Good food is the foundation of good health. Health scientists, and we’re sure most of you, would agree that optimal nutrition is critical to promoting health, improving general well-being and reducing the risk of developing certain diseases. Well, those principles are gaining traction in the Food as Medicine movement which recognizes the potential of food to help prevent and manage chronic disease. Many doctors aim to prevent, limit or even reverse diseaseby changing what patients eat. The movement has been around for decades, but it's making inroads as physicians and medical institutions make food a formal part of treatment, rather than relying solely on medications. Responding to studies, many insurers are even providing subsidies to cover produce prescriptions for clients: the health benefits are that dramatic!
Topic: organic kale
Throughout the year, Boston Organics’ network of farm partners supplies us with fresh, local produce. These relationships are at the heart of what we do. One special star of the late spring/early summer local season, for more than 15 years, is Atlas Farms, which at the moment is keeping our Boston Organics Community in baby bok choy, leafy lettuces, kale and chard and collard greens. And as the season progresses we'll have summer squash, poblano peppers, fennel and evermore greens!
Topics: Recipes, Local Dogma Box, Newsletter, Eat Local, organic kale, Organic Cucumbers, Organic Farmers, Organic Grocery Add-Ons, organic corn, organic green leaf lettuce, baby bok choy, Organic Scallions
Your Thanksgiving dinner assignment: bring a vegetarian entree. The solution? A good, old-fashioned casserole, just like mom used to make. Here are seven recipes that will serve as the main event for those nonmeating eaters and also serve as a welcome side dish for those that do.
Topics: Recipes, organic kale, Organic Mushrooms, Organic Onions, Organic Celeriac, Organic Parsnips, Organic Squash, Organic Potatoes, Organic Green Beans, organic corn, Thanksgiving, organic recipes, pumpkin, Organic Zucchini
The abundance of dried or sprouted beans, wintery root vegetables, and dark leafy greens available at this time of year plus the many varieties grains we've got available have got us thinking about Grain Bowls! And what could be better than building one from the bounty in your Boston Organics box. Follow our recipe or use it to inspire a version that speaks to you. Or go totally off script creating your own!
Creating a grain bowl is basically a three step process:
- choose your base of a grain and green
- build your middle from our fresh organic fruits and vegetables
- top it off with the fun stuff
- optional 4th step - make it substantial!
Before it was dubbed America’s “superfood,” kale was an obscure green that could only be found at farmers’ markets, independent health food stores and, of course, at Boston Organics. Kale has become so popular that it’s almost hard to remember a time before it was the ultimate emblem of healthy food.
But now that kale is everywhere, there are so many different kinds of kale out there, it’s hard to keep them all straight.
Here’s a quick guide to the most common varieties of kale we carry, so the next time it shows up in your organic grocery delivery you won’t be asking yourself “What the kale is that?!”
With this weekend's snow, it feels like winter has truly arrived. This week, we are preparing recipes that will help keep everyone smiling in these cold months, from comforting treats to nutrient-dense meals.
Topics: Recipes, Local Dogma Box, Newsletter, Eat Local, organic kale, Organic Farmers, organic citrus, Organic Grocery Add-Ons, Fresh From the Farm, Organic Onions, Organic Sprouts, New England Local Fruits and Vegetables
There's no doubt about it, the Boston Organics Community sure ate well in 2016. Our farm partners and other suppliers kept us in fresh fruits and vegetables all year long, and it was a joy to see the shift from citrus and root crops in the winter to tomatoes and stone fruit in the summer, and to enjoy all the delicious produce in between.
To start 2017 off on the right foot, we decided to share our top-clicked recipes of the past year, to offer the opportunity to reprise tasty favorites or to find new inspiration for the year ahead.
Topics: Recipes, Fall Produce, Beneath The Peel / Digging Deeper, Newsletter, organic carrots, organic kale, Organic Mushrooms, winter squash, organic sunchokes, Organic Herbs, Organic Potatoes, Original Boston Organics Blog, organic sweet potatoes, organic beets
There's a lot to be excited about this week: fresh succulent greens from Atlas Farms, crisp rhubarb and, our favorite, Boston Organics' new website! The new site has improved account visibility and mobile responsiveness so you can easily make adjustments—that means more time for cooking and enjoying the fruits of local season. Read on to learn more about this week's featured recipes and produce.
With the end of the year approaching we're seeing a little bit of a slowdown in the variety of fruits and vegetables coming from local growers. But there's no need to panic yet—we still have an intriguing selection of locally sourced, organic produce coming your way.
The bountiful harvests from our local farm partners continue this week with an absolute rainbow of color. Bright red tomatoes, summer squash and fresh corn on the cob round out a cornucopia that also includes several leafy greens, blueberries and eggplants.