| BOSTON ORGANICS: Delivering fresh organic produce to your door! |
| Weekly Newsletter: 05/14/12 RECIPES · THIS WEEK'S BOX · ORDER GROCERY ADD-ONS · BLOG · FACEBOOK · TWITTER |
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THIS WEEK'S RECIPES
· Pasta and Broccoli Salad · ADD-ON SPECIALSATLAS FARM LOCAL ORGANIC BABY GREENS (8OZ)
ORGANIC CHOCOLATE COVERED ALMONDS (6 OZ)
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) |
NOTES & NEWS
Well, folks, this is the week we've been waiting for. After an unpredictable spring, our friends at Atlas Farm of South Deerfield, MA, have begun harvesting their crops, and they called us up to offer their green leaf lettuce and kale for this week. Most of you will find this delicious local lettuce in your boxes, and many of you will receive their kale as well. It's a great start to the local produce season! We're also getting Atlas' baby salad greens, an early season spring treat! You can order them in half pound bags as an add-on. These greens are great for salads, stir-fries, or braising, and we've got a few recipes for mixed salad greens here. We've got a nice rotation of fresh herbs planned through the summer from Happy Valley Organics, also in South Deerfield, MA. This week's herb is basil! Basil is very chill sensitive, and it does best stored at 50 degrees F. We recommend putting the basil in the warmest area of your fridge (generally the door), but we have other storage tips on our website. Several boxes will receive delicious hot house tomatoes from Long Wind Farm in VT. These tomatoes are incredibly flavorful! Many of you are receiving both tomatoes and basil in your boxes, and we have two recipes below that call for this wonderful pairing of fresh summer flavors. We’re very excited to announce that next week we will have asparagus from Pederson Farms in upstate NY! Asparagus is a more expensive item, so your box might feel lighter next week if you’re receiving it. If you want to skip the asparagus, you can put it on your no-list. We hope to have some available as add-ons, but we won’t know until next week. The Tierra Farm nuts and dried fruits were a hit last week! We're happy to see them flying off the shelves - let us know what you think! We're also bringing on Tierra Farm's tamari almonds since the Equal Exchange tamari almonds are out of stock for a while. These come in an 8oz package rather than the 5oz pack, and they have a delicious tamari flavor! Check them out here. 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. There's plenty of green in this week's Dogma Box! We have green leaf lettuce and kale from Atlas Farm (S. Deerfield, MA) and basil from Happy Valley Organics (Whately, MA). Also from MA, we have mung bean sprouts from Jonathan's Organic (Rochester, MA), and salad tomatoes are coming in from Long Wind Farm (Thetford, VT). Deep Root Organic Coop (Johnson, VT) is sending sunchokes, we have mushrooms from PA, and yellow onions from Porter Farms (Elba, NY). Finally, we have Empire apples from Dwight Miller & Son Orchards (E. Dummerston, VT), and Yukon Gold potatoes from Prince Edward Island.May Referral Program!! 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!!10TH ANNIVERSARY CORNER Warm wishes from David Leslie, Food For Free 
"Food For Free first connected with Boston Organics in 2004. At the time, Jeff Barry recognized that as more customers came on board and his business grew, each week more and more food would be left over after filling all the orders – food that would be composted, thrown out, wasted – even as the need to help those who were confronted by food insecurity and hunger grew. Since those initial pick-ups back in 2004, Boston Organics has donated more than 170,000 pounds of healthy, organic fruits and vegetables to Food For Free's Produce Rescue and Distribution program. UPCOMING EVENTS Nutrition & Cooking Seminar for Food Revolution Day 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!). 1 cup penne, fusilli or ziti Put a large pot of salted water on high heat. If youre using dried pasta, check the pasta box to verify the cooking time - its usually around 13 minutes. Once the water is boiling, put your pasta in and cook for 7 minutes. Add your broccoli florets and cook for another 5 minutes. (The broccoli should cook until tender - if your pastas cooking time is different, modify these times accordingly.) Drain and rinse under cold water to stop the pasta from cooking. Combine your pasta, broccoli, cheese, salt, pepper, and olive oil. Toss. Squeeze some lemon over your pasta before eating if you want! · Open-Face Tomato Basil Sandwiches Serves 4 30 minutes or fewer 1 ½ cups packed fresh basil leaves 1. Blend basil, Parmesan cheese, olive oil and garlic in food processor or blender until well combined. Add yogurt, and process until smooth. Season with salt and pepper. 2. Preheat broiler. Place muffins on baking sheet. Broil 1 to 2 minutes, or until lightly toasted. Spread each half with basil mixture, and top with several tomato slices. Broil 1 to 2 minutes, or until heated through. · Quick Pesto with Broiled Tomatoes Serves 8 30 minutes or fewer Quick Pesto Broiled Tomatoes 1. To make Quick Pesto: Place basil and garlic in food processor, and process until finely chopped. Add pine nuts and nutritional yeast, and process 1 minute, or until pine nuts are finely chopped and mixture is paste-like. With motor running, add olive oil in steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired. 2. To make Broiled Tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish. · Mashed Potatoes with Goat Cheese and Basil 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add half and half, basil and garlic and stir over medium heat until heated through. Season with salt and pepper. · |
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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! |