THIS WEEK'S RECIPES
· Lemon Potatoes Parisienne
· Apple Charoset
· Broccoli and Red Onion Quesadillas
· Sweet Carrot Kugel
EAT LOCAL BEE POLLEN
Happily, Boston beekeeper Mike Graney brought up plenty more local bee pollen last Friday so if you haven't picked any up yet, now's the time! (Gathered up by worker bees all across Boston and put in jars by Mike, this is just the extra boost your body needs this time of year.) Browse more Snacks and Specialties, or order this add-on!
PETE AND GERRY'S ORGANIC EGGS
Pete and Gerry's is Certified Humane, and their organic eggs contain a high level of Omega-3 fatty acids, a polyunsaturated fat that can help prevent heart disease, diabetes, obesity, and even ease arthritis pain. And to top it all off, the plastic containers the eggs come in are made from recycled soda bottles!
EQUAL EXCHANGE TEAS
We're now carrying Equal Exchange's entire recently refreshed line of organic, Fair Trade teas, from Chai to to Rooibos to Chamomile, and more! Browse more Tea, or order this add-on!
CALIFORNIA BLOOD ORANGES
Blood oranges! Shipped to us by train overland from the grove in Rainbow, California, these early season blood oranges are delicious with a bit of a sour bite. Browse more Add-on Produce, or order this add-on!
FIDDLERS GREEN WHITE FLOUR
This Fiddler's Green Farm Gold N White flour is milled just for us up in Belfast, ME. It contains most of the essential digestible nutrients of the whole wheat, and we've used it with great success in everything from scones to bread! Browse more Pantry Staples, or order this add-on!
NOTES & NEWS
Happy Passover! The Festival of the Unleavened Bread begins tonight at sundown. We have two passover-appropriate recipes this week, one for Apple Charoset and one for Sweet Carrot Kugel. (Both are still good if you don't celebrate!) It's also Marathon Monday - if you're running today and you're reading this right now, put your phone away and get back to the race!
This looks to be the last week of apples from Dwight Miller and Son Orchards in East Dummerston, Vermont. Read Miller has been a presence at our loading dock bright and early every Monday morning all season, and his apples have been delicious the whole way through! This season was a tough one for orchards in the Northeast - the late spring frosts and dry summer in 2010 really hurt apple and pear crops and we were lucky to get such a steady supply of quality apples from Read. Keep your fingers crossed for good apple growing conditions this spring and summer, and perhaps we'll see even more apple varieties and even some pears from Read Miller come autumn.
It's Earth Day this Friday, and we'll be answering questions, chatting and carrying on at a few events this year. On Thursday the 21st from 11 AM to 2 PM we'll be tabling at the Stata Center at MIT for their annual Earth Day Fair. MIT always makes for a fun time with indoor and outdoor exhibits, vendors and musical acts - something to check out if you're in the area around lunchtime on Thursday. Thursday night from 5 PM to 9 PM we'll be down in Fort Point at MassChallenge for Proxy Apparel's Earth Day Gala along with many awesome vendors like Equal Exchange, Stonyfield and Rapscallion Ale. And finally on Friday April 22nd, we will be at the Earth Day Fair in the middle of the Harvard Law School quad from 11:30 AM to 1:30 PM. If you're in the neighborhood of any of these events, stop by! We always love to talk with you all in person.
If there is ever anything missing from your order or if there is a quality issue, please let us know. We have a new 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 great week!
The Boston Organics Crew
Dogma Box Update: A box consisting of items sourced as close to Boston as possible.
We've got what are likely the last Dwight Miller Orchards (East Dummerston VT) Empire & Mutsu apples of the season in the Dogma box this week. From Mother Earth (West Grove PA) we have white mushrooms, from Misty Meadows Farm (Grand Isle ME) we have more of those tasty easter egg potatoes, and from Porter Farm (Elba NY) we've got red onions. Nature's Circle Farm (New Limerick ME) supplied the celery root, the sunchokes and beets are from Sanders Farm (Compton QUE), and the green cabbage and black radishes were supplied by Les Vallons Maraichers (Compton QUE).
