Monday, February 23rd, 2015
The organic shallots in this week’s Dogma Box come from Emylou Farm, a family-owned organic farm that’s been a member of the Deep Root Organic Coop for several years.
Though shallots look kind of like oversized garlic cloves, they are actually more similar to a white or yellow onion. While you can use an onion in place of a shallot, if a recipe calls specifically for a shallot, it’s for a good reason.
Shallots are generally sweeter than onions and pack a lot of flavor in a small space without the acidic bite of a fresh onion. They also have a slightly softer texture, which allows them to incorporate more smoothly into soups and sauces.
Locavore Recipe of the Week
One of our favorite things to do with organic kohlrabi in the winter is to shred it into a crunchy slaw. We especially love this recipe for Purple Slaw, and we’re in luck because Red Fire Farm is bringing us a few heads of red cabbage and big bulbs of purple kohlrabi this week!
A food processor or mandoline makes this recipe extremely easy to make, but it’s also entirely possible to shred the vegetables by hand. This Purple Slaw goes great with burgers and sandwiches, but you can also use it in salads, spring rolls and tacos.
This Week’s Local Produce
Potatoes
Picadilly Farm
(Winchester, NH)
Rutabagas
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that’s both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It’s the easiest way to eat like a locavore!
Sunday, February 15th, 2015
The snow keeps falling, but the organic veggies keep coming from our network of local growers throughout New England.
This week’s collection of sweet root vegetables from Winter Moon Farm and Deep Root Organic Coop are complemented by the addition of crisp cabbage and crunchy Empire apples.
We also have fragrant basil from Happy Valley Organics! Grown in a solar-powered greenhouse, these fresh herbs are a welcome winter treat from central Massachusetts.
Locavore Recipe of the Week
Making homemade pizza is a tasty and fun way to spend a Boston snow day. Grab a pound our new organic pizza dough and put your local organic veggies to work in this recipe for Cabbage and Sunchoke Pizzas.
If you’re looking for a simpler way to use you local organic ingredients, you can create a classic Margherita Pizza with a handful of fresh-cut basil from Happy Valley Organics and Appalachian Naturals Organic Tomato Puree!
This Week’s Local Produce
Potatoes
Spaghetti Squash
Picadilly Farm
(Winchester, NH)
Sweet Potatoes
Cabbage Celeriac Kohlrabi
Sunchokes
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that’s both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It’s the easiest way to eat like a locavore!
Saturday, January 31st, 2015
The Forono beets in this week’s boxes may look more like a radish or a parsnip, but these special roots from Winter Moon Farm should be cherished like a fine wine.
A traditional Italian beet variety, Foronos have an extra earthy flavor and their cylindrical shape makes them extremely easy to peel and slice. Roast them with fresh organic rosemary from Happy Valley Organics, for a simple local dish with rich flavors.
Locavore Recipe of the Week
Nature’s Circle Farm has been growing some enormous organic spaghetti squash for us, and this week the Dogma Box customers will finally get to give them a try.
Though spaghetti squash is not as nutrient dense as some of our other winter squashes, it’s fun to eat and tastes great slathered in butter.
This recipe for Spaghetti Squash with Brown Butter and Parmesan shows just how simple it is to cook spaghetti squash. In fact, it’s not much more difficult than making a bowl of pasta!
This Week’s Local Produce
Fingerling Sweet Potatoes
Red Fire Farm
(Granby, MA)
Deadon Cabbage Celeriac
Kohlrabi
Forono Beets Carrots
Parsnips
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that’s both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It’s the easiest way to eat like a locavore!
Sunday, January 25th, 2015
The ground may be icy and frozen, but the veggies it produces are as bright as the summer sky.
This week Michael Docter is bringing us organic golden beets from Winter Moon Farm in central Massachusetts. His neighbors at Red Fire Farm have some of the first sunchokes of the season and we’re putting them in all of the Dogma Boxes!
Locavore Recipe of the Week
The organic cabbage from Red Fire Farm this week is a special winter variety known as Deadon cabbage.
