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.
This fragrant herb has many medicinal and culinary uses, but it pairs particularly well with the colorful collection of hearty root vegetables that Red Fire Farm and Winter Moon Farm have been growing for us in central Massachusetts.
This week's recipe for Roasted Carrot, Parsnip and Potato Soup will warm your bones and fill your bellies. Most soup recipes tell you to boil the vegetables, which creates a richer broth, but ultimately weakens the vegetable's flavors and lessens their nutritional value.
By roasting the veggies and blending them into the soup, you'll discover a much richer flavor. It also helps to use a high-quality organic vegetable broth, now available as an add-on through our website!
Empire Apples
Thyme
Beets
Potatoes
Sweet Potatoes
Onions
Celeriac
Kohlrabi
Turnips
Carrots
Parsnips
Mixed Radishes
Rutabagas
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that's both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It's the easiest way to eat like a locavore!
