<![CDATA[Welcome to Boxed Organics, NJ - Blog]]>Fri, 23 Dec 2011 10:58:25 -0800Weebly<![CDATA[Local Orchard Juices and a Box of Delights for June]]>Tue, 09 Jun 2009 12:51:50 -0800http://www.boxedorganicsnj.com/3/post/2009/06/local-orchard-juices-and-a-box-of-delights-for-june.htmlOne of the advantages of me still having one foot in the UK is that I scour the British Papers daily. Sometimes they offer truly original recipes which are a treat to try. This week we have one of them Rhubarb and Custard Ice cream and Home-made Cones. Rhubarb and Custard is such a traditional British dessert it is almost a parody so it is a great joy to find this reinvention of the great pairing.

and now, to the box.

We are still in that in between stage of all local and not enough variety to make the complete switch over yet but, we have a delicious range as you will see.

We will also have available scrumptoius, straight from Red Jacket Orchards, Fuji Apple Juice and Apricot Nectar. 

bananas
carrots
cilantro PA
Escarole PA
Brocolli PA
Baby Salad Chef Blend LI, NY
Asparagus NY
Fuji Apples NY
Rhubarb NY
Tomatoes on the Vine NY
Crispin Apples NY
Russett Potatoes
Plums Red
Golden Pineapple
Strawberries CA

RECIPES

Mixed Greens Salad with White Beans

ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 tsp pepper flakes (will make it spicy)
6oz salad greens
1 (15-ounce) can cannellini (white kidney beans), drained, rinsed
1/2 cup Kalamata olives, pitted, halved
1/4 cup toasted pepitas (pumpkin seeds) or pine nuts
Optional shaved parmesan to finish or cubes of feta for a different taste
I also add an orange peeled and cubed

preparation

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve.


ESCAROLE & TOMATO with just enough garlic!

1 garlic clove, minced
2 c. chopped escarole
1 med. tomato, peeled, seeded & chopped (I would just chop it)
Dash each of salt & pepper

Heat medium saucepan lightly greased with olive oil. Add garlic and saute, being carefully not to brown. Add escarole, tomato, salt and pepper. Cover and simmer approximately 15 minutes or until escarole is just tender.

Outrageous recipe for rhubarb and custard icecream complete with homemade cones! (conversions are approximated and proportioned). You can get vegetarian gelatin or kosher gelatin at wholefoods.

Ice-cream cones
By Tristan Welch

Ingredients

5oz confectioners sugar
2oz unsalted butter (at room temperature)
4.7fl oz egg whites
6oz plain flour
1 teaspoon cornflour
3-4 tablespoons sesame or poppy seeds

Method

Place the confectioner's sugar into a food processor with the butter. Beat the mix until pale in color and light in texture.

Add the egg whites gradually, beating the mixture until smooth . Then combine the flour and cornflour, folding until the mixture is smooth.

Use a palette knife to spread the mix thinly into 8cm circles on a baking tray lined with slightly greased baking paper. Sprinkle with the seeds (optional).

Bake in an oven preheated to 170°C 335F for four or five minutes until slightly brown.

Remove immediately from the tray using a palette knife and shape using a cone mould, or curl. Leave to cool

Rhubarb ice cream

Ingredients

Makes 16oz

4oz thinly sliced rhubarb
4 water
1.25 fl oz grenadine
8oz heavy or whipping Cream
3 Egg yolks
3oz Sugar
2 leaves (6g) Gelatin

Method

Make a puree by microwaving the rhubarb, water and grenadine in a covered bowl for three-and-a-half minutes on high. When cooked, blend until smooth.

Bring the cream to simmer, add the puree and bring the mixture back to the boil.

Beat the egg yolks and sugar. Soak the gelatine in very cold water.

Gradually pour the rhubarb and cream infusion on the egg yolks, stirring as you go, until well mixed.

Remove the gelatine from the water, wring out well and add this to the mixture.

Place the ice cream mix back on to a stove and mix constantly but do not boil. Stop cooking when the mix coats the back of a spoon.

Pour the mixture into ice cube moulds and freeze. Shortly before serving, place cubes in a food mixer and blend until creamy.

Custard ice cream
Makes 16oz

Ingredients
 
8 fl oz whole Milk
8 fl oz any Cream
1 vanilla pod
½ nutmeg
3 Egg yolks
3 oz Sugar
2 leafs (6g) Gelatin

Method:
1. Make an infusion by bringing the milk, cream, nutmeg and vanilla to the simmer. Cover with cling film and leave for 20 minutes.
2. Beat the egg yolks and sugar. Soak the gelatine in very cold water.
3. Bring the milk and cream infusion back to the simmer and pour gradually on the egg yolks, stirring as you go until well mixed
4. As steps 4-7 above.



5. Scoop the rhubarb and custard ice creams into cones or bowls or pipe them together to create a “Mr Whippy” effect.




To substitue your own flavours use the custard recipe as a base, replacing the vanilla, nutmeg with any spices or flavours you fancy. Or use the rhubarb recipe as a templtae for fruit ice creams.




Recipes by Tristan Welch







]]><![CDATA[Post Memorial Day box]]>Tue, 26 May 2009 11:17:30 -0800http://www.boxedorganicsnj.com/3/post/2009/05/post-memorial-day-box.htmlI hope you all had a pleasant long weekend and enjoyed the fine, fine weather. 

