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From Field to Fork

March 20, 2019

I recently read an article about people who eat the same thing for lunch every day. There are multiple reasons to make this choice - easy to prepare, cheap, and tasty are common drivers - particularly for those of us who work in an office every day.  One fellow ate a peanut-butter sandwich, with various fruit, vegetable, and dessert accompaniments for 25 years and he is still at it - even now that he's retired!  He says "he's never stopped liking it"....

May 25, 2018

The fruits of spring continue to burst forth - figuratively and literally.  Finally, finally, the rain let up and strawberries poked their magnificent fire truck red heads up out of their green leaves.  A more demure pencil asparagus is gracing us with its presence and delicately flavored white hakurei turnips are waiting to be sauteed in butter and consume alongside a fresh, crisp glass of white wine. These items and more grown and harvested by our local f...

March 12, 2018

I lucked into a massive pile of mushroom at a recent farm event which left me with mushrooms for miles. Woodsy in flavor and so satisfying - we ate every morsel. Mushrooms are equally at home as the star of a meal or playing a supporting role. They love cheese, eggs, and lemon (among other things) - all of which are used in abundance in the following 3 recipes.

Mushroom Quiche

I've tried many quiche recipes over the years and have found none be...

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