| THIS WEEK’S RECIPES · Best Ever Green Bean Casserole · ADD-ON SPECIALS APPALACHIAN NATURALS CAPE COD’S “CAVIAR” CRANBERRY SAUCE (16OZ) ORGANIC ACORN SQUASH (1.5 – 2.0 LBS) AMERICAN NATIVE ORGANIC MISSOURI NORTHERN PECANS (10OZ) JONATHAN’S ORGANIC MASSACHUSETTS CRANBERRIES (8OZ) ATLAS FARM LOCAL ORGANIC PUMPKINS (ROUGHLY 3LBS) DEAN’S BEANS NICARAGUAN FRENCH ROAST (12 OZ, WHOLE BEAN) | HAPPY THANKSGIVING! With Thanksgiving around the corner, I want to thank everyone who has supported Boston Organics and allowed us to fulfill our goal of providing healthy food in a way that is good for you and the environment. It takes a huge collective effort; from the farmer in the field, to our drivers placing the orders on your doorsteps, and everyone in between (order pickers, bakers, peanut butter makers and so on). And of course, a big thank you goes out to you, our customer. It is ultimately your support that helps sustain Boston Organics and our network of growers and suppliers. From all of us at Boston Organics, we wish you and your loved ones a Happy Thanksgiving. Sincerely, Jeff (owner/founder) and the team! NOTES AND NEWS Being the food-obsessed people that we are, we’re quite excited that Thanksgiving is so soon! We have great produce for next week’s boxes, so we hope you’ll either get to share the love with your family, or use your produce to make creative Thanksgiving leftovers! One last reminder – our delivery schedule is different for next week and has been condensed into Monday, Tuesday, and Wednesday (click here to see your delivery day). If you’re going out of town or won’t be able to make use of a delivery, please refer to our Thanksgiving week cancellation deadlines. Thank you so much for helping us make next week run smoothly! We have another week of Cape Cod cranberries from Jonathan’s Organic as we near the end of cranberry harvesting season. We’re sharing several fantastic customer-submitted recipes below that feature cranberries in many forms, from baked goods to condiments. In addition to fresh cranberries, we’re also offering a mighty fine add-on of cranberry sauce from Appalachian Naturals in Goshen, MA. Don’t let the name of this “Cape Cod Caviar Cranberry Sauce” fool you; the only ingredients are cranberries, water, and agave nectar. Atlas Farm in the Pioneer Valley is bringing us turnips, red leaf lettuce, and potatoes. It appears that watermelon radishes are done for the season, but we sure enjoyed them when they were available! Beets continue to go out in boxes this week from Foote Brook Farms in Vermont, and Deep Root Organic Co-op is sending us absolutely gorgeous rainbow carrots for Dogma Boxes, as well as parsnips for some of our veggie boxes. “What’s the difference between turnips and parsnips?” you might ask. Turnips are bulbous with a mild flavor, while parsnips resemble carrots but are paler in color and have a slightly sweeter flavor. We’ve got tasty recipes for both turnips and parsnips on our website! Florida citrus season is blossoming, and we have sweet, juicy tangerines and oranges going out in most fruit boxes. We’re also receiving apples from Dwight Miller Orchards in Vermont, most likely Fuji or Empire. Both are delicious late season varieties and taste great on their own or made into a pie! Thank you to everyone who sent in a recipe for our Thanksgiving recipe contest! With so many awesome recipes, it was tough to make a decision. Congratulations to the winners below, and if we picked your recipe, we’ll be in touch shortly. Our top 5 favorites are: · Best Ever Green Bean Casserole 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! Thanksgiving Delivery Schedule Changes & Cancellations MassRecycle Award Follow Us on Facebook For a Chance to Win $20 Off Your Next Box! Dogma Box Update: A box consisting of items sourced as close to Boston as possible. Dogma Boxes are receiving butternut squash from Foote Brook Farm (Johnson, VT), sweet potatoes from Picadilly Farm (Winchester, NH), and onions from Porter Farm (Elba, NY). Atlas Farm (S. Deerfield, MA) is bringing us potatoes and purple top turnips, and Massachusetts grown cranberries are coming from Jonathan’s Organic (Rochester, MA). Dwight Miller Orchards (E. Dummerston, VT) continues bringing in their delicious apples and pears, and there’s a beautiful surprise to liven up your box – rainbow carrots from Deep Root Organic Co-op (Johnson, VT)! 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!). Best Ever Green Bean Casserole I have been making this casserole for several years now and it always gets rave reviews. I’ve even had requests for it during the non-holiday season. For the crispy onion topping: For beans and sauce: Onion topping: 1. Preheat the oven to 475 degrees F. 2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. 3. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. 4. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. 5. Once done, remove from the oven and set aside until ready to use. 6. Turn the oven down to 400 degrees F. Casserole 1. Turn oven down to 400 degrees F. 2. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. 3. Saute the bacon lardons in a 12-inch cast iron skillet pan over medium-high heat until crispy, then drain on a paper towel and discard all but about 2 T of the remaining fat. 4. Melt the butter and add the mushrooms, 1 teaspoon each salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. 5. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. 6. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. 7. Add the broth and simmer for 1 minute. 8. Decrease the heat to medium-low and add the half-and-half. 9. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. 10. Remove from the heat and transfer to an oven-safe casserole dish. 11. Stir in 1/4 of the onions and all of the green beans. 12. Top with the remaining onions. 13. Place into the oven and bake until bubbly, approximately 15 minutes. 14. Remove and serve immediately. Customer Jen L. for Thanksgiving recipe contest! Print This Recipe! · Pumpkin Lasagna (sweet) “I used this recipe last year when I got a pumpkin from Boston Organics and had no idea what to do with it! It is YUMMY!!!!” – Sharon G. Ingredients: 21 ounces fresh mozzarella, divided 1 1/2 cups ricotta cheese 3 Tbsp unsalted butter 3 garlic cloves, minced 2 3/4 C pureed pumpkin 3 Tbsp brown sugar 1 Tbsp maple syrup 1 tsp cinnamon 1/4 tsp nutmeg 1 pound box laagan sheets 1) Preheat oven to 375F. 2) Shed 12 oz mozzarella and mix w/ ricotta. Set aside. 3) In a 2qt pot melt butter on low heat. Add garlic and brown lightly. Stir in pumpkin, brown sugar, syrup, cinnamon and nutmeg. Stir until warmed through. Remove from heat and set aside. 4) Spear a tin layer of the pumpkin mixture on the bottom of a 9 x 13 glass baking dish. 5) Place 3 lasagna sheets on top of pumpkin mixture. Smooth a layer of ricotta mixture on top of lasagna. Layer pumpkin mixture on top of ricotta. Repeat until you have 5 layers of pasta, cheese and pumpkin. 6) Shred remaining mozzarella and arrange in one layer on top. 7) Cover the baking dish w/ foil and bake for 35 minutes. Remove foil and bake 5 minutes more. 8) Enjoy!!! Boston Organics customer Sharon G.! Print This Recipe! · Cranberry Apple Thanksgiving Breakfast Bread This is a great tasting bread to enjoy on the morning of Thanksgiving as you begin to prepare the rest of your feast! Or enjoy after dinner as part of your “Thanksgiving Second Meal.” 4 T cold butter (cut into small pieces) 2 cups flour 2/3 cup sugar 1 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 2/3 cup fresh squeezed orange juice 2 T grated orange zest (about 2 navel oranges, total between zest and juice) 1 egg 1 half bag cranberries, cut in half 1 apple peeled and diced 1/2 cup chopped walnuts (if desired) Preheat oven to 350 degrees. Grease loaf pan with cooking spray or butter. Grate orange zest, squeeze orange juice. Prepare cranberries by cutting each in half and peel, core and cut apple. Combine orange juice, zest, and egg and beat. Mix together dry ingredients: flour, sugar, salt, baking powder, baking soda. Add butter to dry mix and use your fingers to incorporate thoroughly until crumbly texture. Pour wet ingredients into dry mixture and mix just until dry ingredients are absorbed. Fold in cranberries, apple, and walnuts. Pour batter into pan and make level. Bake at 350 for 60-75 minutes or a knife inserted comes out clean. Sent in by customer Jessica O.! Print This Recipe! · Cranberry Relish This Cranberry Relish has been served with Thanksgiving Dinner in my house for years and years. It packs a punch with its fresh combination of citrus and tart cranberries, and also brings a colorful addition to any plate. 1 lb fresh cranberries, washed and drained 1 c organic sugar Wash the orange and lemon and cut up into small chunks (peel and all) and remove seeds. Pat dry the crushed pineapple with paper towels to remove any excess juice. Put cranberries, orange and lemon pieces, pineapple, and nuts (if using them) into food processor. Pulse for 10-15 seconds and stop to scrape the sides. Continue to pulse and scraping the sides until all ingredients are chopped finely. Be careful not to over-process or the texture will be too mushy, the relish should maintain a course texture. Pour the relish into a medium sized mixing bowl and using a spoon stir in the sugar a ½ cup at a time. Since cranberries can vary in tartness, taste the relish after adding the first ½ cup of sugar to determine if the other half is needed. Continue to add sugar until desired sweetness is achieved. Chill in the refrigerator for 24 hours before serving. Sent in by Clara C. Print This Recipe! · Sweet Potato Pie 1 1/2 c. mashed cooked sweet potatoes 1/2 c. sugar 1/2 tsp salt 1/4 tsp nutmeg 1 tsp cinnamon 1/4 tsp cloves 2 eggs, well beaten 1/2 tsp vanilla 1/4 c. butter 3/4 c. milk 1 tbsp grated orange rind 1 9 in. unbaked pie crust Combine the potatoes with all ingredients except butter and milk. Melt butter in milk while mixing the other ingredients. Pour the butter and milk into potato mixture while stirring. Mix well, until it reaches a pudding consistency. Pour into unbaked 9-in. pie crust and bake at 450°F for 10 minutes. Reduce heat to 350°F, bake 45-60 minutes or until dry on top. Sent in by Rachel S., from her grandmother Print This Recipe! · |
