| THIS WEEK’S RECIPES · Creamy Kohlrabi Carrot Soup · ADD-ON SPECIALS SMALL ORGANIC GIFT BOX LOCAL ORGANIC HONEYCRISP APPLES (ROUGHLY 3 LBS) EQUAL EXCHANGE ORGANIC DARK CHOCOLATE MINIS EQUAL EXCHANGE ORGANIC SEMI-SWEET CHOCOLATE CHIPS ANCIENT HARVEST ORGANIC QUINOA (12 OZ) | NOTES & NEWS Holiday Delivery Changes: Christmas and New Years are right around the corner! We will be closed on 12/24, 12/25, and 1/01, so we have a condensed delivery schedule for the next two weeks. Just a reminder, all of next week’s residential deliveries will be made on Thursday 12/26 and Friday 12/27. To see when you’ll receive your deliveries and to view your order deadlines, check out our holiday delivery schedule. Don’t forget to leave your empty boxes out on your delivery day so that our drivers can pick them up. Thanks in advance! Holiday Add-Ons – Gift Boxes! You can purchase these gift boxes—or any other add-ons—through our website, but you’ll have to hurry. If you want them in time for Christmas, you’ll need to purchase them this week. Produce News If you open your box this week and find a strange, alien-like bulb looking back at you, don’t be alarmed; you just got some kohlrabi from Porter Farms. The name, which comes from the German words for cabbage and turnip, is as fun to say as the root vegetable is to eat! Kohlrabi comes in both purple and green varieties, so you might receive either color this week. It tastes like a sweet broccoli stem but cooks more like a turnip, so you can use it to make a Creamy Kohlrabi Carrot Soup. Visit our page on Kohlrabi to find recipes and see 5 Easy Ways to Cook Kohlrabi. Also in your boxes this week, you’ll find some fine red potatoes from Nature’s Circle Farm along with Daikon radishes and turnips from Winter Moon Farm. Not sure to do with all of these root vegetables? Go ahead and throw them all together with your kohlrabi and make this savory gratin. Important Winter Delivery Note: If you’re not able to promptly bring in your delivery, there’s a chance some of your produce may freeze on colder days. We are bonded and insured to take keys to everything from entryways to apartments to homes. When it’s snowy and icy out there, we still want to get you your delivery and keep our drivers safe! It’s important that you keep your walkways and steps shoveled and de-iced so that your driver can get to your delivery location. If you’d like to change your delivery instructions for the season (perhaps from an unshoveled back porch to a front entryway with key access) you can do that on our website. If you do leave your empty boxes outside to be picked up, your drivers request that you leave them closed and upside down so they don’t fill with snow. If you have any questions about any of this, drop us an email or call 617-242-1700. Our Delivery Drivers Rock! As you know, we’re proud of our drivers here at Boston Organics. They’re friendly, intelligent, and they look pretty sharp in their new Boston Organics T-shirts. When we heard that Amazon.com wants to use unmanned drones to deliver packages, we chuckled because nothing can replace these valuable members of our team. Our drivers bring produce to your doors through freezing winds and icy paths. We encourage you, this holiday season, to introduce yourself and meet your own “Produce Ninja.” Also, visit our blog and see 5 Ways Our Delivery Drivers Are Better Than Delivery Drones. Food For Free The winter holidays are a special time to reflect and remember those in our communities who are affected by hunger and need every day. Our friends at Food For Free sent out a letter in your boxes last week to let you know about ways that you can help the less fortunate this time of year. Food For Free is an organization that rescues fresh food that might otherwise go to waste and distributes it to the community’s most vulnerable populations through meal programs, food pantries, emergency shelters, hospitals and clinics, and youth programs in Cambridge, Somerville, and Boston. At the end of each week, Food For Free picks up any leftover produce that we have here at Boston Organics and distributes it through these programs. In 2012, we supplied them with over 50,000 pounds of produce. Food For Free plays such an integral role in our operations, and we are so thankful for the hard work that they do to help provide access to healthy food for the people who need it most. We hope you’ll take a moment to read their letter and reflect on ways you can help. Thank you and happy holidays! 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:
