I put this together for my own research and thought it would be useful for others. Some of the information is incomplete -- as above, the information is based upon living in Somerville, MA (Davis Sq).

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Red Fire Farm - 10-15lbs/week
Full (24 weeks): $525-575
Main (20): $425-475
Fruit: +$180
MIT, Central Sq, or Union Sq/Somerville

Parker Farm
~15 weeks, includes some fruit
Small: $300
Large: $475
Davis Sq, Porter Sq, Central Sq

Waltham Fields Community Farm - SOLD OUT 2008
20 weeks: $535 + $25 membership
Apple share: +$75
Davis Sq

Stone Soup Farm (new in 2008) - 20 weeks
Full (10-15lbs): $425-$550
Half (5-8lbs): $225-$275
Egg share too?
89 South Street, Boston, MA; Harvard Sq

The Food Project - 4-18lbs
~16 weeks $450
Arlington, Cambridge, Jamaica Plain

Three Sisters Farm
No 2008 information available

Drumlin Farm - "1-2 shopping bags worth" (2 adults + 2 children)
20 weeks: $575 ($525 w/ 8 hours of field work)
Fruit: +$65 (9 weeks)
Cambridge via Revision Urban Farm

Brookfield Farm - 5-18 lbs. (14 lbs. avg.)
17 weeks: $490
175 Richdale Ave, Cambridge (Porter/Davis)

The Farm School - half-bushel box
20 weeks: $600
Iggy's Bread - 130 Fawcett St, Cambridge, MA

Stillmans Farm
Half - $300 / Full - $450
No Cambridge/Somerville pickup

I'm looking for an XML/RSS link for the Top Chef Q & A podcast that is posted to CHOW.com every week. I'd really like to listen to it on my MP3 player on my way to work (via standard "podcast" technology that downloads automatically), and not have to sit at my computer to listen or manually download the MP3 everyweek. Where/what is the URL to make this work?

(Also, is there a page that lists ONLY the weekly Top Chef Q&A posts? This would be nice to keep up with the weekly interviews and make sure I don't miss one.)

Thanks!

I've eaten at the SHP in Belmont center and was very happy. They offer both a traditional white crust and an excellent whole-wheat alternative, and the menu seems to try as much as possible to include locally-sourced ingredients. The pizza options were fairly innovative and the menu, while simple (pizza, salad), offered lots of enticing choices.

Additionally, we recently got pizza dough from the new Needham location for some home cooking. The dough was exceptionally soft and easy to work with, rolling quite thin (both white and W.W.). We put a few of them on the grill (!) and the others on a pizza stone in a 550F oven for ~8 minutes. With some fresh Maplebrook mozzarella (an outstanding fresh moz. from VT that's in Roche Bros. and Whole Foods), you've got the makings of some outstanding home pizza.

[UPDATE:] So fare, I've had *NO* luck finding Torijo's at:
- Stoddard's (although they did say they could teach me to sharpen it if I brought it in),
- Sur La Table,
- Williams-Sonoma,
Bloomingdale's,
- Crate & Barrel (who, I just learned, do let you return a new knife if it's only minimally used if you're not happy with it.)

I'm considering purchasing a Tojiro-DP Gyutou (see it at http://www.korin.com/product.php?pid=...), but want to handle it before I purchase (online, or elsewhere). Are there any knive shops or kitchen/restaurant supply stores that carry this brand in the Boston area?