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The Nashoba Brook Bakery in West Concord, MA is one of the bread suppliers for us here at Boston Organics. Not only do we think it is delicious, but we also agree with their philosophy. Baking organic 7-Grain and Wheat breads daily, Nashoba Brook values the use of quality ingredients for the best possible flavor and nutritious value.

The bakery accredits the dietary benefits of its breads to the practice of slow rise baking. Slow rise is a traditional way to prepare bread. This European method gives the dough more time to develop complex flavors. In addition to the flavor benefits, the slowed process enhances the nutritional value of breads and makes them easier to digest.

Slow rise breads such as sourdoughs use homegrown yeasts that contain probiotics when fermented, natural bacteria that help regulate function in the digestive track. Sourdough breads allow the body to break down usually difficult to digest plant proteins and are sometimes even digestible by people with celiac disease.

Quick rise breads can be hard to digest, as reflected in the upsurge in gluten sensitivity that has become a bit of a phenomenon. Focus on quick and cheap bread production sometimes overlooks proper food preparation methods. Traditional methods, as adapted by the Nashoba Brook Bakery, focus on quality of ingredients and accurate preparation in order to produce artisan loaves that are tasty and healthy to eat.

To read more about this wonderful bakery, check out our Nashoba Brook Bakery profile or visit slowrise.com.

Topics: Newsletter, Home Cooking Kitchen Tips, Organic Grocery Delivery Boston

Happy Labor Day! Boxes are filled with veggies primarily from MA and VT this time of year, and we’ve got some great produce for you this week. Many boxes will have local potatoes, eggplant, corn, and sweet bell peppers from Massachusetts farms, and we’re getting McIntosh apples from Dwight Miller Orchards this week. Heirloom tomato and wild blueberry add-ons continue, and we’ve got issues of Edible Boston available through our website. Check out the newsletter!

Topics: Newsletter

Deliciousness is sprouting at Boston Organics! This week’s box is filled with all New England grown items. Broccoli and apples from VT, blueberries from ME, and many Massachusetts produce including alfalfa and radish sprouts, yellow bell peppers and chives.

Topics: Recipes, Local Dogma Box, Home Cooking Kitchen Tips, Organic Grocery Delivery Boston

It’s hard to believe that summer is already coming to an end. With back-to-school season approaching, we’ve got plenty of grocery add-ons to help you put together nutritious breakfasts and lunches. Some highlights of this week’s produce include sprouts from Jonathan’s Organic, Asian eggplant, tomatoes, and corn. Also, Neighborly Farms’ sharp raw milk cheddar is back!! Check out the newsletter!

Topics: Newsletter

Back-to-school season is a busy time for students, parents and teachers. We would like to help you get ready for the transition to school, so we’re offering plenty of nutritious add-ons that can be enjoyed by every member of your family.

Topics: Home Cooking Kitchen Tips

Congratulations to all of our Boston Organics customers who participated in the Summer Sweepstakes! Thank you for your enthusiasm and for your ongoing support. After weeks of challenges and bonus points our intern has finely (and finally) combed through every social medium to tally the total points earned. Using state of the art technology, our marketing department enlisted the help of a computer and science to pick our winners. We are thrilled to have had so many dedicated contestants and hope you had as much fun as we did playing the sweepstakes all summer long!

Topics: Contests, Community Events

Local heirloom tomato add-ons continue this week! We also have red field tomatoes, Asian eggplant, bell peppers, and leafy greens from Atlas Farm, and fresh basil is the herb of the week from Happy Valley Organics. Wild organic blueberries are coming in from Maine, and delicious Paula Red apples are here from Dwight Miller Orchards in VT. Check out this week’s tasty recipes and more in the newsletter!

Topics: Newsletter