This cold-hardy leafy green is covered with dark purple leaves. While freezing temperatures kill more fragile greens, the cold weather actually sweetens the cabbage’s flavor and intensifies the purple coloring.
There are lots of great ways to use your Deadon cabbage, but we’ll be making some Hot and Sour Cabbage Soup to keep us warm.
Don’t forget to order some Field Day Organic Vegetable Broth and a block of Vermont Soy Organic Tofu to add some extra protein to this delicious vegetarian soup.
This Week’s Local Produce
Fingerling Sweet Potatoes
Porter Farm
(Elba, NY)
Onions
Winter Moon Farm
(Hadley, MA)
Golden Beets Carrots Parsnips Daikon Radishes
Turnips
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that’s both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It’s the easiest way to eat like a locavore!
Sunday, January 18th, 2015
Doug Coldwell and Happy Valley Organic’s organic herb production has slowed slightly, but this week we have lots of fresh-cut organic thyme from his solar powered greenhouses in Whately, MA.
This fragrant herb has many medicinal and culinary uses, but it pairs particularly well with the colorful collection of hearty root vegetables that Red Fire Farm and Winter Moon Farm have been growing for us in central Massachusetts.
Locavore Recipe of the Week
This week’s recipe for Roasted Carrot, Parsnip and Potato Soup will warm your bones and fill your bellies. Most soup recipes tell you to boil the vegetables, which creates a richer broth, but ultimately weakens the vegetable’s flavors and lessens their nutritional value.
By roasting the veggies and blending them into the soup, you’ll discover a much richer flavor. It also helps to use a high-quality organic vegetable broth, now available as an add-on through our website!
This Week’s Local Produce
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that’s both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It’s the easiest way to eat like a locavore!
Sunday, January 11th, 2015
Our noses are tingling with excitement over the amazing assortment of organic produce from our local farmers this week. Or maybe we’ve just eaten too much hard-neck organic garlic from Red Fire Farm.
It’s hard to pace yourself when the central Massachusetts farm produces such beautiful fresh garlic. Hard-neck garlic also has slightly larger cloves than the more familiar soft-neck garlic.
This may mean that each head has fewer cloves, but each clove is packed with such a rich garlicky flavor, so you only need a little bit to season your food and make your kitchen smell like an Italian cucina.
Locavore Recipe of the Week
Homemade potato chips are generally healthier for you because most people don’t add artificial chemicals or preservatives. But when you make chips out of other root vegetables like Picadilly Farm’s sweet potatoes or Nature Circle Farm’s beets, you’re also giving yourself an extra dose of nutrients.
The thinner you’re able to slice these veggies, the crispier the chips will be. But if you don’t have a mandolin, a vegetable peeler can help you get the same effect with just a little bit more effort.
Try this recipe for Sweet Potato and Beet Chips with Garlic and Rosemary Salt made with local and organic ingredients!
This Week’s Local Produce
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that’s both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It’s the easiest way to eat like a locavore!
Monday, January 5th, 2015
The first full week of the new year may bring us a little cold weather, but that won’t stop us from bringing you the best of what our local partners have to offer.
While it’s definitely the season for southern citrus, we’re pleased as punch that Dwight Miller & Son of Vermont is still sending us crisp Empire apples so we can keep delivering you local fruit.
Additionally, this week we’re excited to offer 2lb. bags of potatoes from Nature’s Circle Farm in Houlton, Maine. One of the most versatile vegetables, potatoes can be enjoyed in innumerable ways. Keep these spuds close at hand for a quick baked potato, breakfast hash browns, twice baked potatoes, comforting soup or homemade fries.
Locavore Recipe of the Week
One way we like to prepare potatoes is to make the classic German dish Himmel Und Erde. This recipe traditionally combines two items that we’re lucky to grow right here in New England: starchy potatoes and sweet-tart apples.
Himmel Und Erde (meaning Heaven and Earth, where apples and potatoes grow) can be served by itself or alongside sausage or pork. Our version also contains turnips, giving it a more complex flavor.
