June 2017

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 »

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 »

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 »

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 »

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 »

The Fight to Save Salmon

In honor of World Oceans Day on June 8th, we asked one of America’s leading experts on sustainable fishing and the author of the bestselling books Four Fish and American Catch, Paul Greenberg, to tell the story of wild-caught salmon and explain just how important these fish are to Alaska and the future of its ocean habitats. Read more »

Can an American Parmesan Dethrone the King of Cheeses?

Parmesan cheese is at the heart of Italian cuisine, and the greatest of all of Parmesans is Parmigiano Reggiano. So when you’re looking for a cheese to grate over a saucy tangle of pasta, there is no substitute. The Schuman family believes they can change all that. Read more »

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