Good Food from Healthy Farms
Terra Organics
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Homepage: http://terra-organics.com
Posts by Terra Organics
Storage and Preparation Tips: Brussels Sprouts, Grapefruit, Celeriac
Jan 26th
Brussels Sprouts: Refrigerate up to one week in a plastic bag. Wash before use and remove outer leaves. Be careful not to overcook—test for doneness by inserting the tip of a knife into the stem end, which should be barely tender.
Grapefruit: Store at room temperature for a few days if planning to consume within that time frame. Otherwise, store in the fridge.
Celeriac: Wrap in plastic and store in the fridge for up to one week. Wash well before use and peel. Enjoy in soups, stews and salads.
Featured Veggie: Spigarello Broccoli
Jan 12th
Described as a wild form of broccoli, broccoli spigarello is similar to kale, all leaves, without any florets. The stems are woody and should be cut off and disgarded.
Storage and Preparation Tips: Navel Oranges, Yellow Onions, Bunched Spinach
Jan 6th
Navel Oranges: You can store navels on the countertop for a couple of days if you know you’ll be using them within that time frame. Otherwise, refrigerate. Avoid exposure to moisture, as this can promote mold and decay.
Yellow Onions: Store in a cool, dry, well-ventilated place. Place in a wire hanging basket or a perforated bowl with a raised base so that air can circulate underneath.
Bunched Spinach: Upon receipt, untie, remove any blemished leaves, trim off stems, and wash thoroughly in cold water. Repeat until all the grit is gone. Spin dry in a salad spinner or drain well, then put into plastic bags loosely wrapped with paper towels. Spinach is highly perishable; plan to use within a couple of days.
Terra Organics: Annual Report 2011
Dec 22nd
We’re pleased to share our Annual Report for 2011 which details our year and some exciting new changes to Terra. Learn more about our new box options and boxes. (Click to enlarge)
Upcoming New Year Terra Changes
Dec 20th
On January 1, we will be making some changes to our pricing structure.
For only the second time in eight years we will raise the price of our standard boxes. At the same time we will be decreasing our delivery fee from $5 to $3. What we have found is that the size and quantity of items in the box is diminished over time, as inflation, the cost of oil, and the strength in the organic market catches up with our fixed price model.
At the same time we will be reducing our delivery minimum from $25 to $20, and introducing a new box at the $20 level that is based on the Environmental Working Group’s list of the Dirty Dozen – those fruits and vegetables with the highest rate of pesticide use.
All other standard boxes – All Fruit, All Veg, Mixed Fruit and Veg, PNW, Healthy Kids and CSA – will be available in two sizes: small and large. The small box price will be $29 and the large box price will be $45. These prices include the $3 delivery fee.
Again, these changes will not take effect until January 1 and the ability to switch to the new boxes will first become available on December 30th.
We will be releasing our first ever annual report at the beginning of next week and will provide some context for these changes and reinforce the reasons why your support of Terra Organics is important.
We appreciate your understanding and value your business. Please let us know if you have any questions or feedback.
Sincerely,
The Terra Organics Team
Storage and Preparation Tips: Parsnips, Clementine Mandarins
Dec 6th
Parsnips: Store in a cool, dry, dark place with good ventilation, or refrigerate in a perforated plastic bag, in the vegetable drawer. Wash and peel before use.
Clementine Mandarins: Store in the fridge until ready to use. Excellent for eating out of hand, or try adding to salads or desserts.
Storage and Preparation Tips: Kiwi, Rutabaga
Dec 4th
Kiwi: Fruit should yield to gentle pressure when ripe. If still hard upon receipt, leave on the countertop for a few days until ripe. Refrigerate when ripe.
Rutabaga: Store in a cool, dry, dark place with good ventilation, or refrigerate. Rutabagas can be refrigerated for up to two weeks or left at room temperature for one week. Wash and peel before use.
Ideas for using Rutabagas
Dec 4th
Peel with a vegetable peeler, slice and enjoy as a snack.- Chop, dice, or grate them and add to salads.
- Grate them and add to cole slaw.
- Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed.
- Cook with potatoes and mash together.
- Quarter and roast along with potatoes or other root veggies.
- Add chopped or quartered rutabagas to stews or soups to enhance flavor.
- Stir-fry with onions or shallots.
Storage and Preparation Tips: Lemons, Parsley
Nov 24th
Lemons: Store in a cool, well-ventilated area. Wash before cutting. Store cut wedges in a covered container in the fridge for up to four days; whole lemons will keep in the fridge for up to two weeks.
Parsley: Make sure leaves are as dry as possible—refrain from washing until ready to use. Trim stem ends and place in a jar of water; cover with a plastic bag and store in a cool place or in the fridge. Change the water if it discolors after a few days.
Terra Update – Nov 14, 2011
Nov 16th
Dan goes over some favorite Thanksgiving vegetables: Celeriac, Turnips and Parsnips.