TIPS Storage Tips! For produce storage tips, recipes and more, check out the Produce Info, Tips and Recipes section of our website. 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!). Creamy Kohlrabi Carrot Soup 3 Tbsp. butter3 kohlrabi bulbs7 small carrots1-2 cups of bread sliced into small cubes (any nice loaf will do)fresh rosemary, thyme, parsley to tastesalt and pepper to taste3-4 Tablespoons olive oil1/2 cup light cream1/3 cup grated parmesan cheese handful of sunflower seeds Peel and chop vegetables before boiling them in salt water. Vegetables are ready when a sharp knife will pierce them easily.Use a slotted spoon to remove vegetables and set aside. Reserve the water for the “stock.” Dice bread while vegetables cool.In a large soup pot, warm butter and toss in the diced bread. Cook until lightly golden brown, then add boiled vegetables. Add about 3 cups of water from the boiled vegetables depending on desired consistency. Puree with immersion blender or in blender in batches. Add the herbs, salt, and pepper to taste. Add cream and olive oil and mix thoroughly. Sprinkle with cheese and sunflower seeds. Adapted from The Meaning of Me Blog Print This Recipe! · Root Vegetable Gratin 4 tablespoons unsalted butter, divided, plus more for baking dish
If you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the vegetables will reabsorb the moisture. If any liquid remains in the dish, it’s delicious spooned over the gratin. Preheat oven to 400°. Butter a shallow 2-qt. baking dish. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup cheese and 1 Tbsp. thyme leaves; season with salt and pepper and set aside. Bring cream, broth, thyme sprigs, and remaining 2 Tbsp. butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover; keep warm. Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of gratin. Bake until vegetables are crisp-tender and cream is thickened, 50–60 minutes. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving. Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes. Adapted from Bon Appetit Print This Recipe! · Butternut Squash Risotto 1 tablespoon butter1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunksCoarse salt and ground pepper1 cup Arborio rice1/2 cup dry white wine2 cans low-sodium chicken broth, mixed with 1/2 cup water and heated 1/3 cup grated Parmesan cheese, plus more for garnish 1 tablespoon chopped fresh sage, plus more for garnish In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired. Adapted from Martha Stewart Print This Recipe! · Hot and Sour Cabbage Soup 2 tbs olive oil1 tsp sesame oil1 small onion chopped fine1 small head of cabbage, shredded1 ½ cups of shredded carrots1 can of crushed tomatoes4 cups water2 cups vegetable broth1 tub extra firm tofu1/3 cup soy sauce1/3 cup + 2 tbs rice wine vinegar1 tbs fresh ground pepper1 tbs crushed red pepper 1 pc fresh ginger, chopped In a large pot, heat the oil over medium heat. When hot, add the onion and sauté for 3-4 minutes. When the onions are cooked well, add the cabbage, carrots, tomatoes and cook for another 2-3 minutes.While the cabbage is simmering, cut the tofu into bit size pieces. Add the tofu and the remaining ingredients to the pot. Cook over high heat until the soup begins to boil. Once it boils, lower the heat to low, cover and cook for 20 minutes. Serve hot! Add fresh pepper to each serving. Plant Based On a Budget Print This Recipe! · |
A Gift Box of assorted organic treats for your friends, coworkers, family, and loved ones! The small Gift Box includes: 1 Deans Beans Coffee (Ground), Equal Exchange Chai Tea, Tierra Farms Roasted Unsalted Cashews, Equal Exchange Mint Chocolate Bar, Taza Cinnamon Chocolate Disc, and 1 Card and Envelope from Smudge Ink. Browse more Gifts, or order this add-on!
We have the infamously crisp and juicy Honeycrisp apple from Dwight Miller Orchards of Vermont! Honeycrisps are commonly considered one of the most delicious apples by folks far and wide. Browse more Add-on Produce, or order this add-on!
Use these delicious Organic Chocolate Chips to add something special to cookies, brownies, and even pancakes! Browse more Chocolate, or order this add-on!
Quick and easy to prepare, Quinoa is high in fiber and protein. It can be served as a side dish, in soups, salads, and stir-fry; even as a delicious breakfast cereal! Browse more Rice, Pasta, and Beans, or order this add-on!