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Why You Should Have Your Veggies Delivered, Plus $10 Off! and A Really Good Beet Recipe

DTDHave any of you have ever noticed the little “Blog with Integrity” logo on the side of my website and wondered, what the heck does that mean? Well, basically what it means (at least to me) is that I don’t run ads on this site and I don’t plug products that I don’t already use and love. So, over the years, if you’ve ever read about a product here (such as my beloved Mario Batali enameled cast iron Dutch oven, my favorite lemon olive oil, or the French cookbook that makes me swoon), it’s been one that I really, truly love and am not being paid to tell you about.

Now, I’m excited to tell you about another product, well actually a service, that I love. It’s funny because Colorado Door-to-Door Organics actually contacted me to see if I would be interested in trying out their service and then writing a review for my readers. I was happy to tell them that I am already a customer and have been for several years. And since I really am a satisfied customer — seriously, I do a little squeal every time I see that box on my front porch —  I am thrilled to be able to offer you a discount coupon to try the service yourself! Yay!

Why should you get your vegetables delivered? 

  • Because you will eat more of them if you do. And eating more vegetables is one of the few food-related pieces of advice that ALL the experts can agree on. I wrote in a recent post that my new year’s resolution this year is to eat more vegetables than anything else, and I think that would be really hard without this amazing service. Did I mention the box gets delivered to your front door? No pickup locations or extra errands to worry about.
  • Because you will try new things. One of the cool things about Door-to-Door Organics is that you receive an email a few days before your delivery that tells you what you’ll be getting, and you can swap out items that you don’t want or need. But every once in a while I forget to look at it and end up with a box containing celery root (by the way, yum), delicata squash, and mustard greens — all things I probably would not pick up at the store.
  • Because it forces you to do at least a tiny bit of meal planning. (And you know how I feel about meal planning!) You’ll be getting a box containing beets, kale, and butternut squash on Wednesday — what are you going to do with them?
  • Because it exposes your kids to real food. It’s kind of like Christmas when the box comes, and the kids love unpacking all the beautiful, organic produce. Sometimes they eat it (carrot soup, roasted broccoli) and sometimes they sneer (see the beet recipe below), but at least they are seeing and touching and learning about it.
  • Because a little midweek inspiration is never bad. Seeing my counter covered with fresh produce makes me smile and gets me excited to squeeze an orange, look up a new way of pan roasting carrots, or make a salad.
  • Because you can get $10 off your first order, thanks to me and this link!
    (Click here to see if you live within the delivery area.)

And if beets happen to come in your box, don’t despair. They are actually really tasty! Here’s a way to use the entire bunch, greens and all. I loved this. I adapted (i.e. simplified; the original calls for Swiss chard, and if you happen to get that in your box, too, definitely toss it in) this from a recipe on Food52, and I have to agree, if I was ever going to be a peasant, I’d like to be a French peasant!

Fbeetsrench Peasant Beets

4-6 beets with greens
3 tbs. butter
Salt & freshly ground pepper
2 tbs. white wine
tbs water
Crusty peasant style bread (warmed in oven, optional but highly recommended)

Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds. In a large skillet pan, melt butter. Sauté shallots. Add beet rounds to the shallot-butter mixture. Crack some pepper over the beets and a toss in a pinch of salt. Reduce heat and sauté beets, turning over to ensure even cooking. About 15 mins. later when beets are begnning to glaze and become tender, add greens. Sauté for about 5 mins., then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings. Scoop greens and beets into a low shallow bowl. Crack a little bit of pepper over the entire dish. Serve with crusty bread.

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