By Sarah S.
With the weather cooling off, we’re craving hearty comfort foods here in the Boston Organics “Test Kitchen.” As the winds bluster off the Charlestown waterfront and through Commerce Center, we’re sitting in the office dreaming of Shepherd’s Pie for tonight’s Meatless Monday dinner.
Inspired by true stories, BO’s very own Amy L. put her culinary skills to good use and recently made a vegetarian Shepherd’s Pie. Using a package of Amy’s veggie burgers (no relation to our Amy L.) and some of the veggies from her weekly box, Amy created this delicious dish. The recipe is included below.
If you don’t have any veggie burgers handy, lentils or mushrooms are also excellent sources of protein to use. The recipe is flexible and you should feel free to play around, using different items from your box. Let us know what you come up with!
Vegetarian Shepherd’s Pie with Garlic Collard Greens
For the Shepherd’s Pie:
- 1 lb. potatoes, Yukon Gold or other, cut into even pieces and boiled until fork tender
- Butter and milk
- 1 package of your favorite meat substitute, such as veggie burgers or meatless crumbles
- 1 large onion, finely diced
- 1/2 cup carrot finely diced
- 1 Tbsp. water
- 3/4 cup frozen corn kernels, thawed
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- 1 Tbsp. Worchestershire sauce.
- 3 tablespoons all-purpose flour
- 1-2 cups vegetable broth
- Oil as needed
For the Collard Greens:
- 1 bunch of collard greens, rinsed and coarsely chopped
- 2-3 garlic cloves, minced
- 1 small onion, diced
- Salt and pepper, to taste
- 1 cup vegetable broth.
Shepherd’s Pie Method:
- Once the potatoes are cooked, drain them and mash with butter, milk salt and pepper. Should be creamy and smooth. Set aside.
- Preheat the oven to 400 degrees. While the potatoes are cooking, prepare the filling. Cook the veggie burgers in a sauté pan as you would ground beef, breaking it into bite size pieces with a wooden spatula. Remove ground veggie burger from pan and set aside.
- With a bit of oil, sauté onions, garlic and carrots and add water until beginning to soften. Add the ground veggie burger back into the pan with the vegetable mixture and turn down the heat. Add the corn, seasonings and flour to coat. Stir in the vegetable broth.
- When some of the liquid has been absorbed, transfer the vegetable filling into an oven-safe pan or ramekin. Cover with the mashed potatoes and bake in oven for about 30-40 minutes, or until mashed potatoes form a nice crust.
Serves 4.
Collard Greens Method:
Saute the onions in a pan. Add the garlic and then the collard greens. Pour in the broth and cook down until most of the liquid has been absorbed. Season with salt and pepper to taste.
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For more Meatless Monday recipe ideas, visit our blog and search ‘meatless monday.’ We always have our recipe database available for our customers to view. Read recipes by produce item on our website.
It’s officially fall! We’re going through a beautiful transition to fall produce, and that means more sweet and flavorful delicata squash is coming in from Vermont this week. Sage is the herb of the week from Happy Valley Organics and we’re getting plenty of tasty produce from Atlas Farm. Also, we’re now bringing in jarred organic tomato puree from Atlas as an add-on. Check out this week’s produce news and more in the newsletter!
Delicata Squash has been bouncing into Boston Organics boxes over the last few weeks! Though it’s technically a hard-rind squash, like acorn or butternut squash, the delicata has edible skin and tender, creamy flesh, which makes it very easy to prepare.
You’ll recognize the delicata squash by its colorful and wrinkly skin. It has distinct dark green stripes on a yellow or cream colored skin and sweet, orange-yellow flesh. The squash grows best from late summer through early fall and we are excited to start putting it in your boxes!
Delicata squashes are great sources for vitamins A, B6, C, and K, as well as folate, fiber, potassium, and manganese. They are also rich in antioxidants, like beta-carotene, and may provide anti-inflammatory benefits as well as blood sugar regulation.
You can become a squash master and prepare your delicata in many different ways. While it is most commonly baked, this versatile hard-rind squash can also be microwaved, sautéed or steamed. Like an acorn squash, it may be halved and filled with meat or vegetable stuffing. The seeds of the squash are also edible, usually after being toasted like pumpkin seeds.
Here are five of our favorite delicata squash recipes to help get you started! If you would like to read more about delicata squash, visit the recipes and storage tips page on our website. It is listed under hard-rind squash.
- Delicata Squash with Mixed Nut Stuffing
- Spiced Roasted Squash
- Delicata Squash and Roasted Mushrooms with Thyme
- Maple Glazed Delicata Squash Rings
How do you like to cook Delicata Squash? Let us know!
Kohlrabi is one of the most unique veggies of the early fall season. You might look at these little guys and think they’re a mix between a cabbage, a turnip, and an alien, but hopefully that won’t stop you from enjoying all that they have to offer.
