| THIS WEEK’S RECIPES · Blood Orange and Thyme Chocolate Chip Cookies · ADD-ON SPECIALS EQUAL EXCHANGE TEAS CALIFORNIA BLOOD ORANGES FIDDLERS GREEN WHITE FLOUR NASHOBA BROOK BREADS FIDDLERS GREEN HOT CEREALS NEIGHBORLY FARMS ORGANIC CHEESE | NOTES & NEWS We are still getting awesome apples in from Dwight Miller & Son Orchards in East Dummerston, VT. Like all domestic apples in the winter and spring, the Empire apples we’ve got for you this week were picked last fall. Orchards like Miller store apples after they’re picked in sealed rooms with air filtration systems and specific levels of carbon dioxide. These rooms allow farmers to control the level of ethylene gas apples are exposed to – the higher the concentration of ethylene, the faster the apples will ripen. By keeping a close eye on the mixture of gases in the rooms’ atmospheres, it’s possible to slow apple ripening to almost a halt using no chemicals or other funny business. When someone, like us, wants to buy the apples, Read Miller “cracks” one of these rooms open and starts distributing them. We’re nearing the end of last fall’s harvest but with luck we’ll still get a few more weeks of local apples! We have Ataulfo mangoes from Mexico this week, a real treat. The signs of a ripe ataulfo mango are different from those you may be used with more common varieties. When you receive your mango, it will probably be fairly soft, something that traditionally indicates a ripe mango. But: these aren’t ripe yet! You will be pretty unhappy if you take a bite of an ataulfo at this stage. Your ataulfo mangoes are ready to eat when they’re not only soft but their skin is markedly wrinkly and they have turned yellow. The fastest way to ripen an ataulfo mango is to put it in a paper bag on your kitchen counter (check it every day to see how it’s coming along). This past week was the last for add-on Meyer lemons and honey tangerines! These two are always good while they’re around. (Honey tangerines will still be making it into a few boxes this week.) We still have add-on blood oranges that you can order on our site, and these will be in almost every box this week. We’ve got some more great potatoes from Misty Meadows Farm in Grand Isle in Aroostock County, Maine. This week’s variety is red but be sure: these aren’t your average red potato. The quality of a potato depends very much on the quality of the soil it is grown in and northern Aroostock County is blessed with some of the finest in the northeast. We think you’ll like these ‘taters a lot! We began collecting donations for the Japanese Red Cross shortly after the Tohuku earthquake and tsunami on March 11th, and we committed to match the first $500 of customer donations. We are very proud to say that with your generosity we were able to donate $1340 to the American Red Cross that they then sent on to their partner organization in Japan. We are very, very grateful for the tremendous outpouring of support from you all! Thank you! (If you didn’t get a chance to donate through us, visit www.redcross.org to donate directly.) In some Boston Organics crew news, our dear coworker Sam’s last day is Friday! If you have received a Boston Organics box in the last year and you live in Mission Hill, Roxbury, Jamaica Plain, Roslindale, Arlington or Somerville, the odds are very good that Sam was the guy that packed and delivered your order with charm and, often, song. It’s been a pleasure to work with Sam and if you happen to see him out on the road this week, give him a wave! He is off to work at Kwansei Gakuin University in Nishinomiya in Hyogo, near Kyoto. A quick reminder about an upcoming event for Waltham Fields Community Farm. Waltham Fields is is the last working farm in Waltham, and they have been doing great work in their community with food access and education for more than 15 years now. They’re having a fundraiser called Sprout! at the Charles River Museum of Industry the evening of this Saturday, April 9th with food prepared by the Ethics of Eating culinary class at Newbury College, an open bar featuring local beer and organic wine, live jazz by the Valerie Walton and Tad Hitchcock Trio, and a big raffle and silent auction featuring a bevy of fine items including a two delivery voucher for Boston Organics. With the money raised at their annual fundraiser they’re shooting to distribute $50,000 worth of fresh, organically grown vegetables to low-income individuals and families in need this year, and continue their on-farm education programs and training of future farmers. We’re happy to support Waltham Fields and if you’re