| THIS WEEK’S RECIPES · Garden Fries · ADD-ON SPECIALS NEIGHBORLY FARMS COW’S MILK FETA (7OZ) 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) | NOTES & NEWS Happy Patriot’s Day/Marathon Monday!! It’s going to be a scorcher out there today, so to those of you who are running the 26.2-mile marathon or planning to be outdoors today, please stay hydrated and be careful out there. This week we were able to get you an early-season treat: organic snow peas from Georgia! Unlike the English shelling peas that we had last year, snow peas are flat and thin with an edible pod, so you can eat them whole. Fresh snow peas are very tender and crisp, with a marvelously sweet flavor. You might notice that some of these pea pods still have the white blossom at the end. Not to worry, this is a sign of freshness and can be washed away before you eat the pea pods. You can enjoy these snow peas raw, or try them in a stir-fry for maximum flavor! Most boxes this week are receiving salad mix from Olivia’s Organics instead of lettuce. We usually source lettuce from Florida and other states along the east coast throughout the winter and transitional growing periods, so the source will most likely vary from week to week as we gear up for local lettuce season. We also have delicious Yukon Gold potatoes from Prince Edward Island going out in most boxes this week, and Dogma Boxes and all-veggie boxes are receiving local hothouse-grown tomatoes from Long Wind Farm in Vermont. We’re currently in between winter and summer fruit seasons, which means fruit availability is pretty slim. The number of citrus varieties available continues to dwindle and we patiently wait for stone fruits such as peaches, plums, and nectarines to start coming in over the next month or two. Last week a major hail storm hit stone fruit crops in California, and though it’s too early to say the extent of the damage, we’re keeping our fingers crossed for minimal damage to this season’s stone fruit! Happy Earth Day! 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 fresh basil for you from Happy Valley Organics (Whately, MA) and delicious salad tomatoes from Vermont! Deep Root Organic Coop (Johnson, VT) is bringing us sunchokes, black radishes, and rutabagas, and we’re getting red cabbage and onions from Porter Farms (Elba, NY). Lastly, we have Empire apples from Dwight Miller & Son Orchards (E. Dummerston, VT) and potatoes from Prince Edward Island. 10TH ANNIVERSARY CORNER Best Wishes from Michael Docter, Winter Moon Farm in Hadley, MA “I want to congratulate Boston Organics on their 10th year anniversary and thank them for what they have done to help small farmers like myself. This is a company I have enormous respect for. They do not simply believe in supporting local agriculture. What makes them unique is that they actually put their beliefs into practice. They have played an important role in helping my farm and other local farms to survive and flourish. Before each planting season begins, we sit down with the folks at Boston Organics and together we plan what crops to grow. Their willingness to provide season-long commitment up-front makes them totally unique among wholesale buyers. “This spring I am expanding my growing and storage facility. I would not be able to do it with-out the support and commitment from Boston Organics. It’s a real partnership. They pay a fair price for produce which gives us an incentive to grow the highest quality produce we can. Jeff Barry believes in supporting local growers. I’m very glad to be a part of the Boston Organics family.” Warm Weather Note: It looks like hot temperatures are here this week. If your delivery location is in the sun, our delivery drivers will actively work to find an alternate location for it, where it’ll stay cooler. They give us a call to let us know and will often leave you a note too! If you can’t find your box, look for a note and check your email and voicemail box for a message from us. If you’d like to optimize your delivery location for cool produce, there are a few things you can do. First, put a cooler with ice packs in it in your delivery location and label it “Boston Organics.” Your driver will put as much produce as he can fit into your cooler. Next, update your delivery instructions to a shadier place. And finally, send in a key so we can put your delivery in a pleasantly climate controlled location. For the latter two, head over to our website to update your delivery and drop off instructions! If you have any questions, give us a call at 617-242-1700 or email us at [email protected]. UPCOMING EVENTS Learn more and sign up here. Get organic fruit delivered to your office! 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 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!). Garden Fries 1 lb of root veggies (carrots, parsnips, turnips or potatoes), washed, peeled and cut 1/4 inch by 1/4 inch, 3 inches long1 tbsp olive oil1/8 tsp ground red pepper1/8 tsp garlic powder 1/2 tsp Worcestershire sauce Preheat oven to 450. In a large bowl combine the sliced vegetables, olive oil, red pepper, garlic powder and Worcestershire and toss to coat well. Lay the vegetables out on a baking sheet in a single layer. Bake for 30 minutes, turning once. Serve the fries hot with your favorite sauce or ketchup! Adapted from Diane Imrie and Richard Jarmusz’s 2009 Cooking Close to Home Print This Recipe! · Buttered Snow Peas and Carrots 3 to 4 carrots, cut crosswise on the diagonal into 1/8-inch slices (about 1 cup)1 cup of snow peas, trimmed, discarding the strings, and cut crosswise on the diagonal into 1/2-inch pieces 1 tablespoon unsalted butter In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted. Epicurious Print This Recipe! · Snow Pea Stir Fry 1 Tbs. low-sodium soy sauce1 Tbs. toasted sesame oil2 tsp. cornstarch¼ tsp chile-garlic sauce, such as sambal oelek, optional1 Tbs. vegetable oil1 medium red onion, halved, cut into wedges, and pulled apart (1 ½ cups)1 small green or yellow bell pepper, thinly sliced (1 ½ cups)1 cup raw unsalted cashews1 Tbs. grated fresh ginger8 oz. sugar snap peas 8 green onions, cut into 1-inch pieces Add whatever veggies your heart desires! 1. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and 1/2 cup water in small bowl. Set aside. 2. Heat vegetable oil in wok over high heat. Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas, and stir-fry 1 minute. Add snow peas and green onions, and stir-fry 2 to 3 minutes more. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce. Vegetarian Times Print This Recipe! · Mixed Greens Salad With Apples and Maple-Walnut Oil Dressing 6 cups mixed greens , rinsed Dressing: Garnish: In small glass bowl, prepare salad dressing first and set aside. Use salad spinner to remove excess moisture from the greens. In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing. Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix. Serve remaining salad dressing on side along with the toasted walnuts if using. For best results, cut up apples and toss with the vinegar right before serving. Food.com Print This Recipe! · |
