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From Field to Fork

April 17, 2019

Spring is in full bloom with daffodils, forsythia, magnolia, and cherry blossoms all bursting forth.  With it's arrival - the first produce from the farmers' fields has appeared in our boxes.  Baby beets, baby spinach and  beautiful French breakfast radishes are among the early treasures of the season. The recipes below offer classic simple combinations to enjoy the delicate flavors of spring.

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March 7, 2019

Some days, I stare at my refrigerator completely stumped.  I can hardly remember what I've ever made for dinner, let alone what to make tonight.  But when this beautiful box arrived I was suddenly struck with memories of a few great recipes that are definitely worth trotting out again - whether for family (hello zucchini burgers) or company (I'm looking at you, Spanish tortilla).    Whether you're cooking for yourself or others, I'm sure you'll find plenty...

April 30, 2018

Here's a frittata recipe that really celebrates spring - much like our box this week!  It's a riff on Melissa Clark's Asparagus Frittata from her DINNER cookbook. I used a handful of fiddleheads, a few spears of asparagus and all of my ramps. I have to admit that I have never had the pleasure of cooking or eating a garlic ramp and WOW - sign me up for the ramp cult!  I tasted them while sauteéing and holy smokes, I could have just had buttered toa...

April 16, 2018

Do you have an abundance of eggs? Do you have something to celebrate? Is it Meatless Monday? Will you have at least 2 other people to eat a meal with?  If so, may I recommend making a soufflé? This cloudy puff of eggs, cheese, and air makes a dazzling showstopper.  In fact, if you ever happen to end up at my house for brunch, you will probably be served this very thing. This is my brunch party trick. But even if you're not having company, and it's just the...

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