| STAY IN TOUCH THIS WEEK’S RECIPES · Chickpea Curry with Kale or Swiss Chard ADD-ON SPECIALS NASHOBA BROOK 7 GRAIN HALF-LOAF (SLICED) ADD-ON GROCERY LIST UPCOMING EVENTS Movie Screening: GMO OMG Wednesday, June 11, 2014 @ 5:30pm 555 Washington St. Boston, MA 02116 Join Massachusetts Right to Know GMOs and Lighter for a special screening of the film GMO OMG with filmmaker Jeremy Seifert, sponsored by Ben & Jerry’s and Dean’s Bean’s Organic Coffee. Free ice cream and coffee will be served. GMO OMG explores the systematic corporate takeover and potential loss of humanity’s most precious and ancient inheritance: seeds. Director Jeremy Seifert investigates how loss of seed diversity and corresponding laboratory assisted genetic alteration of food affects his young children, the health of our planet, and freedom of choice everywhere. Click here for tickets WEEKLY MEAL PLANNER To help you get the most out of your produce deliveries, we created a Weekly Meal Planner so you can organize and plan all of your weekly meals with your Boston Organics produce! Click here to download the PDF Once you download the PDF, you can print it out, laminate it, and put it on your fridge. Fill it out with a dry erase marker each week, and you’ll be the most organized home cook in no time. | NOTES & NEWS We kicked off the local season last week with a bountiful harvest from Atlas Farm and the local produce continues to roll in this week from all over Massachusetts and Vermont! Big leafy bunches of kale, chard, and red leaf lettuce will fill the Dogma Boxes while the 2/3 veggie boxes will be packed with collard greens from Atlas Farm and plump hot house tomatoes from Deep Root Organic Coop. Almost every box will receive fresh-cut chives from Happy Valley Organics in Whately, MA. You can combine them with your Atlas Farm kale in our recipe for Kale and Chives Egg Muffins. With only six ingredients, this recipe is as simple to make as it is delicious to eat. It’s also Paleo diet friendly! We have a few other leafy green recipes this week to help you make the most out of your box! Our Collard Greens with Tomatoes and Garlic is a standard recipe for those who are new to cooking with collards. Meanwhile, our recipe for Collard Green Lasagna provides a creative new idea for those who have already mastered the art of sauteed leafy greens. Juicy Fruit Ataulfo mangoes are back in a number of boxes this week. Ataulfos have a small pit and a sweet and creamy flesh that is easy to eat and puree. Remember that Ataulfo mangoes don’t turn red when they’re ripe. Instead, you’ll know when they’re ready to be eaten when the skin turns a deep golden color and small wrinkles begin to appear. If you’re looking for extra fresh produce in your box, be sure to check out our produce add-ons. We just increased the size of our blueberry containers, but kept the price the same, so you can now stuff your face with a whole pint of them at once! We also have organic asparagus, potted basil, seedless grapes, and 3 lb bags of mixed organic apples. Save Money When You Refer-A-Friend Throughout our 12 years as a company, most of our business has come through word-of-mouth recommendations from customers like you! A few weeks ago, we launched a new Refer-A-Friend Program to thank you for helping us grow. Every customer has his or her own Personal Referral Code that they can look up here. Every time you tell someone new about Boston Organics and they sign up with your Personal Referral Code, they get 10% off their first delivery and you got 10% off your next delivery! You also will receive an extra entry in our Summer Rewards Program and increase your chances of winning a personal cooking experience with Chef Ryan Redmond or fresh organic juice from Life Force Juice! Keep your Personal Referral Code in your wallet or saved on your phone so you never go anywhere without it. You can also share it with friends on Facebook, Twitter, and Instagram. Independence Day is right around the corner. That means fireworks, barbecues, and an adjusted delivery schedule. Your delivery day will only be affected if you are scheduled to receive a delivery on Friday, July 4th or if you live in the following zip codes: 02108, 02113, 02114, 02130. Click here to see our complete July 4th Delivery Schedule. 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! Summer Rewards: Eat Well, Earn Points, Win Prizes! Every Boston Organics customers who receives a delivery in June is automatically entered to win one of this month’s two Summer Rewards prizes: Life Force Juice specializes in home delivery of fresh organic juice. Their juices, smoothies, and infusions are full of flavor and packed with nutritious vitamins and minerals! A certificate for $120 to Life Force Juice will help you squeeze the most out of your summer. You can re-energize after every workout with a nutritious herbal infusion or spend all day soaking up some sun rays and every last drop of Life Force’s delicious juices and smoothies. To read more about Life Force Juice and this prize, visit our blog. Click here for more info on the Boston Organics Summer Rewards Program and to see all 8 amazing prizes! Dogma Box Update:
