Farmbox Direct: Serving Up Organic Produce, Straight to Your Doorstep
- Published: Wednesday, December 10th 2014
- in Nutrition
Thanks to apps like Pinterest and Instagram, eating healthy has gone from a way to lose weight to a brag-worthy, mainstream, cool thing to do (can we get an “amen!?”). Healthy foods are no longer looked at as being bland and boring, now we know that those good-for-you foods, well, they taste good too. While many of us have the luxury of being close to farmers markets and stores like Trader Joe’s and Whole Foods not all of us have access to local, fresh, organic produce and that’s where Farmbox Direct comes in.
Farmbox Direct delivers only organic produce, grown without pesticides and cage free, free range eggs sourced from local organic farms (when Mother Nature allows). Ashley Tyrner came up with the idea when she first became a mother, while paying closer attention than ever to the foods she was consuming and what she was feeding her daughter. As a busy working mom in New York City, making a trip to the local farmers market each week wasn’t always in the cards, so Ashley realized that there needed to an easier way to get organic foods.
Enter, Farmbox Direct! The process is simple, just enter your zip code to see if they deliver to your area, create an account, and then pick the size of Farmbox you’d like – there’s a small, medium, and large as well as juicing boxes in orange, red, and green juice varieties. Once you set up your account you’ll receive an email at the start of the week letting you know what is being harvested for the current week’s box. From there you can customize your box by substituting up to five of the items inside and adding any artisinal foods that strikes your fancy. Plus, each week you get a great recipe card with your box that gives you creative ideas for how to use the items in that week’s box. You manage your deliveries, so no worries if you need to skip a week – there is zero commitment fee!
Prices start at $36.95 for a small box, which is ideal for a vegan or vegetarian who lives solo, a couple that mostly goes out to eat. It comes with enough vegetables for 3-4 meals. The medium box ($47.95) is great for a small family or a couple that loves to work together in the kitchen, you get enough veggies for 4-5 meals, plus fruits to snack on. The large box ($58.95) is great for bigger families and devoted vegans and vegetarians that cook more than 5 times a week.
Want a taste of some of the great recipes you’ll get with Farmbox Direct? Here are two delish and very Instagram-worthy vegan recipes we love!
Greek Rainbow Chard Burritos
Vegan, Gluten-Free | Serves 10
What you’ll need:
10 large rainbow Swiss chard leaves (stems finely diced and set aside for filling)
1/2 cup uncooked short-grain brown rice
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 teaspoon dried oregano
1 teaspoon sea salt
ground pepper to taste
20 kalamata or nicoise olives, pitted, and chopped
1 cup cooked chickpeas
1 tablespoon red wine vinegar
2 tablespoons dried currants (optional)
2 tablespoons finely chopped fresh mint or dill (or a combination)
What you’ll do:
1. To make the rice, in a medium saucepan, combine brown rice with 1 cup of water. Bring to a boil, reduce to a simmer, cover, and cook on low for 35 to 45 minutes until tender and all the water has been absorbed. Cool.
2. To make filling, in a wide high-sided saute pan, heat olive oil over medium heat (don’t let smoke). Add finely chopped chard stems, onion, garlic, oregano, salt, and pepper. Cook over medium heat until vegetables are softened and translucent (10 minutes). Take off heat, add in olives, chickpeas, and vinegar. Mash with a fork or back of a spoon until chickpeas are slightly broken down and mixture holds together. Stir in cooked rice. Cool completely. Once cool, add in mint or dill and currents, if using.
3. To make burritos, lay a chard leaf with the rough side facing you. Press the palm of your hand to crush the stalk slightly. At the bottom of the wrap (leave a 1/2 inch border on the bottom and sides) scoop 1/3 cup of filling and form into a log shape. Place seam-side down on a plate and chill until ready to steam (or if eating raw, dig in now).
4. To steam, place chard burritos seam-side down on a steamer basket. Steam for 3-5. Eat immediately warm or cool a little or chill completely (the helps them hold their shape and allows the flavors to meld). Serve with plain yogurt or tahini dressing for dipping. Raw chard burritos can be kept assembled in the refrigerator for up to 2 days. Steams can be kept in the fridge for 1 day.
Raw Blueberry & Kiwi Tart
Vegan, Gluten-Free, Paleo | Serves 12
What you’ll need:
1 ripe banana
1.5 cups blueberries
2.5 cups medjool dates, pitted
1.5 teaspoons cinnamon
1 pinch nutmeg
1 vanilla bean
2 tablespoons fresh lemon juice
2 cups raw almonds
1 cup raw cashews
1 tablespoon water
What you’ll do
1. Add the raw almonds, 2 cups of dates, 1 teaspoon cinnamon, vanilla bean caviar, and pinch of nutmeg to a food processor. Pulse 8-10 times and then let everything process into a fine meal for 3-5 minutes. Add a tablespoon of water and continue to process for another minute or until the mixture rolls in a ball in the processor.
2. Line the bottom of a 10-inch round tart pan with parchment paper. Dump the crust mixture into the pan and press up the sides. (Note: be patient. It will take several minutes and if your mixture is too sticky, dip your fingers in water.) Place the tart pan in the freezer for at least 30 minutes to let the crust set.
3. While the crust is chilling, soak the cashews in warm water for 30 minutes. Drain.
4. Add the cashews, banana, 3 pitted dates, 1/2 teaspoon cinnamon, 1 tablespoon lemon juice to the food processor. Process for 5-7 minutes until smooth. Pour into the tart shell and place in freezer for 10 minutes to set.
5. While the cream is setting, add 2 kiwis, 1/2 cup of blueberries, and 4 pitted dates into a blender. Blend until a smooth glaze forms (2 minutes). Pour and spread over the cream filling.
6. Thinly slice kiwis and add them and 1 cup blueberries to a bowl and toss with 1 tablespoon lemon juice.
7. Arrange the blueberries and kiwis in circles working your way inward from the outer edge of the tart. Refrigerate or freeze for 15 minutes to set before slicing. Refrigerate leftovers.