A descendant of wild cabbage, kohlrabi tastes like a milder, sweeter version of fresh broccoli stems. You can cook it in a variety of ways, and many enjoy eating it raw. Before preparing the kohlrabi, just peel the skin and cut it up!
Here is a list of 5 exceptional things you can do with this funky little veggie.
1. Baking is an easy and efficient way to prepare kohlrabi. Once out of the oven you can flavor it with seasonings, a sauce, or just eat it plain. This recipe for Baked Kohlrabi Fries dusted with Chili Powder takes a unique twist on french fries and adds a spicy kick.
2. Pickling is a great way to preserve vegetables, allowing you to savor their flavor at a later date. Pickling brines can be used to create sweet, sour and tangy flavors. Check out this recipe for Quick Kohlrabi Pickles from Hungry Tigress!
3. Kohlrabi is a wonderful ingredient for a soup! Feel free to use as the base or a component for your next heart-warming bowl. We like this simple recipe for Kohlrabi Soup from Gastronomer’s Guide.
4. Kohlrabi is often eaten baked, roasted or sautéed but can also be enjoyed raw. Many people find it makes a great fresh salad or cole slaw. Check out this recipe for a spicy Asian-inspired Kohlrabi Salad from Sassy Radish.
5. Like cabbage, kohlrabi is one of those veggies that really benefits from a good braising. Its mild taste allows it to pick up flavors from the cooking liquid and stay tender until it is consumed. This simple recipe for Butter Braised Kohlrabi features the vegetable’s natural flavor and requires very minimal ingredients.
For more information and recipes, visit the Kohlrabi page on our website!
How do you like to prepare kohlrabi? Let us know!
This is the last official week of summer and as we welcome in the cooler weather, we’re finding beautiful autumn fruits and vegetables in the all-local box. Beginning this week, we have the first of the hard-rind squash (also known as winter squash): the Delicata Squash. Unlike many winter squash varieties, the delicious delicata does not need to be peeled and the skin is, in fact, edible. Other new additions to the box include kohlrabi and celery root. For those of you who haven’t had kohlrabi before, it’s in the cabbage family and tastes similar to broccoli stem but has a milder and sweeter flavor. To prepare kohlrabi, peel the outer layer and then dice into uniform chunks before cooking. A quick note about celery root! This funky veggie looks pretty bizarre (check out a picture here) but it makes up for it in flavor. Just peel it, chop it up, and use it in almost any recipe that calls for root vegetables. Also in the box, onions, bell peppers and kale. Roma tomatoes, apples and fresh basil too!
This week’s Dogma Box includes:
- Delicata Squash – Deep Root Organic Coop (Johnson, VT)
- Celery Root (celeriac) – Deep Root Organic Coop (Johnson, VT)
- Kohlrabi – Porter Farms (Elba, NY)
- Onions – Porter Farms (Elba, NY)
- Green Bell Peppers– Atlas Farm(S. Deerfield, MA)
- Kale– Atlas Farm(S. Deerfield, MA)
- Roma Tomatoes – Atlas Farm(S. Deerfield, MA)
- Romaine Lettuce – Atlas Farm(S. Deerfield, MA)
- McIntosh Apples – Dwight Miller & Son Orchards (E. Dummerston, VT)
- Basil– Happy Valley Organics (Whately, MA)
The included recipes utilize many of the produce items that you’re receiving in this week’s Dogma Box. Our recipes are usually quite flexible and easily adaptable based on your pantry and your dietary needs. Feel free to get creative in the kitchen! If you come up with new ways to use some of our recipes and would like to share, post them on our Facebook or Tweet us.
Kohlrabi and Apple Slaw
Greek-Style Kohlrabi Pie with Feta and Dill
Celeriac Mash
Mixed Bean and Winter Squash Stew with fresh Basil
What are you cooking this week? Feel free to share with us at any time! For more recipes, check out the Produce Info, Storage Tips and Recipes section on our website and browse recipes by item. Here you can find nutritional information, preparation tips, and recipes for each produce item we offer. Happy eating from your friends at Boston Organics!
It’s really starting to feel like fall out there! We’ve got lots of new seasonal veggies coming in this week, including kohlrabi and delicata squash. Heirloom tomatoes and Maine blueberries are done for the season. Check out the newsletter!
Autumn in New England means apple picking season. A great activity for people of all ages, picking local fruit is an exciting (and delicious) experience and there are steps you can take to make it an even healthier one.
Organic apple orchards can be tricky to find around New England due to the natural challenges growers face to combat the local weather and pests. Unfortunately, apples are consistently ranked number one on the Dirty Dozen list, meaning that conventionally grown apples tend to have the highest traces of pesticide residue. This shouldn’t stop you from enjoying your apple picking experience, but it’s something to keep in mind as you look into local apple orchards.
