| THIS WEEK’S RECIPES · Pumpkin Cranberry Bread Pudding · ADD-ON SPECIALS APPALACHIAN NATURALS CAPE COD’S CRANBERRY SAUCE (16OZ) ORGANIC CRIMINI MUSHROOMS (8OZ) JONATHAN’S ORGANIC MASSACHUSETTS CRANBERRIES (8OZ) NACHO KIT – NEW! ORGANIC PIE PUMPKINS (ROUGHLY 3LBS) MARCONI ORGANIC EXTRA VIRGIN OLIVE OIL (500 ML) ORGANIC DARK CHOCOLATE WITH ALMONDS (3.5OZ) – SALE | Thanksgiving Newsletter Edition! Thanksgiving is next week, and we’re sending out the Thanksgiving newsletter early this year to help you plan ahead! One last reminder – we’ve condensed next week’s delivery schedule into Monday, Tuesday, and Wednesday. We hope you’ve taken a look at our Thanksgiving week delivery schedule to see when you’ll get your delivery. If you don’t think you can use your produce next week or if you’d like to make any delivery adjustments, please follow our Thanksgiving week deadlines. Thank you so much for helping us make next week run smoothly! Thank You! We have a lot to be thankful for this year. We celebrated our 10 year anniversary with friends, community members, farmers, and customers. We’ve continued to develop meaningful partnerships with community organizations, organic growers, and small businesses in our communities. And most importantly, we have incredible customers, without whom we wouldn’t be able to do any of this. So we’d like to give thanks to all of you for supporting your local independent produce delivery company. We will continue to work nonstop to provide you with the best service and the freshest quality foods that we can find. Happy Thanksgiving! NOTES & NEWS Thanksgiving is not only a time for family and friends, but it has also become a celebration of seasonal foods. Fall goodies such as butternut and acorn squash, cranberries, pumpkins, potatoes, and sweet potatoes come to the forefront of Thanksgiving meals. In this newsletter we’ve included some creative Thanksgiving-themed recipes for next week’s produce, and we hope you’ll share some of your favorite holiday recipes with us. Pecan lovers rejoice! We now have pecans from Tierra Farms for you to add on to your orders for next week, and we’re planning to have these pecans add-ons available up through the end of the year. We also have a bevy of produce add-ons to help you complete your holiday cooking. We’ve got butternut squash, acorn squash, crimini mushrooms, white mushrooms, 2 lb bags of carrots, celery, pie pumpkins, and more! Though we carry cranberry sauce from Appalachian Naturals year round, we’re always excited to break it out for special occasions. This isn’t that red jelly-like substance that comes from a can; this cranberry sauce is the real deal, made with fresh Massachusetts cranberries and sugar! We also have fresh cranberries in 8 oz bags that you can order if you’d like to add a zing of flavor to your Thanksgiving side dishes or make your own cranberry sauce from scratch. Next week’s produce is looking nice and festive. We’re getting acorn squash, onions, and kohlrabi from Porter Farms in NY. We’re also back into local lettuce next week from Atlas Farm along with carrots, potatoes, and collard greens. Gilfeather rutabagas are coming in from Red Fire Farm, and the folks of Deep Root Organic Coop are providing us with beets. In fruit news, you may have noticed the kiwis are a little firmer than usual this week. We’ve got a new crop of kiwis coming from California, and any new crop of fruit is going to be a bit more firm. These kiwis just need a little more time to ripen! You can speed up the process by leaving them in a brown paper bag on your kitchen counter. Feel ’em up regularly to see if they’re ripe, then enjoy! 