| THIS WEEK’S RECIPES · Apple Charoset · ADD-ON SPECIALS NUMBER 9 STONEGROUND CORN TORTILLA STRIPS (8 OZ) GRANDYOATS MAINELY MAPLE GRANOLA (13 OZ) ORGANIC BLOOD ORANGES (2 LBS) ORGANIC MEYER LEMONS (1LBS, 2-4 LEMONS) EQUAL EXCHANGE TAMARI-ROASTED ALMONDS (5OZ) PETE AND GERRY’S EGGS (1 DOZEN LARGE) EQUAL EXCHANGE ORGANIC MINT CHOCOLATE (3.5OZ) | NOTES & NEWS We’re excited to announce that we are now working with a great local family company to bring you healthy, delicious tortilla strips! Now available as an add-on, we have Number 9 Stoneground Corn Tortilla Strips from Paino Organics in Concord, MA. These chips have a well-rounded corn flavor with a hearty crunch, and they’re made from organic corn, sunflower or safflower oil, and sea salt. We think they’re the perfect companion to our Appalachian Naturals salsa, and we’re proud to work with a local, independent company to bring you a healthier snack option! You can read more about Paino Organics here, and add these tasty chips on to your order to try them for yourself! With Passover beginning this Friday at sundown, and Easter on Sunday, there’s a lot to eat about this week! We have a delicious Apple Charoset recipe for those of you celebrating Passover, as well as a Sweet Carrot Kugel recipe from last year that you might want to try out. These recipes are delicious no matter what you celebrate! Last week we had local spinach for Dogma Boxes from Dwight Miller & Son Orchards in VT, and this week we were able to get enough to put in some of the all-veggie boxes and some of the larger mixed boxes! We can’t say for certain how long we’ll be getting this fine local VT spinach, but we know it’s a short window of availability. We’re also approaching the end of the local apple supply from Dwight Miller & Son Orchards, but we should be able to get them for a few more weeks. Given the tremendous amount of work that goes into growing organic apples in the Northeast, we’re so happy we’ve been able to work with Read Miller as our local apple grower so that we can get fresh organic apples for you throughout the fall and winter. Honey tangerines are now done for the season, and this week will most likely be the last of the Meyer lemons and blood orange add-ons, with a limited supply left! All of these citrus have been truly remarkable this year. You can order them here. We have another cooking class coming up on Saturday, April 28th at the Boston Center for Adult Education! You’ll learn how to cook more creatively with a box of fresh organic produce, while having tons of fun! Spots are limited, and you can register at the BCAE website. 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. Sunchokes, black radishes, and rutabagas are coming in from Deep Root Organic Coop (Johnson, VT), Spring-dug parsnips are from Winter Moon Farm (Hadley, MA), and onions are coming in from Porter Farms (Elba, NY). We’ve also got Russet potatoes from Prince Edward Island, white mushrooms from Mother Earth (Landenburg, PA), and bagged spinach & Empire apples from Dwight Miller & Son Orchards (E. Dummerston, VT). UPCOMING EVENTS Learn more and sign up here. Take the April Non-GMO Challenge! We are proud sponsors of the Non-GMO Project, a non-profit organization committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices. Throughout the month of April, they are hosting a Non-GMO Challenge, and we’d like to encourage you to participate! The Non-GMO Challenge is your opportunity to make a meaningful commitment to going non-GMO. For some people this may be one meal and for some it may be an entire month. Join the Non-GMO Project Team in helping to support a healthy food system during Earth Month. Click here to learn more. 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!). Apple Charoset 3 apples1 tbsp lemon juice, or 1 tbsp blood orange or orange juice and 1 tsp orange zest5 dried apricots, diced1 cup walnuts, pecans or almonds, chopped1/4 cup dried cranberries, diced1/4 cup crystallized ginger, diced1 tsp ground cinnamon1/4 cup sweet red wine (like Manischewitz) Honey Core and quarter your apples, and grate, chop finely, or coarsely food process them. Mix all ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving. Eat as a snack or on top of matzo! (Got beets? Try switching a peeled and grated beet in for one of the apples.) Adapted from Fork Fingers Chopsticks Print This Recipe! · Zucchini and Carrot Bread 1 1/4 cup all purpose flour1 1/4 cup whole wheat flour4 teaspoon baking powder2 teaspoon baking soda3 teaspoon allspice1 1/2 teaspoon salt1/2 cup bran1 1/2 cups brown sugar1 cup buttermilk1 cup oil6 eggs1 cup grated carrot1 cup grated zucchini 1 cup raisins Prep all your ingredients ahead of time, this will help to make things move faster and to make sure you have everything before you start. In a large bowl combine the eggs, brown sugar, buttermilk and oil. Mix with a wooden spoon till well mixed. In a separate bowl combine the flours, bran, baking powder, baking soda, salt and allspice together. Stir with a whisk till all the ingredients are well blended. Add the raisins, carrots and zucchini into the flour mixture. Add the liquid mixture and stir with a wooden spoon till all mixed. Do not over mix, just enough till blended. Pour into two greased loaf pans and bake in a preheated oven for 55 – 60 minutes or till a skewer inserted into the middle comes out clean. Cool for 10 minutes before removing from pans. Cool on a wire rack. Cooking Bread Print This Recipe! · Potato, Spring Onion and Turnip Potage (Soup) 2 tablespoons butter5 or 6 medium spring onions or leeks, or a combination, sliced and washed thoroughly (see headnote)4 medium yellow potatoes (about the size of a small fist), peeled and cut into 1″ pieces1 pound turnips, peeled if large, trimmed and cut into 1″ piecesa few sprigs of thyme, plus extra for garnish1 1/2 teaspoons salt5 cups water a few tablespoons heavy cream Melt the butter in a large soup pot or dutch oven over medium heat. Add the vegetables, and toss to coat in the butter, cooking and stirring for a minute or two. Add the thyme, salt and water. Bring to a boil, then reduce to a simmer. Cook, partially covered, until the vegetables are very tender, 30 or 40 minutes. Serve with a splash of cream and a few fresh thyme leaves. Adapted (slightly) from Deborah Madison’s Local Flavors Print This Recipe! · Braised Cabbage 1-2 small to medium heads of cabbage (about 2 lbs)1-2 carrots chopped1 small onion chopped1/4 cup broth or water1 tbsp olive oil Kosher Salt and Pepper Preheat the oven to 375 degrees. Cut the cabbage in wedges removing the stem in each wedge. Depending on the size of your cabbage head you should get at least 8 wedges. You don’t want them too thick. Lay the wedges in a casserole dish in a single layer. Top with the chopped carrots and onion. Drizzle the broth and olive oil on top and sprinkle with a healthy dose of salt and pepper (to taste of course). Cover the dish tight with aluminum foil. And place in the oven for 1 hour. After the hour, remove from the oven and uncover. Turn the oven up to 425 degrees. Return the cabbage to the oven and cook uncovered for 15 minutes. Green Lite Bites blog Print This Recipe! · |
