LOCAL PEAS and PURPLE POTATOES! limited quantities!
We will have more English peas as well as Red and Purple fleshed potatoes from Charlie's Redhouse farm in Winchendon, MA.
Order here!

GRAPES!
Two pound bags of organic red grapes from California are now available. Great for picnics and on the go.
Order here!

STRAWBERRIES
One pound containers of strawberries from California are now available. Kids love them as will your inner child!
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APPLE CIDER VINEGAR new item!
We now have organic, unpasteurized apple cider vinegar from Dwight Miller and Sons Orchards in Dummerston, VT. Great for salad dressings, marinades. It can also be used as a multi-purpose all natural cleaner!
Order here!

MULTI-GRAIN PANCAKE MIX back in stock!
Littleton Grist Mill's multi-grain pancake mix (and whole wheat flour) is back. Turn them into power pancakes by smooshing in a banana and adding some berries. Don't forget the maple syrup from Dwight Miller orchards!
Order here!

Local vegetables are really beginning to ramp up now. Tomatoes are starting to come in decent volume and we hope to have enough available for all of our customers within the next week or two.

The hot, dry weather continues to pose challenges for the growers we're working with. Once again, we had planned to hand out edamame beans this week, but grower Rick Pedersen, still feels they need more time to size up in the field before he harvests them. The combination of heat and minimal rain is really slowing them down. Our new farm connection, Charlies Redhouse farm in Winchedon also had to cut back on our English peas for this week. We will have some available for add-ons.

We are beginning to see some availability of alliums like onions and garlic. A few boxes this week will have uncured spanish onions from Atlas farms in Deerfield, MA. These onions need to be kept in the fridge! The dogma boxes will also have hardneck garlic from Goshen Hill Garlic farm in Carlisle, MA. Last summer, we were given a tour of Atlas farm by owner/farmer Gideon Porth. During the tour Gideon mentioned that the fields alongside the Connecticut river were ideal for growing onions as they were nice and sandy and allowed for water to filter through without allowing the soil to get too saturated. This past spring we visited Atlas again. In the last two photos, you can see the fields along the river that were planted with garlic and onions.

We wish we had better access to local, certified organic garlic. We are working on developing a reliable, steady supply. But right now there just is not enough being grown. At this point, local growers are selling the majority of their garlic at farmers markets and CSAs. This is great, but considering only 5% of locally grown food is sold directly from the farmer to the consumer, there is still a need for more local produce. Hopefully this initial season of purchasing garlic from Goshen Hill will serve as a foundation for next year. Like any relationship, it takes time to build the trust.

As mentioned last week, we are very excited about a new farm connection, Charlie's Redhouse farm, located in Winchendon, MA. The farm is operated by the same people who own the Red House Restaurant and Charlie’s Kitchen in Cambridge. Once again we will have one pound bags of English peas and two pound bags of purple and red flesh potatoes for add-ons.

Maine low bush blueberries are just starting up. Once we have the logistics worked out, we'll let you all know. We plan to offer the five pound boxes like we have in the past.

It continues to be hot out there. Please read below for some suggestions about ensuring your deliveries are kept fresh if you can't receive them immediately.

As a reminder, if there is ever anything missing from your order or if there is a quality issue, please let us know. Your feedback will help to make sure that you are receiving the best possible service we can provide.

Enjoy your produce, keep cool and have a great week. Please let us know if you have any suggestions or questions about the service!

Sincerely,
-The Boston Organics Crew

Dogma Box Update: A box consisting of items sourced as close to Boston as possible.
This is a great time of the year for local vegetables. For those Dogma box customers who endured months of jerusalem artichokes during the winter/spring, this must be a welcomed change. All of this week's certified organic vegetables are provided to us from growers in Massachusetts. Atlas farm in Deerfield will be providing the lettuce, cucumbers, kale and summer squash; the boxes will also include their field tomatoes, bell peppers and Spanish onions. Once again, Wally Czajkowski of Lakeside Organic in Hadley is sending us sweet corn. His brother Wally of Plainville farms is providing the green beans. The boxes will also include hardneck garlic from Goshen Hill Garlic farm in Carlisle. Jonathans Sprouts of Rochester will be sending pea shoots.