Looking for a tasty, comforting dish this week? Try making Himmel Und Erde for yourself.
This Week’s Local Produce
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that’s both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It’s the easiest way to eat like a locavore!
Friday, December 19th, 2014
The organic Macomber rutabagas in this week’s boxes are a truly local New England delicacy. Not much is known about the origin of this unique root vegetable, but legend has it that it was invented in Westport, MA.
Brothers Adin and Elihu Macomber attended the 1876 Centennial Exposition in Philadelphia and were fascinated to learn about rutabagas, a relatively new cross between a turnip and a cabbage. They brought some rutabaga seeds back to Massachusetts and planted them alongside their radishes. After some natural cross pollination, the Macomber rutabaga was born!
Macombers look similar to radishes and have a bit of a bite when eaten raw, but a little time in the oven brings out a rich sweetness unique to this variety. Not many farmers grow this particular kind of rutabaga, but Michael Docter of Winter Moon Farm has a nice crop to share with us this season!
Get the Boston Organics
weekly locavore recipe
Creamy and crispy all at once, Root Vegetable Gratin is an excellent way to use all the organic root vegetables and fresh herbs you find in your box this week.
This Week’s Local Produce
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that’s both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It’s the easiest way to eat like a locavore!
Sunday, December 14th, 2014
Nothing livens up a meal like sprouted greens, and the organic pea shoots grown at Jonathan’s Sprouts in Rochester, MA are some of the freshest sprouts you can find.
Toss a handful of locally grown organic pea shoots into a salad or soup to give yourself an extra dose of fiber, iron, and vitamin C. And with 3 grams of protein per serving, these sprouts are also an easy way to make vegetarian stir-fries a little more filling.
This week, Bruce and Jenny are bringing some cute fingerling sweet potatoes from their farm in southern New Hampshire.
Picadilly Farm spans 40 acres in the Connecticut River Valley, but Bruce and Jenny cultivate organic produce on only 26 acres each season. By rotating their crops, the organic farm can grow more nutrient-rich veggies and maintain their naturally fertile soil.
Locavore Recipe of the Week
We have an awesome recipe for you this week: Locavore Latkes. Winter Moon Farm’s organic red beets and Atlas Farm’s rainbow carrots will make it to your door just in time for Hanukkah. Order organic eggs and oil and you’ll be ready to celebrate the festival of lights like a local lover!
This Week’s Local Produce
Carrots
Potatoes
Deep Root Organic Coop
(Johnson, VT)
Parsnips Daikon Radishes
Scarlet Turnips
Dwight Miller Orchards
(E. Dummerston, VT)
Empire Apples
Happy Valley Organics
(Whately, MA)
Thyme
Jonathan’s Sprouts
(Rochester, MA)
Pea Shoots
Cabbage
Picadilly Farm
(Winchester, NH)
Gilfeather Rutabagas
Fingerling Sweet Potatoes
Porter Farm
(Elba, NY)
Onions
Red Fire Farm
(Granby, MA)
Purple Kohlrabi
Winter Moon Farm
(Hadley, MA)
Beets Celeriac
Radishes
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that’s both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It’s the easiest way to eat like a locavore!
Tuesday, March 26th, 2013
The Dogma Box includes produce sourced as close to Boston as possible. Similar to a CSA, this box is filled with the best organic produce from local and regional farms.
This week’s Dogma Box contains:
- Empire Apples – Dwight Miller Orchards (E. Dummerston, VT)
- Sunchokes – Deep Root Organic Coop (Johnson, VT)
- Cucumbers – Deep Root Organic Coop (Johnson, VT)
- Parsnips – Deep Root Organic Coop (Johnson, VT)
- Beets – Winter Moon Farm (Hadley, MA)
- Celeriac– Red Fire Farm (Granby, MA)
- Onions – Porter Farms (Elba, NY)
- Potatoes – Nature’s Circle Farm (Houlton, ME)
- Rutabagas – Nature’s Circle Farm (Houlton, ME)
Step into spring and enjoy these local offerings.