Spring is the season of seedlings, baby bunnies and all things new. Quite suitably, our local farm partners are harvesting lots of crisp, young vegetables for us this week.
Topics: Vegetarian and Vegan Food, Recipes, CSA, Local Dogma Box, Eat Local, Organic Cucumbers, deep root organic coop, boston organics, Organic Sprouts, organic produce, Organic Grocery Delivery Boston, New England Local Fruits and Vegetables, Original Boston Organics Blog
The Boston Organics Community is made up of vegans, vegetarians, pescetarian, omnivores, paleos, carnivores and everything in between, but we all agree that it’s important to fill our bodies with a balanced variety of fresh, high-quality organic food. That’s why we’re excited to continue to expand our add-on grocery selection, and in particular our Vegetarian and Non-Dairy section with plant-based proteins.
It’s about that time of year when we’re starting to salivate at the thought of eating our way through the holidays. In celebration of this annual benchmark, we’ve compiled a list of side dishes, some traditional, some a bit unorthodox, for you to try out as you create your menu or your contribution to the potluck.
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.
Topics: Vegetarian and Vegan Food, produce delivery, Recipes, CSA, Happy Valley Organics, Jonathan's Organic, Local Dogma Box, organic kale, deep root organic coop, boston organics, Atlas Farm, Organic Herbs, Organic Sprouts, organic produce, Organic Grocery Delivery Boston, New England Local Fruits and Vegetables, Original Boston Organics Blog
Vegetarians and omnivores rejoice - organic tofu is now available as an add-on!
There's also an amazing variety of fresh organic fruits and vegetables going out in boxes this week including local blueberries from Dwight Miller Orchards, sweet corn from Lakeside Organics, and Red Russian Kale from Happy Valley Organics.
In this week's newsletter you'll learn about our new terrific tofu supplier, discover the difference between Italian and Asian eggplants, and see what's fresh and in season from our organic farm partners across New England!
Topics: Vegetarian and Vegan Food, produce delivery, CSA, Local Dogma Box, Newsletter, Organic Non GMO Corn, organic kale, Organic Eggplants, boston organics, Atlas Farm, organic produce, Organic Grocery Delivery Boston, summer produce, New England Local Fruits and Vegetables, Original Boston Organics Blog
Many folks wonder how vegetarians and vegans get enough protein in their diet, but there are plenty of plant-based sources of protein to choose from.
When you're indulging in a variety of veggies from day to day, you're most likely eating more protein than you realize.
Here are some tips for making the most of your produce deliveries:
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.
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.
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.
A recent video posted on the NPR food blog The Salt investigates How Much Does a Hamburger Cost. While a burger at a fast food restaurant may cost less than a couple of bucks, the environmental and societal costs are much higher and long lasting. In order to help reduce these long term expenses is the idea of Meatless Monday. Just eating meatless meals one day a week can help reduce the American dietary influence on the planet.
This week's Meatless Monday Recipe utilizes many of the items found in your boxes!
Grilled Eggplant, Corn & Bread Salad with Tomato Basil Vinaigrette
2 large ripe tomatoes, about 1 lb. total
6 Tbs. thinly sliced fresh basil
2 Tbs. balsamic vinegar
8 Tbs. extra-virgin olive oil
2 large garlic cloves, minced
1/2 tsp. sea salt, plus more, to taste
Freshly ground pepper, to taste
3 ears of corn, husks and silk removed
2 large eggplant, about 2 1/2 lb. total, cut crosswise into slices 1/2 inch thick
1 loaf (3/4 lb.) pane pugliese or other coarse country bread, cut into 1-inch cubes (about 4 cups)
1. Bring a saucepan two-thirds full with water to a boil over high heat. Fill a bowl two-thirds full with ice water. Using a paring knife, score an X on the bottom of each tomato. Drop the tomatoes into the boiling water and heat until the skins loosen, 15 to 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water and let stand until cool. Remove the tomatoes from the ice water and pull off the skins. Core the tomatoes and halve them crosswise. Gently squeeze each half to ease out the seeds, then coarsely chop the tomato flesh. You should have about 1 1/2 cups chopped tomatoes.
2. Transfer the chopped tomatoes to a nonreactive bowl. Add 2 Tbs. of the basil, the vinegar, 1 Tbs. of the olive oil, the garlic, the 1/2 tsp. salt and several grinds of pepper. Using an immersion blender, process until a chunky vinaigrette forms. (Or, pulse the ingredients in a standing blender.) Adjust the seasonings with salt and pepper. Set aside.
3. Prepare a medium-hot fire in a grill.
4. Brush the ears of corn on all sides with 1 Tbs. of the olive oil and season with salt and pepper. Brush the eggplant slices on both sides with the remaining 6 Tbs. olive oil and season both sides with salt and pepper.
5. Grill the eggplant slices, turning once, until softened and grill-marked on both sides, about 12 minutes total. Transfer to a cutting board. Grill the corn, turning frequently, until charred in spots, 10 to 12 minutes. Transfer to the cutting board. Cut the eggplant slices into 3/4-inch pieces. Using a chef’s knife, cut the ears of corn in half crosswise. Stand each half, flat end down, on a cutting board and cut the kernels from the cob. Alternatively, remove the kernels using a kernel cutter.
6. In a large bowl, combine the eggplant, corn kernels, the remaining 4 Tbs. basil and the bread cubes. Pour in the tomato vinaigrette and stir well. Transfer to a platter or serving bowl and serve immediately.
Serves 6 to 8.
Topics: Vegetarian and Vegan Food