Topic: Newsletter

Garlic scape season is here! We have Atlas Farm's garlic scapes in boxes and available as add-ons this week. Also in boxes are lettuce, kale, and collards from Atlas, bell peppers, Vidalia onions, and even bunched radishes. The featured add-on of the week is Garlic Sauerkraut from Real Pickles. Check out the newsletter!

This week brings lots o' local greens from Atlas Farm, plus fresh mint, zucchini, Vidalia onions, bunched beets, and more. Delicious plums, peaches, and pears are continuing to come in, while pluots are just on the horizon. Also in this week's newsletter are details about the upcoming GMO labeling hearing in Massachusetts as well as our 4th of July delivery schedule. Check out the newsletter!

It’s here! It’s here! The local produce season has officially begun. We’re kicking off the season with some delicious veggies from two of our local farm partners, Atlas Farm and Pedersen Farms. Our local produce includes kale, chard, red leaf lettuce, and asparagus!! Get ready for a week of local green deliciousness. Check out the newsletter!

We're on the brink of the local produce season and we couldn't be more excited to see what starts coming in from our local farm partners in the next few weeks. This week is the launch of our Boston Organics Coloring Book - a free add-on for the littlest fruit and veggie lovers! Other notable add-ons this week include Equal Exchange Love Buzz coffee and dried garbanzo beans from Fiddler's Green Farm in Maine. Vidalia onions are sweetening up boxes, and we've got the first of the season's apricots in the fruit boxes. Check out the newsletter!

This week we're kicking off our Summer Rewards Program and our Referral Program! In produce news, we have green beans, fresh chives, Mung bean sprouts, Vidalia onions, zucchini, chard, and more! Check out the newsletter!

After a few trying weeks, the sun is shining on Boston once again. This week brings more potted basil plant add-ons, strawberry and blueberry add-ons, fresh chives, chard, zucchini, and the first hot house tomatoes from Deep Root Organic Coop. Check out the newsletter!

We are deeply saddened by the tragic events that happened at last week's Marathon, and our hearts and thoughts are with everyone impacted by the acts of violence. We want to do what we can to help. The One Fund Boston, an initiative put forth by Governor Patrick and Mayor Menino, is raising money to help those families most affected by the tragic events at the Boston Marathon. Boston Organics customers are now able to donate to One Fund in $5 increments as an add-on. We will be matching the first $500 donated. Thank you for your help!

Today marks the 117th Boston Marathon and the celebration of Patriots’ Day! We wish a safe and successful run to all of you who are participating! It’s the last week for blood oranges and Meyer lemon add-ons, but we’re bringing in delicious blueberries and California strawberries to fill your add-on fruit needs. This week brings basil galore! We have potted basil plants available as add-ons, and we have small containers of basil going out in boxes. Check out the newsletter!

Spring brings the beginning of many new flavors, including fresh herbs! We're excited to begin offering fresh, locally-grown organic herbs in boxes and as add-ons from Happy Valley Organics of Whately, MA.

We're bringing in herb season with a bang. Our first herb of the season is a crowd favorite, and one of our favorite aromas - fresh basil! Not only will we have 3/4 oz containers of organic basil going out in boxes next week; we also have potted basil plants available as add-ons for $2.75.

Keeping a Basil Plant Alive:

Basil plants are fairly sensitive. Here are a few tips to keep your basil plant alive and healthy:

• Water: Keep the basil moist. Water regularly so the soil doesn't dry up, but don't let it get too soggy.

• Sunlight: Basil loves sunlight, so make sure it's kept in a place where it can get sun throughout the day. If you're keeping the plant indoors, a sunny window is best!

• Remove flower buds: Pick off any flower buds. When the plant starts flowering, all of its energy will go to the flowers, so pinch them off.

• Use frequently: Taking off big leaves makes room for little ones to grow. One trick we've heard is to leave the bottom two leaves on each stem. The good news is that it shouldn't be hard to use fresh basil on a regular basis!

• Find more basil tips here!

Basil Recipes

If you ever need recipes to help you get through the abundance of fresh basil coming your way, we have basil recipes galore! When in doubt, a big batch of pesto goes with anything and can be frozen for later use.

Click here to add a basil plant to your order!