| BOSTON ORGANICS: Delivering fresh organic produce to your door! |
| Weekly Newsletter: 01/16/12 RECIPES · THIS WEEK'S BOX · ORDER GROCERY ADD-ONS · BLOG · FACEBOOK · TWITTER |
|
THIS WEEK'S RECIPES
· Orange Balsamic Vinaigrette · ADD-ON SPECIALS
EQUAL EXCHANGE HOT COCOA MIX (12 OZ)
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) |
NOTES & NEWS
It's cold out there! We hope everyone stayed warm over the weekend. A few of us spent our Saturday at the Northeast Organic Farming Association of Massachusetts (NOFA/Mass) Winter Conference in Worcester. We had the pleasure of participating in workshops and engaging in dialogue with farmers, organic food producers, and people who have a passion for sustainable food and food policy. NOFA/Mass plays an important role in facilitating education and cooperation within the organic food community here in Massachusetts, which is why we're proud to sponsor them year after year. We encourage you to learn more about NOFA and what they do. You can check out their website here. On to this week’s produce! Winter Moon Farm in Hadley, MA brought us carrots and parsnips this week. We received onions from Porter Farm, and we’ve got more of those delicious German butterball potatoes from Misty Meadows Farm in Maine. Most boxes will receive broccoli, and some of the more veggie-centric boxes will receive swiss chard and Garnet sweet potatoes. We’ve got Empire and Mutsu apples this week from Dwight Miller and Son Orchards in Vermont. Anjou pears and Asian pears are coming from Washington state for fruit boxes, and coming in from California we have kiwis, Minneola tangelos, Cara Cara oranges, and Golden Nugget mandarins. Sweet Florida citrus continues this week with grapefruit and Hamlin oranges. With all of the recent news about fungicides in imported conventional orange juice, you might want to make your own homemade organic OJ! Speaking of citrus, some of you may have noticed that some of the Florida citrus has a slightly green color from time to time. Even though this fruit is sweet and completely ripe, some oranges go through a natural process called “regreening” in warm weather. When the fruit ripens on the tree, it turns a bright orange color, as usual. But the warm temperatures of the season may make the skin reabsorb chlorophyll as it hangs on the tree, causing that greenish tint. Don't let this color shift fool you- it is perfectly ripe and often times sweeter, as the warmer temperatures elevate the fruit sugar content in the orange. In the spirit of keeping it fresh, you may notice a little more color on our website. We just finished redesigning the homepage, and we're pretty excited about it! We're in the process of planning a lot of cool projects this year, so stay tuned as the details unfold. 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. It’s a beautiful Dogma Box this week! We’ve got sunchokes (commonly known as Jerusalem Artichokes) for you this week from Deep Root Organic Coop (Johnson, VT). Also coming from Vermont are Mutsu and Empire apples from Dwight Miller and Son Orchards (E. Dummerston, VT). Porter Farm (Elba, NY) has cabbage for us this week, and German butterball potatoes are continuing from Misty Meadows Farm (Grand Isle, ME). Butternut squash is from Lakeside Organics (Hadley, MA), and Winter Moon Farm (Hadley, MA) brought us parsnips and carrots. Finally, we have basil from Happy Valley Organics (Whately, MA)!UPCOMING EVENTS This weekend (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! "Cooking Outside the Box with Boston Organics" Saturday, February 4, 10am - 1pmBoston Center for Adult Education, 122 Arlington Street, Boston, MA 02116 Under the expert instruction of Chef Bernard Kinsella and with produce provided exclusively from Boston Organics, you'll be immersed in a morning of hands-on culinary exploration into organic, gourmet meals that will broaden your vegetable horizon and give you the knowledge and skill set to be a confident, organic cook. Roll up your sleeves and let's get cooking! Learn more and sign up here. Follow Us on Facebook For a Chance to Win $20 Off Your Next Box! Organic vs. Local 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 onion, minced, use 2 T. In a small bowl, whisk together the onion, vinegar, oil, salt and pepper. Serve with a salad or grilled vegetables. Add minced fresh herbs as desired. · 2 1/2 pounds parsnips, cut into 1-inch chunks (about 8 cups) Heat the oven to 450°F and arrange a rack in the upper third. Place the parsnips on a large baking sheet and toss with the vinegar, honey, and olive oil. Season with salt and pepper. Roast until fork tender, about 30 minutes. Remove from the oven, toss with the mustard, and serve. · Sweet Potato, Carrot, Apple, and Red Lentil Soup 1/4 cup butter 1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. 2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. 3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. 4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. · 2 tablespoons butter Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender. Add broccoli and broth; cover and simmer for 10 minutes. Purée soup (I use a hand blender) or mash with potato masher. Return to heat. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, add to soup. Add cheese; stir until melted. Season with pepper and serve. · |
|
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! |