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| Weekly Newsletter: 01/30/12 RECIPES · THIS WEEK'S BOX · ORDER GROCERY ADD-ONS · BLOG · FACEBOOK · TWITTER |
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THIS WEEK'S RECIPES
· Winter Fruit and Vegetable Salad · ADD-ON SPECIALS
APPALACHIAN NATURALS SALSA VERACRUZ (MEDIUM, 16OZ)
EQUAL EXCHANGE HOT COCOA MIX (12 OZ)
NEIGHBORLY FARMS RAW MILK CHEDDAR (7OZ) FIDDLER'S GREEN FARM ORGANIC BLACK BEANS (1 LB)
FIDDLER'S GREEN FARM ORGANIC GARBANZO BEANS (1 LB)
DWIGHT MILLER AND SON MAPLE SYRUP GRADE B (ONE QUART, 32 OZ) |
NOTES & NEWS
Coming up this weekend is the Super Bowl, which is always a great excuse for food! If you're looking for some healthy snacks for the game, we have delicious salsa from Appalachian Naturals in Goshen, MA, made with all natural, local, and organic ingredients. A big shoutout to those of you who posted your favorite Super Bowl recipes on our Facebook page. We hope to keep sharing recipes, so if you ever cook something you'd like to tell us about, feel free to share it with us on Facebook, Twitter, or by email. We love hearing from you! This week we're getting carrots from Winter Moon Farm in western MA, Russet potatoes from Happy Valley Farm, and more onions from Porter Farms. Jonathan's Sprouts in Rochester, MA are sending us their signature Munchin' Mix, a healthy sprout mix of peas, lentils and adzuki beans. Most veggie boxes can look forward to broccoli and Romaine lettuce coming in from Florida this week, and some of you will receive Garnet sweet potatoes and collard greens depending on your box type. We have more California citrus coming in by train this week. The citrus we've been getting from Florida and California this season have been really top notch, and we hope you've been enjoying them as much as we have! Other notable fruit for this week are Navel oranges, kiwis from California, and Anjou pears from Washington. Read Miller from Dwight Miller & Son Orchards in Vermont is bringing down more tasty Empire apples, which are wonderful for snacking or baking.Receive 29% Off Our Cooking Class this Saturday, February 4th!We have a cooking class coming up this Saturday, February 4th at the Boston Center for Adult Education! Our cooking classes are designed to help our customers and other members of the Boston community learn how to cook more creatively with a box of fresh organic produce. Above, see the beautiful picture of a beet, orange, and blue cheese salad that we made last year! BCAE is offering 29% off February classes through Tuesday, January 31st, so sign up now if you’re interested! Enter the code “LEAPYEAR” at check-out to redeem this offer. Get organic fruit delivered to your office! We are now delivering organic fruit to offices in Cambridge, Charlestown, and downtown Boston on Mondays! If you work in these areas and want to help bring healthy, wholesome fruit to your workplace, spread the word! You can find more information on our office deliveries here. Winter Weather is Here! If you're not able to promptly bring in your delivery, there's a chance some of your produce may freeze on colder days. We are bonded and insured to take keys to everything from entryways to apartments to homes. And when it's snowy and icy out there, we still want to get you your delivery, and we want our drivers to be safe! It's important that you keep your walkways and steps shoveled and de-iced so that your driver can get to your delivery location. If you'd like to change your delivery instructions for the season (perhaps from an unshoveled back porch to a front entryway with key access), you can do that on our website. If you do leave your empty boxes outside to be picked up, your drivers request that you leave them closed and upside down so they don't fill with snow. If you have any questions about any of this, drop us an email or call 617-242-1700! As always, if there is ever anything missing from your order or if there is a quality issue, please let us know. We have a form on our website for you to report any produce issues you have that makes it a lot easier for us to make sure you're getting the best possible service we can provide. Enjoy your produce and have a delicious week!
Thanks!
