Happy Halloween!! We had a great time over the weekend at the Boston Vegetarian Food Festival, and we also had a lovely trip to a cranberry bog with our friends at Jonathan’s Organic. We’ve got awesome fall recipes and Thanksgiving-themed add-ons available, and there’s plenty to be excited about in the boxes this week. Get the scoop in this week’s newsletter!
With Thanksgiving on the horizon, we’re working hard over here to plan out Thanksgiving week deliveries. We will not be delivering on Thursday, November 24 and Friday, November 25. Instead, we are condensing our delivery week into Monday, November 21 through Wednesday, November 23.
We just posted our 2011 Thanksgiving schedule, so be sure to take a look and see what day you’ll receive your delivery. If you don’t want a delivery that week, you can easily cancel that week’s delivery right on our website.
We’re going to begin offering delicious Thanksgiving add-on’s soon, so keep your eyes open for an announcement within the next few weeks!
Happy Food Day from your friends at Boston Organics! We’re very excited to announce that we’re receiving delicious pie pumpkins from Atlas Farm that you can order as an add-on for the next few weeks. We also have kohlrabi from Porter Farms! This week’s newsletter features some truly delicious employee-tested recipes for curried kohlrabi, pumpkin cheese fondue, and pizza with pumpkin, goat cheese, and caramelized onions. Check out the newsletter!
Jonathan’s Organics is supplying us with the first harvest of this season’s cranberries from Cape Cod! Lettuce is back on track thanks to the beautiful weather last week, and we have more local baby greens available for add-on’s. Also, we’re announcing a new add-on from Fiddler’s Green in Maine – organic beans!!! We’ve got black beans, garbanzos, and lentils for you. Check out the news, fall recipes, and more in the newsletter!
To our wonderful customers,
In light of the recent cantaloupe listeria outbreaks across the country, we’d like to take a moment to let you all know where our cantaloupes are coming from.
The cantaloupes we’ve been distributing recently are certified organic out of California and are not a part of the recent recall. The cantaloupe included in the recall are conventional (not organic) from Jensen Farms in Colorado.
The cantaloupes we’ve been distributing were organically grown in California from the following sources – Empresas Del Bosque, Inc. or Turlock Fruit Company.
Because the food distribution chain is complex, if you have purchased any pre-cut fruit salads or whole cantaloupes in recent weeks, please be sure to contact those stores to find out their source. Food outbreaks are very serious, and we appreciate and share your concern.
For more information about the cantaloupe recall, visit: http://www.fda.gov/Safety/Recalls/default.htm.
As always, please don’t hesitate to contact us with any questions!
Sincerely,
Your friends at Boston Organics
We’ve got local organic baby greens from Atlas Farm! Sweet delicata squash, shallots, beets, celery root, and Daikon radishes are just a few of the delicious treats you can expect to find in your boxes this week. Get the scoop in this week’s newsletter!
Written by Lillie, a Boston Organics customer!
October 1, 2011
I had the distinct pleasure of sharing my morning with Chef Bernard Kinsella as he led me, along with eight other students, on a culinary adventure which was as deliciously refreshing as it was creatively thrilling. Most importantly, every step of the cooking process proved to be remarkably simple and fool-proof for reproducing at home. No longer will beets or swiss chard wink mockingly at me from the produce bin as I cast about for ways to prepare them. They, as well as the other ingredients from our box, have been transformed into accessible tools in my cooking repertoire.
We started with the contents of a typical large-sized two-thirds vegetable box: bananas, pears, plums, apples, grapefruit, oranges, an acorn squash, alfalfa sprouts, broccoli, carrots, chard, chives, sweet potatoes, gold beets, Napa cabbage, red leaf lettuce, russet potatoes, and yellow onions.
Two hours and countless laughs later, we were savoring a colorful feast of complex and well-balanced flavors which we had crafted ourselves. The bananas served as a motivating snack as we tackled the other dishes. We prepared spring rolls with the cabbage and carrots, as well as a garlic-soy sauce and a spicy peanut dipping sauce. Next came a simple salad of red leaf lettuce, orange, grapefruit, pears, and a citrus balsamic vinaigrette. This was followed by two spectacular and very simple soups – one with the russet potatoes, the other with the acorn squash. (Pro tip: Roasting the squash whole makes it much easier to cut and prepare.)
We also made a bell pepper, carrot, and Swiss chard coleslaw, garnished with the alfalfa sprouts. The sweet potatoes were cut into spears and roasted in olive oil, then served with gorgonzola. The beets were roasted whole, then peeled and served with the remaining caramelized onions from the soups. Finally, the incontestable stars of the meal were the plum tart and the apple strudel.
The truest compliment to this class and Chef Bernard lies in the thoughts that came to me only after I had left. The meal we had prepared was completely vegetarian, it did not include pasta or rice as filler, and yet it was completely satisfying. The produce stood, and shone, all on its own merits. Fruits and vegetables will no longer be relegated to a supporting role, and through classes like this one with Chef Bernard, we can all learn to help them find their rightful place in our lives and on our plates: center stage.
The next cooking class with Chef Bernard and Boston Organics is Saturday, November 19, 2011 at the Boston Center for Adult Education. For more information and registration details, click here.
We had a great time at the Boston Local Food Festival, and now we’re celebrating with local butternut squash, kale, apples, carrots, and potatoes! We also have updates on local lettuce, warm fall recipes, and tips for cooking with rutabagas. Check out this week’s newsletter!
