| THIS WEEK’S RECIPES · Carrot and Cumin Soup · ADD-ON SPECIALS ORGANIC ACORN SQUASH (1.5 – 2.0 LBS) BIONATURAE ORGANIC WHOLE WHEAT FUSILLI (16 OZ) ORGANIC PIE PUMPKINS (ROUGHLY 3 LBS) LOCAL ORGANIC APPLES (ROUGHLY 3 LBS) EQUAL EXCHANGE ORGANIC DRIED PINEAPPLES (4 OZ) ORGANIC KALE (1 BUNCH) ATLAS FARM ORGANIC TOMATO PUREE (28 OZ) | NOTES & NEWS It’s hard to believe it’s already November! The holidays are coming up quickly, so we’ve been busy with preparations to make sure Thanksgiving week goes as smoothly as possible. We’re going to be closed on Thursday and Friday of Thanksgiving week, so we’re compressing all of that week’s deliveries into that Monday, Tuesday, and Wednesday. Take a look at our Thanksgiving Delivery Schedule to see when you’ll receive your Thanksgiving week delivery! If you don’t think you can use your produce Thanksgiving week, you can cancel that week’s delivery on our website. Holiday Give-A-Box Program: We’re always looking for more ways to give back this time of year, and this year we’re pleased to announce our holiday Give-A-Box program! Whether you’re planning to get a delivery Thanksgiving week, cancelling that week, or not scheduled for a delivery, our program allows you to donate a $29 box worth of fresh, organic fruits and vegetables to the Greater Boston Food Bank. Learn more about our Give-A-Box program here, and thank you in advance for helping us bring more fresh foods to people in our community. Add-Ons and Produce News: We have new add-ons to announce! We’re excited to offer the following items, all of which can be ordered on our website starting this week. It’s really starting to feel like fall with these crisp mornings and chilly evenings. Frosts are good news on the farm this time of year, as the frosty nights sweeten up greens and root veggies like beets, carrots, and parsnips. Pay attention to the sweeter flavors of the local crops this week; they’re truly special! The folks of Atlas Farm are bringing us beautiful rainbow carrots, beets, collard greens, and kale, all of which should taste nice and sweet. To thank us for working with him all season, Doug from Happy Valley Organics is sending us big 2.5 oz containers of organic basil for most of the boxes this week! This is a great opportunity to bring those summer flavors into your fall cooking. With that much fresh basil, you can make large batches of pesto, marinara sauce using basil and Atlas Farm’s tomato puree, flavorful soups, and more. You can also save that basil for later by freezing it in olive oil! Check out all of our basil recipes here. Red Fire Farm has a special treat for us this week: Gilfeather rutabagas! By far the most scandalous rutabaga story we’ve encountered, Gilfeather rutabagas were so tender and sweet that their original grower, John Gilfeather of Vermont, did his best to keep this prized veggie a secret by trimming the greens off when he took them to the market. One night his prized rutabagas were stolen from his garden by his neighbors, and that’s why we have this delicious variety today! Read more about this dramatic rutabaga story here. In local fruit news, we continue to have Red Delicious apples from Bird of the Hand Farm available as add-ons this week. It’s worth noting that local, organic apples sometimes look a little different from the apples you typically see in the grocery store, so we wrote up some noteworthy differences in this nifty blog post, What to Expect from Local, Organic Apples. Check it out, and order 3 lb bags of local apples for yourself! 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:
TIPS Storage Tips! For produce storage tips, recipes and more, check out the Produce Info, Tips and Recipes section of our website. 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’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!). Carrot and Cumin Soup 3 tablespoon butter or margarine1 pound carrots, sliced2 potatoes, chopped1 onion, chopped1/2 teaspoon ground cumin2 1/2 cups vegetable or chicken stock1 bay leafA pinch of cayenneSalt and freshly ground black pepper2/3 cup milk2 tablespoon sunflower oil1 garlic clove, halved croutons (optional) Melt 2 tablespoon of the butter or margarine in a saucepan. Add the carrots, potatoes and onion and fry (sauté) over a fairly high heat for minutes, stirring. Stir in the cumin and cook for 1 minute, Add the stock, bay leaf, cayenne and a little salt and pepper. Bring to the boil, reduce the heat until gently bubbling around the edges and cook for 20 minutes. Discard the bay leaf. Puree the soup in a blender or food processor and return to the saucepan. Stir in the milk, taste and re-season if necessary. Meanwhile, heat the remaining butter or margarine and the oil in a frying pan (skillet), and fry the bread cubes with the garlic over a fairly high heat, stirring and turning until golden. Drain on kitchen paper (paper towels) and discard the garlic. Ladle the soup into bowls and sprinkle with croutons. 123 Recipes Print This Recipe! · Raw Kale Salad with Root Veggies Salad 2 12-oz. bunches kale, stems removed, leaves cut into thin strips or chiffonade2 Tbs. olive oil1 Tbs. apple cider vinegar1 ½ tsp. salt, divided1 cup whole pecans¼ cup pure maple syrup2 Tbs. canola oil¼ tsp. cayenne pepper1 medium turnip, peeled and grated (1 cup)1 medium carrot, grated (½ cup)2 green onions, cut thin on diagonal Dressing 2 Tbs. lemon juice1 Tbs. grated lemon zest1 Tbs. olive oil1 Tbs. low-sodium soy sauce 2 tsp. agave nectar To make Salad: 1. Place kale in large bowl, and pour olive oil, vinegar, and 1 tsp. salt over top. Gently massage mixture into kale about 2 to 3 minutes by hand, or until kale starts to wilt. Let rest 30 minutes. 2. Preheat oven to 375°F. Line baking sheet with parchment paper. Toss together pecans, maple syrup, canola oil, remaining 1/2 tsp. salt, and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8 to 10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan. To make Dressing: 3. Whisk together lemon juice, lemon zest, oil, soy sauce, and agave nectar in bowl. Season with salt and pepper, if desired. 4. Stir turnip, rutabaga, carrot, and green onions into kale mixture. Toss with Dressing. Garnish with pecans. Vegetarian Times Print This Recipe! · Heirloom Apple Salsa 2 apples, peeled, cored, and chopped1 small-medium onion, roughly chopped1/2 jalapeno, deseeded and finely chopped2 tablespoons fresh, finely chopped cilantroJuice of one lemon 2 teaspoons of agave nectar or honey Combine all ingredients in a glass bowl and stir to combine. Cover and chill in the refrigerator for at least 1 hour before serving. Serve with yellow or blue cornchips. Can be made one day ahead. Serves 4. Recipe adapted from Belief Net Print This Recipe! · Tomato Basil Marinara 3 Tbsp olive oil1/3 C white onion, diced4 cloves garlic, minced3 1/2 – 4 C chopped tomatoes or 2 28oz jars of crushed tomatoes1/3 C chopped fresh basil1/4 C dry red wine, optional1 Tbsp balsamic vinegar3/4 tsp saltseveral grinds fresh black pepper pinch dried red chili flakes Heat olive oil in medium sauce pan over medium high heat. Saute onion and garlic for 2-3 minutes, or until onion is translucent and mixture is highly fragrant. Add remaining ingredients. Bring to a boil, reduce heat to medium low, and simmer uncovered for about 20 minutes (for canned tomatoes) to 30 minutes (for fresh tomatoes). Stir occasionally. Serve over hot pasta. Top with grated Parmesan, if desired. Adapted from The Art of Cooking Real Food Print This Recipe! · |
