It may be hard to believe, but our farmers are already starting to think about spring. It’s still much too early to start planting, but seed catalogs are almost guaranteed to be on our farmers’ snow day reading lists.
Photo credit: Livin in the Green
Most New England farmers we work with have greenhouses that allow them to start planting seeds a few weeks before the ground thaws. And while the first seedlings are still a few weeks away, we’re beginning to talk with our local farm partners so that we know what produce they’ll have available for the Boston Organics Community once the weather warms up!
Our farmers know their soil better than anyone. We try not to tell our farmers what they should grow because it’s important that they rotate crops based on what’s most sustainable for the farm and not simply on our belly’s cravings. But if you have any special requests for spring or summer produce, we can pass that interest on to our farmers. Now is one of the best times to let us know.
Fresh collard greens and Lacinato kale fill many of the boxes this week to the delight of dark leafy green aficionados. Lacinato kale was originally cultivated in Italy, but it grows particularly well down the Eastern seaboard and was listed among the plants Thomas Jefferson grew at Monticello.
This recipe for Winter Greens with Roasted Pears and Pecorino is a delicious way to enjoy whatever greens come in your box this week. If you’re planning to make a big batch, you can always order extra kale or Olivia’s Organics Saute Blend in our produce add-on section.
The 2/3-vegetable and all-veggie boxes are getting a big dose of broccoli this week and we have a deliciously creamy soup recipe to help get you through the next arctic blast. This Broccoli Cheddar Soup takes only 15 minutes to make and just about 30 seconds to scarf down; it’s that good.
But you might want to slow it down and be careful you don’t burn your tongue!
Enjoy your box and have a delicious week!
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
Parsnips Shallots
Turnips
Golden Beets Forono Beets Carrots
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!
We are fortunate to have a vibrant community of customers who remain committed to our mission to provide access to fresh, organic produce in a sustainable way. But this winter has been difficult, not only for us, but for many small businesses in the Boston area.
In many ways the local food economy is struggling under the devastating effects of this season’s weather. Having to close a restaurant or cancel a delivery is more than an inconvenience for small businesses that tend to operate on narrow margins.
Edible Boston recently asked its readers to “make a pledge to SHOP LOCAL this year,” and we think this is a fabulous idea.
As you continue to support Boston Organics this winter, let’s also consider the dozens of other family-owned companies that rely on our patronage to survive. Together, we can support companies that are doing good things in the Boston area; not just this month, but into the spring as well.
Organic Produce Update
While New England continues to get pummeled by winter storms, organic farmers in Florida are enjoying balmy weather and a sizable citrus harvest. We have organic blood oranges in a few of the boxes this week and most of you will find Minneola tangelos and Royal mandarins in your delivery. Also known as Temple oranges, Royal mandarins are one of the largest of the “zipper fruits,” citruses with skins that are easily peeled. Royals tend to have a few more seeds than a Clementine, but they feature a uniquely rich, almost spicy flavor.
Our local organic farmers continue to brave the winter weather and icy roads to bring us their best organic storage crops. This week, Deep Root Organic Coop has a nice haul of parsnip and turnips while Red Fire Farm has some scraggly celeriac to share. Those three roots happen to go splendidly in this creamy root vegetable soup recipe.
The half-and-half and all vegetable boxes include another healthy dose of organic Brussels sprouts this week. Felicity M., a member of the Boston Organics Community, recently shared this recipe for Brussels Sprout Hash with us and we’re excited to give it a try! If you test it out, remember to snap a photo and use the hashtag #BostonOrganics when you post it to Twitter or Instagram.
New Add-ons
Whether you’re snowed in or facing off against mother nature’s latest cold snap, we have four new organic grocery items to brighten your day!
Tuscan Pizza Company makes delicious pizza dough using all organic ingredients and we’re now offering both their original recipe and their whole wheat organic dough as an add-on. You can make a meal in minutes—just grab some Appalachian Naturals Organic Tomato Puree and Neighborly Farms Organic Cheese and you’ve got the fixings for a fancy homemade pizza using all local and organic ingredients.
If you prefer a white pizza, you might want to make this Savoy Cabbage and Sunchoke Pizza using fresh veggies from this week’s boxes!
Enjoy your box and have a delicious week!
Nothing compares to the aroma of fresh basil, finely chopped on a wooden cutting board. There’s something in that fragrance that screams authenticity.
Whether you’re sprucing up a salad, making pesto or garnishing a bowl of tomato soup, basil is a vital ingredient in fresh, organic cooking.