For produce storage tips, recipes and more, check out the Produce Info, Tips and Recipes section of our website.
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 hard-rind (or, winter)
squash (acorn, butternut, delicata). If you strongly dislike a particular type of lettuce or winter squash,
we recommend adding squash and/or all types of lettuce to your No-List.
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 email@example.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
Lemon Potatoes Parisienne
1 lb. small potatoes, or potatoes cut into rounded balls
2 tsp. olive oil
4 garlic cloves, minced
Kosher Salt and fresh black pepper
Juice of 1 Lemon
3 Tbsp. chopped Parsley
Wash your potatoes thoroughly, and cut them into small 1"-2" balls if necessary. In a heavy-bottomed pan with a lid, heat your olive oil, and add potatoes. Cover and cook for 15 minutes or until done, shaking pan often to ensure the potatoes are evenly browned. Once the potatoes are easily pierced by a fork, add the garlic and cook 1-2 minutes more, taking care not to burn the garlic. Remove pan from heat, adding lemon and parsley, and toss to coat with the salt and pepper.
Print This Recipe!
1 tbsp lemon juice, or 1 tbsp blood orange or orange juice and 1 tsp orange zest
5 dried apricots, diced
1 cup walnuts, pecans or almonds, chopped
1/4 cup dried cranberries, diced
1/4 cup crystallized ginger, diced
1 tsp ground cinnamon
1/4 cup sweet red wine (like Manischewitz)
Core and quarter your apples, and grate, chop finely, or coarsely food process them. Mix all ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving. Eat as a snack or on top of matzo! (Got beets? Try switching a peeled and grated beet in for one of the apples.)
Adapted from Fork Fingers Chopsticks
Print This Recipe!
Broccoli and Red Onion Quesadillas
1 large broccoli crown, about 1/2 lb
1 tbsp olive oil
1 medium red onion, cut in half lengthwise, then sliced across the grain
1 tbsp chopped cilantro or epazote (optional)
Salt and freshly ground pepper
4 corn tortillas
1/2 cup / 2 oz grated Monterey Jack, Cheddar or cheese of your preference
First, the broccoli filling. Steam the broccoli crown for four minutes in either a steamer or directly in two inches of water in a covered pan, then remove from the heat. Rinse with cold water and pat dry. Slice 1/4 inch thick. Heat the oil over medium-high heat in a large, heavy frying pan, and add the red onion. Cook, stirring, until tender and seared on the edges. Add the sliced broccoli. Cook, stirring, until seared on the edges, about three minutes. Stir in the cilantro or epazote, season with salt and pepper, and remove from the heat. Taste and adjust seasoning.
Now, to the quesadillas. Using a microwave: Place a corn tortilla on a plate. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
Or using a pan: Place a corn tortilla in a pan. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place another tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
From Martha Rose Shulman, NY Times, March 14 2011
Print This Recipe!
Sweet Carrot Kugel
6 carrots, grated
2 apples, grated
12 oz diced fresh pineapple bits, or 1 can pineapple bits, drained, reserve juice
1/2 - 1 cup yellow raisins
1/2 cup matzo cake meal
1 cup matzo farfel, softened with a little water
1/3 cup neutral oil, like canola
1/3 cup water (1/2 cup if using fresh pineapple)
1/2 cup sugar
Cinnamon for topping
Preheat your oven to 325. Combine your carrots, pineapple bits, apple and raisins in a large bowl. In another bowl, whisk together reserved pineapple juice (if using), eggs, sugar, oil and water. Whisk in cake meal, then mix in farfel. Combine with the fruit mix and pour into oiled 9x9 inch pan. Top with cinnamon and bake 1 hour at 325 degrees.
All Credit is due to Ms. Sondra Dobinsky, St. Louis MO
Print This Recipe!