It may be hard to believe, but our farmers are already starting to think about spring. It’s still much too early to start planting, but seed catalogs are almost guaranteed to be on our farmers’ snow day reading lists.
Photo credit: Livin in the Green
Most New England farmers we work with have greenhouses that allow them to start planting seeds a few weeks before the ground thaws. And while the first seedlings are still a few weeks away, we’re beginning to talk with our local farm partners so that we know what produce they’ll have available for the Boston Organics Community once the weather warms up!
Our farmers know their soil better than anyone. We try not to tell our farmers what they should grow because it’s important that they rotate crops based on what’s most sustainable for the farm and not simply on our belly’s cravings. But if you have any special requests for spring or summer produce, we can pass that interest on to our farmers. Now is one of the best times to let us know.
Fresh collard greens and Lacinato kale fill many of the boxes this week to the delight of dark leafy green aficionados. Lacinato kale was originally cultivated in Italy, but it grows particularly well down the Eastern seaboard and was listed among the plants Thomas Jefferson grew at Monticello.
This recipe for Winter Greens with Roasted Pears and Pecorino is a delicious way to enjoy whatever greens come in your box this week. If you’re planning to make a big batch, you can always order extra kale or Olivia’s Organics Saute Blend in our produce add-on section.
The 2/3-vegetable and all-veggie boxes are getting a big dose of broccoli this week and we have a deliciously creamy soup recipe to help get you through the next arctic blast. This Broccoli Cheddar Soup takes only 15 minutes to make and just about 30 seconds to scarf down; it’s that good.
But you might want to slow it down and be careful you don’t burn your tongue!
Enjoy your box and have a delicious week!
After this year’s bitter winter, spring feels like a return to a simpler time.
Our drivers are putting away their shovels and gloves, and our farmers are returning to their open fields. Meanwhile, our kitchens and dinner tables seem to be taking long-awaited breaths of fresh air. Open windows and fresh ingredients bring new life to these central living spaces.
Read our newsletter to see which simple spring fresh flavors you can expect in your box this week. Also find recipes for dandelion greens and Rose Pink tomatoes! Our new pasta meal kits help make dinner easy, and our final installment of “Meet Your Farmer” introduces you to Read Miller and his organic apple orchards.
Our Dogma Box includes organic fruits and vegetables sourced as close to Boston as possible throughout the year. Similar to a CSA or farm share, this box is filled with the best organic produce from local and regional farms each week.
Our Dogma Box is staying close to its roots this week. We have beautifully golden roasting potatoes from Nature’s Circle Farm along with some enormous Daikon radishes from Red Fire Farm in Massachusetts. And don’t forget about those spring-dug parsnips – the cold winter made them particularly sweet this year!
This week’s Dogma Box contains:
If you’re looking for a new way to enjoy those sweet spring-dug parsnips, try this recipe for Parsnip Biscuits with Black Pepper and Honey!
The seasons are definitely changing now: the first plums, peaches, and cantaloupes of the year are going out in the 2/3 fruit and all fruit boxes this week!
Meanwhile, vegetable boxes are getting some flavorful zucchini, crisp green beans, and fresh leafy greens out of Florida where winter is just a faded memory.
Read this week’s newsletter to learn about our new Pasta Meal Kits and see how we’re planning to celebrate Earth Day!
Our Dogma Box includes organic fruits and vegetables sourced as close to Boston as possible throughout the year. Similar to a CSA or farm share, this box is filled with the best organic produce from local and regional farms each week.
This week our Dogma Box customers get their first official taste of spring with spring-dug parsnips! It’s been a particularly long, cold winter in Massachusetts which makes the parsnips that much sweeter and tastier. To learn more about spring-dug parsnips, check out our blog post: Candy of the Root Crop.
This week’s Dogma Box contains:
The ground has thawed and our local farmers are planting their spring and summer crops. Check back every week to see what’s fresh, organic, AND local – and watch the seasons change.
Our Dogma Box includes organic fruits and vegetables sourced as close to Boston as possible throughout the year. Similar to a CSA or farm share, this box is filled with the best organic produce from local and regional farms each week.
You might say that the first seeds of spring sprouted this week. Every Dogma Box includes a delicious blend of pea, lentil, and adzuki bean sprouts from Jonathan’s Organic. The Munchin’ Mix is a wonderful crunchy topping for salads and has a nice nut-like quality in stuffings and breads. Grown in Rochester, MA, these sprouts are local and, as with everything we sell, 100% organic.
This week’s Dogma Box contains:
Spring is here and the days are starting to get warmer. As the the weather changes, so do the contents of our Dogma Box. Check back every week to see what’s fresh, organic, and local!
We have plenty of green to go around this week with chard, lettuce, cucumbers, kiwis, Bartlett pears, and zucchinis going out in a number of boxes. We even have a new variety of radish from Winter Moon Farm, the Green Meat Radish.
Keeping with the theme, this week’s recipes are all green too. Learn how to make our Very Green Lentil & Chard Soup and how to make pesto without any basil! Check out the newsletter to see what’s new and fresh at Boston Organics this week: