THIS WEEK'S RECIPES
· Roasted Sweet Potato Pizza with Spinach & Caramelized Onions
· Garlicky Pea Shoot Tangle
· Black Radish and Blood Orange Salad
· Rutabaga with Caramelized Onions and Apples
GRANDYOATS MAINELY MAPLE GRANOLA (13 OZ)
GrandyOats have proclaimed this variety the state favorite of Maine. This granola is oil and wheat free and is sweetened with 100% Maine maple syrup. A perfect start to your morning! Browse more Breakfast Foods, or order this add-on!
ORGANIC BLOOD ORANGES (2 LBS)
Blood oranges! Shipped to us by train from the grove in California, these early season blood oranges are deliciously sweet with a hint of tart raspberry. Browse more Add-on Produce, or order this add-on!
ORGANIC MEYER LEMONS (1LBS, 2-4 LEMONS)
Organic Meyer lemons came in by train from California! Sweeter and less acidic than regular lemons, this delightful citrus adds beautiful flavor to desserts, salads, and more! Browse more Add-on Produce, 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!
EQUAL EXCHANGE TAMARI-ROASTED ALMONDS (5OZ)
Equal Exchange carefully selects organic almonds and dry roasts them for extra crunch. Sprinkled with tamari soy sauce, they're a healthy and flavorful snack! Browse more Snacks and Specialties, or order this add-on!
PETE AND GERRY'S EGGS (1 DOZEN LARGE)
These fine eggs come from happy, 100% organic-fed hens of Pete and Gerry's in NH. They contain a high level of healthy Omega-3 fatty acids and taste amazing! Browse more Dairy, or order this add-on!
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!
NOTES & NEWS
We're excited to have local pea shoot sprouts from Jonathan's Organic in Rochester, MA for you this week! These nutrient-dense little sprouts taste like the fresh flavors of spring, and they are tender enough to serve raw or with minimal cooking. They are typically tossed into salads or soups, but they are also a nice addition to stir-fries and taste wonderful sautéed on their own. Since they take just a few minutes to cook, add them at the end of your cooking for the most flavor.
Every now and then one of our growers will call us up to offer us some fruits or vegetables that they have in addition to our planned produce for that week, and it's always a treat when we can get them for you! Read Miller, our apple grower from Dwight Miller & Son Orchards in VT, called us up last week to offer us bagged organic spinach, and we're able to get it for Dogma Boxes this week. It's the first bunch of local greens that we've had in the Dogma Boxes this year! Fortunately our produce buyers worked it out so that we should have some of this fine spinach to distribute in a larger variety of boxes next week.
In root news, many boxes are receiving black radishes and rutabagas from Deep Root Organic Coop. If you're less familiar with these unique and delicious roots, we have a number of preparation tips and recipes for them on our website. We recommend simply roasting them to experience their full flavor! Most vegetable-centric boxes are receiving either NC sweet potatoes or Russet potatoes from Prince Edward Island, and Dogma Boxes are getting more of those sweet and flavorful Spring-dug parsnips from Winter Moon Farm this week.
We've still got blood oranges, Meyer lemons and honey tangerines this week. We won't be able to get these fruits for very much longer, but we're happy that they're still available! The honey tangerines and blood oranges will find their way into a few boxes this week, but you can also order all three as add-ons! Head over to the order form to get them for your delivery this week.
Wild and Scenic Environmental Film Festival
"e" inc., the Environment Science Learning and Action Center, is hosting the Wild and Scenic Environmental Film Festival this Saturday, March 31st at the Atlantic Wharf's Waterfront Square. The film festival will wrap up with a delicious dinner of local foods (including salad donated by Boston Organics), along with live music and a silent auction. It should be a great time, so check it out if you're free!
