There are certain dishes that have been perfected over generations; they have stood the test of time and have come to represent not only a particular cuisine, but entire cultures and geographic regions.

One such dish is the traditional Irish cabbage and potatoes. Also known as colcannon, there are as many variations on this classic recipe as there are blades of grass on a rolling Irish hill. This week, in addition to sharing farm-fresh organic vegetables, we bring you a delicious recipe from a member of the Boston Organics Community, Caleb C.

You’ll likely find a head of cabbage from Red Fire Farm, a sack of potatoes from Nature’s Circle Farm and a few onions from Porter Farm in your box this week. If you’re short on potatoes or onions, you can always order more here.

You can also order organic milk from Shaw Farm or if you’re planning to omit the bacon, you might want to swap in a little organic half & half from Kimball Brook Farm for extra creaminess.

Pizza is another dish that has strong associations with its country of origin, however modern adaptations have led to an abundance of new derivations.

You’re probably familiar with Hawaiian pizza or Chicago-style deep dish, but have you heard of The Vermonter? Made with all locally sourced organic ingredients, this Apple Cheddar Maple Pizza combines everything we love about the northeast.

We were just introduced to this new New England classic by our very own customer service associate, Rebecca Bilodeau.

Most of the this week’s boxes already have a couple of onions from Porter Farm and an Empire apple from Dwight Miller and Son Orchard, but you might want to order some of Read Miller’s special maple syrup if your supply is running low. Don’t forget Neighborly Farms’ Raw Milk Cheddar Cheese and a pound of frozen organic pizza dough from Massachusetts-based Tuscan Pizza Company.

Whatever you make with the contents of your box, we hope you have a delicious week. And whether you try one of our featured recipes or make something new, remember to snap a photo and tag @BostonOrganics on Instagram, Twitter or Facebook. Who knows, you just might find your recipe in our next newsletter!

A crucial component of Thanksgiving feasts, sweet potatoes are often forgotten once the holiday seasons have passed. But sweet potatoes are some of the healthiest and most versatile vegetables available during the winter, so it should be no surprise that they’re making a comeback in New England winter cooking.

One baked sweet potato contains more than two times your recommended daily allowance of Vitamin A, a third of your recommended Vitamin C and only 140 calories. Sweet potatoes are also naturally fat free and cholesterol free; making them a healthier alternative to regular potatoes.

In fact, sweet potatoes, which thrive in hot, tropical climates, are only very distantly related to the traditional Irish potato. Columbus brought sweet potatoes back from the West Indies well before Europeans discovered Irish potato in the Andes Mountains.

Sweet potatoes are also entirely botanically different from yams, even though the names are (mistakenly) used interchangeably. While sweet potatoes are the edible roots of a morning glory flower, yams are technically a tuber like the Irish potato. Yams also have rough, scaly skin and contain significantly less Vitamin A than a sweet potato.

While American farmers grow 1.25 million tons of sweet potatoes each year, yams are rarely grown commercially in the United States and are almost never seen on grocery store shelves. North Carolina is responsible for well over one third of all sweet potato production in the US, but the farmers in our network of New England organic farms grow a sizable harvest every fall and winter.

If you were to eat a freshly harvested sweet potato, you might be surprised by its bland flavor. Sweet potatoes are generally cured in a hot, high humidity room for several days after harvest to increase their shelf life and prompt the sweet potatoes to release an enzyme which converts the roots’ starches into sugars.

This process is put into overdrive when you cook a sweet potato, heightening its flavor to the point of perfection. Sweet potatoes can be boiled, steamed, baked, roasted, microwaved and mashed. They can be used in side dishes, soups, entrees and even baby food.

The possibilities are endless, but here are 4 of our favorite ways to eat sweet potatoes. Click on the photos below to get the recipes:

Sweet Potato Soufflé Sweet Potatoes, Apples and Braising Greens
Sweet Potato Fries with Fried Sage Jeff’s Famous Sweet Potato Quinoa Black Bean Burgers

The start of a new year is a good time to try new ideas while also recognizing the things that work well, like our partnership with Nature’s Circle Farm.

This winter will mark the third year that we’ve worked with Dick York and his family farm in Aroostook County, Maine. Nature’s Circle Farm was founded on just two acres of land, but Dick’s son Jamie and his daughter Meg have helped him grow the farm into one the most prolific organic potato farms in New England.

We enjoy working with Nature’s Circle Farm; not only because they take such good care of their soil, but because they grow over 12 varieties of wholesome certified organic potatoes. Many of the boxes this week will include some delicious produce from Nature’s Circle Farm, but you can also order more organic potatoes as a grocery add-on.

Other seasonal add-ons available this week include organic kale, crimini mushrooms and Meyer lemons.

Try something new this year and get Organic Valley Mozzarella Stringles with your next delivery.

Or branch out and make some Lettuce Soup. This simple recipe is a great way to use wilted lettuce leaves while adding an extra kick of nutrients and flavor to a basic potato soup recipe.

We know that it might sound crazy, but trying new recipes is part of the fun of eating fresh organic produce.

Enjoy your produce and have a delicious week!

Our Local Dogma Box includes organic fruits and vegetables sourced as close to Boston as possible throughout the year. Similar to a CSA or farm share, this box is filled with the best organic produce from local and regional farms and brought right to your door each week.

California produces over 80% of the garlic grown in the United States, so it’s a rare treat for us to have some locally-grown organic garlic! This garlic from Red Fire Farm is particularly flavorful and will add a little extra bite to your fall feasts.

We’re also excited for the beautiful organic spinach that Read Miller grew for the Boston Organics Community. His orchards in southern Vermont produce some of the best certified organic apples in New England and he’s bringing our Dogma Box customers a delightful mix of McIntosh and Empire apples this week!

This week’s Dogma Box contains:
(Click links for storage tips and recipe ideas)

  • Beets – Atlas Farm (S. Deerfield, MA)
  • Carrots – Atlas Farm (S. Deerfield, MA)
  • Parsnips – Atlas Farm (S. Deerfield, MA)
  • Potatoes – Atlas Farm (S. Deerfield, MA)
  • Turnips – Atlas Farm (S. Deerfield, MA)
  • Basil – Happy Valley Organics (Whately, MA)
  • Garlic – Red Fire Farm (Granby, MA)
  • Kohlrabi – Red Fire Farm (Granby, MA)
  • Apples – Dwight Miller Orchards (E. Dummerston, VT)
  • Spinach – Dwight Miller Orchards (E. Dummerston, VT)
  • Onions – Porter Farms (Elba, NY)

Our regular Dogma Box customers are probably already familiar with the wonky green root vegetable called kohlrabi. A descendent of wild cabbage, this lovable root veggie tastes similar to a fresh broccoli stem and can be eaten raw or cooked.

We recommend you slice up your Red Fire Farm kohlrabi alongside a few of Atlas Farm’s potatoes and give them a generous dose of butter and cream in this simple gratin recipe.

Don’t forget, you can now add creamy half & half to your regular delivery, made on Kimball Brook’s organic farm in western Vermont!

Fall is a time of great abundance and the traditional harvest season in New England. Fruits and veggies that sprouted under the summer sun reach their peak ripeness as the weather cools off.

Whether it’s Halloween treats, Thanksgiving feasts, or a Columbus Day apple picking adventure, autumn is associated with family holidays and really good food.

The 2014 Fall Produce Guide

Our series of seasonal produce guides give you special storage and cooking tips so you know exactly what to do with the produce in your box. You’ll also meet the amazing people who grow your food and find a few of our favorite fall recipes!

Look out for your own 2014 Fall Produce Guide with your next delivery. If you misplaced yours, you can order another one here or click below to view the digital version.

Your favorite seasonal produce add-ons are available for a limited time. If you want extra apples, kiwi berries, cranberries, or Brussels sprouts – make sure you order them now!

Our Dogma Box includes organic fruits and vegetables sourced as close to Boston as possible throughout the year. Similar to a CSA or farm share, this box is filled with the best organic produce from local and regional farms each week.

The potatoes in this week’s Dogma Box come from Nature’s Circle Farm owned by Dick York and his daughter, Meg. Nature’s Circle started growing organic crops before most people knew about organic certification. Their potatoes come with a recipe for Roasted Potatoes with Basil, which works perfectly with the fresh basil also included in the Dogma Box this week!

This week’s Dogma Box contains:

The seasons are starting to change, and so are the contents of our Dogma Box. Check back every week to see what’s fresh, local and regional!

Our Dogma Box includes organic fruits and vegetables sourced as close to Boston as possible throughout the year. Similar to a CSA or farm share, this box is filled with the best organic produce from local and regional farms.

This week’s Dogma Box has all the veggies you need to make a “super bowl” of soup. Start with some buttery Yukon Gold potatoes and sweet organic onions. Then add turnips, parsnips, carrots, or sunchokes – imagine the combinations!

This week’s Dogma Box contains:

  • Beets – Winter Moon Farm (Hadley, MA)
  • Parsnips – Winter Moon Farm (Hadley, MA)
  • Turnips – Winter Moon Farm (Hadley, MA)
  • Sunchokes – Deep Root Organic Coop (Johnson, VT)
  • Carrots – Deep Root Organic Coop (Johnson, VT)
  • Potatoes – Maple Row Farm (Ashfield, MA)
  • Onions – Porter Farms (Elba, NY)
  • Empire Apples – Dwight Miller Orchards (East Dummerston, VT)

Not in the mood for soup, but don’t know what else to make? If your imagination needs some inspiration, try this recipe for Crispy Cream-Braised Potatoes. Also, if you’re unfamiliar with the deceptively delicious sunchoke – read last week’s blog post: The Sunchoke Revealed.