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THIS WEEK’S RECIPES · Slightly Spicy Beet and Apple Salad ADD-ON SPECIALS EQUAL EXCHANGE BAKING COCOA (8 OZ) 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 As you can imagine, we get pretty excited about Thanksgiving here at Boston Organics — especially when the main celebration features a wonderful harvest of fresh organic ingredients. Our network of farmers have been working so ardently over the last few months and we’re really grateful to have so much amazing produce this fall. But as the seasons change and the weather becomes more unpredictable, please remember that the availability of your fresh fruits and vegetables is intricately linked to the local weather. If anything changes, we will notify you and ensure that you’re getting plenty of hearty fruits and veggies in each box. Keep checking your inbox, reading our newsletter, and checking our social media pages to get the latest updates. For example, have you seen the 2014 Thanksgiving Delivery Schedule yet? You can visit our blog to get the modified holiday delivery schedule, see instructions on how to skip your delivery if you’ll be out of town, and get the link to donate to our annual Give-a-Box Program. Seasonally Fresh We have some fantastic organic produce from New England farms to help you get in the holiday spirit this week! Deep Root Organic Coop is bringing us a lovely collection of sugar pumpkins. These small pumpkins don’t make great jack-o’-lanterns, but they are perfect for roasting and pureeing into soups and pies. Fresh sugar pumpkins have a much earthier and nuttier flavor than store-bought canned pumpkin, plus you can roast the seeds for a bonus snack! The smooth, buttery flesh can be used in soups, casseroles, risottos, pies, and more. Depending on the recipe, you can peel a raw sugar pumpkin with a sharp knife or simply scrape out the seeds, roast it for a half-hour, and scoop out the softened flesh. In fact, you can prepare a sugar pumpkin almost exactly as you would an acorn squash. This week we have delicious organic acorn squash coming from our friends at Nature’s Circle Farm in New Limerick, ME. If you’re in the mood for an authentic fall dish, we recommend this recipe for Roasted Acorn Squash and Braised Pears. The fresh organic thyme from Happy Valley Organics always goes well with roasted squash, but if you get a bunch of kale from Atlas Farm you might want to try this belly-warming Portuguese Kale Soup. New Grocery Options Most of you already know that you can get fresh organic milk from Shaw Farm in Dracut delivered to your front steps with your weekly Boston Organics delivery, and as of today our office customers will be able to get some too! We’re also starting to work with Kimball Brook Farm from North Ferrisburgh, VT to offer the entire Boston Organics Community their exemplary organic half & half. You can read about Kimball Brook Farm’s organic practices here, and order organic half & half with your next delivery here. Just in time for the holiday season, we’re also now offering fairly traded organic baking cocoa from Equal Exchange. This dark, rich cocoa powder is produced by a farmer-owned co-operative in the Dominican Republic and is perfect for brownies, cakes, cookies and seasonal desserts. We put Equal Exchange’s organic chocolate to the test with this recipe for Chocolate Cranberry Cake with Chocolate Icing, and it truly excelled. Try it for yourself and don’t forget to also grab a bag of local organic cranberries, grown for us on Cape Cod by the farmers of Jonathan’s Organic. 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! 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!). Slightly Spicy Beet and Apple Salad 4 large beets 5 thyme sprigs1/2 cup extra-virgin olive oil, plus more for drizzling1/4 cup apple-cider vinegar1 tsp. Dijon mustard3 Tbsp. prepared horseradish1/3 cup salted pistachios, chopped1 tart apple, thinly sliced Salt and freshly ground pepper to taste Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets (wear gloves!) and cut them into 3/4-inch dice.In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve. Note: You can roast the beets up to two days ahead of time to make this salad prep a breeze. Adapted from Food & Wine Print This Recipe! · Chocolate Cranberry Cake with Chocolate Icing 1 1/2 cups flour For the Icing 1/2 cup finely chopped Equal Exchange chocolate chips 1/4 cup sugar 2 tablespoons room-temp butter (or coconut oil) 1/4 cup water Preheat oven to 375°F. Oil an 8-inch cake pan, then cut a circle of parchment and place it on the bottom. Oil that too.In a medium bowl, combine the flour, cocoa, baking soda, salt, and sugar. Whisk together to break up any clumps in the cocoa.In a second medium bowl, combine the oil, coffee, and vanilla. Pour the wet ingredients into the dry and mix together until smooth. Stir in the cranberries or cranberry sauce. Add the vinegar and stir – you’ll see light swirls of fizz form as the vinegar and baking soda react. Immediately, pour the batter into the pan. Bake for 30 to 40 minutes, until a toothpick inserted in the middle comes out clean. If the cake is still liquid in the middle after 40 minutes, cover loosely with foil and bake for another 10-15 minutes, checking at 5 minute intervals. Take the cake out of the oven and cool completely on a rack. When cool, frost with the chocolate icing. To make icing: combine all ingredients in a microwave-safe bowl and heat at 20-second intervals until the chocolate is just melted. Stir until thickened and smooth but no more, otherwise you risk turning the icing grainy. Tested and Approved by Boston Organics (Brittany Roberts) Print This Recipe! · Roasted Acorn Squash And Braised Pears 2 small acorn squashes, peeled, halved, seeded, and cut into 1/2-inch rough dice3 tablespoons clarified butter, melted, plus 3 tablespoons unsalted butter1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 teaspoon salt1/3 cup small-diced red onion1/4 teaspoon freshly ground pepper2 pears, cut into 1/2-inch rough dice (about 2 cups)1/2 cup chicken stock or broth 1 teaspoon chopped fresh rosemary Preheat the oven to 450 degrees. Line a small baking sheet with parchment paper.In a medium bowl, toss squash with clarified butter, cinnamon, nutmeg, and 1/4 teaspoon salt. Transfer squash to prepared baking sheet and roast for 15 minutes, or until golden and fork-tender. Remove from oven and set aside at least 5 minutes. Meanwhile, in a small saucepan, heat 2 tablespoons butter over medium-high heat. Add onions, 1/4 teaspoon salt, and pepper and cook until onions are soft, about 2 minutes. Add pears and chicken broth and bring to a simmer. Cook for 5 minutes or until barely tender. Stir in remaining 1 tablespoon butter. Remove from heat. (You don’t want to cook pears too long; you want them to retain their shape.) In a medium mixing bowl, combine roasted squash, rosemary, and braised pears with their cooking liquid. Toss gently to combine. Serve warm. Adapted from Emril Print This Recipe! · Portuguese Kale Soup 1 tablespoon olive oil 1 tablespoon finely chopped garlic 1/2 cup diced onions 1/2 diced turnips 1/2 cup diced carrots 1 bunch kale, stemmed and roughly chopped 6 ounces chopped chourico (spicy Portuguese sausage), or chorizo 3 bay leaves 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh thyme leaves 6 cups beef stock 1 cup kidney beans 6 ounces diced tomatoes 10 ounces diced potatoes In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes. Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup. Remove the bay leaves and serve hot. Adapted from Rachael Ray Print This Recipe! · |