No-lists! You can create a new 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) and/or a mix of summer squashes (patty pan, yellow squash, zucchini). If you strongly dislike a particular type of summer squash or lettuce, we recommend adding zucchini and/or all types of lettuce to your no-list.

WARM WEATHER: We want your produce deliveries to stay fresh! Let us know if you need to move your drop-off location indoors or to a shaded area for the next few months. If you would like to leave a cooler out for us, your delivery driver will transfer as many items as possible from your new box into your cooler to help keep things fresh. If you choose to leave a cooler out, please leave a note on it that says "Boston Organics delivery" and leave some icepacks in there too!

Recipe search: You can now search for past recipes in our blog. Simply type in the main ingredient into the search bar, and all past newsletters that have relevant recipes will be returned. We plan to improve on this, but it is a start. We are always looking for recipes and cooking tips to share. Please email us them 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!).

For more produce storage tips, please visit the storage tips section of our website.

Summer squash with dill and feta: serves 4

2 tbsp freshly squeezed lemon juice
1/2 tsp dried oregano leaves
2 cloves garlic, chopped
1/2 tsp dijon mustard
5 tbsp olive oil
salt & ground black pepper to taste
2 1/2 tbsp chopped dill
1/3 cup crumbled feta cheese
1-2lbs summer squash, chopped into 1/4” slices

1) Combine lemon juice, oregano and garlic in a bowl, then whisk in mustard and olive oil. Season with salt and pepper to taste.
2) Add the dill and feta cheese; set aside.
3) Steam the squash until cooked, but still crisp.
4) Transfer cooked squash to a serving plate, then spoon dill/feta mixture over squash

·

Sweet potato salad: serves 2-4

1 1/2 – 2 lbs sweet potatoes, peeled and cut into 1/4 inch cubes
1 1/2 tbsp cider vinegar
1 1/2 tbsp dijon mustard
1 tbsp honey
1/4 vegetable oil
1 cup diced celery
1 bell pepper, diced (optional)
2 tbsp fresh parsley
1/4 onion, finely chopped
salt and pepper to taste
salad greens or lettuce

1) Steam the yams until tender.
2) While steaming, whisk together the vinegar, mustard and honey in a small bowl. Slowly whisk oil into the mixture.
3) Place celery and chopped pepper in a serving bowl and add cooked yams and dressing. Add salt and pepper to taste. Let cool for a few moments.
4) Add onion and parsley, then serve on lettuce or salad greens.

·

Sweet and savory kale

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons honey
1 tablespoon apple cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

1) Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
2) Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

·
Cornmeal-banana pancakes: serves 4

1 cup whole wheat pastry flour
1/3 cup of cornmeal
1 tbsp baking powder
3/4 tsp baking soda
2 ripe bananas
1 1/2 cup low fat yogurt
1 egg
2 tbsp brown rice syrup
1 1/2 tbsp vegetable oil
1/4 cup raisins
1/4 cup chopped pecans or almonds (optional)

1) Whisk together flour, cornmeal, baking powder, and baking soda in a mixing bowl. Puree bananas, yogurt, egg, rice syrup, and oil in a blender. Fold wet ingredients into dry ingredients and mix until smooth. Add raisins and nuts, then let batter rest for about 10 minutes. Add water if too thick.
2) Heat non-stick griddle over medium-low heat, then spray with cooking spray.
3) Pour about 1/4 cup of batter on to griddle for each pancake. Cook 2 to 3 minutes or until bubbles form at edge of pancakes. Flip and cook 1 to 2 minutes more, until pancakes are golden. Serve with maple syrup and fresh fruit!

BOSTON ORGANICS GUARANTEE
We pride ourselves on delivering high quality produce to you in every box and filling your order correctly. We only want to send you produce that you can use, and by the nature of the service, every now and then we may miss an item or a bad item might slip by us. If you are missing an item or you receive produce that you are dissatisfied with, please let us know. We will add produce of equal value into your next delivery to compensate you or issue a refund.

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!
service@bostonorganics.com · 617.242.1700 · bostonorganics.com