This week, Boston Organics begins a new partnership with Brookford Farm. After living and working on diversified, biodynamic farms in Russia, Germany and the United States for several years, Catarina and Luke Mahoney started their own farm operation in Canterbury, New Hampshire. In 2012, they moved from their original 200 acre property to the current 613 acre site, where they raise many varieties of organically grown vegetables and grains, as well as pasture-fed cows, pigs and chickens.
Brookford Farm’s philosophy emphasizes the importance of soil health and fertility, and its practices reflect the interconnectedness of all aspects of the farm. Chickens peck up seeds left behind by the wheat harvests, spreading their manure on the field, helping enhance its fertility for the next season. Cows graze on pasture, their milk is made into cheese and other dairy products, the whey leftover in the process is included as part of the pigs’ diet.
Brookford Farm is delivering green cabbage to us this week. A delightful addition to soups and other cold-weather comfort foods, cabbage also shines in this recipe for Grilled (or Ppressed) Teriyaki Cabbage Steaks. The flavor of the cabbage is complemented by warming garlic and ginger in this tasty dish.
This Week's Local Produce
Dwight Miller and Son Orchards
Sweet Dumpling Squash
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that's both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It's the easiest way to eat like a locavore!