This holiday season, support local businesses and find the perfect gift for the foodies on your list. Our suggestions will make sure that your friends, family, coworkers or clients will have happy taste buds.
Surviving winter in New England is no easy task. Fortunately, Boston Organics keeps your kitchen stocked with fresh, healthy food even if you don’t feel like going outside.
We know you're busy. That's why we created the Custom Box, which let's you choose what comes in your box each week. Check out this post about how to manage your custom box so that you are able to get the most out of this new way to use Boston Organics.
Here are some tips for how to fill your custom box this week, so you can be prepared for whatever is in store, from the first week back at school, to the big game, to a hike in the woods.
It's a great time of year to travel, to explore the outdoors, and to be a Boston Organics customer! Even if your summer calendar is full of trips, school vacation and socializing, Boston Organics offers flexibility in both your delivery schedule, and, with the help of the Custom Box, the contents of your orders.
We understand that lives become far busier here in Boston when the sun comes out and the weather warms up. The idea of getting your normal produce delivery when there are so many other options around can be overwhelming. Don’t want to worry about cooking your way through a normal box but know you want to make some smoothies to jumpstart your mornings? Well now you can order exactly what you know you will need. Check out these great ideas for how to use the Custom Box and get the most out of your summer.
For the first time this year, rhubarb can be found in Boston Organics boxes and as an add-on. While you may know rhubarb as something that is usually followed by "and strawberry pie", it has a a long history and an intriguing story. Read on for fascinating rhubarb facts.
In the cold months, we slow down a litte, spend more time inside, bundle up in layers...and eat root vegetables. With the yearning for sunshine and warmth comes a yearning for springtime vegetables. Even though we're not quite at the point where either winter or roots are going away (regardless of what last week's weather may have suggested), there is still plenty of enjoyment to be had from these local vegetables that have helped nourish us through the winter.
To make excellent meals, you just need a few simple building blocks. Below are some of our favorite dishes, which can be prepared using infinite combinations of produce from your Boston Organics box. We think of them as a different take on a meal kit. We love them because if you have just a handful of staples in your kitchen, you can plug in pretty much any produce you receive in your Boston Organics box and prepare a delicious, fruit-and-vegetable centered meal. If cooking is new for you, developing just a few skills will help you expand your repertoire immensely.
Ever feel intimidated by cooking instructions? Not sure what to do with vegetables you receive in your Boston Organics box? Experienced cook but not quite clear on the difference between simmering and boiling? Brushing up on just a few cooking skills and terms will help you follow any recipe, or tackle any new produce item you encounter in your Boston Organics box.
Boston Organics is grateful to all of our farm partners who supply us with nutritious local produce no matter the season. The days are becoming ever-shorter, the nights colder, and farmers are starting to put the land to bed for the winter. Though their work continues, we are past peak local season in New England. In this slower time, we take a moment to reflect on the growing season, and themes we noticed during our early September visit to Atlas Farm, Lakeside Organics of Hadley and Queen’s Greens, three of our farm partners in Massachusetts’ Pioneer Valley.
According to ancient Greek myth, pomegranate seeds are—albeit indirectly—why we have winter. Persephone, the daughter of the goddess of fertility, Demeter, was kidnapped by Hades, god of the underworld. Before she was freed, Persephone ate seeds of a pomegranate. Because she had tasted food of the underworld, she was bound to return there for six months each year. During this time, her mother, despairing her daughter's absence, neglects to encourage the growth of plants.
As the days start to get shorter, pomegranates are coming into season, though for us eating their seeds means we get to enjoy a burst of sweet and tart flavor, and not a stint in the underworld. The technical name for the juicy seeds inside a pomegranate is aril, which refers to the thin skin and pulp that surrounds the tiny white seed itself. Once the arils have been freed from the membranes that surround them, you can eat the whole thing.
Though the red skin of a pomegranate may seem tough and impenetrable, with a few simple tricks, you will have a wealth of ruby red seeds on hand, ready to add to smoothies, your morning granola, salads and even soups and stews (see our favorite recipes below for ideas).