| THIS WEEK’S RECIPES · Asparagus with Prosciutto and Pine Nuts · ADD-ON SPECIALS ORGANIC ASPARAGUS (1 LB) ORGANIC STRAWBERRIES ATLAS FARM LOCAL ORGANIC BABY GREENS (8OZ) ORGANIC CHOCOLATE COVERED ALMONDS (6 OZ) IGGY’S “PAIN DE MIE” WHOLE WHEAT BREAD SLICED (2 LBS) NEIGHBORLY FARMS COW’S MILK FETA (7OZ) | NOTES & NEWS Happy Memorial Day!! In case you’re wondering about our delivery schedule for this week, we’re delivering boxes as usual for Tuesday, Wednesday, Thursday, and Friday customers. It’s hard to believe June is just around the corner, and the season for BBQ’s, vacations, and outdoor fun is upon us. As you’re planning your summer vacations, we want to remind you that you can easily put your account on vacation during the weeks that you’ll be away. We’ll be here with an abundance of farm fresh goodness for you when you return! Speaking of summer fun, starting next week we have a very exciting Customer Appreciation Sweepstakes that will give you a chance to win awesome prizes throughout the summer, including an iPad, a year-long membership to the America’s Test Kitchen online cooking school, tickets to Boston Foodie Tours, and prizes from Taza, Equal Exchange, Cuisinart, and more! You’ll receive more details next week. On to this week’s produce. We have green leaf lettuce and kale from Atlas Farm of western MA for many boxes this week, and we were able to get some of their bunched arugula for Dogma Boxes. The local lettuce might have a little more dirt on it than the lettuce we were receiving from Florida and California – this is perfectly normal and a nice reminder of where our food comes from! The best way to clean this lettuce is to dunk it in water completely and let it sit for a few moments. The dirt/sand will all filter to the bottom, leaving you with clean, fresh lettuce, which you should then dry and store wrapped in a towel and in a bag. We’re receiving the ever-so-tasty “Munchin’ Mix” sprouts from Jonathan’s Sprouts (Rochester, MA). These lentil, pea, and adzuki sprouts are a great snack when you’re on the go, and they also brighten up any salad or veggie wrap. The herb of the week is mint from Happy Valley Organics in Whately, MA. Aside from being an excellent garnish and summer cocktail ingredient, fresh mint brings a bright flavor to all kinds of dishes. We have two recipes below for inspiration, but think salads, Vietnamese summer rolls, and even grilled veggies! We have more asparagus from Pedersen Farms for many boxes this week. This asparagus tastes amazing simply roasted with olive oil, salt, pepper, and garlic! If you’re interested in seeing where the asparagus comes from, the folks at Pedersen Farms sent us a great picture of their asparagus field, which we posted on our Facebook page (check it out here). Asparagus spears grow individually from the ground and can grow as much as 1cm per hour in warm mid-season weather! This is the last week of local Empire apples from Dwight Miller & Son Orchards in VT. We’ve been fortunate to get their apples pretty much every week since last fall, and we look forward to working with them again this fall and winter to get you the best local organic apples around. We’re talking with Read Miller about getting some of their other organic produce this summer, so you might see more from them in the next few months. 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. The Dogma Box is featuring more and more produce from Massachusetts each week as a wider variety of items come into season for our farm partners. This week we have arugula and green leaf lettuce from Atlas Farm (S. Deerfield, MA), mint from Happy Valley Organics (Whately, MA), and “Munchin’ Mix” Sprouts from Jonathan’s Sprouts (Rochester, MA). Pedersen Farms (Seneca Castle, NY) are bringing more of their amazing asparagus, and onions are coming in from Porter Farms (Elba, NY). Deep Root Organic Coop (Johnson, VT) has salad tomatoes and black radishes for us, and we have Empire apples from Dwight Miller & Son Orchards (E. Dummerston VT). May Referral Program!! This is the last week of our 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 We’re looking forward to meeting some of you at our 10th Anniversary Celebration this Saturday! Registration closed on Friday, and those of you who have RSVP’d will receive directions and parking information from us soon. The event is rain or shine, and we’ll move the festivities indoors if it’s raining. We can’t wait to see you there! 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!). Asparagus with Prosciutto and Pine Nuts 1/4 cup butter3 ounces thinly sliced prosciutto, chopped2 cloves garlic, minced1/2 cup pine nuts1/3 cup fresh lemon juice2 pounds fresh asparagus, trimmed salt and pepper to taste Melt the butter in a skillet over medium heat. Cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice. Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender (about 3 minutes) and drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot. Found on Allrecipes.com Print This Recipe! · Dandelion Salad with Warm Hazelnut Vinaigrette 2 large bunches dandelion greens (about 2 pounds) 1/4 cup hazelnuts3 garlic cloves2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste. Pour hot vinaigrette over greens and toss to combine. Gourmet via Epicurious.com Print This Recipe! · Kale Cashew and Mint Slaw 1 bunch lacinato kale, shredded2 cups cabbage, shredded2 scallions, finely chopped (both white & green parts)1/2 bunch fresh mint, roughly chopped1/2 cup roasted cashews, chopped (peanuts can be used)2 tablespoons agave syrup2 tablespoons toasted sesame oil4 tablespoons rice wine vinegar1 inch piece ginger, grated1 clove garlic, minced salt & pepper Chop the kale, cabbage, scallions & mint and set aside in a large bowl. In a small bowl add the agave syrup, sesame oil, rice wine vinegar, ginger and garlic and stir. When ready to toss, add the chopped nuts to the large bowl and pour the dressing over the kale cabbage mixture. Thoroughly coat the kale, season with salt & pepper to taste. Shutterbean Print This Recipe! · Kale Salad with Yogurt-Mint Dressing 1 bunch kale, washed, stems removed and cut into thin ribbons1/4 cup Plain 2% Chobani Greek Yogurt1 tablespoon fresh lemon juice1 cloves garlic, minced1 tablespoon fresh mint leaves, choppedsalt and pepper, to taste 1/3 cup grated Parmesan Place the kale in a large bowl. In another bowl, whisk together the following 4 ingredients. Season with salt and pepper. Add the dressing to the kale and toss until completely coated. Add the Parmesan and toss to combine. Taste for seasoning and add more salt and pepper, if desired. A Thought for Food Print This Recipe! · |
