Monday, November 17th, 2014
Most of the Boston Organics Crew counts Thanksgiving among our favorite holidays, and we’re all working hard to make sure that everyone in the Boston Organics Community has a happy Thanksgiving.
Our farmers are harvesting the best organic fruits and vegetables available while our local producers keep us stocked with plenty of seasonal essentials like certified organic pecans and fairly traded organic baking cocoa.
We have another great harvest of local organic produce from our network of organic farms, but colder weather is definitely on its way.
Dwight Miller and Son Orchards has both McIntosh and Empire Apples for us to enjoy and they’re sending down an extra special treat for us this week: locally-grown organic spinach.
Read this week’s newsletter to learn where your fresh fruits and vegetables are coming from and to see what our organic farm partners are doing to prepare for the upcoming holiday and the harsh New England winter.
We also have a new add-on for sale and four seasonal recipes to try this week!
Monday, October 27th, 2014
This week, we’re continuing to celebrate Fair Trade Month and Non-GMO Month and looking forward to Halloween!
While the plump orange squash in some of this week’s boxes may look like a traditional pumpkin, it’s actually an organic red kuri squash. The flesh of the red kuri squash has a rich, chestnut-like flavor. This week’s newsletter includes background on this exciting new squash as well as a recipe from world renowned sustainable chef, Alice Waters.
Our newsletter also features information about the young ginger coming in from Old Friends Farm – just about the only organic ginger grower in all of New England. Learn what makes young ginger special and get the latest news from our organic farm partners.
Monday, July 7th, 2014
This week’s spotlight is shining brightest on (drumroll, please) basil! Because so much of the Boston Organics Community will be receiving Happy Valley Organics’ fragrant basil, we’ve included not one, but two great recipes in this week’s newsletter for your culinary adventures.
It’s definitely summer, and we’re flush with all the telltale classics right now. We are up to our knees in crisp greens from Atlas Farms like leaf lettuce and kale, and we’re firing up the grill to char some kabobs loaded with the gorgeous bell peppers.
Read our weekly newsletter to learn more about where your food comes from and to see what’s fresh and in season!
