This Week's Food
I love it when sweet potatoes come into the share. They're bright, versatile and really, really patient. These guys can hang out on my counter for weeks until my lazy carcass gets around to figuring out what to do with them. I don't know what it is about sweet taters but I really like to let them languish before I make up my damn mind.
And why the trepidation? Sweet potatoes are incredible flexible and fantastic for your weekly meal prep. Roast or mash them and top 'em with a runny egg for breakfast, throw in a salad for some substance or treat 'em like a taco and top with melted cheese, ground beef and salsa.
At Family Dinner, we're not too shy or humble to openly brag about how great our members are. You are a wonderfully supportive, fun community of folks that we are extremely grateful to serve. We dream about the day we can throw a big party and bring everyone together to experience this community in person. (With near 700 weekly deliveries, that would be a VERY big party, like one of the ones in all the 1980's movies that didn't age well. Count. Me. In.)
Since we can't throw an epic local food rager (yet), we thought it would be fun to introduce you to some of your fellow members, learn about them, what they're cooking and what they can't wait to receive in their shares.
In our last series, we talked about the year round activities with produce and livestock farms. In this upcoming series over the next few months, we’ll be talking about the ground which grows our food!
Before we dig into what comprises the soil that grows the food you eat, I figured we could talk about the context of the agricultural landscape of Massachusetts.
I'm not exactly an inspirational quote kind of a gal, the adjectives "warm and fuzzy" don't often get lobbed my way. But, at the risk of dipping a toe into the crowded landscape of "Live, Laugh, Love", I wanted to share this quote from Elena Ferrante:
"Nowhere is it written that you can't do it."