We did some research, and with the help of the Holistic Orchard Network, we compiled a list of some of the organic apple orchards scattered throughout New England, some of which offer pick-your-own apple deals.
During the fall and winter, we source all of our local apples from Dwight Miller & Son Orchards in East Dummerston, VT. The Miller family also supplies us with delicious maple syrup and apple cider vinegar. They offer pick-your-own hours at their orchard so you can even plan your own visit if you’d like.
There are other options around New England listed below. For more information about apple nutrition, storage and recipes, visit our Apple Page!
New England Organic Apple Orchards:
Massachusetts
Bear Swamp Orchard
Steve Gougeon 1209 B Hawley Road Ashfield, Massachusetts 01330 (413) 625-2849
bearswamporchard.com
Old Frog Pond Farm
Linda Hoffman 38 Eldridge Road Harvard, Massachusetts 01451 (978) 456-9616
Lost Nation Orchard
Michael Phillips 859 Lost Nation Road Groveton, New Hampshire 03582W (603) 636-2286
Seasonal/Fall hours starting late August. 9 am – 5 pm daily.
Walden Heights Nursery & Orchard
Todd Parlo 120 VT Route 215 Walden, Vermont 05873 (802) 563-3012
Did we miss any of your favorites? Let us know where you like to go apple picking!
We now deliver organic produce to homes and offices in Everett! We will start serving all addresses in zip 02149 in Everett on Friday, September 21st, and on Fridays going forward.
We’ve been driving through Everett to make deliveries for quite some time now, and we decided it only makes sense to start delivering to our neighbors across the water. Thanks for submitting your requests, and we look forward to seeing you all soon!
Click here to begin the sign-up process.
Thanks Everett! Please tell your friends!
– The Boston Organics Crew
Fall is in the air, and many of the growers we work with are beginning their autumn harvest. We have gold potatoes and onions coming in from Atlas Farm in Deerfield MA, along with green leaf lettuce, lots of tomatoes, and green bell peppers. Just like the recent changes in weather, we’re seeing an interesting mix of end of summer and early fall produce. It looks like this may be the last week for the ½ pints of wild blueberries from Burke Hill Farm in Maine. As we say goodbye to these sweet little berries, McIntosh Apples are coming into their prime, arriving from Dwight Miller & Son in East Dummerston, Vermont. We are still receiving tomatoes and some corn, and we’re also seeing potatoes. This week’s box looks to be hearty and offers great variety for dishes both savory and sweet!
This week’s Dogma Box includes:
- Corn –Lakeside Organics (Hadley, MA)
- Grape Tomatoes –Lakeside Organics (Hadley, MA)
- Green Bell Peppers– Atlas Farm(S. Deerfield, MA)
- Yellow Onions– Atlas Farm(S. Deerfield, MA)
- Salad Tomatoes – Atlas Farm(S. Deerfield, MA)
- Green Leaf Lettuce – Atlas Farm(S. Deerfield, MA)
- Gold Potatoes – Atlas Farm(S. Deerfield, MA)
- Collard Greens – Atlas Farm(S. Deerfield, MA)
- McIntosh Apples – Dwight Miller & Son Orchards (E. Dummerston, VT)
- Blueberries– Burke Hill Farm (Cherryfield, ME)
The included recipes utilize many of the produce items that you’re receiving in this week’s Dogma Box. Our recipes are usually quite flexible and easily adaptable based on your pantry and your dietary needs. Feel free to get creative in the kitchen! If you come up with new ways to use some of our recipes and would like to share, post them on our Facebook or Tweet us.
Turkey Meatloaf with Tomato Topping
Green Pepper and Tomato Salad
Heirloom Apple Salsa
Blueberry Buttermilk Scones
What are you cooking this week? Feel free to share with us at any time! For more recipes, check out the Produce Info, Storage Tips and Recipes section on our website and browse recipes by item. Here you can find nutritional information, preparation tips, and recipes for each produce item we offer. Happy eating from your friends at Boston Organics!
A few lucky boxes this week are experiencing a new grab-and-go fruit, the organic Pink Pearl Apple. These beauts are an heirloom variety that will surprise your senses.
Pale yellow on the outside with a pearly hue….
…..you’ll bite into a vibrant pink interior.
Coming to us from Washington state, these sweet and tart apples typically grow from late summer to early fall. Sometimes misshapen like an heirloom tomato might be, they are always colorful and delicious.
Native to California, the Pink Pearl is one of the great legacies of Albert Etter. Etter cross pollinated apple varieties to create new ones, hybrids, with distinct characteristics. In 1944, Etter’s Pink Pearl was well received by apple eaters everywhere.
Believed to be the descendent of the Calville Blanc variety, the tapered apple’s lightly colored skin has a pearly glow as the deep, pink color of the flesh shows through. This now rare variety is great for snacking as well as baking and will have your co-workers and classmates pink with envy!