| THIS WEEK’S RECIPES · Swiss Chard Stuffed Shells · ADD-ON SPECIALS FIDDLER’S GREEN FARM ORGANIC GARBANZO BEANS (1 LB) AMERICAN NATIVE ORGANIC MISSOURI NORTHERN PECANS (10OZ) APPALACHIAN NATURALS CAPE COD’S “CAVIAR” CRANBERRY SAUCE (16OZ) ORGANIC ACORN SQUASH (1.5 – 2.0 LBS) JONATHAN’S ORGANIC MASSACHUSETTS CRANBERRIES (8OZ) FIDDLER’S GREEN FARM ORGANIC GREEN LENTILS (1 LB) | NOTES & NEWS Can you believe it’s already December? With all of the unseasonably mild weather, the end of the year has sneaked up on us, but we’re not complaining! We have a treat for you apple lovers out there. Read Miller at Dwight Miller Orchards in Vermont is bringing us Honeycrisp apples this week! Honeycrisps are known for their exceptionally crisp bite and burst of sweet, juicy flavor, which makes them great snacking apples. We’ve reached the end of local pear season, so Dogma Boxes are getting 2 pounds of Honeycrisps to help them cope with the transition. It appears that this is the last week we are getting produce from Atlas Farm until the spring. They are bringing us a little bit of late season kale for Dogma boxes, along with potatoes for most other boxes. Porter Farm in NY is sending us onions, and Deep Root Organic Co-op in VT is providing us with carrots. Many of you will receive broccoli this week, and we’ve got green bell peppers, romaine lettuce, salad tomatoes, and chard from Florida going out in many boxes as well. Foote Brook Farm in Vermont is sending us parsnips, rutabagas, and sunchokes (also known as Jerusalem artichokes). The sunchoke, which will make its way into Dogma boxes this week, resembles ginger root in appearance but tastes more like an artichoke with its sweet and nutty flavor. You can try them sautéed (in this recipe for Sauteed Sunchokes with Garlic and Bay Leaves) or as a substitute for potatoes. We also recommend using sunchokes in soup, since the sunchoke was titled ‘best soup vegetable’ in the 2002 Nice festival for the heritage of the French cuisine. Win a Taza Chocolate Factory Tour! Avalon CrossFit Promo – In more local business news, we’re excited to team up with our friendly upstairs neighbors at Avalon CrossFit, a local fitness facility that offers small class fitness training and resources to help members develop overall health and wellness. Their mission is “to make Boston the healthiest place to live, play, and work,” which we couldn’t agree with more! They have generously reached out to provide an exclusive 20% discount to Boston Organics customers. If you’re searching for a fitness facility this time of year, we invite you to check out this great local business. Your promo code to receive 20% off a class pack is BOAC1789. Making Holiday Plans? 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. Foote Brook Farm (Johnson, VT) is sending down rutabagas and sunchokes (also known as a Jerusalem artichoke). We’re getting carrots and beets from Deep Root Organic Coop (Johnson, VT) and onions from Porter Farm (Elba, NY). It appears that this is the last shipment from Atlas Farm (S. Deerfield, MA) for the winter, and we will begin to see their crops again in the spring. This week Atlas is sending us potatoes, and much to our surprise, kale! Finally, we’re getting more 8oz bags of cranberries from Jonathan’s Organic (Rochester, MA), and Dwight Miller Orchards (E. Dummerston, VT) is sending us Honeycrisp apples, which are known for their incredible sweet, juicy flavor and crisp bite! MassRecycle Award Follow Us on Facebook For a Chance to Win $20 Off Your Next Box! TIPS Winter Weather is Almost Here! 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!). Swiss Chard Stuffed Shells 6 ounces jumbo pasta shells (about 20 shells)2 tablespoons olive oil1/2 medium yellow onion, finely chopped2 medium garlic cloves, minced1/2 teaspoon dried oregano1 teaspoon kosher salt, plus more for salting the water1/4 teaspoon freshly ground black pepper, plus more as needed1 pound Swiss chard, stems removed and leaves coarsely chopped2 cups whole-milk ricotta cheese (about 16 ounces)3/4 cup loosely packed grated Parmesan cheese, finely grated on the small holes of a box grater (about 2 1/2 ounces)1 large egg1 1/2 cups marinara or Basic Tomato Sauce 1/2 cup water Heat the oven to 375°F and arrange a rack in the middle. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta shells, stir, and cook until al dente, about 10 minutes. Place a colander in the sink and drain the shells. Rinse with cold water until cool and then drain well. Transfer the shells to a medium bowl and set aside. Return the colander to the sink. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, garlic, oregano, 1/2 teaspoon of the salt, and pepper and cook, stirring often, until the onions are softened, about 5 minutes. Add the chard and cook, tossing constantly with tongs, until completely wilted and tender, about 5 minutes. Transfer the mixture to the colander and let sit, stirring occasionally, until cool enough to handle, about 10 minutes. Meanwhile, place the ricotta, 1/4 cup of the Parmesan, the egg, and the remaining 1/2 teaspoon salt in a large bowl and stir to combine; set aside. Place the marinara or tomato sauce and water in a medium bowl and stir to combine; set aside. When the chard mixture is ready, squeeze large handfuls to release any excess liquid and transfer to a cutting board. Finely chop and add to the ricotta mixture. Stir until evenly combined. Taste and season with salt and pepper as needed. Transfer the ricotta-chard mixture to a large resealable plastic bag and snip 1/2 inch off one bottom corner. Evenly spread 1 cup of the tomato sauce mixture on the bottom of a 13-by-9-inch baking dish. Pipe about 2 tablespoons of the ricotta mixture into each pasta shell and place in a single layer, open side up, in the baking dish. (Alternatively, use a spoon to fill the shells.) Pour the remaining tomato sauce mixture evenly over the shells and sprinkle with the remaining 1/2 cup Parmesan. Cover the dish with foil and bake until the sauce just starts to bubble around the edges, about 20 minutes. Remove the foil and continue baking until the sauce is bubbling vigorously and the edges of the pan start to brown, about 10 minutes more. Remove from the oven and let cool 5 minutes before serving. Suggested by AM’s mom, a staff tested and approved recipe from Chow.com! Print This Recipe! · Sauteed Sunchokes with Garlic and Bay Leaves Sunchokes (about one pound for 4 people)Olive oilBay Leaves2 cloves of garlic, finely slicedWhite wine vinegar Salt and pepper Peel your sunchokes, then cut them into chunks. Place them in an oiled frying pan and fry on medium heat until golden on both sides, then add your bay leaves, garlic, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. A tried and true recipe from Mr. Jamie Oliver Print This Recipe! · Greens with Cashews This cashew, coconut, and lime dressing makes this simply prepared side dish highly flavorful. This is a versatile dish that can be made with any kid of greens. When the greens are fresh, try doubling the dressing. 8 cups loosely packed kale or swiss chard2 Tablespoons vegetable oil1.5 cups chopped onions2 cloves garlic, minced1 small fresh green chile, seed and minced1/3 cup cashew nuts, toasted2 tablespoons fresh lime juice3/4 teaspoon salt1/2 cup coconut milk 1 teaspoon curry powder 1. Rinse, stem, and coarsely chop the spinach, kale, or swiss chard and set aside. Heat the oil in a large saucepan and add the onions, garlic, and chile. Cook on medium heat for 10 to 12 minutes, stirring occasionally. 2. Meanwhile, combine the cashews, lime juice, and salt in a blender and puree until fairly smooth. Gradually blend in the coconut milk. A few remaining little cashew chunks are fine. Set aside. 3. Add the curry powder to the saucepan and saute for one minute. Add the greens, cover, and cook on medium high heat until just tender, stirring often. This will take just 2-3 minutes for the spinach or Swiss chard, and about 6 minutes for the kale. Pour in the cashew mixture, stirring to evenly coat the greens. Sprinkle on salt to taste. Moosewood Restaurant Celebrates; sent in by Susan L. Print This Recipe! · Parsnip Curry Turmeric Soup 1 pound of parsnips. Cut them into 1-inch pieces.1 tbsp of olive oil1 yellow onion, chopped but don’t try too hard cuz we’re gonna blitz them with the immersion blender anyway.4 teeth of garlic, squashed and diced.1 bay leaf, or more if they’re dried out and decrepit like mine2 teaspoons of turmeric1 tablespoon curry powder3 cups of veg stock (or whatever stock is on hand) salt & pepper Sautee down your onion and garlic a bit, add bay leaf, turmeric and curry until everything’s yellow. Then add parsnips and stock. Bubble away for like 40 minutes. Add salt & pepper, adjust curry/turmeric as needed, and remove the bay leaf. Then throw everything in a blender and marvel at how awesome your kitchen smells. Rossanna W. Print This Recipe! · |
