| THIS WEEK’S RECIPES · Quinoa Salad with Beets, Daikon Radish and Feta · ADD-ON SPECIALS ATLAS FARM LOCAL ORGANIC BABY GREENS (8OZ) 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 | NOTES & NEWS Atlas Farm in Deerfield MA has delicious organic baby greens available this week, and we’re making them our featured add-on! You can order 8oz of these awesome baby greens for a limited time. We just got the word that this short burst of warm weather has been great for Atlas’ lettuce crop, and we can look forward to a beautiful supply of lettuce coming up soon! Thanks to everyone for sticking with us last week as the local lettuce was struggling. Your continued support allows us to support local organic farmers through these difficult times. This week, Atlas Farm is sending us green leaf lettuce, carrots, red potatoes, kale, and delicata squash, a sweet seasonal squash with a somewhat wrinkly yellow and green striped skin. Our advice – don’t judge a squash by its cover! This funky little squash may look bizarre on the outside, but it is 100% rich and creamy on the inside. The skin is not as thick as other hard rind squash, and their texture is known to be creamier than butternut squash. You can scoop out the seeds and stuff the squash with all sorts of goodies! You can also toast the seeds for a nice snack while cooking. Most boxes are receiving beets from Foote Brook Farms in Johnson, VT. We’ve included a few beet recipes in this newsletter for those of you who are less familiar with cooking beets. We’re also receiving some cool items from Deep Root Organic Co-op in Vermont. Deep Root is a cooperative of roughly 20 family-owned organic farms in northern Vermont and southern Quebec, and we work with Deep Root mostly in the colder months to bring you awesome root crops. This week, Dogma Boxes will contain celeriac, or celery root, from Deep Root. This delicious, funky-looking root should be peeled before cooking, and it can be used in almost any recipe that calls for root vegetables. We’ve got some celeriac recipes on our website to get you started. Several boxes will also receive shallots from Deep Root Co-op. The shallot’s delicate flavor makes it a wonderful addition to salad dressings, and it tastes great when sautéed with greens. Lastly, Deep Root is providing Daikon radishes for our Dogma Boxes. This is a white radish with a spicy bite, and it is often pickled or used in salsa. 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. Deep Root Organic Cooperative (VT) is sending us shallots, celeriac, and Daikon Radishes. Dwight Miller Orchards (E. Dummerston, VT) is providing us with sweet apples and pears. You’ll get green leaf lettuce, carrots, and red potatoes from Atlas Farm (S. Deerfield, MA), as well as mixed herbs from Happy Valley Organics (Whately, MA). Finally, beets from Foote Brook Farms (Johnson, VT) are rounding out the box. 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 UPCOMING EVENTS PARTY UNDER THE HARVEST MOON Party Under the Harvest Moon is a benefit for Food For Free’s Produce Rescue program. Join local luminaries including Car Talk’s Tom and Ray Magliozzi, The Improper Bostonian’s Andrew Rimas, WBUR’s Robin Young and others in raising a glass to honor the founders of Food For Free. Enjoy heavenly food and drink generously donated by area restaurants, bid on a galaxy of silent auction items, and dance the night away to the live music of One Thin Dime. For information, and to purchase tickets, visit www.foodforfree.org. 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!). Quinoa Salad with Beets, Daikon Radish and Feta cooked quinoa beets, peeled, grated daikon radish, peeled, grated cilantro, chopped olive oil salt & pepper feta, crumbled First thing, check out the photos on the blog this recipe is from, they’ll give you an idea of ingredient proportions… Combine quinoa, grated beets and daikon radish and cilantro. Drizzle with olive oil and season with salt & pepper. Top the salad with crumbled feta. Serve either at room temperature or straight out of the refrigerator. From Mango and Tomato Print This Recipe! · Apple Strudel 1 1/4 pound apples (such as Granny Smith or Macintosh), peeled and sliced 1/3 cup sugar 1/8 teaspoon ground cinnamon 1/4 cup all-purpose flour 1 teaspoon pure vanilla extract Pâte Brisée: 1 cup all-purpose flour 1/4 teaspoon sea salt 3 tablespoons sugar 1/4 cup cold unsalted butter, diced 4 to 6 tablespoons ice water 1. Preheat oven to 375°. Lightly coat a baking sheet with canola oil. 2. In a large bowl, toss apples with cane sugar, cinnamon, flour, and vanilla extract. 3. To prepare pâte brisée, place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into ball. Let rest for 5 minutes. Roll into an 8″ by 12″ rectangle. Spoon filling along the long edge of the dough, about 1-inch from the edge, roll dough and filling over itself and seal ends to form a strudel. Score into 10 1-inch slices. 4. Bake for 35 to 40 minutes or until top is lightly browned. Remove from oven and trim any extra pastry off the ends. Cut into 10 servings. Chef Bernard Kinsella Print This Recipe! · Sweet Potato and Beet Chips with Garlic Rosemary Salt 2 sweet potatoes2 beets1 garlic clove, minced1 teaspoon very finely minced fresh rosemary leaves2 tablespoons salt 10 cups vegetable oil Special Equipment: V-slicer or mandoline, deep-fry thermometer Wash the vegetables and dry very well. Set aside. In a small bowl combine the garlic, rosemary and salt. Set aside. Warm the oil in a large pot over high heat to 350 degrees F. Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline, slice the beets into very thin slices, about 1/8-inch thick. When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes. Transfer to a serving plate. Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate. Food Network Print This Recipe! · Celeriac Mash 1 celeriac (celery root), peeled and cut into 1/2-inch pieces3 potatoes, peeled and cut into 1/2-inch pieces1/3 cup heavy cream3 tablespoons butter Salt and pepper, to taste Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two. Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth. Add salt and pepper to taste. AllRecipes.com Print This Recipe! · |
You’ll go nuts for this all-natural chunky peanut butter, made right around the corner in Everett, MA! You can spread it onto fruit, make old-fashioned PB&J’s, or make a home-made peanut sauce by throwing some into a stir-fry! Browse more Spreads, or order this add-on!
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Stock up on an old favorite from Fiddler’s Green Farm in Maine: Islander’s Choice hot cereal! Fiddler’s blends all organic wheat, oats, corn, rice, rye, millet, and barley to provide a full-bodied hot cereal suitable for anytime of year. Browse more Breakfast Foods, or order this add-on!