In this season of intense sun and heat, and equally intense storms, we just can’t do anything halfway. We get attached to special local items and want to eat them all the time, in everything. Read about this week’s seasonal favorites that we just can’t get enough of.
Pesto-tarians rejoice! As a special treat, we will be including four-ounce packets of basil from Happy Valley Organics in lots of boxes this week. Basil is an essential summertime herb, adding fresh, warm flavor to bruschetta, dressings and cold salads, like the classic Caprese. If you have basil left over (and we bet you will) blend up a batch of classic Basil Pesto, to be enjoyed on pasta, toast, potato salad... anything you can think of!
Or if you want to save your basil for later, read up on some easy ways to preserve herbs.
Members of the Boston Organics Community have enjoyed tasty oyster mushrooms from our friends at Mousam Valley Mushrooms already this season. This week, just to shake things up, they will be bringing us savory shiitakes. Compared to oysters, shiitake mushrooms have a meatier texture and stronger flavor. Enjoy their smoky flavor, which our growers describe as reminiscent of pine and garlic.
The hearty caps of these fungi make a delicious additions to stir fries, soups or grilled kabobs. One of our favorite ways to use them is this recipe for Sweet Potato Bisque with Shiitake Mushrooms.
The summer continues to mean an abundance of juicy, sweet stone fruit. Plums, nectarines, pluots… we love bellying up to the sink and taking a big bite while the juice runs down our arms. But we also love this fruit so much that we want to eat it with every meal. A simple way to accomplish this is with this recipe for Simple Stone Fruit Compote. Keep a batch on hand for spooning onto your morning yogurt or toast, pairing with cheeses or enjoying over ice cream.
We also can't get enough of the fresh greens delivered to us by partners like Atlas Farm. This week, we will have locally grown romaine lettuce, dandelion greens, collards, kale and calaloo. Whether you eat them sauteed, steamed, braised or stuffed, enjoy them while the season for local greens lasts. This week, we're cooking Collard Greens with Tomatoes and Garlic.
See below for a complete list of this week's local produce.
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Dwight Miller and Son Orchards Atlas Farm The Kitchen Garden |
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All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that's both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It's the easiest way to eat like a locavore!