| THIS WEEK’S RECIPES · Pasta with Garlic Scapes · ADD-ON SPECIALS LOCAL ORGANIC BLUEBERRIES (1 PINT) LOCAL ORGANIC GARLIC SCAPES (8OZ) NUMBER 9 STONEGROUND CORN TORTILLA STRIPS (8 OZ) ORGANIC RED GRAPES! IGGY’S “PAIN DE MIE” RYE BREAD SLICED (2 LBS) IGGY’S “PAIN DE MIE” WHOLE WHEAT BREAD SLICED (2 LBS) ORGANIC STRAWBERRIES ORGANIC CHOCOLATE COVERED ALMONDS (6 OZ) | NOTES & NEWS We hope everyone had a lovely 4th of July! We’ve got a real summer treat for you this week: local organic blueberries! Our good friend Read Miller of Dwight Miller Orchards in VT will be bringing us his delicious organic blueberries for the next few weeks! We will have these berries in Dogma Boxes and all-fruit boxes, with pints available as add-ons. Get ’em while you can! We also have good news for all you garlic scape fanatics. After a week-long break in garlic scapes, our friends at Burke Hill Farm in Maine have enough for us to enjoy this week. You can even see them picking scapes for us in this picture they posted on our Facebook page! Their garlic scapes will be going out in many boxes and available for you to add on to your order. Coming off the Atlas truck are zucchini, chard, Romaine lettuce, pickling cucumbers, and kale for many of this week’s boxes. All-veggie boxes will also receive Atlas’ baby bok choy, calaloo, and dandelion greens. Lakeside Organics of Hadley will be bringing us their delicious bunched carrots and shelling peas, and the herb of the week is mint from Happy Valley Organics. We’ve got a delicious Greek Lentil Salad recipe that features mint, along with several other mint recipes on our website. When in doubt, a mojito is always a good call for a hot summer day! New Boston Organics Video! 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 SWEEPSTAKES – Eat Well & Earn Prizes! Celebrate the abundance of local summer produce with Boston Organics and take part in this week’s Summer Sweepstakes Bonus Point activities! Weekly Promotion: To earn a bonus point this week, we’re asking you to share your tips with us on how to be creative with your leftover produce at the end of your week! Email your “Bottom of the Bin” Recipes to [email protected] to earn a point. Featured Add-on: Local Organic Blueberries are the featured add-on of the week! You’ll receive an extra point for ordering them! For more information about this promotion, click here. For official rules and further information, click here. Dogma Box Update: A box consisting of items sourced as close to Boston as possible. We haven’t had fruit in the Dogma Box for a little while, so we’re excited to get local organic blueberries for you this week! Blueberries are coming in from Dwight Miller & Son Orchards (E. Dummerston, VT), our fall apple grower. Burke Hill Farm (Cherryfield, ME) has garlic scapes for us this week, and we’re getting bunched carrots and shelling peas from Lakeside Organics (Hadley, MA). Finally, the folks at Atlas Farm (S. Deerfield, MA) are supplying Dogma Boxes with pickling cucumbers, zucchini, Romaine lettuce, chard, and kale. UPCOMING EVENTS Learn more and sign up here. Also, you can get 30% off summer classes when you use the code “SUMMER30” at checkout! Warm Weather Note: It looks like hot temperatures are here! 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! Stone Fruit 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!). Pasta with Garlic Scapes 1/2 lb uncooked thin spaghetti1 cup chopped garlic scapes (1 inch pieces2 cloves of garlic, minced2 tbsp olive oil2 tbsp buttersalt and pepper, to taste Pecorino Romano, grated Following the packaging directions, cook the pasta and drain, reserving about 1 cup of the pasta water. Heat the olive oil in a pan over medium heat. Sauté the garlic and garlic scapes for about 5 minutes. When the scapes are tender, add the butter. Melt the butter before adding the pasta. Pour about 1/4 cup of pasta water into the pan, and toss the pasta and scapes. Season with salt and pepper. Serve with Pecorino Romano sprinkled on top. Dee Cuisine Print This Recipe! · Greek Lentil Salad 1 cup French green lentils, rinsed and drained¼ small onion2 bay leaves1 large shallot, finely chopped (¼ cup)2 Tbs. lemon juice1 small cucumber, diced (1 cup)2 medium tomatoes, diced (1 cup)¼ cup chopped fresh mint1 Tbs. olive oil ¼ cup crumbled feta cheese 1. Place lentils, onion, bay leaves, and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender. Drain, remove onion and bay leaves, and cool. 2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Serve topped with feta. Serves 4 Vegetarian Times Print This Recipe! · Garlic Scape Salad Dressing 6 garlic scapes (trim off from the bulb up) In a food processor or blender, place all ingredients save for the oil. Once all the ingredients are well blended, slowly pour in the oil. Mix for 3-5 minutes until liquefied. The dressing will be thick and creamy. Recipe adapted from Meg Sela Print This Recipe! · Braised Zucchini with Mint and Lemon 2 pounds zucchini 1. Cut the ends from each zucchini, slice the zucchini in quarters lengthwise and then cut the quarters in half crosswise. You’ll have large pieces of zucchini about 2 to 3 inches long. 2. In a heavy-bottomed skillet, warm the olive oil and the onion over medium-low heat until the onion softens and becomes fragrant, 3 to 4 minutes. Add the zucchini, the garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine. Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini is extremely tender and almost translucent, about 25 minutes. There should be some liquid still in the bottom of the pan. 3. Remove the lid, add the lemon juice and increase heat to high. When the liquid begins to bubble, remove from heat and set aside uncovered. When the zucchini is at warm room temperature, stir in the remaining 2 teaspoons mint and the pine nuts, then taste and add more salt and lemon juice if necessary. Serve warm or at room temperature. Recipe adapted from Russ Parsons Print This Recipe! · |
For a short time this summer we have local organic blueberries from Read Miller in VT! There’s nothing quite like local berries! 1 pint container. Browse more Add-on Produce, or order this add-on!
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, and perfect for your summer BBQs! Browse more Snacks and Specialties, or order this add-on!
We have delicious organic grapes once again! We have the first red grapes of the season for you to add on to your order in two pound bags. Browse more Add-on Produce, or order this add-on!
Organic dry-roasted almonds dipped in Italian dark chocolate. Delicious and addictive! Browse more , or order this add-on!