THIS WEEK'S RECIPES
· Oven-Roasted Potatoes & Beets with Garlic-Lemon-Thyme Dressing
· Roasted Beets 'n' Sweets
· Hearty Rutabaga, Carrot, Parsnip and Sausage Soup
· Lentil and Green Collard Soup
EQUAL EXCHANGE ORGANIC MINT CHOCOLATE (3.5OZ)
The crunchy mint chocolate experience you've been waiting for. An ideal balance of rich, dark chocolate and light, refreshing mint. Browse more Chocolate, or order this add-on!
ORGANIC HONEY TANGERINES (2 LBS)
Honey tangerines are especially sweet, and really some of the most remarkable citrus around! Get them while you can! Browse more Add-on Produce, or order this add-on!
NEIGHBORLY FARMS RAW MILK CHEDDAR (7OZ)
This raw milk cheddar from Neighborly Farms in VT has been aged at least two months. It has excellent flavor and is great in any recipe calling for cheddar. Browse more Dairy, or order this add-on!
FIDDLER'S GREEN FARM ORGANIC BLACK BEANS (1 LB)
Dried organic black beans from Fiddler's Green Farm in Maine! These versatile and flavorful black beans add wonderful flavor to soups, salads, and rice dishes. Browse more Pantry Staples, or order this add-on!
FIDDLER'S GREEN FARM ORGANIC GARBANZO BEANS (1 LB)
We've got a 1 lb bag of dried garbanzo beans from Fiddler’s Green! Also known as chickpeas, these beans add a wonderful flavor to curries, soups, salads, and hummus! Browse more Pantry Staples, or order this add-on!
DWIGHT MILLER AND SON MAPLE SYRUP GRADE B (ONE QUART, 32 OZ)
Pure organic maple syrup from Dwight Miller and Son Orchards in East Dummerston VT. Perfect for pancakes, french toast, waffles, oatmeal, and other tasty treats! Browse more Pantry Staples, or order this add-on!
NOTES & NEWS
We almost got some of that good old-fashioned winter snow this weekend, but it appears it missed us here in Boston. We officially have one more month until spring, but we’re already back to mild 40-degree weather this week.
Valentine's Day is tomorrow, but you can celebrate all week with some chocolate from Equal Exchange or Taza! Check out our organic chocolate selection to see what we have for you and your sweetie. Also, nothing says "I love you" like a great home-cooked meal (or beets arranged in the shape of a heart)!
Yummy roots continue to come in from all over. We're getting beets this week from Nature's Circle Farm, a small family farm in Maine that grows a variety of organic produce, from potatoes and cabbage, to beets and squash. Coming in from western Massachusetts, we have beautifully sweet carrots from Winter Moon Farm and Yukon Gold potatoes from Happy Valley Organics. We also have sweet potatoes from California and yellow onions from Porter Farms in New York. Deep Root Organic Co-op of VT (one of the oldest co-ops of organic vegetable growers in the US) is supplying us with sunchokes, black radishes, and rutabagas!
Most of you will receive Empire apples from Dwight Miller Orchards in Vermont this week, and Dogma Boxes will get Empires and Mutsu apples. These are being supplemented with Washington state Gala apples for all-fruit boxes, along with Anjou pears and Asian pears for the larger fruit boxes. On the citrus front, we have sweet Cara Cara oranges and Gold Nugget Mandarins from California. Coming in from Florida, we’re looking at grapefruit, Orlando Tangelos, Temple Oranges, and Honey Tangerines.
Remember, if you ever want recommendations for cooking with any of the produce you find in your boxes, check out our Recipes and Storage Tips, or give us a shout! We're always on the lookout for new recipes from you as well, so keep sending your favorites our way!
You may have received our email about our efforts to ramp up office fruit deliveries. We want to help make a healthy lifestyle easier for you and for your coworkers, so if you have an office wellness program, or if you're just interested in having healthier office snacks, spread the word! Thank you so much to those of you who have already signed your office up!
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!
The Boston Organics Crew
Dogma Box Update: A box consisting of items sourced as close to Boston as possible.