A treat of a box this week, less all-local then I had hoped for - the holiday monday threw some of our supply timings out - but still absolutely fab stuff coming your way.

Bananas
Suntan Peppers
Yellow and Red Onions
Golden Delicious Apples
Gala Apples
Romaine Lettuce
Strawberries
Yellow Squash
Peaches
Mangos, Ataulfo
Lemons
Eggplant, Globe
Pears, Bartlett Red
Baby Spinach
Cherry Tomatoes

Russian Eggplant Dish

INGREDIENTS 

  • 2 eggplants, peeled and cubed
  • 2 green bell peppers, seeded and chopped
  • 2 tomatoes, chopped
  • 2 onions, chopped
  • 1-3/4 teaspoons white sugar
  • 1-1/4 teaspoons salt
  • 3 tablespoons and 1 teaspoon vegetable oil
  • 3 tablespoons and 1 teaspoon red wine vinegar
  • 3 tablespoons and 1 teaspoon water
Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm. Add a couple of drops of hot sauce to your serving if you like things spicy!

Eggplant Curry

INGREDIENTS 

  • 1 large eggplant
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon curry powder
  • 1 tomato, diced
  • 1/2 cup plain yogurt
  • 1 fresh jalapeno chile pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 bunch cilantro, finely chopped

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Yellow Squash Fritters/Pancakes/Latkes

INGREDIENTS 

  • 4 medium yellow squash, shredded
  • 1/2 onion, shredded
  • 2-1/4 teaspoons salt
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 egg, lightly beaten
  • 1/2 cup shredded Cheddar cheese
  • ground black pepper to taste
  • 1-1/2 teaspoons vegetable oil
  • DIRECTIONS
  • Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
  • In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
  • Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
  • Serve with sour cream and chives or salsa and fresh cilantro and some freshly squeezed lemon.

    • ]]>    <![CDATA[First Post! and this week's box]]>Mon, 11 May 2009 14:54:49 -0800http://www.boxedorganicsnj.com/3/post/2009/05/first-post.htmlWell, this is very exciting, we finally have a website, complete with blog! First I must extend my thanks to my daughter Hope. She built this entire website, by herself, as a mother's day gift. And now, without further ado......


    THIS WEEK'S BOX - PICKUP Wednesday May 13th!

    Our local farmers are providing much of this week's box for us which is terrific. 

    NY     Asparagus
    NY tomatoes on the vine 
    NY Fuji Apples
    NY     Spinach
    PA     Rhubarb
    PA Rome apples
    PA Portabella Mushrooms
    PA Baby Lettuce Blend (Wildfire)
    FL Cucumbers
    CA Kiwifruit
    CA     Carrots
    Fairtrade Organic Bananas
    Local Russett Potatoes
    Local Yellow Onions


    Also available:
    PA Goat Chevre $4/6oz log
    PA Goat Feta $6.75/8oz piece
    NY Strawberry Jam $5/8oz jar
    NY Raspberry Jam $5/8oz jar
    NY Fuji apple juice (unbelievable taste) $3.50/Qt
    NY Blackcurrant/Apple juice $5/Qt


    Recipes
    GRILLED CHÈVRE-STUFFED TOMATOES
    Serves four   From PIPER RESTAURANT
    3 tomatoes 
    2 Large Portobello Mushrooms
    8 oz. Chèvre (goat) Cheese
    4 oz. Olive OilTabasco Vinaigrette - Recipe below
    to taste
    Fresh Cracked Black Pepper
    Fresh Basil, for garnish

    Directions
    Cut tomatoes lengthwise in half. Gently scoop out seed pockets, reserving halves. Using a slightly damp cloth, brush portobellos to clean off debris.Divide goat cheese into 12 equal portions.Place tomatoes and mushrooms in a bowl. Add olive oil and fresh cracked pepper. Toss to coat.Grill mushroom until slightly softened, about 5 minutes per side. Move mushrooms off to the side away from direct heat. Place tomatoes on grill, skin side up. Grilled tomatoes until they begin to char and shrink slightly.Turn over to the skin side. Add goat cheese to the inside of tomatoes.Grill an additional 3 to 5 minutes. Carefully remove tomatoes and mushrooms to a platter.
    Assemble Slice portobellos into thin strips. Divide equally to about four plates. Place 3 stuffed tomato halves on top of mushrooms. Top with about 2 Tbl. of vinaigrette per plate. Garnish with fresh basil and walnuts.

    TABASCO VINAIGRETTE
    2-3 Tbs. Red Wine Vinegar
    3/4 tsp.Tabasco Sauce
    6 Tbs. Grape Seed Oil
    1/2 tsp. Minced Basil
    3/4 tsp.Honey
    1/4 tsp. Kosher Salt
    Directions
    Combine vinegar, Tabasco, oil, basil, honey and kosher salt.
    Whisk until smooth.
    Can be made ahead.
    Cover and refrigerate.
    Let stand at room temperature 10-15 minutes before using.

    Roasted Asparagus Recipe
    from Alanna @ simply recipes
    In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus. Add a little freshly grated Parmesan cheese for an extra touch.

    INGREDIENTS
    1 lb asparagus spears (thick spears are best for roasting)
    1-2 Tbsp olive oil
    2 cloves garlic, minced
    Kosher Salt
    Freshly grated black pepper
    Lemon juice
    METHOD
    1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
    2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

    3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

    Serves 4.


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