The weather's warming up and while spring is still several weeks away, we're getting a sneak peek this week thanks to the sustainable greenhouses at Happy Valley Organics and Deep Root Organic Coop.
Crunchy English cucumbers are making their way down from Deep Root Organic Coop's headquarters in Vermont. The coop is made of about 15 farms in Vermont and southeastern Quebec, including one with a greenhouse that runs through the winter using geothermal heat.
Meanwhile, Doug Coldwell is bringing us bunches of fresh, organic basil from Happy Valley Organics. This fragrant herb used to only be available in the summer, but Doug uses his solar-powered greenhouses in central Massachusetts to grow basil even when the ground is frozen solid.
Locavore Recipe of the Week
English cucumbers are a long, skinny cucumber variety particularly suited for greenhouse growing. They also happen to have thin skins and very few seeds, making them ideal for salads and mixed drinks.
One of our favorite summer cocktails, Cucumber Basil Mojito, just happens to highlight a few of the local organic items in this week's boxes.
Fill your mason jars with a handful of organic basil and kick back with a refreshing blend of local ingredients while we wait for summer to arrive.
This Week's Local Produce
Dwight Miller Orchards
(E. Dummerston, VT)
Happy Valley Organics
Nature's Circle Farm
(New Limerick, ME)
Red Fire Farm
Deep Root Organic Coop
Cucumbers (Hot House)
Winter Moon Farm
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!