Recipes

3 tablespoons butter1 medium yellow onion, diced2 celery stalks, diced2 large rutabagas, peeled and diced4 cups broth of choice (chicken or vegetable)2 cups heavy cream1/4 to 1 teaspoon dried ground chipotle1/4 teaspoon paprika1 teaspoon ground white pepper Salt to taste Melt butter in a large pot and add onion and celery, cooking until browned. Season […]

2 large beets, peeled 3 large eggs 2/3 cup brown sugar 2/3 cup sugar 1/2 cup oil 2 tsp vanilla extract 1 1/4 cup cocoa powder 3/4 cup all purpose flour 1 tsp baking powder 1/2 tsp kosher or sea salt 1 cup chocolate chips, at least 60% cocao In a medium saucepan, cover the […]

1 1/2 pounds new potatoes (about 15), halved15 slices bacon, halved crosswise3/4 cup mayonnaise1/4 cup buttermilk2 tablespoons chopped fresh dill kosher salt and black pepper Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 18 minutes. Let cool.Heat oven to 425° F. Line a rimmed baking sheet with foil. Wrap each potato with a piece of bacon and […]

4-6 Beets with greens (I like a mixture of golden and red beets) 1 bunch Swiss chard 3 tablespoons butter 1 shallotSalt Freshly Ground Pepper 2 tablespoons white wine (Muscadet is my preference) 2 tablespoons water .5 pounds Bucheron Cheese (room temperature) Crusty peasant style bread (warmed in oven Scrub and peel the beets. Remove […]

1 large rutabaga, peeled and cubed3 Tbsp olive oilSalt and pepper to taste½ tsp apple cider vinegar Parsley, chopped Toss the cubed rutabaga with olive oil, salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, about 40 minutes. Before serving, add the apple cider vinegar and top with […]

1/2 pound of scapes per quart of stock Put scapes in a pot, cover with cold water. Bring to a boil. Boil for 90 minutes, adding more water as necessary. Let cool, and put in the refrigerator overnight. Remove scapes and use stock within a few days, or freeze in conveniently sized quantities for later […]

Soldiers’ Monument, Chelsea, MA; from a c. 1905 postcard. When? A Boston Organics van moseys through Chelsea dropping off boxes of fruits and vegetables on Fridays. Head over to the Sign Up page to get started! Where? We deliver to every address in 02150. And, For How Long? We started delivering to Chelsea Friday June […]

Image By Boston Organics 8 or 9 garlic scapes, top removed, coarsely chopped1/3 cup walnuts or unsalted pistachios3/4 cup olive oil1/3 cup grated Parmesan cheese 1/2 tsp salt black pepper to taste Place garlic scapes, nuts, salt and pepper a food processor and pulse until well combined but still a bit lumpy. With the motor running, […]

If you live in Dorchester and you want local and organic fruits and vegetables delivered to your door, look no further! We will happily deliver the best farm fresh produce to your home, apartment, or office. When? All of our Dorchester deliveries are made on Tuesdays. Head over to the Sign Up page to get […]

4 medium beets 2 teaspoon extra-virgin olive oil Sea Salt Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline (if you don’t have a mandoline, you can also use a vegetable peeler). In a large bowl, toss beets with extra-virgin olive oil. […]

3 cups wholemeal flour (or white if that’s all you have)1/2 cups cocoa1 c sugar1 medium beet, grated3/4 cups canola oil1/2 cup water1 tablespoon baking powder 1 cup silken tofu Icing:1 cup pure icing sugar, siftedPinch of ground cardamom 4 tsp water Don’t let the beets put you off! They make this cake a very […]

When? A Boston Organics van delivers to Winchester every Wednesday. Head over to the Sign Up page to get started! Where? Any address in 01890 can sign up for our fresh, organic produce delivery service! And, For How Long? We added Winchester to our service area in November of 2004. Back to Our Delivery Area

For the puree: 2 small to medium-sized celery roots, about 3/4 pound 2 small to medium-sized rutabagas, about 3/4 poundOlive oil 2 cloves garlic, peeled and sliced 4 cups chicken or vegetable stock 1/2 cup full-fat sour creamSalt and freshly ground black pepper Freshly ground nutmeg For the scallops: 1 tablespoon unsalted butter 1 tablespoon […]

2 tbsp dark brown sugar2 tbsp orange juice1 tbsp unsalted butter1/4 tsp salt1/4 tsp freshly ground black pepper 3 cups steamed cubed beets Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets […]