| THIS WEEK’S RECIPES · Carrots and Rutabagas with Lemon and Honey · ADD-ON SPECIALS SHAW FARM 2 PERCENT MILK (1/2 GALLON) EAT LOCAL HONEY BRAND HONEY (LOCAL BUT NOT ORGANIC, 16OZ) RAW PECANS (8OZ) JONATHAN’S ORGANIC MASSACHUSETTS CRANBERRIES (8OZ) ORGANIC CRIMINI MUSHROOMS (8OZ) NACHO KIT – NEW! | NOTES & NEWS Happy Hanukkah to those of you who celebrate – we hope the holiday finds you well. With the start of Hanukkah it seems Christmas and New Years are just over the next hill and we have some scheduling updates that will help you finalize your plans. We will be adjusting our delivery schedule for the weeks of 12/24 and 12/31. Check out how these changes may affect your delivery here. If you don’t think you’ll be able to use your produce during those weeks, you can easily cancel those deliveries on our website. We’re renovating our office space over the weekend to make room for two new members of our office crew! Renovations will start this Friday, December 14th, so we want to give you folks a heads up that we will most likely close our office early on Friday. We might not be reachable by phone after noon on Friday, but we’ll be monitoring our emails for urgent communications. Everything will be back up and running on Monday, December 17th. Thanks in advance for your cooperation and understanding! On to this week’s produce. We received a last minute call from our friends at Porter Farms in Elba, NY telling us they have some delicious end of season broccoli for us. We are happy to be able to offer it up in our all-vegetable boxes this week, and those of you with substitutions may find it in your boxes as well. Red onions from Porter Farms will be out in boxes this week in a big way, and kohlrabi is also in for those of you with large vegetable boxes. We’re grateful for Atlas Farm’s extended growing season this year which provided us with luscious greens and delicious vegetables. But, every good thing must come to an end, and this week’s boxes will be filled with some of the last of our Atlas produce for a while. Keep your eyes peeled for their daikon radishes, potatoes, green cabbage, and celeriac. In addition to some tasty Atlas produce, we’re getting colorful carnival squash and beets from Deep Root Organic Coop of Johnson, VT. The winter is usually a slow season for most farmers in the northeast. Luckily for us, one man by the name of Michael Docter begins to ramp up his production during the winter at Winter Moon Farm. Michael’s schedule is almost opposite of what you would think of for a farmer in the northeast – he lays low in the summer, and the autumn and winter are his busiest times of the year. During the winter you’ll find him growing, harvesting, and storing everything from watermelon radishes and rainbow beets to purple top turnips and carrots. This week we are getting parsnips as the first of our winter crops from Winter Moon Farm. We are also excited to be working with a relatively new grower, Red Fire Farm in Granby, MA. Red Fire is owned and operated by Ryan and Sarah Voiland, who have been farming in Granby since the farm’s inception in 2001. This week our boxes have Red Fire’s carrots and Gilfeather rutabagas, and we look forward to more of their delicious local produce in the coming months. As you may have noticed over the past few weeks we have been filling our boxes with Gilfeather rutabagas. These cousins of the turnip have quite an unusual story that we think is worth sharing. The late John Gilfeather of Wardsboro, Vermont was known to be an above average farmer and a “lanky bachelor of few words.” He gained local fame in the early 1900’s for growing a unique variety of “turnip” with uncommon tenderness and sweetness. This “turnip” was later discovered to be a rutabaga. Mr. Gilfeather knew he had a prized vegetable and took the necessary precautions to hide his secret by trimming the greens and roots off so it was indistinguishable at the market from other root vegetables. Despite his precaution, one night his prized vegetables were stolen from his garden by his neighbors, and that is why we have these delicious roots today! Read more about the dramatic story here. 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:
