| THIS WEEK’S RECIPES · Wilted Dandelion Salad with Pine Nuts and Crispy Garlic · ADD-ON SPECIALS ORGANIC CHOCOLATE COVERED ALMONDS (6 OZ) IGGY’S “PAIN DE MIE” WHOLE WHEAT BREAD SLICED (2 LBS) IGGY’S “PAIN DE MIE” WHITE BREAD SLICED (2 LBS) NEIGHBORLY FARMS COW’S MILK FETA (7OZ) REAL PICKLES TOMATILLO HOT SAUCE (5 OZ) NUMBER 9 STONEGROUND CORN TORTILLA STRIPS (8 OZ) | NOTES & NEWS We now have delicious organic nuts and dried fruits from Tierra Farm in New York! Beginning this week, we’re offering their chocolate covered almonds, dried apple rings, dried mango slices, roasted unsalted cashews, and Thompson raisins, all available as add-ons. Tierra Farm is a small, privately-owned, certified organic producer and roasting company in upstate New York that specializes in nut and seed roasting and dried fruits. All of their roasting, mixing and flavoring is conducted in-house, at their certified organic, peanut-free roasting and processing facility. You can really taste the difference in quality and freshness! We’re excited to make these healthy snacks available to you, and we can’t wait to hear what you think! This week we have green leaf lettuce, Vidalia onions, dandelion greens, chard, and zucchini coming in from the sunny state of Georgia. For those of you who are less familiar with dandelion greens, they have a slightly bitter flavor that can be reduced if you blanch them before cooking. Check out the recipes below and on our website for inspiration! We also have flavorful Yukon Gold potatoes from Prince Edward Island going out in most boxes with a veggie component. We’re continuing to receive hot house tomatoes from VT, which will go out in Dogma Boxes, all veggie boxes, and some 2/3 veggie boxes this week. We reached out to Long Wind Farm to learn a little more about their efforts to conserve energy, and they have reduced their reliance on fossil fuels by over 35% over the past few years. Some of their efforts include the addition of state of the art energy curtain systems, air-to-to air heat exchanging Regain systems for greenhouse dehumidification, altered growing strategies, and more fuel efficient vehicles. In addition, they plan to migrate to the use of ground source heat pumps to meet their heating needs. It’s good to know that they still have time to grow such tasty tomatoes! It’s the official return of the strawberries this week – a wonderful sign that summer is ahead! All of the All Fruit boxes and the $57 2/3 Fruit boxes will be getting strawberries this week, and anyone can add them on to their order form on our website. These berries are delicate, so try and get the strawberries into your refrigerator as soon as you can for best storage results. As you may have heard, we’re celebrating our 10th anniversary with a party on June 2nd here in Charlestown! There will be delicious organic food, beer, live music, and family activities, and we’re going to make this a Zero Waste event! Space is limited and spots are filling up quickly, so if you haven’t RSVP’d yet, visit bostonorganics.eventbrite.com to register. We’re so excited to celebrate 10 years with you! 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’re getting onions from Elba Farms (Elba, NY) and salad tomatoes from Long Wind Farm (Thetford, VT). Deep Root Organic Coop (Johnson, VT) is bringing us cucumbers and black radishes from Quebec, and we’re getting Yukon Gold Potatoes from Prince Edward Island. Rosemary is coming in from Happy Valley Organics (Whately, MA), and we’re getting bagged spinach and Empire apples from Dwight Miller & Son Orchards (E. Dummerston, VT). May Referral Program!! Throughout the month of May, if you refer a friend to Boston Organics, we’ll thank you with a $5 credit towards your next order! Make sure that they put your name in the referral field on the sign-up page! Click here for more information, and thank you for your support!! 10TH ANNIVERSARY CORNER Featured Business Partner: Save That Stuff Save That Stuff plays a critical role in helping us keep our operations as environmentally friendly as possible! Save That Stuff is a leading waste management company that helps over two thousand New England businesses and institutions safely and efficiently get rid of paper recyclables and a wide variety of other recoverable scrap materials otherwise destined for the dumpster. We work with Save That Stuff to recycle our recyclable items and compost whatever we can, and in 2011, we composted 32,270 lbs of produce and recycled 20,000 lbs of cardboard with their help! The compost that is picked up from Boston Organics eventually makes its way to Rocky Hill Farm in Saugus, Massachusetts. Save That Stuff makes it easy for us to track the impact of our composting and recycling, and we’re grateful for their help over the years. Warm Weather Note: It looks like hot temperatures are just around the corner. 