In order to bring everyone the fresh ingredients they need to prepare and enjoy their feasts, we have an adjusted delivery schedule during Thanksgiving week. In this blog view:
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.
The general election is right around the corner and there's no time like the present to make sure your voting plans are in order. Here are important dates to mark in your calendar and tips to make voting as easy as possible!
The saying goes “A little dirt don’t hurt”, and when you’re eating organic you can freely chow down knowing that your produce wasn’t grown using harmful synthetic chemicals. But that doesn’t mean you have to spice up your meals with soil. Here are some quick tips to clean your produce and greens!
October is both Fair Trade Month and Non-GMO Month – a reminder for us to pause our busy lives for a moment and reflect on the current state of our food system. Take a quick look to learn more about what it means to be fair trade and to learn ways in which you can support greater equity in the food system, fair wages around the world, and high quality products on your table.
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).
Fall is an incredible time of year. The leaves change color, the air is crisp, and we get to pull out our favorite sweaters from the back of the closet. Also, we get to enjoy the produce that helps keep us warm as it cools down. Check out our fall produce guide to learn a bit more about what's to come from Boston Organics this season.
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.
Summer is winding down and while that might trigger anxiety about the inevitable blizzards and subsequent MBTA delays ahead, there's some good news: squash season is upon us. Study up on all the squash varieties you may find in your Boston Organics boxes, so you can make the most of these versatile vehicles of flavor.
Throughout the fall and winter, Boston Organics delivers a bevy of winter squash varieties. Whether it’s a butternut, acorn, delicata, or a plump pumpkin, there are tons of ways to cook autumn’s most delicious gourds. Before you decide how to use one in your next meal, we’ve got some fresh ideas to spice up squash season!