THIS WEEK'S RECIPES
· Mashed Rutabagas
· Broccoli Cheddar Soup
· Caramelized Sweet Potato, Garlic, and Rosemary Macaroni and Cheese
· Oven Roasted Parsnips
ORGANIC HONEY TANGERINES (2 LBS)
Honey tangerines are especially sweet, and really some of the most remarkable citrus around! Get them while you can! Browse more Add-on Produce, or order this add-on!
APPALACHIAN NATURALS SALSA VERACRUZ (MEDIUM, 16OZ)
This delicious mild salsa is perfect for your Superbowl party! Plus, it\'s sugar-free, vinegar free, low sodium, low fat, certified organic and locally grown. Browse more Snacks and Specialties, or order this add-on!
EQUAL EXCHANGE HOT COCOA MIX (12 OZ)
Equal Exchange's delicious fairly traded organic hot cocoa has a rich chocolatey flavor that children and adults will love! Browse more Chocolate, or order this add-on!
NEIGHBORLY FARMS RAW MILK CHEDDAR (7OZ)
This raw milk cheddar from Neighborly Farms in VT has been aged at least two months. It has excellent flavor and is great in any recipe calling for cheddar. Browse more Dairy, or order this add-on!
FIDDLER'S GREEN FARM ORGANIC BLACK BEANS (1 LB)
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!
FIDDLER'S GREEN FARM ORGANIC GARBANZO BEANS (1 LB)
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!
DWIGHT MILLER AND SON MAPLE SYRUP GRADE B (ONE QUART, 32 OZ)
Pure organic maple syrup from Dwight Miller and Son Orchards in East Dummerston VT. Perfect for pancakes, french toast, waffles, oatmeal, and other tasty treats! Browse more Pantry Staples, or order this add-on!
NOTES & NEWS
We had a wonderful time at our cooking class on Saturday! Chef Bernard Kinsella taught us how to construct a whole menu of delicious dishes out of a Boston Organics $57 2/3 veggie box. We laughed, we cried (while cutting onions), and we learned how to make creative dishes with beets, sweet potatoes, chard, and more. We have another cooking class coming up in April, so stay tuned for details on that!
Most boxes this week will receive either broccoli or cauliflower from California. We also have Garnet sweet potatoes from California for many of you, and Florida is providing us with red leaf lettuce and salad tomatoes. Porter Farms in NY will be bringing us onions for most boxes this week, as well as cabbage for the all-veggie boxes. Carrots are coming in from the masters of root veggies at Winter Moon Farm in Massachusetts. The fine farmers that make up Deep Root Organic Coop in Vermont are providing us with red potatoes, rutabagas, parsnips, black radishes, and beets from Quebec. We also have a special treat for some of the 2/3 veggie and all-veggie boxes - rainbow cherry tomatoes from Florida!
We have very special add-ons this week. For those of you who are looking to treat yourself or your sweetie for Valentine’s Day next week, we have brought in some of Equal Exchange’s finest Fair Trade organic chocolate. This week we are offering three of their most popular chocolate bars: Organic Caramel Crunch with Sea Salt, Organic Mint Chocolate, and the Organic Dark Chocolate with Almonds. This is some truly beautiful, flavorful chocolate that we recommend for any occasion.
This week we also have 2 lbs of Honey tangerines available as add-ons. These remarkable tangerines are only grown in Florida between January and April, and they get their nickname because of they are one of the sweetest tangerine varieties out there. They do have a lot of seeds, and it is best to eat them as soon as they are ripe. We have them for a short time only, so order them while you can!
We have been getting quite a variety of citrus from Florida and California this time of year, and while they are all sweet and delicious, we thought we'd take the opportunity to break down the differences for you. There are so many varieties and hybrids that it can be difficult to keep track!
Temple oranges – Also known as tangor, Temple oranges are hybrids of the mandarin and the sweet orange. They are very juicy, sour-sweet, and easy to peel, which makes them a great snack.
Navel Orange – The Navel orange develops what looks like a 'second orange' at the base, which resembles a human navel from the exterior. They are some of the most popular oranges because they are delicious, seedless, and they peel and segment quite easily.
Cara Cara oranges - Also called a Red Navel Orange, this Navel orange variety has a dark orange-red color on the inside, very few seeds, and a sweet flavor with a fairly low acid content. They're considered to be one of the best eating oranges in the world, and they make an excellent accent to fresh salads.
Minneola tangelo – Also known as a Honeybell, this bell-shaped citrus is a cross between a Duncan grapefruit and a Dancy tangerine. It is known for its bright reddish-orange color with a thin peel and a sweet, juicy flesh.
Murcott mandarins - Coming in on the train this week, we have HW Murcott mandarins. Murcotts are often marked as honey tangerines in stores, but they are slightly different. These mandarins are somewhat tart, firm, and difficult to peel, with lots of seeds. However, they are great for eating and make excellent juice.
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!
The Boston Organics Crew
Dogma Box Update: A box consisting of items sourced as close to Boston as possible.
