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.
Topic: New England Winter Cooking
Beans are high in protein making them a popular food for vegetarian and vegan diets. But you don't have to be a herbivore to enjoy these nutrient rich legumes that lend themselves to all kinds of wonderful dishes. And we've got a terrific new local source (ME) for heirloom beans, Baer's Best.
For the past three decades Charley and Carol Baer have been specializing in heirloom bean varieties that have grown here in the Northeast since colonial days. Many years ago beans were a New England staple and some local people may remember the traditional Saturday night meal of baked beans and brown bread. Now many people are rediscovering the benefits and pleasures of having beans as a regular part of their diet and finding new ways to enjoy these specialty beans.
Learn more here about the health benefits and how to cook dried beans!
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.
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!
Beans are high in protein which make them a popular food for vegetarian and vegan diets. You don't have to be a herbivore to enjoy these nutrient rich legumes. Learn more about the health benefits and how to cook dried beans!
Don’t be fooled by the sunchoke—nothing is what it seems. With more names than the devil, sunchokes/Jerusalem artichokes/sunroots can intimidate those unfamiliar the scraggly root vegetable.
Summer may be almost over which means soon our summer favorites like fresh tomatoes, summer squash, eggplant, peppers and more will give way to the fall classics like carrots, radishes, winter squash and lots of hardy greens. But that doesn't mean we have to say goodbye to summer flavors. Check out our tips for freezing, quick pickling and canning to help savor the taste of summer for months to come!
A weekly update from Boston Organics.
We are fortunate to have a vibrant community of customers who remain committed to our mission to provide access to fresh, organic produce in a sustainable way. But this winter has been difficult, not only for us, but for many small businesses in the Boston area.
Topics: produce delivery, Recipes, CSA, Winter Produce, Newsletter, Eat Local, Organic Grocery Add-Ons, Fresh From the Farm, deep root organic coop, boston organics, Organic Grocery Delivery Boston, New England Local Fruits and Vegetables, miscellaneous, New England Winter Cooking
Doug Coldwell and Happy Valley Organic's organic herb production has slowed slightly, but this week we have lots of fresh-cut organic thyme from his solar powered greenhouses in Whately, MA.
Topics: produce delivery, Recipes, CSA, Happy Valley Organics, Local Dogma Box, Eat Local, Locavore, boston organics, Atlas Farm, Organic Herbs, organic produce, Organic Grocery Delivery Boston, New England Local Fruits and Vegetables, New England Winter Cooking
The organic Macomber rutabagas in this week's boxes are a truly local New England delicacy. Not much is known about the origin of this unique root vegetable, but legend has it that it was invented in Westport, MA.
Topics: produce delivery, Recipes, Happy Valley Organics, Local Dogma Box, Eat Local, Locavore, Winter moon farm, boston organics, organic produce, Organic Grocery Delivery Boston, Organic Root Vegetables, New England Local Fruits and Vegetables, miscellaneous, New England Winter Cooking