| THIS WEEK’S RECIPES · Carrots and Rutabagas with Lemon and Honey · ADD-ON SPECIALS ORGANIC BLOOD ORANGES (2 LBS) ORGANIC MEYER LEMONS (1LBS, 2-4 LEMONS) ORGANIC HONEY TANGERINES (2 LBS) EQUAL EXCHANGE TAMARI-ROASTED ALMONDS (5OZ) PETE AND GERRY’S EGGS (1 DOZEN LARGE) EQUAL EXCHANGE ORGANIC MINT CHOCOLATE (3.5OZ) NEIGHBORLY FARMS RAW MILK CHEDDAR (7OZ) | NOTES & NEWS Tomorrow is the first day of Spring, and it certainly feels like it outside! Though this winter was a breeze compared to last winter, it’s still nice to feel that summer is on its way. It appears we have a week of beautiful sunny weather ahead of us, and we can already hear the birds singing outside of our office in Charlestown. We’re bringing in Spring with a very special seasonal treat: local Spring-dug parsnips from Winter Moon Farm in Hadley, MA. Spring-dug parsnips have a much higher sugar content than regular parsnips because they’ve been in the ground all winter, which causes their starches to convert to sugar as they ripen. Weather conditions weren’t favorable for Spring-dug parsnips last year, but luckily the snow in Western MA melted last week, at which point these parsnips were quickly harvested and brought to us. You’ll find that they are more tender than the parsnips we’ve been getting, and certainly sweeter. We’re quite excited that we were able to get some for you this week, being that the season is very short! If you’re not sure if you like parsnips, we recommend giving these seasonal Northeast gems a try (and perhaps putting them to use in this Spring-Dug Parsnip Chowder). In keeping with our recent theme of beautifully pigmented produce, Dogma Boxes are receiving local blue potatoes from Atlas Farm over the next few weeks. If you’ve been following our newsletters from previous weeks, you should be able to guess that the blue color of these potatoes come from anthocyanins, the same pigment with antioxidant properties that gives color to blood oranges, purple cabbage, blueberries, purple sweet potatoes, and so forth. These taters taste like regular potatoes, but they’re a little more fun (and a bit healthier). We hope you enjoy them! We’ve still got blood oranges, Meyer lemons and honey tangerines this week. If you haven’t tried this citrus, give it a shot! We won’t be able to get these fruits for very much longer. The honey tangerines and blood oranges will find their way into a few boxes this week, but you can order all three as add-ons! Head over to the order form to get them for your delivery this week. 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 we have delicious beets from Nature’s Circle Farm (Houlton, ME) and Spring-dug parsnips from Winter Moon Farm (Hadley, MA). Coming in from Porter Farms (Elba, NY), we have onions and cabbage. From Deep Root Organic Coop (Johnson, VT), we have carrots and rutabagas, and we have Empire apples from Dwight Miller & Son Orchards (E. Dummerston, VT). Finally, Atlas Farm (S. Deerfield, MA) is providing us with beautiful blue potatoes and Daikon radishes. If you receive the Dogma Box, we now have a weekly Dogma Box blog series that includes 4 recipes for your box that week, along with relevant info about produce items and farm updates. Check it out and let us know what you think! Natural vs. Organic We also found a very helpful guide from the Environmental Working Group about decoding meat and dairy product labels, from ‘Cage-free’ and ‘Free-range’, to ‘Farmed fish’ and ‘Certified Humane.’ This guide just skims the surface of these labels, but it’s a good starting point for doing your own research. Get organic fruit delivered to your office! Follow Us on Facebook For a Chance to Win $20 Off Your Next Box! TIPS Storage Tips! Roots: Root vegetables getting soft in the refrigerator? They’re drying out! Roots like beets or carrots will last quite a long time if you put them in a sealed container like a bag and then refrigerate them. When they’re bagged up, moisture can’t escape them as easily and they’ll stay firmer longer. 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 RECIPES 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 [email protected], 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!). Carrots and Rutabagas with Lemon and Honey 1/2 pounds rutabagas, peeled, cut into matchstick-size strips1/2 pounds carrots, peeled, cut into matchstick-size strips1/4 stick butter1/4 cup fresh lemon juice2 tablespoons honey1 teaspoon grated lemon peel 1/4 cup chopped fresh chives Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain. Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives. Bon Appetit, November 2001 Print This Recipe! · Bourbon Banana Bread Pudding 1 loaf of brioche or challah bread, torn into pieces (about 4-5 cups)2 cups milk2 cups cream2/3 cup sugar1 teaspoon salt6 eggs1 teaspoon vanilla2 tablespoons Bourbon½ teaspoon cinnamon3 bananas, sliced 1 tablespoon butter, to coat the dish Topping Ingredients: ¼ cup raw sugar
* If you only have regular white sugar, that’s fine. The raw sugar creates a better crunchy crust, but it is not a big enough difference to deter you from making this recipe! ** The pudding puffed up a great deal while baking, I would recommend using a large baking dish, and putting a baking sheet underneath to catch any wayward pudding. Eat Boutique Print This Recipe! · Spring-Dug Parsnip Chowder 2 tablespoons butter1 large onion (10 ounces) cut into 3/4-inch dice1 pound parsnips, peeled and sliced into rounds1 pound potatoes, peeled and cut into 3/4-inch dice3 ounces salt pork (or bacon), rind removed and cut into 1/3-inch dice*3 cups chicken stock1 1/2 cups heavy creamSea salt and freshly ground black pepperChives, chopped (or parsley, celery leaves) *This recipe can easily be adapted for vegetarians by leaving out the pork. Render the diced salt pork in a heavy pot over low heat until it releases a few tablespoons of fat. Increase the heat, add the butter and onion, and saute until the onion is tender but not browned. Add the parsnips, potatoes, and stock, and bring to a boil. Cook vigorously for about 10 minutes, or until the vegetables are barely tender. Reduce the heat to low. Remove 2 cups of the chowder from the pot and puree in a food mill or processor, then return it to the chowder. Stir in the cream, and let the chowder simmer slowly for another 5 minutes; the broth should look silky-smooth. Remove from heat, and season with salt and pepper. If not serving within the hour, let cool then refrigerate; cover after it has chilled completely. Otherwise, let it set at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don’t let it boil. Garnish with minced chives, parsley or celery leaves. “Diary of a Tomato” Print This Recipe! · Blue Potato Chips 2 cups very thinly sliced blue potatoesPeanut oil Kosher or sea salt In a flat bottomed sauce pan add enough peanut oil to come halfway up the side. Attach a candy thermometer to the saucepan, and when the temperature of the oil reaches 350 degrees, slowly start adding the potatoes in batches. (Drop them in slowly so there’s no splash back.) Don’t overcrowd them. The potatoes will be done when the edges turn brown (as opposed to blue) and the white of the potatoes turns slightly dark. (Approximately 5 minutes.) Let drain on paper towels and and season liberally with kosher salt. Serves 4 people for a snack. Teeny Tiny Kitchen Print This Recipe! · |
