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BOCA Edibles and

BOCA Edibles and Infusions J32 Through years of research and interest, and with the legalization of marijuana in Massachusetts, BOCA was born. BOCA was created by two lifelong Massachusetts residents seeking to combine both the enjoyment and pleasure of cannabis, as well as its health and wellness benefits. Presently BOCA is focused on the development of our infused edibles line through extensive R&D and working toward a license in 2018. Too often consumers and patients are forced to choose between large scale commercially produced dispensary products sitting on shelves for months lacking flavor or quality, or, though often fresh and tasty, untested and unverified vendors. BOCA aims to solve this by providing the marketplace with gourmet style, fresh, organic infused foods and beverages. BOCA has created its own recipes to provide consistent dosage backed by lab testing, while providing safe and great tasting items. Having a fresh, hand crafted approach when creating products sets BOCA apart from other edible manufacturers, which commonly produce in mass quantities and left to sit in boxes for weeks if not months! Every product is created with a small batch mentality where quality control is crucial, and allowing us to use the most care while utilizing the finest ingredients to create a consistent, safe, and delicious experience. Out of the kitchen, BOCA is seeking a license for the processing & manufacturing of cannabis products here in Massachusetts as lawmakers are drafting the rules and regulations for the Adult-Use Market expected to roll out 2018. The BOCA Team is diligently working to secure real estate and funding ahead of the April application deadline next year, which will be essential to qualify for licensing. BOCA is also busy, attending Public Hearings held by the Cannabis Control Commission and its Advisory Board. Trying to gain a better understanding where local entrepreneurs and startups like ourselves, will land among a tumultuous landscape of legislation, special interests, and a quickly approaching application date. Massachusetts has an opportunity to be a leader nationally with the co-op model, and allowing craft-cannabis companies like BOCA the opportunity to flourish creating hundreds of small business’s and jobs here in Massachusetts. Politics as usual, this may be delayed-Call your rep! Here at The BOCA team we’re all about sharing & caring! This Holiday Season BOCA is busy at work developing its own line of concentrate products too! Utilizing solvent free extraction methods to produce high quality, health conscience extracts. We wanted to share our Pumpkin Pie recipe with all of you! Hoping you give the biggest slice of joy and wellness to your friends and family this year!

Mini Pumpkin Pie Recipe: Makes 12 - 3” Mini Pies Additional Supplies needed: Muffin Tin 3” cups 4-inch round cookie cutter or bowl if you do not have a cookie cutter Fall Festive cookie cutters. I purchased mine from amazon! Crust: 2-2/3 cups Organic all-purpose flour 1 teaspoon salt 1 cup Organic shortening 7 tablespoons cold water Pie Filling: *We use organic but feel free to use your favorite brands! 1 can (15oz) pumpkin 1 14oz can sweetened condensed milk 2 eggs, slightly beaten 3/4 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp salt 2 Tablespoons of Infused Coconut Oil* *this should be in a liquid state- use a water bath if needed to melt your oil. Pre-Heat Oven to 350 F degrees. Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 6 tablespoons, or up to 8 tablespoons). Mix dough and repeat until dough is moist enough to hold together. With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8-inch thickness. Using a 4-inch round cookie cutter (or bowl) cut 12 dough circles – keep your scrapes for the decorative dough toppers. Spray your muffin tin with nonstick spray and put 1 dough circle into each cup. Lightly press the dough to form in the cup. In a mixer or large bowl, beat pumpkin with evaporated milk, eggs, cinnamon, nutmeg, ginger, cloves and salt. Mix well. Add in Infused Coconut Oil and mix well. Pour into the prepared crusts. Using left over dough, cut out decorative dough pieces to top the pies (optional). Bake 20 minutes or until when a knife is inserted 1 inch from the edge comes out clean. Enjoy your pies with friends and family! J33

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