Here are five basic basil facts that any basil fanatic should know along with fantastic recipes to help inspire the chef inside you.
1. Basil Has Traveled the Globe
Basil is thought to have originated in Africa, but it was likely brought to Europe by Alexander the Great around the 4th century BCE. The fragrant herb also rapidly spread east through Asia, though it didn’t make its way to the New World until the 1600s.
There are now over 60 varieties of basil grown all over the world, and the herb is important to the native cuisines of Italy, Thailand, Vietnam and Laos.
Get your culinary passport stamped with this vegetarian recipe for Sriracha Tofu with Eggplant and Basil.
2. Fresh Basil Prefers Room Temperatures
Basil grows in warm, humid environments. Even after it’s harvested, fresh basil prefers these conditions.
While some herbs, like parsley and cilantro, can be stored in the fridge, basil should be kept on your countertop with the stems in a small glass of water. Covering the plant and the jar with a plastic bag, keeps in the humidity and helps the leaves stay healthier even longer.
Get a free biodegradable plastic bag in your next delivery and then try this recipe for Fresh Basil Dressing.
3. You Don’t Have To Use Dried Basil…Ever
If you’re not able to use all of your fresh basil within a week, you have a few options. A lot of people’s first instinct is to dry their herbs, but basil’s distinctive scent and flavor comes from the high concentration of essential oils methyl chavicol and eugenol in its leaves. Dried basil is often significantly less flavorful than fresh basil because the essential oils are lost to evaporation.
Instead, try freezing the leaves in oil or preserving them in salt. The process is really simple. See these instructions for 10 Easy Ways to Preserve Herbs.
4. Organic Basil is Better for You
Basil plants have very tender leaves. If you’re planning on cooking with or eating these leaves, it makes sense to keep them free of synthetic pesticides and herbicides that can leave harmful residues.
Buying organic produce is one of the best ways to make sure your basil is grown far away from potentially dangerous chemicals.
And this recipe for Arugula Caprese Salad with Kale Pesto is one of the most refreshing ways to enjoy your farm-fresh organic produce.
5. Basil Both Repels and Attracts Pests
Basil naturally repels some insects, like flies and mosquitoes, and is often used in natural insect repellents. Unfortunately, the supple plant is also subject to a variety of pests including Japanese beetles, aphids and the fungal disease, Fusarium wilt.
This makes growing basil outdoors on a commercial scale very difficult with organic methods. Fortunately, Doug Coldwell at Happy Valley Organics has built an incredible collection of solar-powered greenhouses on his farm in central Massachusetts where he grows basil and other fragile herbs.
In his greenhouses, Doug is able to create the ideal growing environment for his herbs while protecting the delicate plants from pests and disease without relying on synthetic chemicals. He has to be very careful, however, because one infection could spread rapidly and ruin his entire crop.
We’re so happy Doug is part of our network of New England organic farmers because we get to enjoy farm-fresh organic basil almost all year round!
Who said basil was just a summer herb? If you have access to greenhouse-grown local organic basil, there’s no reason why you can’t make Risotto with Winter Squash, Leeks and Basil in the middle of December.
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!
Another week, another winter storm. The mayor and the City of Boston have again advised us to stay off the roads and we have been forced to adjust our delivery schedule for the week. Safety continues to be our top priority and we remain dedicated to bringing you farm-fresh organic produce as conveniently as possible.
Please read our Important Weather Update to see when you can expect your delivery and continue to check your email for updates.
Farm-Fresh Produce
With all this snow on the ground, it can be hard to feel connected to your food. Fortunately, we work with a broad network of organic farmers who are doing an incredible job making sure the Boston Organics Community has plenty of delicious food to eat.
Michael Docter at Winter Moon Farms is bringing us some carrots, beets and radishes that he harvested after the first frost, but before these historic snow storms began. He stores his root vegetables in a custom-designed barn in Hadley, MA with solar powered temperature controls to make sure that everything retains its flavors and nutrients through the winter months.
Michael personally delivered the roots to us this week because he didn’t want to send anyone else out onto the road in these conditions.
Meanwhile, Deep Root Organic Coop and Dwight Miller and Son Orchards are bringing us parsnips, turnips, rutabagas and Empire Apples—a great combination of veggies to make the Locavore Recipe of the Week.
We also have beautiful organic Brussels sprouts, kale and green bell peppers going out in boxes this week, and we’ve got a great collection of featured recipes for you to try. Lundberg Organic Short Grain Brown Rice is on sale this week, making it the perfect time to try this recipe for Turkey, Kale and Brown Rice Soup.