We're getting a bevy of delicious produce from Deep Root Organic Coop in Vermont! They're providing us with sunchokes again this week, and coming in from Quebec, we have beets, black radishes, rutabagas, and red potatoes. Winter Moon Farm (Hadley, MA) is providing us with carrots this week, and we're getting onions and cabbage from Porter Farms (Elba, NY). Finally, we're getting more sweet Empire apples from Dwight Miller and Son Orchards (E. Dummerston, VT). As always, we have lots of recipes for lesser known items on our website, and feel free to contact us if you want any cooking recommendations!
Get organic fruit delivered to your office!Winter Weather is Here!
We are now delivering organic fruit to offices in Cambridge, Charlestown, and downtown Boston on Mondays! If you work in these areas and want to help bring healthy, wholesome fruit to your workplace, spread the word! You can find more information on our office deliveries here.
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. And when it's snowy and icy out there, we still want to get you your delivery, and we want our drivers to be 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!
Follow Us on Facebook For a Chance to Win $20 Off Your Next Box!
Follow our Facebook page and you will be entered to win a $20 credit off your next box! We will pick one winner at random each month. As a follower, you will also be eligible for other promotions and contests.
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.
If you live in a multi-unit building, be sure to leave your tag on your box so that we can keep track of whether or not we picked up your bin! Thanks!
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 firstname.lastname@example.org, or feel free to post them
on our Facebook Page. (For those that submit a recipe/tip, you may find a surprise in your
2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons butter
Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil.�Simmer�until very tender, 30 to 40 minutes.�Drain�the�rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a�potato�masher or fork, the puree will always be slightly fibrous. Work in�butter�with a generous�grate�of nutmeg, taste, and adjust the seasoning.
From Food Network
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Broccoli Cheddar Soup
1 lb of�broccoli florets
1�(14 ounce)�can�chicken broth�or�1�(14 ounce)�can�vegetable broth
2 tsp garlic powder
1�cup�of your favorite low-fat shredded�cheddar cheese
Place broccoli and 3/4 cup water in microwave safe dish, Microwave broccoli until fork tender (about 6 min on high).�Meanwhile in sauce pan, saute onions until clear.�When clear, add flour to pan and stir until flour cooked. Add broth and 1/2 cup of broccoli water and 1/4 of broccoli spears.�Mash entire mixture with a potato masher.
Bring to a rapid boil.�Boil for about 3-5 minutes.�Decrease heat, add rest of broccoli spears (whole), half and half and cheese.�Stir until cheese melts.�Season to taste with salt and pepper and enjoy.
Adapted from recipe on Food.com
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Caramelized Sweet Potato, Garlic, and Rosemary Macaroni and Cheese
1�large�(1-pound)�orange sweet potato, peeled and cut into 1/4-inch-thick slices on the diagonal
2�tablespoon�extra-virgin olive oil
1/8�teaspoon�freshly ground black pepper
2�cups�Italian Blend Shredded�Cheese�(Mozzarella, Parmesan & Smoked Provolone)
3/4�cup�Asiago cheese, shredded
1 1/2�tablespoons�fresh rosemary leaves, finely chopped
2�cloves�garlic, finely minced
1/4�cup�fresh breadcrumbs from rustic Italian bread
- Preheat oven to 350 degrees F. Spray a 2-quart�baking�dish with nonstick cooking spray.
- Bring a large pot of�water�to a boil. Add garlic and cook 2 minutes; remove cloves and place in ice water. When cloves have cooled, use a garlic press to press blanched cloves; set aside.
- Bring water back to a boil and add sweet potato slices and cook 5 minutes or until tender; drain. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add sweet potatoes and cook, flipping occasionally, until they develop a caramelized crust (about 5 minutes). Dice sweet potatoes. Set aside.
- Meanwhile, bring another large saucepan of water to a boil. Add pasta and cook until al dente. Drain.
- In a large pot over low heat, melt butter. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase heat to medium, add in salt and pepper, and, with a wire whisk, gradually add half-and-half. Bring to a boil while continuously stirring. Reduce heat, and then simmer 1 minute. Stir 1 3/4 cup Tillamook Italian Blend Shredded Cheese and 1/2 cup Asiago cheese until melted and smooth. Add blanched pressed garlic, diced sweet potatoes, rosemary, minced garlic, and cooked pasta. Stir to combine. Pour into greased casserole dish.
- To make topping, combine remaining tablespoon olive oil, breadcrumbs, 1/4 cup Tillamook Italian Blend Shredded Cheese, and 1/4 cup Asiago cheese in a small mixing bowl. Stir until well combined. Sprinkle on top of pasta.
- Bake�25 to 30 minutes, or until cheese is bubbly and topping golden brown. Serve.
Angie Phillips, grand-prize winner at the 2008 Tillamook Macaroni & Cheese Cook-Off
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Oven Roasted Parsnips
1 ��lbs�parsnips�, peeled and julienned
��teaspoon�sea salt�(or more, to taste)
2�cloves�garlic�, peeled and minced
Preheat oven to 450-degrees.�Layer parsnips on baking sheet in single layer.�Sprinkle with next three ingredients, tossing well to ensure everything is coated well.�Roast 15 minutes on bottom rack, stirring occasionally.�Sprinkle with the garlic and roast until well browned, about 15 minutes longer.�Let cool slightly, adjust salt if necessary and serve.
By s'kat on Food.com
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