Learn: The Best Ingredients

3818-kubecka-farms_social

The Secret Story of Soil

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.”
Read more »

BeePostThm_1

America’s Tiny Farmers

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 »

050116_Blog_SeafoodWatch_Thumbnail

Our Commitment to Sustainable Seafood

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 »

Belfiore header

How Delicious Italian Cheese is Crafted

Meet Belfiore, a family-run cheesemaker in Berkeley, CA. See how they make their cheese with patience, dedication, and only the finest ingredients in our latest partner video! Read more »

Beets and Beet Risotto

Cooking with: Beets

The bright color and earthy flavor of a beet present a delightful vegetable transition from summer to fall. Here, we show you how to prep, cook, and enjoy beets this season. Read more »

Trofie Pasta Video from Blue Apron Meals

Video: How We Find Cooking Inspiration–at the Farmers’ Market

In today’s video, we go behind the scenes to share how we get inspired to create incredible original meals from the farmers’ market–like this week’s Trofie Pasta with Golden Garlic and Heirloom Tomatoes. Read more »

Summer Radish from Blue Apron

From Radish to Eggplant: August Produce to Savor

Ah, August. The month of weeklong vacations, beach barbecues, the stillest heat there ever was, and the last few weeks of summer freedom. Luckily, the winding down of summer doesn’t have to mean the winding down of vegetable season, and plenty of our July favorites–corn, cukes, and tomatoes–are still widely available. Here, we add to our list of seasonal summer vegetables to bring you some of the later bloomers, along with our favorite ways to cook them/ Read more »

Summer Corn Chowder from Blue Apron

The Best Mess-Free Ways to Cut Corn off the Cob

Summer’s sweetest vegetable–the corn cob–is also one of its messiest. We love adding fresh corn to our dinners, and sometimes we do eat it straight from the cob. When it comes to getting those sweet kernels off the cob, we keep it simple: a chef’s knife to cut and a bowl to catch the kernels. Some of our favorite chefs have come up with all kinds of more involved methods for de-kerneling the cob. For your amusement, we rounded them up here. Read more »

Cherry Tomatoes from Blue Apron

How to Choose and Store Your Summer Tomatoes

All summer long, we gorge on tomatoes. They grace this week’s salmon burgers and next week’s za’atar shrimp, among other recipes. So we wanted to make sure you knew how to choose and store your tomatoes for maximum flavor and eating pleasure. Read on for tips on selecting ripe tomatoes and preserving their tastiness (hint: never put them in the fridge). Read more »

Blue Apron Summer Veggies

From Corn to Cukes: A Guide to July’s Produce

The fruits and vegetables of summer taste even better having been harvested practically in your own backyard. In today’s post–and in your weekly box–we bring the farm stand to you, rounding up the best of what’s in season, and sharing some delicious dishes you can cook up with these July favorites. All that’s left is to fire up the grill—summer is finally here!
Read more »

© Blue Apron, LLC 2017 Privacy Terms