Farm Share Friends, hello! I cannot believe we are at this point in the year: saying goodbye after another farm share season, one marked, as always, with mounds of tender greens, bouquets of the most fragrant basil, bushels of sweet scallions, and seas of juicy tomatoes.
Alexandra, the Farm Share Newsletter has been one of my MOST FAVORITE of all food journalism. You are absolutely my kind of cook, and I have a whole folder in my Paprika app dedicated exclusively to your recipes because I know they are going to be the best. Thank you for your hard work this summer, and wishing you great success with the pizza book!
Thank you so much for showing up weekly with so many ideas that have been tucked into my cooking and our family’s food culture. It’s daunting to set a box of expensive veg on the counter and you have truly been a guide over the years, helping us catch the vision of how to eat it all deliciously. And the pizza newsletter is the perfect way to jazz up our 15 year-old Friday night homemade pizza tradition ! Keep writing, I love the way you cook! Also, lemme know if you ever are going to hike rim-to-rim at the Grand Canyon (you totally can do it!) Im here for all the advice and encouragement!
I make pizza every Saturday night so this is right up my alley! Thank you! Any help with my pizza dough getting stuck on the peel would be greatly appreciated! Usually I just use flour under the dough. Very often one little spot will stick and it really makes a mess. Please help!
Thanks for this wonderful newsletter. Am excited for your new publication because who doesn’t love pizza. Have enjoyed and learned so much regarding baking, and just good food, in general.
As the others have said, I love your writing and your food. I’m here for all the things. We make homemade pizza many a Friday night. Here’s the thing: I don’t like melted cheese. We make our personal size so everyone can put what they want a theirs and mine is w/o cheese. Is the pizza book allllll about cheese?
I just found your newsletter recently and enjoyed it immensely. Thanks for sharing your expertise and good luck in your next venture. Someday I hope to find a GF pizza dough I like, more than just tolerate, and if I do I’ll look for your book first.
Wow!! Also one of my favorites.we are Roxbury members since 2005? 2006? Your Zucchini bread recipe is genius. (Definitely add cinnamon) And your kale salad post early this month resulted in almost a week of lunches. Thank you!
Thank you, Ali! I have absolutely loved the Farm Share Newsletter and I adore your website. I echo the sentiments of so many when I say you are my kind of cook and yours is hands down the first place I go to when looking for recipes and ideas. Will the past Farm Share posts remain available on your site? Can't wait to watch the pizza video! Excited about the book!
Alexandra, the Farm Share Newsletter has been one of my MOST FAVORITE of all food journalism. You are absolutely my kind of cook, and I have a whole folder in my Paprika app dedicated exclusively to your recipes because I know they are going to be the best. Thank you for your hard work this summer, and wishing you great success with the pizza book!
Never subscribed to anything so fast! :) Always happy to read you, no matter the subject. xoxo
Love Farm Share and will surely miss it a bunch🥦 but maybe your Pizza newsletter and book will inspire my husband to want a pizza oven🍕😊
Excited to be part of your new project!
Thank you so much for showing up weekly with so many ideas that have been tucked into my cooking and our family’s food culture. It’s daunting to set a box of expensive veg on the counter and you have truly been a guide over the years, helping us catch the vision of how to eat it all deliciously. And the pizza newsletter is the perfect way to jazz up our 15 year-old Friday night homemade pizza tradition ! Keep writing, I love the way you cook! Also, lemme know if you ever are going to hike rim-to-rim at the Grand Canyon (you totally can do it!) Im here for all the advice and encouragement!
Can’t wait for Pizza every Friday!
Your recipes are my first go-to.
Your efficient style (including quicky videos) and candid comments are so appreciated.
THANK YOU - I'm not leaving... but we only make GF pizza :(
Still, I'll check out your book! I feel like you're a friend :)
I make pizza every Saturday night so this is right up my alley! Thank you! Any help with my pizza dough getting stuck on the peel would be greatly appreciated! Usually I just use flour under the dough. Very often one little spot will stick and it really makes a mess. Please help!
So sad going to miss this one of my favourites. But can’t wait for pizza and more. Thank you so much for the amazing farm share inspo!! 🙏🏽😘👍🏽
Thanks for this wonderful newsletter. Am excited for your new publication because who doesn’t love pizza. Have enjoyed and learned so much regarding baking, and just good food, in general.
I'm sorry to see this being discontinued but will reference the archives.
As the others have said, I love your writing and your food. I’m here for all the things. We make homemade pizza many a Friday night. Here’s the thing: I don’t like melted cheese. We make our personal size so everyone can put what they want a theirs and mine is w/o cheese. Is the pizza book allllll about cheese?
I just found your newsletter recently and enjoyed it immensely. Thanks for sharing your expertise and good luck in your next venture. Someday I hope to find a GF pizza dough I like, more than just tolerate, and if I do I’ll look for your book first.
Wow!! Also one of my favorites.we are Roxbury members since 2005? 2006? Your Zucchini bread recipe is genius. (Definitely add cinnamon) And your kale salad post early this month resulted in almost a week of lunches. Thank you!
Sad to see The Farm Share go, but thrilled to dive into pizza!! Heat up the Ooni!!! I'd love a really, really good red sauce recipe.
I am looking forward to your new newsletter and have preordered your book. Very excited for it.
Thank you, Ali! I have absolutely loved the Farm Share Newsletter and I adore your website. I echo the sentiments of so many when I say you are my kind of cook and yours is hands down the first place I go to when looking for recipes and ideas. Will the past Farm Share posts remain available on your site? Can't wait to watch the pizza video! Excited about the book!