in the area, head to their site to buy tickets to Sprout! Cold Weather Notes If there is ever anything missing from your order or if there is a quality issue, please let us know. We have a new 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 good week! Thanks! Dogma Box Update: A box consisting of items sourced as close to Boston as possible. Our Dwight Miller & Son Orchards (East Dummerston VT) apples this week are Empire. From Sanders Farm (Compton QUE), we have red beets, parsnips and sunchokes. Les Vallons Maraichers (Compton QUE) provided the green cabbage, and the turnips are from Le Potager D’Emylou (Canton Hatley QUE). Porter Farm (Elba NY) supplied the onions, and the Munchin’ Mix sprouts are from Jonathan’s Organic (Rochester MA). TIPS Storage Tips! 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 hard-rind (or, winter) squash (acorn, butternut, delicata). If you strongly dislike a particular type of lettuce or winter squash, we recommend adding squash and/or all types of lettuce to your No-List. 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!). · Blood Orange and Thyme Chocolate Chip Cookies 2 1/2 cups flour1 tbsp baking powder1 tsp kosher salt3/4 cup butter, at room temperature1/2 cup granulated sugar1 cup light brown sugar2 eggs1 1/2 tablespoons blood orange zest1 tbsp fresh thyme, finely chopped1 tsp vanilla extract 1 1/2 cups semisweet chocolate chips This delicious recipe makes about 36 cookies… Heat oven to 350. In a medium bowl, sift together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer or in a large bowl using an electric mixer, beat together the butter and sugars until light and fluffy, about 3 to 5 minutes. With the mixer running, add the eggs, one at a time, until incorporated. Beat in the orange zest, thyme and vanilla. Slowly beat the dry ingredients into the butter mixture. Continue mixing until evenly combined to form a dough. Gently fold the chocolate chips into the dough using a wooden spoon or spatula. Using a tablespoon, drop the dough onto a greased baking sheet, spacing the cookies approximately 2 inches apart. Bake until the cookies are set and the edges are golden-brown, about 12 to 15 minutes. Expertly adapted by CJR from the LA Times Print This Recipe! · Romaine Lettuce and Cucumber Salad 2 cups bread cubes (1/2-inch cubes)1/4 cup extra-virgin olive oil1 teaspoon Dijon mustard1 tablespoon balsamic vinegarSalt and freshly ground pepper1 large romaine lettuce head, cut into bite-size pieces 1 small cucumber, thinly sliced Preheat the oven to 350. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast for about 10 minutes, stirring once, until golden. Let the croutons cool. In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss well and serve. Grace Parisi at Food and Wine Magazine Print This Recipe! · Spanish Rice with Sprouts 1/4 cup olive oil1 cup onion, chopped2 cloves fresh garlic, pressed1 cup brown rice1 1/4 cups vegetable broth1 cup canned tomatoes with liquid1 teaspoon salt (optional)4 oz sprouts (like Jonathan’s Munchin’ Mix) Tabasco, or other preferred hot, sauce, to taste Heat oil in a heavy pot. Add onions and garlic and saute until light brown. Add rice. Saute for a minute, then add broth, tomatoes and salt. Bring to a boil, then lower heat. Cover pot and simmer for 45 minutes. Stir in Jonathanís MunchiníMix; cook for another 10 minutes or until water is absorbed. Add tabasco sauce to taste, garnish and serve. Jonathan’s Organic Print This Recipe! · Cream of Sunchoke Soup 1/4 cup butter2 onions, minced1 pound sunchokes, roughly chopped (no need to peel, just scrub well)2 large or 4 small potatoes, peeled and cubed very small2 tablespoons brandy1 tablespoon all-purpose flour3 cups chicken or vegetable broth3/4 cup half and halfsalt and pepper to taste 1/4 cup chopped fresh parsley, for garnish (optional) Melt the butter in a large pan over medium heat until foamy. Add the onions, sunchokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes, or until vegetables are soft, but stir often so they don’t stick. Stir in the flour and 1 tablespoon of the brandy, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock to desired consistency, possibly up to a cup. Return to the pan, add the half and half and season well with salt and freshly ground black pepper, then reheat. Finish with another tablespoon of brandy stirred in (optional, but worth it). Sprinkle with the chopped parsley for serving, if desired. Delicious served with a nice warm whole wheat baguette! Adapted by our customer Pamela in Belmont from All Recipes Print This Recipe! · |