Warm Weather Note: Hot temperatures are on their way! If your delivery location is directly in the sun, our delivery drivers will actively work to find a cooler location for it. If you can’t find your box, look for a note from your delivery driver and check your email and voicemail 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:
Head over to our website for more information and to update your delivery instructions! If you have any questions, give us a call at 617-242-1700 or email us at [email protected]. TIPS Storage Tips! We often hand out these bags with add-ons and welcome packets. You can also ask for two of our biodegradable produce bags with your delivery. If you get some from us, we encourage you to reuse them for fresh greens, corn, broccoli, and any veggies that you’ve cut open and want to save. For produce storage tips, recipes and more, check out the Produce Info, Tips and Recipes section of our website. No-Lists! What To Do With Your Bin! If you have more than one bin, don’t forget that they easily stack inside of one another to make them easier to carry and store. If you live in a multi-unit building, be sure to leave your tag on your box so that we can keep track of whether or not we picked up your bin! Thanks! 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!). Chickpea Curry with Kale or Swiss Chard 4 Cups cooked or canned chickpeas (rinse if canned) 1 medium onion, chopped 5 leaves of kale or chard, chopped 3/4 of 28 oz can of diced tomatoes 1 tsp yellow curry powder 1 tsp ground turmeric 1/2 tsp coriander seeds 1/2 tsp ground cumin 1/2 – 1 cup vegetable stock or water Salt, to taste 1/2 tsp olive oil Heat oil in a large saucepan. Add chopped onions, turmeric, coriander, curry, and stir fry on medium heat for 1-2 minutes, periodically stirring. Add diced tomatoes, kale, and 3 cups of chickpeas and cover with a lid. Meanwhile, blend vegetable stock with 1 cup of chickpeas. Stir in blended chick peas and let them cook for another 3-5 minutes, try your meal and add more curry powder if you wish. Serve by itself or as a side dish. Adapted from sparkpeople.com Print This Recipe! · Collard Greens with Tomatoes and Garlic 2 Tbsp extra-virgin olive oil3 large garlic cloves, thinly sliced1 small onion, cut into 1/2-inch dice1/2 jalapeño pepper, halved lengthwise2 medium tomatoes, chopped1 pounds collard greens, stems discarded and leaves finely shredded2 bay leaves1 thyme sprigs Salt and freshly ground pepper to taste In a large cast-iron pan, heat the olive oil. Add the garlic, onion and jalapeño and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Stir in the tomatoes, collards, bay leaves and thyme sprigs. Cover and cook over moderately low heat, stirring occasionally, until the collards are tender, about 20 minutes. Discard the jalapeño, bay leaves and thyme sprigs. Season the collards with salt and pepper and serve. Make Ahead: The dish can be refrigerated overnight and reheated gently on the stovetop. Recipe adapted from Food & Wine Print This Recipe! · Paleo Kale and Chives Egg Muffins 6 eggs1/2 cup almond or coconut milk1 cup kale, finely chopped1/4 cup chives, finely choppedsalt and pepper to taste 8 slices of prosciutto (optional) Preheat oven to 350F. Whisk the eggs and add in the chopped kale and chives. Also add in the almond/coconut milk, salt, and pepper. Mix well.Grease 8 muffin cups with coconut oil or line each cup with a prosciutto slice. Divide the egg mixture between the 8 muffin cups. Fill only 2/3 of each cup as the mixture rises when it’s baking. Bake in the oven for 30 minutes. Let cool a few minutes and then lift out carefully with a fork. Adapted from Ancestral Chef Print This Recipe! · Collard Green Lasagna 1/2 lb collard greens, stemmed and washed, leaves left intactSalt to tasteExtra virgin olive oil2 cups marinara sauce1/2 lb no-boil lasagna noodles1/2 lb ricotta 4 oz freshly grated Parmesan Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels. Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Lay collard green leaves over the ricotta in a single layer. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil.Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving. Adapted from New York Times Health Print This Recipe! · |
