Soup can be chunky or smooth, hot or cold, vegetarian or carnivorous—a side dish or the main attraction. Soup is quite possibly the most versatile dish out there, but not all soups are created equal.
Winter is the season for sweet, juicy fruits and hardy root vegetables. The weather may be cold and bitter, but the Boston Organics Winter Produce Guide will help keep your kitchen warm and spirited throughout the long winter months.
October is both Fair Trade Month and Non-GMO Month – a reminder for us to pause our busy lives for one moment and to reflect on the current state of our food system. With the school year in full swing and the holiday season quickly approaching, this is a good opportunity to think critically and learn more about the food we eat and where it comes from!
A weekly update from Boston Organics.
As we try to hold on to the last few moments of summer, we get a little help from our organic farmers and their splendid harvest of fresh fruit.
They say that you can feel the seasons change in your bones. We're not sure if that's true, but you can definitely taste it on your tongue.
How much do you know about where your food comes from?
If you buy and eat organic food, you already know quite a lot. For instance, you know that it was grown without synthetic fertilizers and wasn’t sprayed with harmful chemical pesticides. You also know that there are no genetically modified organisms (GMOs) in your food and that the animals that produced your eggs and milk weren’t fed antibiotics. Instead, they were raised in safe, humane conditions.
But as a busy Boston resident, you don’t have time to visit all of the organic farms that grow your food. That’s part of our job, to increase transparency in the supply chain and make sure that the food you eat comes from truly sustainable sources.
We work with a vast network of organic farms, and every season we like to go visit a few of them. Not only does this help maintain our strong working relationship with these organic farmers, it also gives us an opportunity to ask questions and learn new things about modern organic farming practices.
Earlier this summer, we sent a few members of the Boston Organics Crew to southern Vermont and central Massachusetts to visit some of our local farm partners there. Here’s a short recap from each visit.
Topics: Fall Produce, Newsletter, Dwight Miller Orchard, Organic Farmers, Fresh From the Farm, Atlas Farm, Organic Apples, summer produce, Organic Leafy Greens, New England Local Fruits and Vegetables, The Kitchen Garden
With dozens of acres of fields to tend to, our organic farm partners have very little time to rest during the height of the local season. Many of them will spend Labor Day weeding, harvesting and bringing their farm-fresh assortment of fruits and veggies to our warehouse so that tomorrow morning we can bring it all right to your doorstep.
So if you're enjoying a day off from work or school, we hope you'll take a moment to recognize all of the people who are working to keep our sustainable food system running smoothly.
A weekly update from Boston Organics.
You can never have too many organic tomatoes.
We adopted that motto after a fungal disease wiped out most of Atlas Farm’s tomato fields last year. But this year our farmers have used all of their organic farming prowess to protect their tomatoes from late blight and they have a bumper crop to share with the Boston Organics Community.
So we’re putting our tomăto motto to the test this week with oodles of heirlooms from Atlas and juicy Roma tomatoes from Blue Ox Farm in almost all of the boxes.
Coming off a weekend with +85°F days, fall sounds more like a verb than an approaching season. And with many of our favorite summer foods still "growing strong," it sure doesn't taste like autumn yet.
But winds of change are in the air, and a few of the local farm partners that bring us the best organic fruits and veggies in the fall are starting to harvest fields that they planted earlier in the summer. While we anticipate a few more weeks of juicy heirloom tomatoes from Atlas Farm and delicious organic eggplants from Kitchen Garden Farm, the apple harvest is already underway at Dwight Miller and Son Orchards.
Mention school lunches to a parent and you’re guaranteed to get an emotional response. We all remember the barely edible “food” that our own school cafeterias served, and while some schools are doing a better job of providing their students with tasty and nutritious lunch options, packing a lunch is still the best way to make sure our kids stay energized and ready to learn all day long.
Making healthy lunches for your children also teaches them positive eating habits for the future. But when it comes to school lunches, there’s nothing worse than having your kid throw out a meal that you spent money, time and energy putting together.
With junk food more accessible than ever, we want to make sure our kids are eating right when we’re not there. Below are five tips for packing a healthy school lunch that your kids will actually eat.