Valentine’s Day Specials
Equal Exchange’s Organic Love Buzz Coffee is on sale this week in preparation for Valentine’s Day. A cozy cup of fair trade coffee is the best way to start your mornings whether you’re on your way to work or enjoying a snow day.
We also have limited edition chocolates from Equal Exchange and Taza Chocolate. Raspberry and chocolate are the perfect pair in Taza’s Raspberry Nib Crunch. It’s hard to imagine a sweeter Valentine’s Day treat.
Enjoy your produce and have a delicious week!
Deep Root Organic is a cooperative of about 20 farms throughout northern Vermont and southern Quebec. As their name suggests, they are known for growing some of the finest organic root vegetables in New England.
This week, Deep Root is bringing us organic parsnips, rutabagas and turnips. Each one has its own distinct flavor and texture, but all three are delicious in soups or simply roasted with some olive oil, salt and herbs.
Locavore Recipe of the Week
This recipe for Rutabaga with Caramelized Onions and Apples is all about using naturally sweet ingredients and taking them to the next level.
The trick is cooking everything slowly on a low heat to draw out the flavor. But adding a little extra brown sugar to the mix doesn’t hurt either!
This Week’s Local Produce
Red Beets Golden Carrots
Radish Medley
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!
Brussels sprouts used to be one of the most vilified vegetables in American households.
An extensive study conducted by Heinz in 2008 revealed that Americans detested Brussels sprouts more than beets, spinach and even broccoli. This visceral repulsion is excusable considering that until quite recently, most home cooks (and even professional chefs) didn’t know how to properly handle the trickiest member of the Brassica family.
But in recent years, Brussels sprouts have had a culinary renaissance. Chefs have started featuring them, moms have stopped boiling them, and even children are starting to embrace the complex flavor of Brussels sprouts.
It’s time you got on board too. After reading these five facts, you’ll have no excuses for making obnoxiously stinky Brussels sprouts. In fact, you may even find you start to crave them.
1. The Bitter Flavor Is Part of a Natural Defense Mechanism
A few years ago, The Journal of the Science of Food and Agriculture published a 6-year study on the cause of Brussels sprouts’ bitter flavor. The conclusion? That glucosinolates singrin and progoitrin are the culprits for Brussels sprouts’ bad reputation.
These compounds are released when the Brussels sprouts are chewed, cut or damaged. So unless you want a mouth full of blech, you better treat these sprouts with respect.
2. Respect the Sprouts…
Brussels Sprouts were first planted in California in the early 1900s, but they weren’t widespread until the development of the frozen food industry in the 1940s. For some reason, Americans were taught to take these frozen Brussels sprouts and toss them into a pot of boiling water for an extended period of time.
That is no way to treat a delicious vegetable. As we learned in point #1, when Brussels sprouts feel disrespected, they’ll seek revenge with a punch to the mouth of noxious flavor.
Always look for fresh Brussels sprouts and never, NEVER boil or overcook Brussels sprouts.
3. …And the Sprouts Will Respect You
The upside to Brussels sprouts’ defense mechanism is that glucosinolates singrin and progoitirin are thought to inhibit carcinogenesis. Though the mechanism is still unclear, increased consumption of Brussels sprouts and other brassica have been linked to decreased rates of cancer.
Brussels sprouts also contain significant amounts of vitamin A, vitamin C, vitamin K, magnesium, iron and fiber. Best of all, if you roast your sprouts at a high temperature for a short amount of time, they actually sweeten a little instead of turning bitter.
4. Fresh is Best
Brussels sprouts look like tiny cabbages. But while they’re closely related to cabbage, a Brussels sprout is actually a small bud that protrudes from a thick stalk that grows straight up from the ground. The fresher your Brussels sprouts are, the better they’ll taste and one indicator that your Brussels sprouts are fresh is if they come still attached to the stalk.
Peak growing season is between late August and early March, so it’s no coincidence that Brussels sprouts are strongly associated with Thanksgiving feasts and late winter delicacies.
Though not as robust as a root vegetable, Brussels sprouts are pretty hardy. Just don’t wash them until right before you’re about to cook them and you can store them in a plastic bag in your fridge for up to a week.
5. Brussels Sprouts Are Versatile
Brussels sprouts naturally have a strong, nutty flavor, which can be teased out in a variety of ways. You can bake them, roast them, shred them into salads, pickle them and steam them. But in case you missed point #2, please don’t EVER boil Brussels sprouts!
Brussels sprouts are nicely complemented by complex flavors like blue cheese, Gruyere, mustard, chorizo and pancetta. But they also can stand alone quite competently with just a little olive oil, lemon and fresh herbs. Here are a few of our favorite ways to prepare Brussels sprouts:
You’re now ready to go forth and explore the amazing culinary adventures that farm-fresh Brussels sprouts can offer.
Hold on to your hats, it’s looking like more severe snowfall will be occurring throughout the day Monday. In order to keep safety a top priority, your delivery will be delayed by one day.
The adjusted schedule is as follows:
Regular Schedule: This Week’s Adjusted Schedule:
Monday 2/9 changes to…. Tuesday 2/10 Tuesday 2/10 changes to…. Wednesday 2/11 Wednesday 2/11 changes to…. Thursday 2/12 Thursday 2/12 changes to…. Friday 2/13
Friday 2/13* changes to…. Saturday 2/14
*Charlestown and Malden homes and offices (zip codes 02129 & 02148) will retain their regularly scheduled Friday delivery day.
We understand that this might not be ideal, so if you need to skip a delivery, please submit this form by 10:30am two days before your scheduled delivery.
If you miss the cutoff, please email [email protected] up to 5pm the day before your delivery. If you do not notify us by 5pm the day before your delivery, you may be subject to a $20 restocking fee in accordance with our company policies for any late cancellations or undeliverable orders.
We really (really!) apologize for any inconvenience this may cause. Let’s keep our fingers crossed that we’ll soon be on the other side of this wacky winter weather!
Please monitor your email and facebook.com/bostonorganics for additional updates.
As always, please contact us with any questions.
Stay safe out there! The Boston Organics Crew
A guest blog post from longtime Boston Organics Community Member, Julie Starr.
You want to do it. Your friends are doing it. People say it’s easy.
People say that it makes you feel really good.
Yes, I’m talking about Boston Organics. This service will collect the most in-season, local and organic produce they can find and deliver it right to your door. You can even tell them which produce you would never want, and they will sub something else in.
So what prevents people from ordering it?
In truth, it can be intimidating.
What if you don’t know what the produce is? If you don’t know what it is, how are you going to use it?
Here is my step-by-step guide on how to “think outside” of your Boston Organics box:
1. Read Their Newsletter
It will tell you what to expect in your upcoming box.
2. Get Excited
You are doing something good for yourself!
3. Lay It All Out
When the box arrives, take all of the produce and lay it out on the counter.
4. Use Google
Google the description of items you don’t recognize. Find its name, ask a friend or email a super cool nutritionist (I may know of one).
5. Divide It Up
Separate your fruits and veggies into produce that is refrigerated and produce that doesn’t have to be.
6. Think In Threes
Most of the vegetables can be categorized into three groups: leaves, root veggies, and everything else. Even if you don’t know what the alien looking round veggie is with lots of roots (most likely celeriac), you can guess that it is not a leafy veg.
7. Got Root Veggies?
When in doubt, roast them, with some onions, garlic, olive oil, salt and pepper at 400 for an hour.
8. Got Greens?
Eat them raw or sauté them with olive or coconut oil, salt and pepper, then serve with a drizzle of lemon juice. Done.
9. Mystery Herbs?
Most can be used when roasting veggies or protein, added to salads or soups for flavor and fragrance.
10. Everything Else
What about all the other veggies like broccoli, cauliflower, Brussels sprouts? Roast, steam or blanche them to preserve both texture and flavor. And don’t be afraid of spices—these often taste good with turmeric, chili pepper or a sprinkle of Parmesan or nutritional yeast. (One of my favorites!)
Next Steps
Now that we have a sense of how to use the vegetables, I know what the next questions usually are: But wait. Don’t veggies go bad in a few days? What If I don’t have time to eat them?
Whenever produce looks like it is on the way out, cook it and freeze it. Not only are you using up the produce, but you’ll be doing yourself a favor by having some prep work done for a future meal.
Most importantly, relax about it. Once you realize how fun it is to try new foods, you will be so excited to not only take your produce outside of the box, but to think outside of the box in regards to your diet and wellness.
Photo credit: @Lamiimi (Instagram)
Julie has been a Boston Organics customer since 2006.
For more than a decade, Julie Starr, MS, CNS, has worked with a diverse group of healthcare practitioners to create tailored nutrition programs, as well as individualized programs for private clients. Julie is the owner of STARR YOGA , a yoga, nutrition and barre studio in Roslindale. She holds a MS in Nutrition from Boston University.
Outside of work, you can find the self-proclaimed “foodie” frolicking around town with her spirited five year old.
Visit Julie’s website at StarrYogaBoston.com or email her at [email protected].