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| Weekly Newsletter: 01/09/12 RECIPES · THIS WEEK'S BOX · ORDER GROCERY ADD-ONS · BLOG · FACEBOOK · TWITTER |
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THIS WEEK'S RECIPES
· Coconut Curry Butternut Squash Soup · ADD-ON SPECIALS
NEIGHBORLY FARMS RAW MILK CHEDDAR (7OZ) FIDDLER'S GREEN FARM ORGANIC BLACK BEANS (1 LB)
ORGANIC CLEMENTINES (2 LB)
FIDDLER'S GREEN FARM ORGANIC GARBANZO BEANS (1 LB)
DWIGHT MILLER AND SON MAPLE SYRUP GRADE B (ONE QUART, 32 OZ)
AMERICAN NATIVE ORGANIC MISSOURI NORTHERN PECANS (10OZ) |
NOTES & NEWS
It looks like we might get light snow showers late this evening and a little tomorrow morning! It's not likely to accumulate, but at least we're getting a little taste of winter weather. The rest of the week should be in the 40's and drop down to the mid 30's for a few days. Misty Meadows Farm in Maine sent us a beautiful rainbow potato mix over the past few weeks, and this week they're sending us German Butterball potatoes (as pictured). These are an heirloom variety that are known for their buttery yellow flesh and flaky texture, and they taste at their best when steamed, roasted, or mashed. They also store incredibly well! In addition to potatoes, we're getting carrots, beets, and parsnips from Winter Moon Farm in Hadley, MA, and the folks at Deep Root Organic Co-Op in Vermont are sending turnips our way. If you're ever stuck deciding what to cook at home, most of the veggies you're receiving this time of year are excellent soup starters, especially carrots, onions, turnips, and potatoes. Many farmers in western Massachusetts, including our friends at Atlas Farm, are currently working to extend their growing seasons, which will make it easier for us to source local produce later into the colder months. At this time we're continuing to get some produce from the southeastern United States as the warmer temperatures make it easier to grow a variety of vegetables and fruits during the winter. This week we've got green bell peppers, Romaine lettuce, and salad tomatoes from Florida, as well as grapefruit, Cara Cara oranges, and Orlando tangelos. We are participating in some pretty cool events over the next few weeks! This weekend a few of us will be attending workshops related to organic farming and food policy at the Northeast Organic Farming Association (NOFA) Winter Conference out in Worcester. The weekend of January 21st & 22nd, we'll have a table at the Boston Wine Expo, a wonderful event that celebrates wine, food, and culture. The following weekend, January 28th & 29th, is a 2-day wellness retreat called Be Healthy Boston at the Westin Boston Waterfront. All of these events are guaranteed to be a good time, and we look forward to seeing some of you there! Speaking of events, every few months we hold a cooking class at the Boston Center for Adult Education with Chef Bernard Kinsella to help our customers and other members of the Boston community learn how to cook more creatively with a box of fresh organic produce. Our next class is Saturday, February 4th. We always come away from these classes feeling more confident in the kitchen, and this would be a great opportunity if you want to learn how to master winter vegetables. If you're interested in learning more, you can read a customer's guest blog post about her experience at the class in October here. Registration is at the BCAE website. Also, BCAE is offering 25% off February classes right now, so this is the time to sign up! Winter Weather is 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. This week’s Dogma Box features German Butterball potatoes from Misty Meadows Farm (Grand Isle, ME) and crimini mushrooms from State Garden (PA). Winter Moon Farm (Hadley, MA) is sending us carrots, beets, and parsnips this week, and we’re getting Hakurai turnips or purple top turnips from Deep Root Organic Co-Op (Johnson, VT). Onions are from Porter Farms (Elba, NY), and butternut squash is coming in from Lakeside Organics (Hadley, MA). Finally, Read Miller from Dwight Miller and Son Orchards (E. Dummerston, VT) is bringing down both Empire apples and Mutsu apples (also known as Crispin).UPCOMING EVENTS Follow Us on Facebook For a Chance to Win $20 Off Your Next Box! 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!). Coconut Curry Butternut Squash Soup 2 lb butternut squash (or substitute with acorn squash, delicata squash, pumpkin, etc.) Preheat oven to 400 degrees. Slice the squash in half and scoop out the seeds and pulp with a spoon. Save for another use or discard. Spread about 1 tablespoon vegetable oil on the bottom of a roasting tray and place the squash halves cut side-down on the tray. Roast for about 30 minutes, or until the flesh feels soft when poked and it has shrunken away from the skins a bit. Flip over and let cool. Once cool enough to handle, scoop out all the flesh and reserve in a bowl. Meanwhile, heat a heavy-bottomed pot with another tablespoon or so of vegetable oil and sweat the onions over medium-low heat. Season with salt and pepper and cook until translucent, about 8 minutes, stirring occasionally. Add the curry powder, optional cayenne, chopped tomato and garlic and cook, stirring occasionally, another 4-5 minutes. Add the roasted squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring just to a boil. Reduce heat to a simmer and cook, covered, for about 20 minutes or so. Using a hand blender, puree the soup to a smooth consistency (this can also be done by transferring the soup in batches to a food processor or blender). Taste for seasoning. Add additional stock or coconut milk if it’s too thick to your liking. Once the soup is to preferred taste and consistency, stir in the lemon juice to taste and serve. · 1 lb of scrubbed boiling potatoes Preheat your oven to 375°F (180°C). Butter a 9" pie plate and set aside. Slice potatoes thinly. Place a thin layer of potatoes in the pie plate. Add a layer of garlic, Parmesan and butter. Repeat until the potatoes are all used up. Reserve a small amount of butter and Parmesan cheese and set aside. In medium saucepan heat milk (but do not bring to a boil) and gently pour over the potato pie. Top with breadcrumbs and remaining cheese and butter. Bake for 1 hour, until the potatoes are tender and top has turned golden brown. · 1 cup low-fat buttermilk Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes. In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined. Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest. · Boneless Chicken Tenders, a couple of pounds. Thaw the chicken and pat it dry. Melt the butter in a large saute pan over medium to medium-high heat. Add the chicken sprinkle generously with salt and pepper. While the chicken is cooking, chop the vegetables. Slice the onion, celery and carrots. Dice the potatoes into small chunks. Once the chicken is nice and brown on the bottom, turn it over and sprinkle it with flour and sage. Stir it well, until the flour is absorbed by the butter and the chicken is well-coated. Stir in the chicken stock and reduce the heat a bit. Let it cook for a few minutes then cut the chicken into smaller chunks if you like. Add the vegetables and let it simmer for a bit, until the potatoes and carrots start to get tender. While the chicken and vegetables cook, butter a pie pan and press in the bottom crust. Sir in the peas. Then spoon the chicken/vegetable mixture into the crust. If you have lots of filling left, you can make another pot pie or save the filling for a later date. Add the top crust, seal the edges and cut some slits for ventilation. Bake at 350 for 45 minutes to an hour, until the gravy is nice and bubbly and the crust is nicely browned. · |
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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! |