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THIS WEEK’S RECIPES · Sweet Pepper Poppers ADD-ON SPECIALS APPALACHIAN NATURALS ORGANIC TOMATO PUREE (25.5 OZ) ADD-ON GROCERY LIST
FALL PRODUCE GUIDE Our free downloadable seasonal produce guide gives you special storage and cooking tips so you know exactly what to do with the produce in your box. You’ll also meet the people who grow your food and find some of our favorite fall recipes! Click Here to Download | NOTES & NEWS Cold Snap Ends Pepper Season “Like That” Last night, our organic farm partners in western Massachusetts experienced their first frost of the season! Fortunately, Gideon and his crew at Atlas Farm harvested a few loads of bell peppers before the temperatures dropped, so the Boston Organics Community will be able to enjoy one more week of his sweet and spicy peppers. You can commemorate the symbolic end of the late-summer harvest with this week’s recipe for Sweet Pepper Poppers. While the frost signals the end of some crops, the cold weather is good news for fans of sweet leafy greens and root veggies. As the temperatures drop and the days get shorter, plants are forced to convert the energy they’ve stored in the form of starch back into sugar. Over the next few weeks, you’ll notice your organic kale, collards, and chard tasting a little sweeter and we’ll soon have a myriad of local organic root vegetables from Michael Docter’s Winter Moon Farm in Hadley, MA! Fruit & Veggie Update The root vegetables season is already underway with delicious turnips and celeriac from Atlas Farm. Both will roast really well with some fresh thyme from Happy Valley Organics’ solar powered greenhouses in Whately. For those unfamiliar with the gnarly celeriac, don’t be intimidated. Once you cut away the tough skin, you’ll find a sweet pearly-white flesh underneath. Those still wary of the scraggly celery root should check out this recipe from Jamie Oliver. You might also be unfamiliar with the large round squash in your box this week. Our friends at Nature’s Circle Farm in New Limmerick, ME have been tending to a nice crop of organic buttercup squash and they’re bringing us some of their harvest. Buttercup squash is a portly winter squash with a dark green inedible rind, silvery gray lines and a pale green bump on its blossom end. The deep-orange flesh has a nutty and creamy flavor not unlike a baked sweet potato. You can saute, roast or steam buttercup squash as you would with any other winter squash, and we have a Simple Buttercup Squash Soup recipe featured this week on our website. You might also try roasting your buttercup squash with thyme and fresh cranberries from Jonathan’s Sprouts. These fresh cranberries come from a collection of organic bogs on Cape Cod. Their growing season is very short, but we’re hoping to keep you and your kitchen well stocked through Thanksgiving, and the good news is that these organic cranberries can easily be frozen right in their bag. Hang On To Summer The weekend frost put an end to any hope for a lengthy tomato season. Anything you find at a farmers market now has either been grown in a greenhouse (we expect to get some plump organic tomatoes grown in Deep Root Organic Coop’s geothermal greenhouses during the winter) or shipped in from a warmer region. But that doesn’t mean you have to say goodbye to that fresh tomato aroma. You can savor the fantastic flavors of local tomatoes all year round with our new organic tomato puree from Appalachian Naturals. Made with organic tomatoes from local farms — including two of our farm partners, Atlas Farm and Red Fire Farm — this tomato puree is a great base for soups, sauces and stews. Go ahead. Give it a try. As always, if there is ever anything missing from your order or if there is a quality issue, please let us know. You can quickly report any produce issues via our online form, which makes it easier for us to make sure you’re getting the best possible service we can provide. We won” keep you — looks like you have a lot of cooking (and eating) to do! Enjoy your produce and have a delicious week! Thanks!
Boston Organics is, once again, sponsoring the Boston Vegetarian Food Festival! Two full days of fun, learning, and good food! Come find our table to meet the Boston Organics crew. Free admission, free parking, and free samples! Click here for more details. Dogma Box Update:
Special Delivery Notes: As the Boston Organics Community continues to grow, we periodically make adjustments to our delivery routes. As a result, it’s possible that your delivery may come at different time than you are typically used to receiving it. You can expect your delivery to arrive before 5pm on your scheduled delivery day, and if our delivery drivers are ever running late you will receive an email from our customer service team. If you ever have any questions about your delivery, you are always welcome to call us at 617-242-1700. Our delivery routes are finalized around 12-noon the day before your delivery, and we can usually tell you whether you can expect your delivery to come in the morning or in the afternoon. 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 Pepper Poppers 10 mini snacking peppersKosher salt and cracked black pepper6 oz goat cheese 1/4 cup ricotta cheese 1 teaspoon fresh thyme leaves, chopped Preheat the oven to 400 degrees F. Adapted from The Cooking Channel Print This Recipe! · Jamie Oliver’s Smashed Celeriac 1 celeriac, peeled3 lugs olive oil1 handful fresh thyme2 cloves garlic, finely choppedsea salt and freshly ground pepper 3-4 Tbsp. water or organic stock Slice about 1/2 inch off the bottom of your celeriac and roll it onto the flat edge, so it’s safe to slice. Peel the outer skin off the celeriac, exposing the pearly white flesh. Slice and dice it all up into 1/2 inch-ish cubes. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little salt and pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of. Adapted from Jamie Oliver Print This Recipe! · Simple Buttercup Squash Soup 3 tablespoons butter 3/4 cup coarsely chopped onion 2 carrots, peeled and coarsely chopped 1 potato, peeled and coarsely chopped 1 poblano pepper, coarsely chopped 1 buttercup squash, peeled, seeded and chopped 4 cups chicken stock or water 1/2 cup cream Salt and pepper Sliced scallion and diced red pepper, for garnish In a large pot, melt butter and cook onions until tender. Stir in carrots and poblano pepper and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup with immersion blender or in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion and/or red pepper. Adapted from The Food Network Print This Recipe! · Roasted Squash with Cranberries and Thyme 2 or 3 small squashes, such as delicata or acornSalt and freshly ground pepper, to taste2 Tbsp. unsalted butter2 Tbsp. pure maple syrup1 Tbsp. chopped fresh thyme, plus sprigs for garnish2 tsp. grated orange zest 3 Tbsp. fresh cranberries, whole or coarsely chopped Here, the maple syrup both complements the natural sweetness of the squash and lends a rich accent. For a lighter glaze, substitute honey for the syrup, or use only butter. You can also swap in lemon zest for the orange zest, and fresh rosemary or sage for the thyme. Preheat an oven to 400 F. Oil a baking sheet. Trim the ends from each squash and cut into slices or quarters. Scrape out the seeds, reserving some for roasting. Season the slices generously with salt and pepper and arrange on the prepared sheet. Roast for 10 minutes.Meanwhile, in a small saucepan over medium heat, melt the butter. Stir in the maple syrup, chopped thyme and orange zest, then remove from the heat.When the squash slices have roasted for 10 minutes, remove the baking sheet from the oven and brush the slices with the butter mixture. Sprinkle with the cranberries and the reserved seeds. Continue to roast until the squash slices are glazed, browned and tender when pierced with a fork, 10 to 15 minutes more. Transfer the squash slices to a platter. Garnish with thyme sprigs and serve immediately. Serves 6 to 8. Adapted from Williams Sonoma Print This Recipe! · |
A staple in every pantry and a great base for soups, sauces, and stews. Savor the fantastic flavors of local tomatoes all year round with this organic tomato puree made with tomatoes from a few of our local farm partners. Browse more New Items, or order this add-on!
