| THIS WEEK’S RECIPES · Kale and Potato Gratin · ADD-ON SPECIALS EQUAL EXCHANGE MIND, BODY AND SOUL (12 OZ, DRIP GRIND) – SALE! ATLAS FARM ORGANIC TOMATO PUREE (28 OZ) AURORA MILLS ORGANIC ROLLED OATS (3LBS) FIDDLER’S GREEN FARM ORGANIC GREEN LENTILS (1 LB) SIMPLE SOYNUT BUTTER (SEA SALTED, 16OZ) NUMBER 9 STONEGROUND CORN TORTILLA STRIPS (8 OZ) ORGANIC RED GRAPES! | NOTES & NEWS It’s hard to believe it’s already October! October is shaping up to be quite a busy month with an abundance of food-related events and celebrations, and we hope you’ll join us for some of the festivities. In our local community, the Boston Local Food Festival is coming up this Sunday, October 7, at the Rose Kennedy Greenway. Coming up at the end of the month is the Boston Vegetarian Food Festival on October 27 & 28. Both of these events will feature tasty food samples and information from farmers, organizations, and small food producers, and we’ll have a table at each! Come by and say hello! October is also an eventful month on the national level. October has been deemed “Non-GMO Month” by the Non-GMO Project, an organization that provides educational resources and advocacy for GMO labeling. We’re partnering with them to help raise awareness of the issues of GMOs throughout the month. We’ll be sharing resources on our blog and social media during the upcoming weeks, so stay tuned to our Facebook page, Twitter, and blog for more info. October is also Fair Trade Month! Equal Exchange is celebrating Fair Trade Month by offering their grocery items at discounted prices, so all of our Equal Exchange items will on sale throughout the month of October! Teas and chocolate bars are 30% off, and their coffee is 10% off, so this is a great time to stock up on these items. Check out our Equal Exchange sale items here. In produce news, we’re getting a limited order of pomegranates for a few of the larger boxes this week! If you’re unfamiliar with this unique fruit, pomegranates are quite the eating experience. They have a thick, inedible skin that needs to be cut open to reveal hundreds of seeds that are embedded in a delicious, sweet-tart pulp. An easy way to eat the pomegranate is to cut it into quarters or sections, and then pop out the seeds. The pulp and the seeds are edible. Enjoy! On the local front, the folks at Atlas Farm are continuing with their fall harvest, and that means their local beets, leeks, and potatoes are showing up in boxes along with kale, collards, onions, and Romaine lettuce. We’re also looking at purple top turnips, delicata squash, and salad tomatoes from the farmers of Deep Root Organic Coop in Vermont. Dogma Boxes are receiving Brussels sprouts from Vermont this week! Brussels sprouts are very hard to find locally, and these look particularly great. We’ve got a few preparation tips for this notorious veggie on our website. 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 brings beets, onions, kale, Romaine lettuce, and potatoes from Atlas Farm (S. Deerfield, MA). Deep Root Organic Coop (Johnson, VT) has delicata squash, turnips, and Brussels sprouts for us, and Happy Valley Organics (Whately, MA) is providing us with clamshell containers of mixed herbs. And for fruit, Dwight Miller Orchards (E. Dummerston, VT) has McIntosh apples for us. We’re now delivering to Everett! OCTOBER IS NON-GMO MONTH! What is Non-GMO Month? Non-GMO Month is an opportunity to coordinate our voices and our actions, so that we can stand up loudly and clearly for our right to know what’s in our food, and to choose non-GMO.Non-GMO Month was created by the Non-GMO Project in 2010 as a platform for raising awareness on the GMO issue. The goals of Non-GMO Month are to raise consumer awareness about GMOs, protect a non-GMO food supply, and help support the work of the Non-GMO Project. Learn more at www.nongmomonth.org 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!). Kale and Potato Gratin 1 1/2 pounds potatoes1 bunch kale1/4 cup olive oil4 cloves garlic, minced2 teaspoons coarse salt1 teaspoon pepperBetween 1/3 and 2/3 cup bread crumbs 1/3 cup grated Parmesan cheese (optional) OR 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage 1. Preheat oven to 350° F. Boil a pot of water large enough to accommodate the potatoes. Also prepare an ice bath. Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale and chop the leaves into 1/2-inch-thick ribbons. 2. Add salt to the boiling water and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and blot dry. 3. In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9″x12″ rectangular casserole or glass or ceramic baking dish. 4.Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy. Serves 6-8. Recipe adapted from The Kitchn Print This Recipe! · Beet and Apple Salad 4 large beets 5 thyme sprigs 1/2 cup extra-virgin olive oil, plus more for drizzling 1/4 cup apple-cider vinegar 1 tsp. Dijon mustard 3 Tbsp. prepared horseradish 1/3 cup salted pistachios, chopped 1 green apple, thinly sliced Salt and freshly ground pepper to taste
Recipe adapted from Food & Wine Magazine Print This Recipe! · Delicata Squash and Apple Saute 2 cups cooked Delicata squash, cooled and diced2 tablespoons olive oil2 cloves garlic, minced1/2 onion, diced1/4 cup celery, diced1 teaspoon marjoram 1 apple, diced (approximately 1 cup) 1. Cook squash. Cut it in half, scoop out seeds and bake, cut side down, for 35 minutes. Cool. Dice into cubes. 2. Sauté garlic in olive oil. Add celery, onion and marjoram, stir 1 minute. Add apple, stirring till apple is cooked through. Add cooked squash and heat until hot. Serves 6. Recipe adapted from Edible Paradise Print This Recipe! · Marinated Beets and Delicata Squash 3 medium beets, trimmed, peeled, and cut into wedges 1 delicata squash, cut into 1″ chunks 2 Tbsp. olive oil 1 Tbsp. maple syrup 1 Tbsp. orange juice 1 Tbsp. balsamic vinegar 1 tsp. dijon mustard salt and black pepper, to taste 1. Preheat the oven to 425. Toss the beets and squash with oil and sprinkle with salt. Arrange in a single layer on a rimmed baking sheet and roast for about half an hour, or until tender. Remove from the oven and cool for about 15 minutes. 2. Whisk the maple syrup, juice, vinegar, and mustard in a large bowl. Add the roasted vegetables and toss well. Add a few cracks of black pepper. 3. Cover and refrigerate at least 4 hours, then serve either chilled or at room temperature Recipe adapted from The Arabesque Print This Recipe! · |
A euphoric blend that is lively, smooth and spicy, with a chocolate finish. Fairly traded organic coffee from Chiapas and Oaxaca in southern Mexico. Drip grind. Browse more Coffee, or order this add-on!
Savor the flavors of local tomato season all year with this organic tomato puree from Atlas Farm! Made with just tomatoes and a touch of salt, this puree is the perfect base for sauces, soups, and more. Browse more Pantry Staples, or order this add-on!