My first Boston Organics delivery!

As I mentioned in my previous post, I recently signed up for Boston Organics home produce delivery. I got my first box on Saturday – delayed a day thanks to the totally ridiculous snow getting dumped on us here in Boston – and I wanted to share some of the awesome recipes I’ve been experimenting with.

I ordered the Dogma Box, which only sends locally sourced produce. Since it’s February and I live in New England, that meant a lot of root vegetables, which is fine by me! The box included beets, carrots, and potatoes – all awesome for winter roasting.

However, the box also included some ingredients that I haven’t worked with before – which was exciting for me, because I love a challenge in the kitchen. For instance, I had no idea what this particular vegetable was:

You're not a potato... I don't think you're a turnip... Google, help!

You’re not a potato… I don’t think you’re a turnip… Google, help!

Fortunately, the box comes with a list of ingredients, so with the list in hand and a few quick Google image searches, I was able to determine that it was a daikon radish. The wheels started turning… daikon radish and carrots – perfect for pickling! I am a huge fan of banh mi sandwiches but don’t live or work near any restaurants that make a good version. So – why not give it a try at home?

I've got big plans for you guys!

I’ve got big plans for you guys!

Banh mi is traditionally served on french bread, but I found a recipe for banh mi tacos that caught my eye. Corn tortillas have a longer shelf life than the rolls from my local bakery, so this was a better option to prep ahead for my lunches all week. I used the same blogger’s recipe for the pickled vegetables, and they came out great. I used rice wine vinegar for my pickles, and definitely recommend it over plain old white vinegar. If you haven’t used this ingredient before, give it a try!

For the pork, I stuck pretty close to the recipe. I omitted the lemongrass (because I forgot to grab some when I was at Whole Foods – not for any preferential reason!), and when I chopped the jalapeno, I removed half of the seeds to cut back on the spice. The finished product was still pretty spicy, so if you like things more mild, I’d be even more conservative with this particular ingredient. I put it all in my slow cooker on low Sunday morning… and promptly forgot about it because there were slightly more exciting things happening that day. I remembered it after the game, after about 12 hours on low, and it wasn’t any worse for wear. The pork was still perfectly tender, and the sauce was dark and full-flavored. Yum!

Banh mi is great because it’s packed with flavor and offers a great contrast of textures – the crispness of the pickled vegetables counters the tender, flavorful pork. There’s something so satisfying about sitting down to enjoy a meal when you’ve put the work into making it, and knowing that you chose good ingredients to fuel your body.

I love that this produce delivery is pushing my boundaries in the kitchen. I’m on my second work-from-home day this week, courtesy of the snow burying my car, and in addition to answering emails, I’ll also be devoting some time to making sunchoke and celeriac soup. These two ingredients also came in my delivery, and I’ve never used either of them before, so I’m excited to see how it goes! I’ll report back later this week on the results.

Do you like to experiment with new ingredients? Any recommendations for other ways to use these vegetables? Let me know in the comments!

If you’re interested in giving Boston Organics a try, use my referral code for 10% off your first delivery! Enter “8657bod11b” when signing up for your first delivery. Disclaimer: This is an affiliate link – I’ll also receive 10% off for any new customers that sign up. However, Boston Organics is not paying me to write about their service, and I pay for my own delivery boxes. 


6 thoughts on “My first Boston Organics delivery!

  1. That sounds like so much fun! I would have to google to figure out some of those ingredients too!! But I love experimenting with new foods. I’m big into winter squashes lately.


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