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Week 2: Exploring the Roots of It All

Sure, cooking with kids teaches them valuable life skills, but it’s also just plain fun! And that’s what summer is for. So we couldn’t be more excited about our brand-new virtual cooking camp. Each week, we’ll provide an activity to help your little ones learn about food and meal prep. Want to see the full […] Read more »

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Cooler Ways to Cook

Summer ushers in plenty of delicious produce to savor, usually along with temperatures too high to cook in. Luckily, many of the season’s crops shine even when raw—or practically so. Two of our favorite hand-in-hand, no-heat-required techniques are marinating and macerating. Learn the basics of each, and try out two simple recipes along the way. Read more »

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Guide To: Misfit Produce

Every summer, plenty of imperfect-looking produce is passed over at farmers’ markets and grocery stores. Read more »

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Cantaloupe & Lime Frozen Yogurt Pops

The ultra-sweetness of ripe, in-season melon meets the tang of lime and Greek yogurt in these fruity, creamy pops. Don’t have ice pop moulds? No problem! Use small, disposable plastic or paper cups! Fill the cups as you would the molds, then cover each cup with aluminum foil. Carefully cut a slit in the center of each foil lid. Place an ice pop stick through each slit (the foil will help keep the sticks upright) and freeze. Read more »

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Week 1: Eating in Season

Sometimes, eating with the seasons feels like a no-brainer: Strawberries taste like heaven in June, and corn on the cob is so sweet in September. This week, you’ll introduce your kids to the concept of eating seasonally, so they’ll notice how eating what’s ripe now means noshing on fruits and vegetables that taste better and are more nutrient-rich. Read more »

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A Recipe for the Rest of the Watermelon

Most of the time, we tend to treat watermelon rinds like ice pop sticks: just something to grab onto as you treat your parched tastebuds to waves of cool, refreshing fruitiness. But a humble rind can be transformed into a delicious ingredient in its own right. In the South, there’s a longstanding tradition of—you guessed […] Read more »

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Our Tomato Program: Never Eat a Bad Tomato Again

Summer, we have a problem When’s the last time you had a good tomato? Like a super-sweet, drip-down-your-chin, you-could-just-eat-that-all-day kind of tomato? It’s probably been a while. That’s because the tomatoes you get at the supermarket are for the most part bland, watery mush. Standard tomatoes are most often bred for high yields, not flavor, […] Read more »

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Gear up for Kids Cooking Camp 2017

This summer, between all the swimming, reading, traveling and running around you’ll be doing, we at Blue Apron are advocating for another activity the whole family can do together: cook! Getting kids in on the kitchen action doesn’t just lighten your load; it also teaches them skills they’ll use for life, creates a bonding experience, builds confidence, and encourages them to learn about (and taste!) new foods. Read more »

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Spring’s Most Sensitive, and Bountiful, Vegetable

“People say gambling came to New Jersey with the casinos,” laughs Tom Sheppard of Sheppard Farms in Cumberland County, New Jersey. “But gambling came with the first farmers. Out there in the field, mother nature can do all kinds of things to you.” Read more »

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How Saffron Is Changing Afghanistan

In 2014, best friends Kimberly Jung and Emily Miller were working toward MBAs at Harvard Business School, thinking about the next steps in their lives as civilians. Now in its third year, their business, Rumi, partners with nearly 100 farmers, representing an unmatched foreign investment in Afghanistan’s agriculture. Read more »

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