| THIS WEEK’S RECIPES · Moroccan Carrot Soup · ADD-ON SPECIALS TEDDIE ORGANIC CHUNKY PEANUT BUTTER (16OZ) TAZA CHOCOLATE MEXICANO VANILLA BEAN (2.7OZ) FIDDLERS GREEN FARM 7 GRAIN ISLANDERS CHOICE HOT CEREAL (24 OZ) DEAN’S BEANS NICARAGUAN FRENCH ROAST (12 OZ, WHOLE BEAN) LITTLE DUCK STRAWBERRY MANGO FRUIT SNACKS ORGANIC STRAWBERRIES | NOTES & NEWS It was great to see the weather hold up well this past Saturday for the Boston Local Food Festival on the Boston Waterfront. We had a great time meeting folks and sampling local goodies, and we were excited to see so many of our customers! We are proud to sponsor such a wonderful event, and our thanks go out to everyone who helped make this a successful year. We’re really getting into the wonderful flavors of fall! Local butternut squash is here for the first time this season from Atlas Farm of South Deerfield, MA. Kale, carrots, apples, beets, and potatoes are some of the other tasty fall items coming in from local farms and making their way into many of your boxes this week. Lots of rain and little sunlight have taken their toll on local lettuce crops, so there is very little local lettuce available. Atlas Farm (Deerfield MA) is not quite ready with their last planting of fall lettuce, so in the meantime we’re getting lettuce this week from Joe Czajkowski in Hadley MA. You may notice the heads are a little smaller this week than they have been in the past. Our partner farms in western MA have had a tough season this year so we are doing our best to help support them. At the same time, we want to make sure you’re getting the value you deserve, so please let us know if you have any concerns! Many boxes are receiving rutabagas this week from Enterprise Farm in Deerfield, MA. If you’re unfamiliar with this awesome root vegetable, the rutabaga is related to turnips and can be prepared just like potatoes and many other root vegetables. Wash and peel the skin, cut into cubes or slices, and then cook by either boiling, roasting, steaming, or baking. It can often be difficult to cut through a rutabaga, so many people recommend microwaving it for a few minutes before chopping. Over the weekend, we sponsored a cooking class called “Cooking Outside the Box with Boston Organics” at the Boston Center for Adult Education. One of our wonderful customers entered our contest and got to attend for free, and we will post her pictures and write-up of the class within the next few days on our blog. 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! Our Cargo Bike is Back! Follow Us on Facebook For a Chance to Win $20 Off Your Next Box! Dogma Box Update: A box consisting of items sourced as close to Boston as possible. Enterprise Farm (Deerfield MA) is providing us with tasty Rutabagas this week! Also coming from the Pioneer Valley in western MA, Atlas Farm is providing carrots, green leaf lettuce, kale, and Abobora squash, a Brazilian winter squash with deep green skin and vibrantly orange flesh. More beets are coming from Foote Brook Farm in Johnson, VT, while Dwight Miller Orchards (Dummerston, VT) is sending us McIntosh apples and sweet pears. Finally, you’ll find potatoes and basil from Happy Valley Organic Co-op (Deerfield, MA). 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!). Moroccan Carrot Soup 2 tbsp (1/4 stick) butter1 c chopped white onion1 lb large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)2 1/2 c low-salt chicken broth1 1/2 tsp cumin seeds1 tbsp honey1 tsp fresh lemon juice1/8 tsp ground allspice 1/2 c plain yogurt, stirred to loosen Melt butter in large saucepan over medium-high heat. Add onion; saute 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill. Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper. Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin. From the Bon Appetit Test Kitchen, Bon Appetit April 2010 Print This Recipe! · Balsamic Roasted Butternut Squash & Mushrooms with Pasta 1 medium butternut squash, peeled and chopped into 1-inch pieces 3 cloves garlic crushed ½ medium red onion, chopped Olive Oil Salt and Pepper 1 box thin spaghetti or angel hair 1/2 cup balsamic vinegar 1 pound mushrooms, sliced (baby bella, portobellos, buttons) 3 cups spinach, chopped in ribbons ½ tsp. red pepper flakes Parmesan or Pecorino Cheese, grated ½ cup Ricotta Cheese (optional) Preheat oven to 425 degrees. Toss butternut squash with ½ the crushed garlic, onion, about 3 Tbs. olive oil, salt and pepper. Spread on a cookie sheet and roast for 20-30 minutes, stirring occasionally until golden-brown and tender. Puree about ¾ of the squash and add ½ the balsamic. If the sauce is too thick, you can add pasta cooking water at the end. In a large pot of salted, boiling water, boil pasta according to box directions and reserve about 1 cup of the starchy pasta water. Drain and add pasta water to squash puree if you prefer the sauce thinner. Meanwhile, in a medium sauté pan, heat 2 Tbs. olive oil and add remaining garlic, more onion if you, and mushrooms. Season with salt and pepper and sauté for about 5 minutes until mushrooms begin to brown. Add the remaining balsamic and toss in the spinach and red pepper flakes. Sauté for about 2 minutes, until the spinach wilts slightly. To serve, toss about ½ the sauce with the hot pasta and plate a nest of pasta on each plate. Top with additional squash sauce, a spoonful of the mushroom-spinach mixture, a dollop of ricotta, and a sprinkle of Parmesan. Serve warm and enjoy! Off the Wall Print This Recipe! · Rutabaga Casserole 2 small or 1 large rutabaga, peeled and sliced into 1/2” (1 cm) thick piecesgood pinch of salt1/4 cup (4 Tblsp/ 55 g) unsalted butter2 Tablespoons all purpose flour3/4 cup (175 ml) half-and-half (alternatively whole milk or cream)1 Tablespoon sugar1/2 teaspoon cinnamonsalt and pepper, to taste (about 1/2 teaspoon each)2 eggs, whisked together Handful of bread crumbs (preferably whole wheat or rye) Salt a pot of water and start boiling the rutabaga slices. Preheat your oven to 400F/200C.While the rutabagas cook, make a sauce by melting the butter over medium-low heat in a separate pot. Whisk in the flour, continuing to whisk until smooth, then whisk in the half-and-half. Remove from the heat, add the sugar, cinnamon, salt and pepper, and eggs. Stir well. Once the rutabaga slices are soft, reserve half of them, mash the other half with the cream sauce, then mix in the remaining slices.Butter an oval or round baking dish (a deep pie plate works fine), pour the mixture into the dish, sprinkle the bread crumbs over, and bake in the middle of your oven for 30-40 minutes, or until the surface begins to brown. The Transplanted Baker Print This Recipe! · Apple Cider Muffins 2 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 cup butter, at room temperature2/3 cup granulated white sugar1/3 cup light brown sugar, packed2 large eggs1/2 cup apple cider2 1/4 cups chopped apples (peeled and cored – I used a combination of Macs and Empires) 1 tablespoon freshly squeezed lemon juice 1. Preheat oven to 350 degrees F. Grease and flour a 8×5-inch loaf pan. 2. Sift dry ingredients (flour through cloves) into a medium bowl. 3. In a large bowl, use an electric mixer to cream together butter and sugars. Beat in eggs. Add in flour mixture alternately with cider- about half at a time, and mix just until combined. 4. In a small bowl, toss apples with lemon juice. Stir into the batter. 5. Scoop batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes, then remove to a wire rack and let cool completely. The muffins should keep for several days covered or wrapped well. Sweetly Serendipity Print This Recipe! · |
