| STAY IN TOUCH THIS WEEK’S RECIPES · Sweet and Tangy Collard Greens ADD-ON SPECIALS WALLABY ORGANIC GREEK YOGURT – LOWFAT PLAIN (16 OZ) ADD-ON GROCERY LIST 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 Summer is officially here and the Fourth of July is right around the corner. That means it’s time for barbecues, fireworks, and an adjusted delivery schedule! If you are scheduled to receive a delivery on Friday, July 4th or if your zip code is 02108, 02113, 02114, or 02130 – your delivery day will be different next week. Please click here to see our adjusted delivery schedule. If you are on vacation or don’t need a delivery next week, please let us know ASAP so we can coordinate with our farmers and drivers to make sure we don’t waste food or fuel. Summer Rewards Program Update Our Summer Rewards Program is going strong with fantastic prizes from two of our favorite local businesses: Life Force Juice and Field to Fork. To earn this month’s social media bonus point and increase your chances of winning, tweet your Personal Referral Code and tag @BostonOrganics! Remember that you’ll also get an extra point for every friend of yours who signs up using your Personal Referral Code. Fruit & Veggie News This week’s boxes will be packed with an amazing selection of organic fruits and vegetables. With the local growing season in full-swing, everything is particularly fresh and flavorful. We have lots of juicy plums and donut peaches for you to enjoy, and green cucumbers with a crunch that says welcome to summer. And we have the perfect recipe for these cukes: Straight-Up Kosher Dill Pickles with fresh-cut dill from Happy Valley Organics in Whately, MA. This week’s Dogma Box is made up entirely of Massachusetts grown produce and includes seasonal specialties like local zucchini and garlic scapes! Scapes are the flower stems that garlic plants produce before the bulbs mature. When they’re harvested young, as these are, they have a spectacularly delicate and tender taste. We also have lots of local, organic leafy greens from Atlas Farm and two excellent recipes for collard greens. Check out this video clip from the New York Times cooking blog for a great demonstration of how to prepare collards, kale, and chard. Organic Yogurt Now Available! In case you missed our big announcement last week, Boston Organics is now offering certified organic yogurt in our add-on section! We have family-sized containers of whole milk maple yogurt, single-serve containers of Greek-style yogurt, and a few options in between. Certified organic yogurt is made with milk from cows that haven’t been treated with antibiotics or hormones. At Boston Organics, we believe that when the cows are fed an organic diet and treated with respect, all of the stakeholders benefit and the yogurt simply tastes better. Get one of our new yogurt flavors with your order this week! And don’t forget to leave a clearly-labeled cooler at your delivery spot to make sure that your yogurt stays cool in the summer heat. 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: Earn points for every Boston Organics delivery you receive and for every friend you refer through our Refer-A-Friend Program. You’ll also have an opportunity to earn a bonus point this week through Twitter. Tweet your Personal Referral Code and tag @BostonOrganics to increase your chances of winning this month’s prize! 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!). Sweet and Tangy Collard Greens 1 Tbsp vegetable oil1/2 Vidalia or other onion, sliced1 1/2 pounds collard greens – rinsed, trimmed, and chopped1/2 cup water3 Tbsp balsamic vinegar2 Tbsp honey1 tsp grated fresh ginger root5 Tbsp melted butter salt and freshly ground pepper to taste Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain. Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm. Adapted from AllRecipes.com Print This Recipe! · Sweet Sauteed Garlic Scapes 2 tablespoons extra virgin olive oil2 tablespoons dark brown sugar8 ounces young garlic scapes, trimmed1 1/2 cups coarsely chopped tomatoes3/4 cup dry white wine1/4 teaspoon freshly ground pepper or to taste1 teaspoon salt or to taste1 tablespoon chopped parsley 1/4 cup grilled haloumi cheese* Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature. *Haloumi cheese is a goat and/or sheep cheese that can be sliced and grilled, or fried in a skillet, without melting. Haloumi’s salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted. Adapted from Mother Earth News Print This Recipe! · Collard Rolls with Lemon Dill Sauce Wrap Ingredients Creamy Lemon Dill Sauce 1/4 cup extra virgin olive oil1 lemon, juiced1 Tbsp fresh dill1 tsp onion powder1/2 tsp garlic powder1/2 tsp mustard powder1/4 tsp fresh ground pepper 1/4 tsp sea salt Mash the avocado until it is creamy. Whisk in the remaining sauce ingredients until well blended, set aside.Cut the carrots and cucumbers into extremely thin strips. Cut the sweet pepper and onion into thin strips. Turn each collard leaf over so that the bottom faces up, carefully shave down the stems until they are flush with the leaves.Spread a thin layer of sauce over each leaf with a flexible spatula. Equally distribute sliced vegetables among the leaves, placing the strips at the bottom of leaves where the stems were shaved down. Roll the collards up! As you roll, keep them somewhat snug. Slice down the center vein, and then clice in half again so that you get 4 pieces from each rolled leaf. Dip the rolls in the remaining sauce and enjoy! Adapted from Taste of Two Plates Print This Recipe! · Straight-Up Kosher Dill Pickles 1/4 cup kosher salt1 tsp. sugar1 Tbsp. black peppercorns1 Tbsp. coriander seeds6 dried chiles, such as chiles de arbol (optional)1/4 cup white vinegar3 lbs. (10-12) medium cucumbers8-10 garlic cloves, smashed 10 dill sprigs Sterilize your jars!! – Follow the instructions here.Combine 1/2 cup of water, salt, sugar, peppercorns, coriander and chiles over high heat in a medium saucepan. Bring to a boil and remove from heat. Add 1 1/2 cups of water and vinegar, stir to combine; let cool completely. Scrub cucumbers to remove any dirt. Remove any tails or pieces of stem and cut in half lengthwise. (If you prefer them whole, that’s fine, just expect them to take an additional 3-4 days to fully ferment.) Divide cucumbers, garlic and dill sprigs among jars, making sure to pack the cucumbers tightly. Halve any remaining cucumbers crosswise to fill in the gap at the top. Divide brine among jars, making sure to evenly distribute spices, leaving 1/4″ gap at the top of the jar. Cover jars with cheesecloth and secure it with a rubber band. (This allows good bacteria to enter and keeps out dust and other impurities.) Store in a cool, dark place (a cupboard or kitchen cabinet works great), and try not to disturb. Check pickles after 2 days to see how they are coming along (how fast they ferment will depend on their size). At this stage, you should have what is called a “half-sour”. Let them sit for an additional 2 days for a “full-sour”. Place lid firmly on jar and refrigerate, these do not need to be processed again for canning. Store and enjoy for up to 2 months. Note: Acidic solutions can cause some garlic (especially younger garlic) to turn blue. We know, this is crazy. But the pickles are still totally safe to eat. Adapted from Bon Appetit Print This Recipe! · |
