| THIS WEEK’S RECIPES · Potato Latkes · ADD-ON SPECIALS ORGANIC CLEMENTINES (2 LB) ORGANIC CRIMINI MUSHROOMS (8OZ) 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) | NOTES & NEWS It’s a chilly start to a big week, with the winter solstice on Thursday, Chanukah beginning tomorrow, and Christmas on Sunday! In honor of the holiday, we will be closed this Friday and next Monday. Everyone who this affects should have already heard the news, but our delivery schedules will be slightly different this week and next. This week, customers in the North End and Beacon Hill will receive their deliveries on Tuesday 12/20, and customers who normally receive their deliveries on Friday will be getting their deliveries on Wednesday 12/21 instead. To view the full schedule for this week and next week, click here. 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 up to noon two days before your delivery. Just in time for the holidays, we have 2 lb bags of sweet and juicy Clementines from California available as add-ons. We also have a variety of seasonal produce add-ons, from potatoes and onions to sweet potatoes and butternut squash, and some of these seasonal add-ons will only be around for a few more weeks. It’s quite a week for colorful produce. Tuesday deliveries will receive either Atlas Farm potatoes or Yukon Gold potatoes from Finn’s Organics in Maine. For the rest of the week, most boxes are receiving a 2 lb bag of “Easter Egg” rainbow mix of potatoes from Misty Meadows Farm in Grand Isle, Maine. For those of you celebrating Chanukah, these potatoes will make delicious and festively colored potato latkes. In addition to these colorful ‘taters, we’re getting rainbow carrots from Winter Moon Farm of Hadley, MA this week. Though most of us are accustomed to orange carrots, carrots actually grow in a variety of colors ranging from purple to white! You can learn more about the history of carrot color and the cultivation of orange carrots in this article from the World Carrot Museum . Porter Farm in NY is sending us onions and cabbage for many boxes this week. One of our favorite things to do with cabbage is to make a Middle Eastern inspired stuffed cabbage – we’ve got a great recipe for you here. Also, many of you will receive green leaf lettuce, tomatoes, and/or chard from Florida. Coming from our friends at Dwight Miller Orchards in E. Dummerston, VT, we’re getting more delicious Empire apples, and Florida citrus continues this week with Navel oranges and Satsuma mandarins. In add-on news, due to the increasing costs to the fine dairy farmers at Neighborly Farms of Vermont, cheese prices are going to increase slightly in the new year. This is a great time to stock up before the new prices take effect! Also, after a long hiatus, we have more Garlic Dill pickles in stock from Real Pickles in Greenfield, MA. 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. Winter Moon Farm (Hadley, MA) is bringing us rainbow carrots, beets, and parsnips for us this week. We’re also getting cabbage from Porter Farm (Elba, NY), scarlet turnips and potatoes from Atlas (S. Deerfield, MA), and Daikon radishes from Deep Root Organic Coop (Johnson, VT). Finally, we’re getting more delicious Empire apples from Dwight Miller Orchards (E. Dummerston, VT) and cranberries from Jonathan’s Sprouts (Rochester, MA). UPCOMING EVENTS Learn more and sign up here. Food For Free 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 2010, we supplied them with over 30,000 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! 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. 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!). Potato Latkes 4 potatoes, peeled and cubed1 onion, chopped2 eggs2 teaspoons salt2 tablespoons all-purpose flour, or as needed1 teaspoon baking powder 1/4 cup canola oil, or as needed Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined. Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot. Top with apple sauce or sour cream! From AllRecipes.com Print This Recipe! · Armenian Stuffed Cabbage (Vegetarian) 2 cups uncooked brown rice1 Tablespoon olive oil2 bay leaves1/2 teaspoon salt1 Tablespoon tomato paste3 1/2 cups water1 large cabbage1 cup walnuts, finely chopped1 cup almonds, finely chopped1/4 cup chopped fresh spearmint (1 Tablespoon dried)1/2 cup chopped fresh parsley1/3 cup olive oil (divided)3 garlic cloves, pressed or minced1/3 cup fresh lemon juice3 cups canned tomatoes Salt and black pepper to taste Saute the rice in a tablespoon of olive oil, stirring continuously, for 3 to 4 minutes. The rice will begin to smell “nutty,” somewhat reminiscent of popcorn. Add the bay leaves, salt, tomato paste, and water and stir until the tomato paste is dissolved. Cover and cook until tender.Immerse the cored head of cabbage in boiling water. After several minutes, as each leaf begins to separate from the head, gently but nimbly pull it completely off the cabbage and set aside to cool. Continue until there are 12 good leaves to stuff. NOTE: If cabbage leaves are especially white and seem tough arrange in layers on baking sheet after steaming. Cover, Freeze overnight, and thaw completely before using – the leaves will be easy to roll after freezing and thawing. Combine the nuts, mint, and parsley in a mixing bowl. When the rice is ready, remove the bay leaves and add the rice to the nuts. Mix in 2 to 3 tablespoons of olive oil, the garlic, and half the lemon juice.Make a thin sauce by crushing the tomatoes in their juice and then mixing in the salt and pepper, lemon juice, and the remaining olive oil. Thin the sauce with water if necessary. Ladle some of the sauce into a large skillet or soup pot.Put 1/3 to 1/2 cup of the rice nut filling on the thick end of each cabbage leaf. Fold the sides over the mixture and then roll up toward the thin edge of the leaf. Arrange the cabbage rolls on top of the sauce, seam side down. Pour the rest of the sauce over the rolls, cover, and simmer for 30 to 45 minutes. Test the cabbage for tenderness by piercing with a fork. Top with a dollop of yogurt and more chopped parsley if desired. Serves 6. From Ukraine Classic Kitchen Print This Recipe! · Carrot and Cumin Soup 3 tablespoon butter or margarine1 pound carrots, sliced2 potatoes, chopped1 onion, chopped1/2 teaspoon ground cumin2 1/2 cups chicken stock, made with 1 stock cube1 bay leafA pinch of cayenneSalt and freshly ground black pepper2/3 cup milk2 tablespoon sunflower oil1 garlic clove, halved croutons (optional) Melt 2 tablespoon of the butter or margarine in a saucepan. Add the carrots, potatoes and onion and fry (sauté) over a fairly high heat for minutes, stirring. Stir in the cumin and cook for 1 minute, Add the stock, bay leaf, cayenne and a little salt and pepper. Bring to the boil, reduce the heat until gently bubbling around the edges and cook for 20 minutes. Discard the bay leaf. Puree the soup in a blender or food processor and return to the saucepan. Stir in the milk, taste and re-season if necessary. Meanwhile, heat the remaining butter or margarine and the oil in a frying pan (skillet), and fry the bread cubes with the garlic over a fairly high heat, stirring and turning until golden. Drain on kitchen paper (paper towels) and discard the garlic. Ladle the soup into bowls and sprinkle with croutons. 123 Recipes Print This Recipe! · Apple Dumplings 1 (12 ounce) can refrigerated buttermilk biscuits5 medium apples – peeled, cored and halved2/3 cup sugar2/3 cup water1/3 cup butter or margarine, melted3/4 teaspoon vanilla extract 1/8 teaspoon ground cinnamon Flatten biscuits with hand. Wrap each biscuit around an apple half; place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Combine sugar, water, butter and vanilla; pour into pan. Sprinkle cinnamon over dumplings. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown and apples are tender. Serve immediately. AllRecipes.com Print This Recipe! · |
Organic crimini mushrooms, great for many of those colder weather recipes. Browse more Add-on Produce, or order this add-on!
We’ve got a 1 lb bag of dried garbanzo beans from Fiddler’s Green! Also known as chickpeas, these beans add a wonderful flavor to curries, soups, salads, and hummus! Browse more Pantry Staples, or order this add-on!