1 bunch Chard (MA)
1 lbs Potatoes (MA)
1 lbs Red Beets (Quebec or VT)
0.5 lbs Red or Yellow Onions (NY)
0.5 lbs Roma Tomatoes (MA) (you can really taste the difference from non-organic)
1 head Romaine Lettuce (MA)
1 lbs Bananas (Ecuador or Peru)
1 Bartlett Pears (WA)
1 Golden Delicious Apples (WA)
2 Kiwis (New Zealand)
2 Valencia Oranges (CA) (sooo sweet and so much more flavorful than non-organic; sparkles in your mouth)
I am psyched to be eating my second box of organic produce from Boston Organics. Also, they are awesome because I messed up my order form, and they were still able to get me a box the next day, and they were so nice about it!
The menu yielded:
Roasted Beets and Pears:
- Wash beets, wrap in tin foil with a little olive oil, roast at 400 or so degrees (warning: this takes FOREVER)
- When the beets have 10 or 15 minutes left to go, put sliced pears in oven to roast (I drizzled with balsamic vinegar and maple syrup as a glaze)
- Combine the roasted veggies/fruits and serve with quinoa and/or the delicious chard!
Sauteed Chard: I just learned about sautéing veggies in vegetable broth instead of using so much olive oil. I tried this with the organic chard and it was just delightful (added a little olive oil and garlic to the broth when sautéing)
More to come!