Dana’s challenge to the whole Blue Apron community (that’s you!) is to take a recipe you love and add your own family twist to it. What recipe have you done this with? What was the special family tradition or twist you added to it? Dana’s story is the third installment in our series of customer spotlights! […] Read more »
In honor of #ValentinesDay, we’re sharing a few of our favorite Blue Apron love stories here on our blog! From enjoying time together as a family to finding a new ingredient to love, these stories always warm our hearts here at Blue Apron and we wanted to share them with you!
Growing up, Paula didn’t know how to cook. That all changed when she had kids. She wanted to give them something that she had never experienced herself when she was young – kitchen confidence. Read more »
Chris, the owner of Say Hay Farms in northern California’s Yolo County (northwest of Sacramento), isn’t what most people would think of as a typical farmer. A UC Berkeley graduate with a degree in Philosophy, he’s a brilliantly articulate admirer of soil. Chris wants us to think about “dirt” differently. His main lesson: it’s alive, “a giant living web.” Soil teems with an ecosystem of countless microbes, crucial to growing healthy, delicious produce like Say Hay’s gorgeous orange cauliflower, hearty beets and petite shokichi squash. “Once you kill that ecosystem it takes a lot of work to build it back up,” he says. “It’s not something that you can take lightly.”
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One of our favorite things about summer is cooking with delicious summer squash. Tender and versatile, summer squash comes in a dazzling array of shapes and sizes, from zucchini to green and yellow zephyr to round eight ball to pattypan (think adorable flying saucer). Like tomatoes, corn and eggplant, summer squash is a seasonal must. But growing it isn’t a simple proposition. It takes serious teamwork, and one of the the most important players isn’t human. Buzzing between squash blossoms, tiny bees perform an essential service: in exchange for sugary nectar, they transfer pollen, which allows the plant to fruit. Read more »
We believe sustainability is the most vital ingredient to great seafood. That’s why we’ve partnered with Monterey Bay Aquarium’s Seafood Watch®, a non-profit organization who shares our commitment to building a better food system and is one of the world’s most well-respected guides to sustainable seafood. As much as we love cooking with fish, we recognize the urgent need to source it responsibly. The ocean covers 71 percent of the Earth’s surface and is home to more than one million species. We rely on it for everything from our livelihoods to the air we breathe to providing us with a steady supply of healthy, delicious seafood. But just as we depend on the ocean for so much, it in turn depends on us for protection. Read more »
We’re always looking for ways to make the most of every ingredient both inside and out of our box, using the fennel bulb and the fronds, the juice and the zest of citrus, and the stems and the leaves of our herbs. But, not every recipe is right for every piece of the plant. So, see below for five ways we save our scraps when we can’t use them in a recipe. Read more »