| BOSTON ORGANICS: Delivering fresh organic produce to your door! |
| Weekly Newsletter: 04/30/12 RECIPES · THIS WEEK'S BOX · ORDER GROCERY ADD-ONS · BLOG · FACEBOOK · TWITTER |
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THIS WEEK'S RECIPES
· Chive soup · ADD-ON SPECIALS
IGGY'S "PAIN DE MIE" WHOLE WHEAT BREAD SLICED (2 LBS)
IGGY'S "PAIN DE MIE" WHITE BREAD SLICED (2 LBS)
NEIGHBORLY FARMS COW'S MILK FETA (7OZ)
REAL PICKLES TOMATILLO HOT SAUCE (5 OZ)
NUMBER 9 STONEGROUND CORN TORTILLA STRIPS (8 OZ)
GRANDYOATS MAINELY MAPLE GRANOLA (13 OZ) |
NOTES & NEWS
May Referral Program!! Referrals are one of our main sources of business, and we want to thank you for all of your referrals and positive word of mouth that have helped us grow over the years. Throughout the month of May, if you refer a friend to Boston Organics, we'll thank you with a $5 credit towards your next order! Make sure that they put your name in the referral field on the sign-up page! Click here for more information, and thank you for your support!!This week brings fresh chives from Happy Valley Organics of Whately, MA. You really can't go wrong with chives, so we're sure you'll have fun sprucing up your cooking with them this week! We'll be seeing more organic herbs from Happy Valley over the next several months. We also have alfalfa and radish sprouts going out in most boxes this week from Jonathan's Organic in Rochester, MA. These sprouts are great for sandwiches, salads, stir-fry...pretty much anything! Most boxes will be receiving Vidalia onions from Georgia this week. Last week we mistakenly reported that we had Vidalia onions for you, when we actually had another sweet onion variety in house. This week we have the actual Vidalia, which is a sweet onion variety that happens to be Georgia's official state vegetable! Our apologies for any confusion on the matter, and we hope you enjoy them! Our featured add-on this week is Iggy's "Pain De Mie" Whole Wheat bread. If you didn't get a chance to order some Iggy's last week, go ahead and try it out! We now have their White, Whole Wheat, and Rye, and we've been really enjoying making sandwiches and toast with all three. Speaking of add-ons, we've been spending some time trying to find more organic, high-quality foods to add to our add-on offerings, and we're excited to announce that we will have a variety of dried fruits and nuts available beginning next week! We're going to begin offering dried mango, apple rings, raisins, cashews, and chocolate-covered almonds from Tierra Farm in upstate NY. More details coming next week! 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. We have Alfalfa and Radish Sprouts from Jonathan's Organic (Rochester, MA) and chives from Happy Valley Organics (Whately, MA) this week. Coming in from Porter Farms (Elba, NY), we've got red cabbage and yellow onions, and we've got Yukon Gold potatoes from Prince Edward Island. Deep Root Organic Coop (Johnson, VT) is sending us cucumbers from Quebec, salad tomatoes are from Longwind Farm (Thetford, VT), and we have Empire apples from Dwight Miller & Son Orchards (E. Dummerston, VT).10TH ANNIVERSARY CORNER Best Wishes from Gideon Porth, Atlas Farm “I'd like to congratulate Boston Organics on reaching the 10 year milestone! Our farm has been working with Jeff and the crew at Boston Organics since 2005 and our businesses have grown side by side over the years. Since we first started working together, I have always valued our relationship due to the strong commitment Boston Organics has to local, diversified, organic agriculture. Unlike some other buyers we work with, they really believe in supporting local farms and reinventing the food system to focus more on local production and connect consumers more to the reality of food production in our region. The commitment Boston Organics makes to our farm greatly facilitates our crop planning both in the off-season and throughout the growing season. We know they will stand behind the commitments they make and we can focus on growing the best quality produce for them and their customers. I'd like to wish Jeff and everyone at Boston Organics the best of luck for many more years of success.” Thank you, Gideon, for the very nice words and the work that you do to get us fresh organic veggies!! Warm Weather Note: It looks like hot temperatures are just around the corner. If your delivery location is in the sun, our delivery drivers will actively work to find an alternate location for it, where it'll stay cooler. They give us a call to let us know and will often leave you a note too! If you can't find your box, look for a note and check your email and voicemail box for a message from us. If you'd like to optimize your delivery location for cool produce, there are a few things you can do. First, put a cooler with ice packs in it in your delivery location and label it "Boston Organics." Your driver will put as much produce as he can fit into your cooler. Next, update your delivery instructions to a shadier place. And finally, send in a key so we can put your delivery in a pleasantly climate controlled location. For the latter two, head over to our website to update your delivery and drop off instructions! If you have any questions, give us a call at 617-242-1700 or email us at service@bostonorganics.com. Get organic fruit delivered to your office! 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!). 2 Tb canola or olive oil Heat oil in pan over medium heat and add potatoes, stirring to coat. Add salt and pepper. When sizzling add stock and stir. Cover and cook for 15-20 minutes or until the potatoes are very tender. Stir in butter or olive oil. Add chives, then potato mixture to a blender or food processor and blend until smooth. Add milk, stir and serve chilled, with fresh sliced chives as a garnish. Adapted from a recipe at Show Me Eats · Braised Pears with a Soy-Ginger Glaze This delicious dish shows the pear's savory side! Pears are braised until tender in a savory sauce that offers a bit of kick with fresh ginger and cayenne. It's perfect with pork tenderloin, grilled chicken, or roasted turkey. 4 tablespoons unsalted butter In a 10-inch sautee pan over medium heat, melt the butter. Add the soy sauce, ginger, sugar, and cayenne pepper. Stir until the sugar is melted and the ingredients are well combined and then reduce the heat to medium-low. Add the pears, cut side down, and simmer, basting frequently, until the pears are tender when pierced with a knife, about 8 to 10 minutes. Transfer the pears to a serving dish. Bring the liquid in the pan back to a slow boil and add the vinegar. Simmer the sauce until it is thick and syrupy, about 3 minutes. Pour the sauce over the pears and serve. Serves 4. · 1 pound potatoes, unpeeled
1 cup grated cheddar cheese
2 onions, sliced
1 or 2 eggs
1 cup cottage cheese
1 tablespoon dried parsley
Salt and pepper to taste
Topping: chopped fresh parsley
Preheat over to 350 degrees F. Cook potatoes until tender and slice. In a small casserole, layer potatoes, cheddar cheese, and onions. In a blender or by hand, thoroughly mix the egg, cottage cheese, dried parsley, and salt and pepper. Pour sauce over potatoes and cheese. Bake until golden about 20 to 30 minutes. Top with fresh parsley. Frances Moore Lappé's "Diet for a Small Planet" · Lemon and Chives Spaghetti w/ Veggies Salt Bring a large pot of water to a boil for pasta. Cook pasta to al dente according to package, about 7-8 minutes. Slice asparagus in 1-inch pieces on an angle. Cut beans into thirds, also on an angle. Midway through cooking the pasta, add veggies to water so they cook 3-4 minutes in boiling water with the pasta. Add peas to the pot 1 minute before draining. Reserve about 1/2 cup starchy cooking water just before you drain the pasta. Meanwhile, heat EVOO in pan and melt butter into it over low to medium-low heat. Add chives and garlic and stir a minute or two. Then add wine and gently reduce a couple of minutes more. Stir in Dijon and lemon juice and turn off heat. Add pasta and remaining starchy water and toss to coat evenly 1-2 minutes. Add some cheese and pepper to taste. Fold in baby lettuce and serve with extra cheese on top. · |
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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! |