Hello crew,

Well, as you can see, we’re up and running with the new website.  Thanks more than I can possibly say to Kenny King for the gorgeous graphic design and to Jeff Tenza for his work bringing it to life and working out the bugs.  And to both of them for the infinite amount of work and dedication they’ve put into the project. Michelle and I are truly delighted and we hope that you, our customers, members, readers, and friends, will enjoy the new version of the site as much as we do! Hooray for Jeff and Kenny, our personal Wizards of the Web!

So, it’s been a busy two weeks pulling this together! Since we last cooked, we’ve been running around trying to make everything perfect for the new site. Obviously, there are still some wrinkles to work out and we hope everyone will have some patience with us as we get it together. Also, please let us know if there’s something specific that isn’t working or is confusing to you.  There’s a lot of change going on right now and it’s easy for us to miss some details.

In spite of the busy-ness, there’s also been a lot of good things happening too.  Earlier this week Michelle and I attended the second annual Local Food Summit–an incredibly energizing day of workshops, group sessions, networking, and celebrating that brought together of 200 folks from the Movement.  In truth, the high points of the day were really the connections we got to make on the sidelines–during lunch and between sessions and at the after party.

Now we turn back into the kitchen with renewed energy.  Here’s this week’s share and a menu of deliciousness that will (I trust) rock you into these spring-like March days…!

Cauliflower-Sausage Quiche once more featuring the Old Pine Farm eggs and our home made crust.
Jambalaya – We’re taking a twist on an old cajun fave and bulking it up with tons of amazing veggies from our freezer warehouse
Burgers – These tasty treats will be ready-to-grill with Community Farm garlic and other incredible seasonings. Sure to be a crowd-pleaser.
Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles this dish is going to feature our favorite Pasta e Pasta noodles and some homemade marmalade!

Only one more week to go, folks!

Mary

PS: Photos: we’ve been so busy lately I have no current photos. Please enjoy Michelle and the world’s largest piece of meat and a picture of a recent share.