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 more flavorful Spring-dug parsnips for you from Winter Moon Farm (Hadley, MA) this week! Also from Massachusetts, we have local sweet potatoes from Atlas Farm (Deerfield, MA), pea shoots from Jonathan’s Organic (Rochester, MA), and fresh basil from Happy Valley Organics (Whately, MA). Cabbage and onions are coming in from Porter Farms (Elba, NY) and red beets are from Nature's Circle Farm (Houlton, ME). Finally, we have Empire apples and bagged spinach from Dwight Miller & Son Orchards (Dummerston, VT)!
"Cooking Outside the Box with Boston Organics"
Saturday, April 28, 10am - 1pm
Boston Center for Adult Education, 122 Arlington Street, Boston, MA 02116
Tickets are Buy 1 Get One Free for April classes at BCAE! Under the expert instruction of Chef Bernard Kinsella and with produce provided exclusively from Boston Organics, you'll be immersed in a morning of hands-on culinary exploration into organic, gourmet meals that will broaden your vegetable horizon and give you the knowledge and skill set to be a confident, organic cook. Roll up your sleeves and let's get cooking!
Learn more and sign up here.
Natural vs. Organic
We also found a very helpful guide from the Environmental Working Group about decoding meat and dairy product labels, from 'Cage-free' and 'Free-range', to 'Farmed fish' and 'Certified Humane.' This guide just skims the surface of these labels, but it's a good starting point for doing your own research.
Food labels are pretty confusing these days, and it's becoming more and more difficult to know what we're really buying when we go to the grocery store. We'd like to share this great tip sheet from The Organic Center that breaks down the difference between "Natural" and "Organic" foods, so you'll be a little more informed when making food purchases. Check it out here.
Get organic fruit delivered to your office!
We are now delivering organic fruit to offices in Cambridge, Charlestown, Waltham, 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.
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.
Roots: Root vegetables getting soft in the refrigerator? They're drying out! Roots like beets or carrots will last quite a long time if you put them in a sealed container like a bag and then refrigerate them. When they're bagged up, moisture can't escape them as easily and they'll stay firmer longer.
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
Roasted Sweet Potato Pizza with Spinach & Caramelized Onions
6-8 oz. your favorite pizza dough
2-3 T Creamy Herb Sauce (recipe below)
1 small sweet potato, cut into 1/2″ thick slices
1/2 c baby spinach leaves, chopped
1 c thinly sliced red onions
2 T olive oil
Salt & pepper to taste
1/2 c grated mozzarella cheese
Creamy Herb Sauce
1/2 c cream cheese, softened
2 T nonfat milk
2 T finely chopped scallions or chives
1/2 t herbes de provence
Pinch of salt
1. Preheat oven to 450°. Line a cookie sheet with foil and set aside. Prepare the creamy herb sauce by combining all ingredients in a bowl and whisking together until smooth. Cover & set aside. Remove pizza dough from refrigerator and place in a covered bowl while you work.
2. Place the sweet potato slices in a bowl and drizzle lightly with olive oil. Toss, then place in a single layer on the prepared cookie sheet. Roast for no more than 10 minutes; remove from oven and set aside.
3. While the sweet potatoes are roasting, begin to caramelize the onions. Heat 2 tablespoons of olive oil in a skillet. Place onions in skillet, sprinkle with salt and saute slowly over medium heat for about 10-15 minutes, until the onions have turned a rich, caramel brown. Remove from heat and set aside.
3. Dust your hands and work surface lightly with flour. Working from the center of your ball of pizza dough, gently stretch & shape it to the desired size (since I don’t have a pizza stone or pan, I just go rustic & let it make it’s only oblong shape; if you prefer round or square pizza, feel free to make those instead).
4. Brush the dough lightly with olive oil, spoon 2-3 tablespoons of the creamy herb sauce on top, then spread over the surface, leaving about 3/4″ distance from the edge of the crust. Sprinkle with cheese, then add the sweet potato slices and a couple tablespoons of caramelized onions. Bake for 10-15 minutes, until crust begins to turn golden brown. Remove from oven and sprinkle with chopped spinach and more onions (more cheese, too, if you like).
