| THIS WEEK’S RECIPES · Curried Red Lentil Kohlrabi and Couscous Salad · ADD-ON SPECIALS FIDDLER’S GREEN FARM ORGANIC BLACK BEANS (1 LB) SHAW FARM 2 PERCENT MILK (1/2 GALLON) EAT LOCAL HONEY BRAND HONEY (LOCAL BUT NOT ORGANIC, 16OZ) RAW PECANS (8OZ) ORGANIC CRIMINI MUSHROOMS (8OZ) NACHO KIT – NEW! | NOTES & NEWS Christmas and New Years are coming up quickly, and the next two weeks are going to be on a condensed delivery schedule. Just a reminder, we will only make deliveries on Wednesday, Thursday, and Friday next week and the following week. To see when you’ll receive your delivery and to view your order deadlines, check out our holiday delivery schedule. Everybody receiving deliveries these two weeks has already gotten a few emails about this but if you won’t be able to use your produce this week or next, let us know! You can easily cancel upcoming deliveries on our website. If you’re planning out your holiday menus, we’ve got some great add-ons for you. Acorn squash, butternut squash, celery, crimini mushrooms, white mushrooms, and raw pecans are available for you to add on to your order for a limited time. We also have a wide variety of pantry staples and specialty items including sugar, flour, honey, chocolate, and more. Check them out here! This Friday is officially the first day of winter, but that doesn’t mean it’s the end of local and regional crops. Picadilly Farm is providing us with our beta-carotene this week with beautiful carrots and sweet potatoes from Winchester, NH. Onions and kohlrabi are coming in from Porter Farms in NY, and we have beets from the fine folks at Nature’s Circle Farm in Maine. This week we’re getting turnips from both Red Fire Farm of Granby, MA, and Winter Moon Farm of Hadley, MA. Both of these farms produce beautiful crops, and you’ll surely taste the love in these turnips. Some of the larger boxes will receive fingerling potatoes, which are some of the last of our Atlas Farm crops for the season. Rounding out the boxes are green bell peppers and red leaf lettuce from Florida. Seasonal citrus continues to brighten up the boxes with sweet Sunburst tangerines, Navel oranges, grapefruit, and Orlando tangelos from Florida. McIntosh apples continue to come in from Dwight Miller & Son Orchards in VT, and we have pears and Pink Lady apples from Washington state for some of the more fruit-heavy boxes. Cranberry season has officially come to an end and we no longer have cranberry add-ons from Jonathan’s Organic. However, we are happy to say that our friends over at Night Shift Brewing are turning about 50 pounds of those tasty organic cranberries into a special seasonal beer. We will give more details as they unfold. In the meantime, they just released their Mainer Weisse, a sour ale made with organic wild Maine blueberries from Burke Hill Farm. Rob at Night Shift is one of our customers and we were very excited to hear the add-on blueberries were being used in this beer. If you get a chance to pop over to their brewery in Everett, we highly recommend getting a bottle of this delicious limited release brew. Food For Free 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 2011, we supplied them with over 25,000 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:
Parsnips – Winter Moon Farm (Hadley, MA) ROOT OF THE WEEK: Meet the Beet With the highest sugar content of all vegetables, beets are sweet and delicious. Boiled, steamed, roasted or served raw, beets are a healthy and flavorful addition to many meals. Click here for more beet 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!). Curried Red Lentil Kohlrabi and Couscous Salad 1/2 cup white wine vinegar1 1/2 tablespoons sweet curry powder2 garlic cloves, pressed2/3 cup extra-virgin olive oil1 16-ounce package red lentils (about 2 1/4 cups)3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)1 cup plain couscous (about 6 ounces)1 cup chopped green onions1 5-to 6-ounce package baby spinach 1/2 cup chopped fresh mint Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper. Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again. Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper. Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper. Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing. Bon Appetit via Epicurious.com Print This Recipe! · Turnip Casserole with Porcini Crumb Topping 3 cups heavy cream1 garlic clove, finely grated1 teaspoon Dijon mustardKosher salt and freshly ground pepper3 pounds small turnips, peeled1/2 cup freshly grated Parmigiano-Reggiano cheese1/2 ounce dried porcini mushrooms, coarsely chopped 1/2 cup panko (Japanese bread crumbs) 1. Preheat the oven to 375° and butter a shallow 2-quart ceramic baking dish. In a medium saucepan, bring the heavy cream to a simmer. Whisk in the garlic and mustard and season with salt and pepper. Keep warm. 2. Using a mandoline, slice the turnips crosswise 1/8 inch thick. Arrange half of the turnip slices in the prepared baking dish, overlapping them slightly. Pour half of the cream mixture over the turnips and sprinkle 1/4 cup of the grated cheese on top. Repeat with the remaining turnip slices and cream. Cover tightly with foil and bake for about 1 hour and 15 minutes, until the turnips are tender. 3. Meanwhile, in a food processor, pulse the porcini until they resemble coarse crumbs. Add the panko and pulse 4 times. Transfer the crumbs to a small bowl and whisk in the remaining 1/4 cup of grated cheese. 4. Remove the casserole from the oven and uncover. Sprinkle the porcini crumbs evenly over the top and bake for about 20 minutes, until the cream is bubbling and the top is golden brown. Let stand for 15 minutes before serving. Food & Wine Print This Recipe! · Boiled Beets with Tarragon Butter 4 medium beets1 tbsp. butter2/3 tbsp. chopped fresh tarragon Salt and freshly ground black pepper Note: Fresh dill or mint may be substituted for tarragon. 1. Trim all but 2″ of stalks off the beets. Put beets into a medium pot, cover with water, and boil until soft, 45–60 minutes. Drain, pull off stalks, slip off skins, and halve. 2. Put beets, butter, and tarragon into a skillet; heat over medium heat until warmed through. Season to taste with salt and pepper. From Saveur.com Print This Recipe! · Shepherds Pie With Sweet Potatoes 2 sweet potatoes2 rutabaga1 red onion2 carrots4 stalks of celery1 kohlrabi2 bell peppers (varying color)1 lb ground turkey2 cups of beef stock1 cup red wine2 Tbps fresh rosemary3 cloves of garlicButterMilkSalt and pepper Makes 4 (large) servings Dice the sweet potatoes and rutabagas then boil until tender. Mash with butter, milk until desired consistency.Salt and pepper to taste.Brown turkey in large skillet with olive oil, salt and pepperDice onion, carrot, kohlrabi, celery and bell peppersRemove turkey from panSaute diced vegetables in olive oil/turkey drippings, garlic and rosemary until tender, about 10-12minDe-glaze pan with red wine, simmer for 2-4 minutesAdd 1Tbps butter to thickenAdd about 2 cups of beef stock over time allowing sauce to reduce and thickenMix Turkey back in and simmer for 20 minutes or until sauce is thickened adequatelyPour vegetable/turkey mixture into oven safe casserole dish and top with potato mixture Place under preheated broiler in over for 5-10 minutes, or until potatoes start to brown and crisp. Sent in from customer Andy H. Print This Recipe! · |
Dried organic black beans from Fiddler’s Green Farm in Maine! These versatile and flavorful black beans add wonderful flavor to soups, salads, and rice dishes. Browse more Pantry Staples, or order this add-on!
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!
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!