Dear FFDers,  Is there such a thing as a routine in this day and age of go-go-go.?Growing up as a early teen and enjoying as carefree a routine as existed, "go-go" meant the dancers on Hulabaloo,, a show well worth the risk of parental wrath.Today however,  only a few constants reappear like school and, for me,a life starting to revolve around a new season of sports.  But all it takes is your car to have a blow a gasket, or your child    breaks an arm on the jungle gym and "routine" exits your vocabulary in a real hurry. The fish world has done their spwan thing and been eating most of the summer and are finding their way to market with fuller girth and for us consumers it's a good thing.No different than beef,  fat means moisture and taste, when plopping a nice peace of sword , tuna , blue, mackerel on the grill.  Even the white ones like haddock  and cod are noticeable thicker per lb and a discerning palate can attest to the increased moisture  there as well.  This would be a great weekend to take advantage of some of these goodies:
     Artic Char, Sword, Blue wild King salmon,   grillable sea scallops,  cod , Hake , and haddock.   sorry about the halibut and stuck with a couple lbs of each and I get discouraged with heavy hits like that.  Did I mention Lobsters lately..sooo fine.  starting 2 $4.95 for chix (firmed up ) and steamers.   I bought purged clams this am and they are so clean and grit free.
   Just made the Tuna salad,  should have crab cakes this aft of early am., Plenty of PEI mussels  ( quite possibly the best thing in the ocean)
  new cantelopes and a sure sign of fall: those popular Japanese yams (white fleshed) to begin the root vegetable season. 
   so as hard as it is to  establish a routine of everyday life, Mother Nature doing her best, through FFD, to keep up her end of the deal by providing the finest in seafood and nutritious vegetables.   Shopping here  twice a month would be a routine with big benefits for us both.   Thanks  for your time,    Fred
    ps...   a quickie about my eggs sold here: Free range , organically fed and raised by a father son team in Danville.  the son's name is Bryan, and happens to be an autistic 14 year old.  His dad says that when he returns from his route on Friday Bryan is very excited about the cold cash , and in a near agitated state with hands out when dad pulls in the drive.  It's kind of a neat image that hits the heart a bit.  so if you need eggs sometime, grab a dozen and know, that this time, great taste goes to a  great cause.