We have beets from Nature’s Circle Farm (Houlton, ME), carrots from Winter Moon Farm (Hadley, MA), and Yukon Gold potatoes from Happy Valley Organics (Whately, MA). Deep Root Organic Coop (Johnson, VT) is sending us parsnips, sunchokes, black radishes, and rutabagas (check out the recipe for Hearty Rutabaga, Carrot, Parsnip and Sausage Soup below!). We have onions from Porter Farms (Elba, NY), and Empire and Mutsu apples from Dwight Miller & Son Orchards (E. Dummerston, VT).
Get organic fruit delivered to your office!Winter Weather is Here!
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.
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!
Follow Us on Facebook For a Chance to Win $20 Off Your Next Box!
Follow our Facebook page and you will be entered to win a $20 credit off your next box! We will pick one winner at random each month. As a follower, you will also be eligible for other promotions and contests.
For produce storage tips, recipes and more, check out the Produce Info, Tips and Recipes section of our website.
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.
If you live in a multi-unit building, be sure to leave your tag on your box so that we can keep track of whether or not we picked up your bin! Thanks!
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 firstname.lastname@example.org, or feel free to post them
on our Facebook Page. (For those that submit a recipe/tip, you may find a surprise in your
Oven-Roasted Potatoes & Beets with Garlic-Lemon-Thyme Dressing
6-8 Yukon Gold potatoes, cut in quarters (or more if they are big).
2 whole medium beets, boiled and cut into chunks the same size as the potatoes (you can boil it at the same time you are oven-roasting the potatoes)
1 1/2 tbsp coconut oil
1 tbsp extra virgin olive oil
1 tbsp olive oil
3/4 tsp sea salt, divided
1/4 tsp fresh ground pepper, divided
1 1/2 tsp fresh lemon juice
4 large cloves (or 6 medium) of garlic
8-10 sprigs of thyme
Optional: fresh greens
1. Pre-heat the oven to 400°F. In an oven safe glass baking dish, mix together potatoes, olive oil, 1/4 tsp ground pepper and 1/4 tsp sea salt making sure all the surfaces of the potatoes are coated with oil. Add more oil if needed. Carefully position potatoes with the flesh down, not the skin. The skin is too precious to have to stick to the pan.
2. Place in the oven for 15 minutes then turn the potatoes and bake for another 10-15 minutes until the corners and skin of the potatoes. Total baking time depends on the sizes of your cut potatoes.
3. In your small food processor (or magic bullet), blend together extra virgin olive oil, coconut oil, 1/4 tsp salt, 1/8 tsp ground pepper, garlic cloves, and 1 1/2 tsp lemon juice. Add more salt and pepper to suit your taste I personally just add more pepper, because I like the flavor of the garlic and lemon to take center stage). Pulse until the dressing is smooth and uniform. Set aside.
4. As soon as you take the dish out of the oven, toss in the thyme sprigs and dressing with the potatoes in the dish. Let it cool down before serving with the beets and greens.
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Roasted Beets 'n' Sweets
3 medium beets, peeled and cut into chunks
1 tablespoon and 3/4 teaspoon olive oil, divided
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
1-1/2 medium sweet potatoes, cut into chunks
1/2 large sweet onion, chopped
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
- Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
- Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 30 to 45 minutes, stirring after 20 minutes, until all vegetables are tender.
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Hearty Rutabaga, Carrot, Parsnip and Sausage Soup
2 tablespoons olive oil
6 ounces smoked turkey sausage (or vegetarian sausage), cut into 1/2-inch dice
1 large onion, chopped
3 small parsnips, peeled, diced
1 medium rutabaga, peeled, diced
1 large carrot, peeled, diced
1 14 1/2-ounce can beef broth (or veg broth)
1 14 1/2-ounce can chicken broth (or veg broth)
1/4 cup half and half
1/2 teaspoon dried thyme, crumbled
Salt and pepper
Heat oil in heavy large saucepan over medium-high heat. Add sausage and saute until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
Puree soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
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Lentil and Green Collard Soup
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
1/3 cup lemon juice
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
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