ROOT OF THE WEEK: Meet the Rad Radish The radish is a crisp root vegetable that can be enjoyed cooked or raw, often as a tasty salad addition. We get many varieties of radishes throughout the year, including Daikon, Black, Watermelon, and Easter egg varieties. Low in calories and high in fiber, we think the radish is pretty rad. Click here for more radish tips and recipes! Get organic fruit delivered to your office! EVENTS 26th Annual NOFA Winter Conference Saturday January 12, 2013; 7:30am – 5:30 Worcester State University Winter Conference attendees register for a whole day of workshops, a keynote speech, over 75 exhibitors and vendors, a children’s conference and an all-local organic meal. Over the years, NOFA/Mass has presented a wide array of thoughtful, engaging and important keynote speakers, including this year’s speaker Karen Washington and other thoughtful leaders in the food movement. Click here to register. Gourmet Soups with Boston Organics Saturday February 9, 2013; 10:00 am – 1:00 pm Boston Center for Adult Education Tuition: $50.00 Member Cost: $43.00 Materials Cost: $10.00 Under the expert instruction of Chef Diane Manteca and with produce provided exclusively from Boston Organics, you’ll be immersed in a morning of hands-on culinary exploration into organic, gourmet meals that will broaden your vegetable horizon and give you the knowledge and skill set to be a confident, organic cook. Learn how to master Middle Eastern Lentil Soup, Classic French Onion Soup, Curried Spinach and Pea Soup, Broccoli Cheddar Soup, and Winter Quinoa Soup. Click Here to register! 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’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!). Carrots and Rutabagas with Lemon and Honey 1/2 pounds rutabagas, peeled, cut into matchstick-size strips1/2 pounds carrots, peeled, cut into matchstick-size strips1/4 stick butter1/4 cup fresh lemon juice2 tablespoons honey1 teaspoon grated lemon peel 1/4 cup chopped fresh chives Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain. Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives. Bon Appetit, November 2001 Print This Recipe! · Carnival Squash Stuffed With Apples and Thyme 2 carnival or acorn squash 2 tablespoons melted butter 4 sprigs fresh thyme 4 small or 2 large tart apples ¼ teaspoon cinnamon 2 tablespoons brown sugar Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes. Meanwhile, mix together the apples, the remaining melted butter, the sugar and the cinnamon. Remove the squash from the oven. Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized. Wayward Seed Farm Print This Recipe! · Butter-Steamed Kohlrabi and Mushrooms 2 medium sized kohlrabi3 ½ tbsp water¼ lb. mushrooms, sliced1 ½ tsp butter¼ tsp dry basil leavesGrated parmesan cheese Peel & thinly slice kohlrabi; about 1-1/2 cups. Melt butter in skillet over high heat. Add hohlrabi; cook 1 minute. Add water & basil; cover & cook 4 minutes. Add mushrooms, cover & cook; stir often until kohlrabi is tender, 4 minutes. Season to taste with salt & pepper; sprinkle with cheese. Eat With The Seasons Print This Recipe! · Onion Pizza With Ricotta and Chard 2 tablespoons extra virgin olive oil1 1/4 pounds onions, sliced1 teaspoon chopped fresh thyme leaves2 garlic cloves, mincedSalt and freshly ground pepper1/2 pound chard, stemmed, leaves washed 1 14-inch pizza crust (1/2 batch pizza dough) 3/4 cup ricotta (6 ounces)2 ounces Parmesan, grated (1/2 cup, tightly packed) 1 egg yolk 1. Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat. 2. While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine. 3. Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan. 4. In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture. 5. Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm. Yield: One 14-inch pizza (eight slices). Martha Rose Shulman Print This Recipe! · |
Fresh organic 2 percent milk from Shaw Farm in Dracut, MA! From happy, grass-fed cows. No antibiotics or growth hormones! Browse more Dairy, or order this add-on!
Jars of local honey from Boston beekeeper Mike Graney are here! The hives are right down the road in Mattapan. Great for eating or gift giving. Browse more Pantry Staples, or order this add-on!
Organic pecans from Tierra Farms! Just in time for your holiday cooking needs! Browse more Snacks and Specialties, or order this add-on!
Delicious Cape Cod cranberries from Jonathan’s Organic! Fresh from the bogs, these berries are ready to go in all of your favorite fall recipes! Browse more Add-on Produce, or order this add-on!
Organic crimini mushrooms, great for many of those colder weather recipes! Browse more Add-on Produce, or order this add-on!
Everything you need to make a big batch of delicious nachos! This kit include a bag of No. 9 Tortilla Strips, Monterey Jack cheese, a jar of Medium Salsa, and a recipe card. Browse more Snacks and Specialties, or order this add-on!