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: A box consisting of items sourced as close to Boston as possible. Carrots, collard greens, and red leaf or butter lettuce are coming in from Atlas Farm (S. Deerfield, MA) for Dogma Boxes next week. Porter Farm (Elba, NY) has kohlrabi, onions, and acorn squash for us, and Red Fire Farm (Granby, MA) is providing us with Gilfeather Rutabagas. We have more sweet potatoes from Picadilly Farms (Winchester, NH), and McIntosh apples are coming down from Dwight Miller Orchards (E. Dummerston, VT). Fall Produce Guide Get organic fruit delivered to your office! EVENTS The Perennial Chef: Cooking, Healthy and Local All Year Round with Julia Shanks Sunday, December 9th; 1pm-3pm Future Chefs Office and Teaching Kitchen 560 Albany Street, Boston, MA 02118 Want to bring healthy, local foods into your kitchen, and stay on-budget, too? Learn to make the most of the abundant produce available in New England with this wonderful cooking class with Julia Shanks. Produce for the event will be donated by Boston Organics! Costs: $30 NOFA Members; $40 General Public. Click Here to register. If you have any questions or comments, please contact Drew Love by email at [email protected]. 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 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!). Pumpkin Cranberry Bread Pudding 8 slices cinnamon bread, cut into 1-inch cubes SAUCE: Place bread in a greased 3- or 4-qt. slow cooker. In a large bowl, combine the eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon and nutmeg; stir in cranberries. Pour over bread cubes. Cover and cook on low for 3-4 hours or until a knife inserted near the center comes out clean. For sauce, in a large saucepan, bring sugar and water to a boil over medium heat. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream until smooth. Remove from the heat; stir in vanilla. Serve warm with bread pudding. Yield: 8 servings (1-1/3 cups sauce). From Taste of Home Print This Recipe! · Acorn Squash with Thanksgiving Stuffing 3 large acorn or delicata squash4 slices day old multi-grain bread, crusts removed and cubed (about 3 cups or 5 oz.)1 tablespoon unsalted butter1 tablespoon extra-virgin olive oil1 large onion, diced1 small apple, peeled and diced1 large shallot, minced¾ cup finely chopped celery1 ¼ cup vegetable broth, such as Imagine “No Chicken”1 egg2 teaspoons chopped fresh sage1 teaspoon chopped fresh thyme1 teaspoon salt½ teaspoon pepper ½ cup unsalted pepitas (pumpkin seeds), toasted
Adapted from Healthy Seasonal Recipes, via Nosh On It Print This Recipe! · Butternut Squash Casserole with Leeks, Prosciutto and Thyme Serves 10. 3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice2 tablespoons extra-virgin olive oil2 tablespoons finely chopped thyme leavesKosher salt and freshly ground pepper1 tablespoon unsalted butter3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)6 large eggs2 1/2 cups half-and-half1/4 cup freshly grated Parmigiano-Reggiano cheese8 ounces baguette, crusts removed and bread cut into 1/2-inch dice 4 ounces thinly-sliced prosciutto, cut into thin strips 1. Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool. 2. Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly. 3. In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving. From Food & Wine Print This Recipe! · Cranberry Pecan Stuffing 1/2 Cup wild rice1/2 Cup dried cranberries or fresh (you will need to cook the fresh cranberries before using them)1 shallot, finely choppedleaves from 3 sprigs rosemary, choppedleaves from 1 sprig thyme1/4 Cup pecans, coarsely choppedOlive oil Salt and freshly ground black pepper Cook the wild rice in salted water and some duck stock, if you have it. This should take 20 minutes in a pressure cooker at a high pressure, or you can cook it on the stove for longer. When the rice is done, set it aside to finish up the rest. Gently saute the shallot, rosemary, thyme, and pecans in olive oil for about ten minutes. Towards the end, stir in the dried or fresh cooked cranberries, and finally, stir in the rice. You can use this stuffing to actually stuff a duck or other fowl before roasting, or serve it separately as a side dish on its own. Danielle Sucher – gothamist.com Print This Recipe! · |
Appalachian Naturals of Goshen MA sources certified organic cranberries from right here in the Bay State and turns them into some seriously tasty cranberry sauce. Browse more Snacks and Specialties, or order this add-on!
A mouth-watering combination of rich dark chocolate with chunks of organic almonds. Vegan and gluten-free. 55% cacao. On sale during October! Browse more Chocolate, or order this add-on!