5. Allow to cool for about 5 minutes before cutting. Using a pizza wheel or sharp knife, cut into 6-8 pieces (depending on size of pizza). Serve with a nice salad and a small side of creamy herb sauce, and enjoy!
Poor Girl Eats Well
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Garlicky Pea Shoot Tangle
1 Tbsp. roasted peanut oil or extra-virgin olive oil
Pea shoots, rinsed, drained, and thoroughly dried
1 Tbsp. garlic, minced or crushed
¼ tsp. salt (or to taste)
Place a large, deep skillet or wok over medium heat. After about a minute, add the oil and swirl to coat the pan.
Add the pea shoots and garlic, and turn up the heat. Stir-fry for about 5 minutes, attempting to get the garlic distributed evenly through the tangle of shoots. Stir in the salt along the way. (It’s easiest to use tongs or a large, long-handled fork for mixing.)
Remove from the heat as soon as the pea shoots are wilted and have turned deep green. Serve hot or warm.
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Black Radish and Blood Orange Salad
The unknowns: Black radishes and blood oranges were made to go together, the tart but deliciously sweet richness of the blood orange that tempers the pungency of the black radish.
2 black radish
2 blood oranges
1 T. honey
2 T. unseasoned rice vinegar
1 T. California olive oil
Coarse sea salt
Freshly cracked black pepper
Marcona almonds, coarse chopped
Cut away the skin and pith of the blood orange. I like to keep the flesh for other recipes or for cocktail garnishes. First you cut a slice from the top and bottom of the orange and then sit it on your board. Take a flexible knife and cut away the skin and pith from the orange — following the curve of the orange will help you make a clean cut. When each orange is free of pith, slice the orange creating wheels from the orange. In a medium bowl combine the honey and rice vinegar, whisk to incorporate the honey. Wash the radish well to remove any dirt and then grate the radish into the vinaigrette. Let the radish marinate for 15 minutes to 1 hour.
To assemble the salad: Lay the orange slices on a rectangle serving dish and season with some salt and pepper. Top the oranges with the marinated radish and drizzle with any remaining vinaigrette, the olive oil and the chopped almonds.
Chef Todd Fisher
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Rutabaga with Caramelized Onions and Apples
4 tablespoons butter, divided
2 yellow onions
2 tart cooking/baking apples (I used Empire)
1 tablespoon brown sugar
1 1/2 tablespoons cider vinegar
1 small to medium rutabaga
Kosher salt and coarsely ground black pepper to taste
Peel onions and cut in half. Slice thinly. Peel and core apples; slice, then julienne into matchsticks about 1/4 inch thick. Toss apples and onions together to combine.
Melt 3 tablespoons butter in a large heavy-bottomed skillet over medium-low heat. When butter is melted, add onion-and-apple mixture and allow to cook over medium-low heat, stirring occasionally, for 45 minutes to 1 hour. About 30 minutes into the cooking time, sprinkle 1 tablespoon of brown sugar over the onion mixture and gently stir in.
When onions are deep golden brown and caramelized, add 1 1/2 tablespoons cider vinegar to pan to deglaze it, and stir, scraping up browned bits from bottom of pan. Cook for 1 to 2 minutes longer until vinegar is absorbed, then turn off heat and set aside.
While the onion mixture is cooking, wash and peel the rutabaga. Cut into 1/2-inch to 3/4-inch dice. Bring a pot of salted water to a boil and cook diced rutabaga until tender ~ about 20 minutes. Cooking time will vary according to the size of your dice, so test at 5-minutes intervals. The rutabaga is done when it is fork-tender. Drain well.
Remove onion mixture from pan and melt remaining 1 tablespoon butter in the same pan. When melted, add rutabaga cubes. Season with kosher salt and freshly ground black pepper and cook over medium-low heat until heated through, about 10 minutes.
Add onion mixture back to pan and gently stir into rutabaga cubes. Let cook for a minute or two to heat through. Serve immediately. Makes 4 to 6 servings.
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