Our Dogma Box includes organic fruits and vegetables sourced as close to Boston as possible throughout the year. Similar to a CSA or farm share, this box is filled with the best organic produce from local and regional farms each week.
The hot, hot, hot weather has been a challenge for most farmers. With temperatures into the 100's°F, Atlas Farm's crew is harvesting earlier in the morning to finish up before the extreme heats. Earlier this month, Atlas crew had to spread irrigation pipe all around the farm to hydrate their just-seeded carrots and young lettuces.
Did you know that, Atlas Farm is one of the top farm donors to the Food Bank of Western Massachusetts? The Food Bank goes to the farm every week to pick up excess and seconds produce — reducing food waste and providing more of their neighbors with access to local, certified organic produce. In the photo above, the Atlas Farm crew harvests and packs green kale for the Food Bank.
Information and photo from Atlas Farm's newsletter.
Doug and his crew are in the height of harvesting their lettuce, cooking greens, cabbage, and peppers. Basil this week can add a great freshness to your pasta, pizza, salad, or tomato dish! We recommend trying this Quick Pesto with Broiled Tomatoes recipe!
The Sharood family and the Mousam Valley crew are busy as always! Most recently, MV worked with their community of growers and distributors (pooling their skills and resources) to get their produce in front of more consumers. Other farmers in Maine fixed MV's trucks, so that MV could transport their mushrooms and other farms' produce to be sold all summer long.
This week's mushroom medley comes in sustainable packaging. These individual boxes are 100% recyclable; they use soy ink printed, recycled paper labels, & cardboard berry boxes covered by recyclable shrink wrap.
Information and photo from Mousam Valley's website.
This week's tomatillos come in their inedible husk. They have a tart flavor that’s familiar to anyone who’s ever eaten an authentic Mexican salsa verde. Leave the husks on and in a dry well-ventilated space until you're ready to cook with them. Incorporate them in your next Bloody Mary or make it into a sauce!
In early July Queen's Greens harvested their first heirloom tomato haul, and the following day they started prepping the fields for planting carrots for the winter. The weather also affected their growing. With little to no rain fall, the farm to set up pumps and irrigation to make sure the fields stayed saturated and happy!
Riverland Farm has been run by Rob Lynch and Meghan Arquin since 2007. Together they live on the farm with their children, and harvest the land with their dedicated crew. Boston Organics customers have enjoy the produce of their labors. Some produce we have gotten this past season include bunched beets, bunched carrots, onions, scallions, fennel, radishes, and more.