| THIS WEEK’S RECIPES · Sauteed Parsnips and Carrots with Honey and Rosemary · ADD-ON SPECIALS AURORA MILLS ORGANIC ROLLED OATS (3LBS) ORGANIC BLUEBERRIES (6OZ) DRIED ORGANIC MANGO SLICES (8 OZ) ORGANIC MISSOURI NORTHERN PECANS (10OZ) | SUMMER REWARDS The warmth of spring air mixed with the start of the local produce season has got us giddy, but we’ll get you jumping out of your seat with excitement for the launch of our Summer Rewards program this week! We couldn’t think of a better way to say thank you for your support than to give out great prizes for just doing what you do. Throughout May, June, and July, you’ll earn a point for each delivery you receive AND for referring your friends. Each point is an entry to win a prize at the end of each month! Our prizes include Wusthof knives, a high quality Breville juicer, and prizes from our friends at Taza Chocolate, Equal Exchange, Boston Center for Adult Education, Soluna Farms, Veggie Galaxy, and Chefs Collaborative! At the end of each month, we’ll draw 3 winners for one of our fantastic prizes. Click here for the full details about our Summer Rewards. Referral Program Beginning tomorrow (Tuesday, May 7), we are kicking off a brand new Referral Program! In May, June, and July, your friends and family members will get $5 off their first delivery, and you’ll get $5 off your next delivery for each person you refer. Also, each referral you send our way will be an extra entry for you to win our awesome Rewards prizes. We will send you an official email to announce the details of our Referral Program. Produce News This week’s featured produce is a collection of spring flavors. We’ve got green beans, fresh chives from Happy Valley Organics, and Mung bean sprouts from Jonathan’s Sprouts. We’re also getting sweet Vidalia onions from the Vidalia area of Georgia. These sweet onions are excellent in any recipe that calls for onions, but they’re known for being the main ingredient in onion rings. We just got word from Atlas Farm that they should be ready to start supplying us with their produce around May 18th. They’re beginning their season with lettuces, kale, collards, chard, and other tasty bunched greens. Stay tuned as the sun warms the fields of New England and our farm partners ramp up production! 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:
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’re constantly adding new recipes to our website to help you folks cook through your produce. Head over to the Produce Info, Tips and Recipes section of our website and browse for recipes by produce item. The collection of recipes grows every week! And, we are always looking for recipes and cooking tips to share. Please email your favorite recipes 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!). Sauteed Parsnips and Carrots with Honey and Rosemary 2 tablespoons extra-virgin olive oil1 pound carrots (about 4 large), peeled, cut into 3×1/4×1/4-inch sticks1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3×1/4×1/4-inch sticksCoarse kosher salt2 tablespoons (1/4 stick) butter1 tablespoon chopped fresh rosemary 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower) Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired. epicurious.com Print This Recipe! · Sweet Zucchini Pancakes 1/2 cup all purpose flour3 tablespoon sugar1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 egg1/2 cup greek yogurt2 tablespoons melted butter1/4 cup water or milk (OPTIONAL) 1 zucchini, grated Preheat a nonstick skillet or griddle to medium-high heat (350 degrees). These pancakes are a little picky about temperature. Whisk dry ingredients together (flour through salt) and set aside. In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. (OPTIONAL: if the batter is too thick, add water or milk a little at a time, until the batter consistency reaches the desired thickness. For me, 1/4 cup was enough to thin the batter but keep them nice and fluffy, but you might not need it at all depending on how thick you like your pancakes.) Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup! Adapted from Pinch of Yum Print This Recipe! · Grilled Whole Vidalia Onions 10 Vidalia Onions 1/4 stick of Butter1 bunch of Thyme Salt and Pepper to taste Serving is based on number of onions, make as many as you need and adjust ingredients to match. Cut the tops and bottoms off of all the onions and peel off the skin. With a melon baller or small spoon, create a well in each onion, that goes about half way down. Cut up butter into small pieces and remove the thyme leaves from the stems. Salt and pepper each onion and then stuff them with the butter and thyme. Adapted from Elises Kitchen Print This Recipe! · Stir-Fried Bean Sprouts With Chinese Chives 2 tbsp. peanut oil1 clove garlic, thinly sliced1 lb. mung bean sprouts1 tbsp. soy sauceFreshly ground black pepper, to taste 4 Chinese chives or scallions, thinly sliced Heat a 12″ skillet over high heat; add oil, and swirl to coat bottom of skillet. Add garlic, and cook, stirring, until just golden, about 30 seconds. Add sprouts, soy sauce, and pepper, and cook, stirring, until sprouts just begin to wilt, about 1 minute. Add chives, and cook, stirring, until just wilted, about 15 seconds. Serve immediately. Adapted from Saveur Print This Recipe! · |
Aurora Mills rolled oats make great oatmeal, granola, cookies, and bread. These oats are very hardy and keep their flavor as you cook them. Browse more Pantry Staples, or order this add-on!
We’ve got early season blueberries! Get these delicious berries while they’re available! Browse more Add-on Produce, or order this add-on!
Large juicy slices of mango with sweet, fresh mango flavor. Unsuphured, Unsweetened, and Certified Organic! Browse more Snacks and Specialties, or order this add-on!
We met the folks from Missouri Northern Pecan Growers and we got hooked on their delicious organic pecans! We’re very happy to offer Missouri’s finest pecans for your cooking, baking, and snacking desires. Browse more Snacks and Specialties, or order this add-on!