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]. 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!). Wilted Dandelion Salad with Pine Nuts and Crispy Garlic ¼ cup pine nuts4 cloves garlic, peeled and sliced2 Tbs. olive oil2 oranges1 lb. dandelion greens, trimmed and cut into 2-inch lengths (8 cups) 1 Tbs. balsamic vinegar 1. Place pine nuts, garlic slices, and olive oil in small skillet, and cook over low heat 20 minutes, or until pine nuts and garlic are golden brown. 2. Meanwhile, stand 1 orange upright, and remove peel and pith with knife, following curve of fruit from top to bottom. Cut sections along membranes as if slicing out a wedge, and release wedges one by one. Repeat with remaining orange, and set aside. 3. Place dandelion greens in large bowl. Pour hot oil with garlic and pine nuts over dandelion greens, and toss with tongs until leaves are wilted. Add balsamic vinegar, and toss to coat. Divide among serving plates, and top with orange segments. Serves 4 Vegetarian Times Print This Recipe! · Cauliflower Tacos 1 head of cauliflower1 medium onion, dicedGarlic1 habanero pepper 28oz can diced tomatoes Taco spices (cumin, coriander, chili powder, chipotle, paprika, oregano, sugar, salt, etc.) Chop cauliflower into chunks, then process the head of cauliflower to little pebbles. Sear in batches on extremely high heat and remove from pan. Caramelize some onions, then add garlic and habanero and cook about 2 minutes. Add your taco spices (cumin, coriander, chili powder, chipotle, paprika, oregano, sugar, salt, etc, etc). Add a 28oz can of diced tomato and simmer about 10 minutes. return the cauliflower to the pan and stir to mix. Cook for about 5 minutes and remove from heat. Serve with tortillas, cheese, salsa, guac, and whatever you like on a taco. Adapted from “The Food In My Beard” Print This Recipe! · Summer Squash and White Bean Saute 1 tablespoon extra-virgin olive oil1 medium onion, halved and sliced2 cloves garlic, minced1 medium zucchini, halved lengthwise and sliced1 medium yellow summer squash, halved lengthwise and sliced1 tablespoon chopped fresh oregano, or 1 teaspoon dried1/4 teaspoon salt1/4 teaspoon freshly ground pepper1 15- or 19-ounce can cannellini or great northern beans, rinsed 2 medium tomatoes, chopped 1 tablespoon red-wine vinegar Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan. Eating Well Print This Recipe! · Curried Red Lentil Soup with Dandelion Greens 1 large onion, chopped Note: If you’re using an old-fashioned jiggle-top pressure cooker, add a teaspoon or two of oil to prevent foaming. 1) In a pressure cooker, sauté the onion until soft, about 5 minutes. Add the garlic, jalapeño, ginger paste, and cumin seeds and cook, stirring, for 1 minute more. Add the remaining seasonings and cook for another minute. Add the lentils and water. Seal the pressure cooker and bring it up to high pressure. Cook at high pressure for 4 minutes; then remove from heat and allow pressure to come down naturally. 2) Add the salt (if using), check the seasoning, and add more if necessary. Add additional water if the soup is too thick. Add the dandelion or other greens and simmer on low heat for about 10 minutes, or until the greens are tender. Regular Directions: Instead of pressure cooking, simmer the soup in a large pot for about 35 to 45 minutes or until lentils are cooked. Proceed with step 2 above. Fat Free Vegan Kitchen Print This Recipe! · |
A healthy and delicious sandwich bread, made from 100% organic whole wheat flour, water, and sea salt! Very little crust, tons of moisture, and great flavor. Browse more Breads, or order this add-on!
Made from 100% organic flour, water, and sea salt, this delicious white bread has very little crust, but tons of moisture and deep flavor. Perfect for sandwiches! Browse more Breads, or order this add-on!
This Vermont cow’s milk feta has a delicious mild flavor, and tastes great in salads! Browse more Dairy, or order this add-on!
This hot sauce from Real Pickles of Greenfield, MA boasts a fresh tomatillo flavor, with cilantro, cumin, and plenty of jalapeno. A great way to heat up your burritos, quesadillas, eggs, burgers, or home fries. Browse more Snacks and Specialties, or order this add-on!
Based in Concord, MA, the folks at Paino Organics make these delicious Number 9 Tortilla Strips with organic corn, sunflower or safflower oil, and sea salt. They are gluten- and GMO-free, with a rich, well-rounded flavor and honest to goodness crunch! Browse more Snacks and Specialties, or order this add-on!