with Vietnamese Lam Dong cocoa nibs that impart a spicy flavor, this rub has a touch of coffee and star anise that make it beautiful for rubbing on pork or beef, adding to noodle dishes (like pho) or even sprinkling over cut melon or ice cream."

It's time. Chorizo from Feather Brook Farms is BACK and we couldn't be more thrilled! We haven't been this excited since Guns N' Roses announced it's latest reunion tour. Or since Tad from Feather Brook FINALLY talked Erin into getting overalls so they could be twins.

As Bon Appetit Magazine explains, Chorizo is sort of like Hot Italian Sausage in texture but its flavor is all gussied up with chilies and vinegar. The secret to Tad's Chorizo is the pigs themselves. These are Heritage Hampshire Pigs who were selected at the ideal weight for the fat and flavor ratio. In Tad's words "they were happy piggies and they are yummy."  How animals are treated, what they eat, and how they are processed really matters.  As Michael Pollan said "You are what you eat eats".  It matters that they are fed a natural diet, have space to roam and be animals and are never, ever fed antibiotics or hormones. It means a far better life for the animals, for the Planet, and for us. In addition, as Tad says "they're yummy." Everyone wins. This week's chorizo is FRESH from the butcher. Enjoy immediately. 

We love working with Avery, the Manager and Co-Owner, from Nella Pasta at their outpost at the Boston Public Market. Their pasta is delicious, inventive and downright awesome (they sell out of their rainbow pasta every year at Pride. Love that.) They are committed to making products with the best possible ingredients always keeping an eye on whats best for the Planet. Love that too.

From Nella, on Nella: 

"Our name in Italian means “in the” because what goes inside the pasta is the trademark of our products. 

So what exactly is in our pasta? A unique, handcrafted mixture of produce, artisanal cheese, our signature wheat blend, and a profound respect for the freshness you find in Italy. We choose vegetables picked locally and in season whenever possible; roast, sauté or steam them for the best flavor, and complement them with creative and unexpected ingredients like specialty cheeses, fresh herbs, nuts and dried fruits. Then there’s our secret ingredient, a sustainable food movement, which is blended into each pillowy bite."

When we asked Avery why he hearts pasta so hard he said:

"Whether it's introducing new foods to people, or taking your favorite foods to the next level- pasta is the perfect vessel. The kitchen is a playground...Have fun!"

Amen.

People have been saying that Tom Brady is the G.O.A.T (Greatest of All Time). We don't know about that but we do know that the goats are Clark's Farm in Carlisle, MA are outrageously cute. Clark's is a certified organic farm that specializes in produce and berries and raises a variety of animals; including two farm dogs who have the combined energy of a Category 5 Hurricane. Andrew, the farmer at Clark's gave us a tour a few weeks back and offered to plant and harvest some micro greens for the shares. After tasting a few we landed on the pea shoots you see in this week's share. They are a delicate and tender green but they pack a bright punch of flavor. And the goats (and G.O.A.Ts) love 'em!  (Well.. we assume TB12 would eat them because they're not made of dairy, sugar, happiness, nightshades or any other the 3,000 things Brady won't touch.)

Whether you are prepping for the Big Game or just settling into a Big Lazy Sunday of cooking, we are really excited to have a few new things to share this week.

This week has been a busy one. We found magical beans, launched a blog, and put the finishing touches on Family Dinner's video. Here's a sneak preview. It'll be up on Facebook and Instagram later this weekend (we'd appreciate your likes and shares). We wanted to give you the first peek because we love you so much.

THIS WEEK'S FOOD (new blog!)

Several of you have asked us to publish ingredient lists a little bit earlier, so that you can shop for anything extras that might not be in your share. Starting next week, we'll share this week's food on our brand-spanking-new blog on Friday night.  We'll continue sending the ingredients by email on Saturday morning for those who like to be surprised.

This week we have whole and half chickens from Tad at Feather Brook Farms. Occasionally we will freeze his meat for convenience, so that you can throw it in the freezer at home and welcome it to your stove when you are ready. This week we left it fresh. These chickens were processed just days ago and that freshness, along with the loving care they get from Tad truly affects the flavor of the meat. When you do better by your product; your animals, your soil, your vegetables, the end products reflect all that love and return it to you in FLAVOR.

This week we also got to see Charley Baer, of Baer's Best Beans. We highlighted Charley back in December. We told him about Tad's amazing chicken and he suggested we pair them with Yellow Eye beans. This is a rich, creamy, but mild bean that will go beautifully with the fat of the poultry. I thought about thanking Charley for his advice and asking him where he had BEAN all my life, but decided no one needs a terrible pun at 6 in the morning.

In thinking about the recipes, we wanted to keep it simple. Understanding that there's a big game of some kind next weekend (GO Pats!) and that we will likely all be gorging ourselves on Jalapeno Popper Buffalo Cheeseburger 7- Layer Dip (totally local and ethically raised Poppers), we thought it would be nice to return to some classic recipes. A culinary calm before the Super Bowl Storm.

This week we have Pork Belly on the table. Tad from Feather Brook Farm (he's basically a superhero in overalls) was positively giddy to send it to us. Pork Belly is a boneless cut of meat from the underside of the pig. It's also the genesis of bacon - the second greatest thing under the sun... next to pork belly. This meat is incredibly tasty and is the darling of many cuisines from Columbia to Korea.

To figure out what to do with this gem, we asked our friend and long-time Family Dinner member Christine Liu for a few recipes. Christine is the Executive Editor for Web at America's Test Kitchen and knows a thing or two about whipping up delicious dishes. She also is wickedly funny, a competitive Olympic Weight Lifter, and has an enviable sock collection. Oh, and she plays the violin. Our members are so cool. 

From Christine: 

"I don't really have much to say about pork belly except it's delicious and fat is FLAVOR. And why pay like $9 for 2 pork belly sliders in some resto when you can do it yourself?"

We agree. Recipes ideas from her and the great folks at ATK below.

Wasting Food is the worst. To avoid it, Tim will eat things well past their sell-by date and deep into the time where your produce starts to looks like its been mummified. But sometimes there is just no way around it-you find yourself sadly throwing food in the trash.  Wipe away those tears of sadness, friends. There is another way.

Bootstrap compost is here to save the day. Their service will deliver you a lovely 5 gallon bucket into which you can throw your fruits, veggies, bread, teabags, hopes and dreams and egg shells.  They will come and pick up your full compost bucket and replace it with a new one either weekly or bi-weekly. Your goods are composted and every four months they deliver you 5 pounds of soil so you can start the circle all over again in your garden. They have composted over 2.1 MILLION POUNDS OF FOOD that would have otherwise ended up in a landfill. We love these guys!

If you're keen to give it a go, Bootstrap will give Family Dinner Customers 2 free weeks of pickups when you enter  "Family Dinner" in the Heard About section of their new online form.

Let's save the world one rotten banana at a time.

Hey friends! 

Family Dinner is getting a face lift from our wonderfully talented, hilarious friend Amanda-who is also a Family Dinner subscriber. She's been noodling around on a few ideas and will be settling in on a new logo in the coming weeks. It feels somehow fitting that our logo should be a giant cleaver. Stay tuned!

Its how damn cold out?
We know that the bitter weather has us all feeling down and seriously considering changing zip codes to something slightly less arctic. We're all dreaming of places where the words "Bomb Cyclone" don't exist and digging your Honda Fit out of a polar ice cap for two hours seems like a distant nightmare. But here we are.

Food to the rescue. With this week's share we went back to our friends at Mi Tierra Tortillas begging them for their delicious, organic taco shells that would transport us to a warm and distant land. At least for the duration of dinner.

In our house, everything can become a taco. Or go into a pizza, frittata or fried rice. We are all for culinary traditions and preciousness- but when it comes to those Four Food Groups- anything goes. We will have you off to a wonderful start with the tortillas, Beef from Tad at Featherbrook farm and cheese from Luke.  What ever you add from the fridge of pantry that tickles your fancy and allows you to think you're somewhere toastier for a few hours- is your call to make.

We only wish we could have brought you drinks with little umbrellas in 'em for the sake of authenticity.

The folks at Corner Stalk Farms are growing lettuce year round (yes, year round, even in this weather!) in recycled shipping containers nestled in East Boston. Its a super energy and water efficient environment that produces over 20 varieties of heirloom lettuce and herbs. And it begs the question:

Where does your produce come from?

When you're walking around the grocery store, take a look, its a fun little game of Geography Bingo.  California, China, Mexico, or Yuma, Arizona might pop up on your radar. Chances are that your greens traveled across the country, or the world, to land on your plate. These leafy jewels that we have to offer you came from East Boston, Massachusetts. These little guys could have taken the Blue Line to be delivered to your house.

How the heck does that work?  Here's a bit of background from Corner Stalk Farm:

"We specialize in using Controlled Environment Agriculture (CEA). LED lighting, temperature control and automatic water flow within insulated shipping containers creates the ideal environment that leafy greens need...Hydroponics is a soil-less growing method that allows the cultivation of plants using recirculated water with optimum nutrient inputs.  Compared to the harmful chemical and grey water runoff created by industrial farming and urban pollution, we have no runoff and use no pesticides or harmful chemicals. To top it off, we leverage vertical growing technology to grow 20 plants per square foot of farm space per month."

How cool is that? Who knew anything but our grumpiness and animosity could grow in New England in January?