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. This week the Dogma box is serving up mildly-spicy local veggie realness!

This week’s Dogma Box contains:

1 Chard (bunch) (Atlas Farm, MA)
1 Romaine Lettuce (head) (Atlas Farm, MA)
0.5 lb Assorted Eggplant (Kitchen Garden, MA)
2 Poblano Peppers (Kitchen Garden, MA)
1 Scallions (bunch) (Kitchen Garden, MA)
0.75 lb Summer Squash (Assorted Varieties) (Kitchen Garden, MA)
0.25 lb Tomatillos (Kitchen Garden, MA)
0.75 lb Heirloom Tomatoes (Queen's Greens, MA)
1 Watermelon (Riverland Farm, MA)

All of these farms are located within a 10 miles radius of each other in Western Massachusetts, and less than 100 miles from Boston Organics' warehouse-- these farms also consolidate our produce orders so that they're not all traveling 100 miles to our warehouse! Why are we stoked about this? It's cutting down on food miles!

Food miles is the distance the food travels from where it is grown to where it is consumed - the distance from farm to plate. The average grocery store produce item travels about 1,500 miles from the farm to your table. By purchasing local food, you can significantly reduce the amount of fossil fuels used in transporting food long distances, as well as the pollutants that contribute to climate change, acid rain, and smog.

recipes:

PUNJABI EGGPLANT

Using 1 eggplant, tomatoes, and substitute the chilies with the tomatillos! Also called Baingan Bharta is a popular Northern India dish. It is a warm eggplant mash with aromatic spices. Enjoy it on a hot roti, paratha, or a warm tortilla.

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WATERMELON & FETA SALAD

Tear up some romaine lettuce and slice up watermelon for a refreshingly sweet summer salad. Guaranteed to cool you off during the next heat wave.

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Or check out this Watermelon Jalapeno cocktail! Substitute the jalapeno with a tomatillo!

KILLER CARROT & EGGPLANT GLAZE

Recipe from Gabi S (Quincy)

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Cut the eggplants in half lengthwise and score across the tops before tossing them in the oven at 350°F until soft and tender; about 15-30 minutes. For the sauce, mix one part apple butter, one part chili paste, two parts ginger paste, and one part sriracha. Adjust to your taste preference!

"The other stuff is from a big one-pot layered dish of onion, peppers, calaloo, cauliflower, diced carrot, more peppers, biryani chicken and broccoli. When in doubt I empty the veggie drawer into the oven with marinated chicken on top. Hasn't failed me yet."

Want to share a recipe with Boston Organics? Email us at Marketing@Bostonorganics.com with a photo and recipe instructions. Include your social media link if you'd like!