Dogma Box Update: A box consisting of items sourced as close to Boston as possible. Jonathan’s Organics (Rochester, MA) has sent us their tasty Munchin’ Mix this week! We’re also getting sunchokes (also known as Jerusalem artichokes), beets, parsnips, and black radishes from Deep Root Organic Co-op (Johnson, VT). Coming in from the Pioneer Valley this week, we’ve got carrots from Winter Moon Farm (Hadley, MA), and potatoes and basil from Happy Valley Organics (Whately, MA). Last but not least, we’re getting Empire and Mutsu apples from Dwight Miller & Son Orchards (E. Dummerston, VT).UPCOMING EVENTS Follow Us on Facebook For a Chance to Win $20 Off Your Next Box! Storage Tips! No-Lists! You can create a new no-list or modify your existing no-list right up until 12PM on the day before your delivery, so feel free to change it whenever you would like to! On occasion we may receive a mix of lettuces (red, green leaf, romaine) or a mix of soft-rind, or, summer squash (zucchini, yellow, buttercup). If you strongly dislike a particular type of lettuce or summer squash, we recommend adding squash and/or all types of lettuce to your No-List.
Multi-Unit Apartments We've been working on a new recipe database and we think it's looking pretty good! Head over to the Produce Info, Tips and Recipes section of our website and browse by produce item. The collection grows every week! And, we are always looking for recipes and cooking tips to share. Please email them to us at service@bostonorganics.com, or feel free to post them on our Facebook Page. (For those that submit a recipe/tip, you may find a surprise in your delivery!). Winter Fruit and Vegetable Salad 1 Apple Steam your beet, peel and slice it, and let cool. Slice your watermelon radish as thinly as human possible, and slice your apple and pear. (You may want to peel these for aesthetic purposes.) Toss all the ingredients together and enjoy immediately! Reverse engineered from a Blue Hill Farm NY menu item · 1/2 pound collard greens, tough stems removed (8 leaves)
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper. 2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper. Cover, and chill up to 4 hours or overnight for a great taste. · 2 to 3 large sunchokes, sliced 1/4-inch thick Preheat the oven to 425 degrees F. Scrub the sunchokes under cold running water and slice 1/4-inch thick. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Add more olive oil a tablespoon at a time if you don't feel like the vegetables are coated enough, but not too much; you don't want them swimming in olive oil. Sprinkle with the salt and rosemary. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato. · Caramelized Onion Dip With Frizzled Leeks 2 pounds onions (6 to 8 medium), chopped (5 to 6 cups) 1. Put the onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until the onions are dry and almost sticking to the pan, about 20 minutes. Stir in 2 tablespoons of the oil and a large pinch of salt and turn the heat down to medium-low. Cook, stirring occasionally and adding just enough additional oil to keep them from sticking without getting greasy. The onions are ready when they’re dark, sweet and jammy, 40 minutes to 1 hour later. 2. Sprinkle with black pepper, stir in the thyme and remove the onions from the heat. When they’re cool, fold them into the yogurt and stir in the lemon juice. Taste and adjust the seasoning, then transfer the mixture to a serving bowl. (At this point, you can cover the dip with plastic wrap and refrigerate for up to 2 days.) 3. Wipe or wash out the skillet and put it over medium-high heat. When it’s hot, add the remaining 4 tablespoons oil. A few seconds later, add half the leeks, turn the heat up to high and sprinkle with salt and pepper. Use a spatula to turn the leeks over as they cook. Be careful: they will go from not-browned to burnt pretty quickly, and you want to catch them in between those stages, when they’re browned and crisp. Transfer the leeks to paper towels to drain and repeat with the remaining leeks, adding more oil to the pan if necessary to keep them from sticking. 4. Garnish the onion dip with the crisp leeks and serve immediately with crudités or crackers. Serves 8 NY Times, shared with us by Eric M! · |
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BOSTON ORGANICS GUARANTEE Produce items and item sources are subject to change without notice due to the nature of the produce market. Click here to view our policies.
Have suggestions or a great recipe to share? Please let us know! |