| THIS WEEK’S RECIPES · Kale Spinach and Pear Smoothie · ADD-ON SPECIALS REAL PICKLES TOMATILLO HOT SAUCE (5 OZ) NUMBER 9 STONEGROUND CORN TORTILLA STRIPS (8 OZ) GRANDYOATS MAINELY MAPLE GRANOLA (13 OZ) EQUAL EXCHANGE TAMARI-ROASTED ALMONDS (5OZ) PETE AND GERRY’S EGGS (1 DOZEN LARGE) EQUAL EXCHANGE ORGANIC MINT CHOCOLATE (3.5OZ) | NOTES & NEWS We hope everyone had a lovely weekend! In the spirit of spring, we’ve been busy over here meeting with our local growers and planning for a great upcoming season of local produce. Last week we met with Gideon from Atlas Farm (Deerfield, MA) to begin planning a nice variety of local veggies for you! Atlas is one of our primary local suppliers, and we should start seeing their organic veggies around the end of May or early June. We’re looking forward to a beautiful variety and rotation of cooking greens, lettuce, cucumbers, bell peppers, tomatoes, and Asian eggplant (just to name a few). We can’t believe it, but we’re already talking with farmers to plan out our produce for winter of 2012-2013! Last week we met with Michael Docter, the master of root veggies from Winter Moon Farm in western Massachusetts, to plan out next winter’s root crops for you. We’re thrilled to hear that he’s planning to expand his growing and storage operations this year, thanks in part to our ongoing purchasing commitments with him. You can visit our website to read more about his farm and check out some videos from our visits with him in 2010! Most boxes are getting rosemary this week from Happy Valley Organics in Whately, MA. Rosemary is a versatile herb that is best known for its work with roasted veggies such as potatoes, onions, and carrots, but you can use it in a variety of dishes for a nice fresh flavor. We have some recipes for rosemary on our website, and if you’re unable to use it all this week, check out these 10 Easy Ways to Preserve Herbs. We are putting on another cooking class with Chef Bernard Kinsella and the Boston Center for Adult Education on Saturday, April 28th. If you’re looking for some cooking tips and tricks for your Boston Organics produce box this is just the thing! Chef Bernard takes the contents of the given week’s box and works with the class to cook up a number of dishes from its contents. It’s a lot 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. This week’s Dogma Box includes sunchokes and black radishes from Deep Root Organic Coop (Johnson, VT), rosemary from Happy Valley Organics (Whately, MA), and salad tomatoes from Black River Produce (VT). Coming in from Porter Farms (Elba, NY), we have red cabbage and onions for you. Last, but not least, we have Empire apples from Dwight Miller & Son Orchards (E. Dummerston, VT) and potatoes from Prince Edward island. UPCOMING EVENTS Learn more and sign up here. It’s our 10th Anniversary! 2012 marks our tenth year of being in business, and we have a lot of people to thank for helping us get there! Each week we’ll share a little bit about our history and community relationships that have helped us grow over the past 10 years. This week we’d like to highlight the Founder and President of Boston Organics, Jeff Barry! Click here to read his bio, see his high school yearbook photo, and learn a little more about his inspiration to start Boston Organics! 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!). Kale Spinach and Pear Smoothie 1 heaping cup spinach leaves1 heaping cup chopped kale leaves1/2 pear1 frozen banana1 1/2 cups cold almond milk (or soy milk or orange juice) 1 tablespoon honey Remove kale leaves from their rough center stalk and coarsely chop. In a blender, combine kale spinach and almond milk. Blend until no big kale bits remain. Stop blender and add banana honey and pear. Blend until smooth. Enjoy immediately. Joy the Baker Print This Recipe! · Easy Collard Greens with Rice Vegetarian.about.com Print This Recipe! · Potato Soup with Kale and Chorizo 5 tablespoons olive oil, divided1 large onion, chopped (about 2 cups)8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, chopped2 teaspoons smoked paprika1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices8 cups low-salt chicken broth1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed) 3 cups 1/2-inch cubes rustic bread Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD:áCan be made 1 day ahead.áRefrigerate uncovered until cool, then cover and chill. Rewarm before serving. Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and saute until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD:áCan be made 4 hours ahead. Let stand at room temperature. Divide soup among bowls. Top with croutons and serve. Epicurious Print This Recipe! · Roasted Rosemary-Onion Potatoes 4 medium potatoes (1 1/3 pounds) 1 small onion, finely chopped (1/4 cup) 2 tablespoons olive or vegetable oil 2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves 1/4 teaspoon salt Heat oven to 450║F. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Cut potatoes into 1-inch chunks.Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.áBake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork. Betty Crocker Print This Recipe! · |
