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THIS WEEK’S RECIPES · Vegan Quinoa & Sweet Potato Chili ADD-ON SPECIALS LOCAL ORGANIC SWEET POTATOES (2 LB BAG) ADD-ON GROCERY LIST THANKSGIVING DELIVERY SCHEDULE We will not be making deliveries on Thursday 11/27 or 11/28. If you have a delivery scheduled for the week of Thanksgiving, please check our delivery schedule as your delivery day may change. Click Here to Download | NOTES & NEWS Fall is flying by. Thanksgiving is right around the corner and one look outside will remind you that winter is not too far off either. Please check our 2014 Thanksgiving Delivery Schedule and let us know ASAP if you need to cancel your delivery that week. You will once again have the opportunity to donate the contents of your box to the Greater Boston Food Bank. Stay tuned to your inbox and the Boston Organics Blog for more information! Seasonal Produce and Recipes As you pull your winter coat out of hibernation, we’re dusting off our most trusted cold-weather recipes and stocking up on our favorite seasonal add-ons to share with you. This is the final week that Old Friends Farm will harvest their special young ginger. If you haven’t made candied young ginger yet, it’s time to get on it! Don’t forget to also add organic cranberries and sugar to your box. Thin-skinned young ginger is also perfect for pickling. Let us know if you need a bottle of organic apple cider vinegar and we’ll bring you the best from Dwight Miller and Son Orchards. Our recent blog post on Read Miller (the eponymous “Son”) gives you a chance to meet this legendary local apple grower. You’ll quickly see how the production of apple cider vinegar is crucial to sustaining the organic orchard that has been in the Miller family since before Vermont was a state. Many of you will get a few of Read Miller’s delicious McIntosh apples in your box this week, but if you’re planning on making Homemade Mint Jelly with some of Happy Valley Organics’ fresh-cut spearmint, you may want to order a few extra. You can also throw some Macs into our Red Cabbage and Apple Soup, which is probably the best way to make use of the large heads of organic cabbage coming from Atlas Farm this week. The South Deerfield farm is also bringing us plenty of beets, carrots, kale, and lettuce. Atlas Farm also has a great haul of organic sweet potatoes, so vegans and vegetarians can take refuge from the freezing temperatures with a hearty bowl of Quinoa and Sweet Potato Chili. With one-pound bags of organic black beans from Fiddler’s Green Farm on sale this week it’s a great time to perfect your chili making skills! 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’t keep you — looks like you have a lot of cooking (and eating) to do! Enjoy your produce and have a delicious week! Thanks! A Note On Leafy Greens During a big storm like the one we faced over the weekend, it’s not unusual for the rain to kick a little extra dirt onto leaves of Atlas Farm’s greens. We like to think of it as an extra reminder of where our food is coming from and how important vibrant soil health is to our food system. It just takes a few extra seconds to rinse your lettuce before using it or storing it in your fridge. And don’t forget you can always request a free pair of plastic storage bags for each delivery. These biodegradable bags are made from recycled materials and help keep your greens crisp and fresh when you follow the tips on our Leafy Greens Guide! Dogma Box Update:
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!). Vegan Quinoa & Sweet Potato Chili makes 6 hearty bowls of chili one 29 oz can black beans, rinsed and drained one 6 oz can tomato paste 32 oz vegetable stock 1 onion, chopped 5 cloves garlic, minced 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon oregano 1 tablespoon olive oil 1 sweet potato, peeled and cut into bite sized chunks 1 cup dry quinoa salt and pepper to taste avocado, cilantro for garnish (optional) Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious! MilkFreeMom Print This Recipe! · Red Cabbage and Apple Soup 2 tablespoons unsalted butter Heat the butter over medium heat in a heavy soup pot and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add the spices and stir together for another few minutes, until the onion is tender. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes. Add the water, honey and salt to taste and bring to a boil. Reduce the heat, cover and simmer over low heat for 30 minutes. Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside. Core and either dice or slice the remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes, until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir in the lemon juice. Serve, topping each bowl with a generous spoonful of yogurt (the yogurt is important here; it enriches the soup at the end) and a few slices of apple. Tested and Approved by Boston Organics (Brittany Roberts) Print This Recipe! · Delicata Squash with Honey, Pomegranate Seeds and Pepitas 4 delicata squash, halved lengthwise and seeded, ends trimmed3 teaspoons vegetable oil, divided½ cup raw pumpkin seeds½ teaspoon table salt3 tablespoons local honey½ cup pomegranate seeds1 ½ teaspoons coarse sea salt4 tablespoons unsalted butter, melted 1 ½ teaspoons cayenne Preheat oven to 425°. Rub squash with 2 tsp. oil and set on a baking sheet. Roast squash, turning once, until tender when pierced with a fork, about 20 minutes.Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining 1 tsp. oil and the table salt, stirring to coat. Bake until toasted, about 5 minutes. Put squash on a serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and sea salt. Mix butter and cayenne and serve on the side for guests to drizzle over squash. Adapted from Sunset Magazine Print This Recipe! · Homemade Mint Jelly 4 lbs of tart apples, unpeeled, chopped into big pieces, including the cores1 1/2 cups of fresh spearmint leaves, chopped, lightly packed2 cups water2 cups white vinegar 3 1/2 cups sugar (7/8 cups for each cup of juice) Most of the natural pectin in an apple is in the apple’s core, so it’s important to include them in this recipe. Also, use tarter and smaller apples as they tend to have more pectin per ounce of apple. Combine apple pieces with water and mint in a large pan. Bring water to a boil then reduce heat and cook 20 minutes, until apples are soft. Add vinegar, return to boil. Simmer covered, 5 more minutes.Use a potato masher to mash up the apple pieces to the consistency of thin apple sauce. Spoon the apple pulp into a muslin cloth (or a couple layers of cheesecloth) or a large, fine mesh sieve, suspended over a large bowl. Leave to strain for several hours. Do not squeeze. Note that if your mash is too thick, you can add 1/2 a cup to a cup more of water to it. You should have 4 to 5 cups of resulting juice.Measure the juice, then pour into a large pot. Add the sugar. Heat gently, stirring to make sure the sugar gets dissolved and doesn’t stick to the bottom of the pan and burn.Bring to a boil. Cook for 10-15 minutes, using a metal spoon to skim off the surface scum. Continue to boil until a candy thermometer shows that the temperature has reached 8-10°F above the boiling point at your altitude (boiling point is 212°F at sea level, so at sea level the temperature should read 220-222°F). Additional time needed for cooking can be anywhere from 10 minutes to an hour or longer, depending on the amount of water, sugar, and apple pectin in the mix.To test for readiness, put a half teaspoonful of the jelly on a chilled plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it’s ready. Pour into sterilized canning jars to within 1/4″ from the top and seal. Makes approximately 4 8-ounce jars. Adapted from Simply Recipes Print This Recipe! · |
