Farmbox Direct Brings the Farmer’s Market To You

By on January 16, 2015

Brooklyn mother starts up a business to make weekly deliveries of organic produce to a 5 state area.farmbox direct delivery guy

Ashley had a big job in Manhattan but after her daughter was born, she knew she wanted to better control what went into the food on her table and for her child (now two children). Having grown up on a farm, she quickly made good relationships with local farmers who provide her with quality certified organic produce.

This is one of those Aha moments, when a business just rushes in to fill a need. Now Farmbox Direct is delivered over several states and growing all the time.

Reminds me of the “Food Group” I participated in in the early 70’s when a group of housewives I knew in Houston (remember housewives? Dodo birds that no longer exist) anyway we women took turns trekking to the wholesale market every week to provide fresh local produce for all our families.

It’s how I learned to cook things I’d never heard of. Rutabagas, various odd-to-me greens.

But now, when housewives are clearly extinct, comes Farmbox Direct to do the shopping and delivering for us.
This is a great idea. Check out their website http://www.farmboxdirect.com and see which of their plans might work for you.

As for me, I’m jumping off now to go make a big pot of my favorite veggie soup with the organic produce that was delivered to my house yesterday.

This service is highly recommended. Go get ‘em. Or rather, let ‘em be delivered to your door. This makes healthy easy.

Top 5 Reasons to work with Farmbox Direct!
1. We make eating healthier organic, and local items affordable!
2. We deliver your items right to your door!
3. You’re making a change for your health for the better!
4. Your supporting local businesses!
5. We pick the BEST organic and local items to bring to you each week!

Fresh, organic fruits & vegetables delivered!

Want to check your zip code?

Organic Vegetable Soupfarm stand
Choose organic produce. Mine came from Farmbox Direct.
This is the most popular recipe on my site: www./Everybody Eats News and has been downloaded thousands of times. I make it and put it into the refrigerator and just eat it until it’s gone. You can lose up to a pound a day doing this. Yum. You can skip the meat if you’re a vegetarian.

Makes 8 servings

2 tablespoons extra virgin olive oil
1.5 lbs. boneless, skinless chicken thighs, cut into bite sized pieces
10 strips bacon, cut into bite sized pieces (optional)
2 large sweet white onions (Walla Wallas are good), thinly sliced
1 large carrot, finely chopped
½ jalapeno or small bell pepper, seeded and minced
2 teaspoons minced fresh (or dried) thyme and/or oregano
3 cloves garlic, smashed
8 cups chicken broth OR water
½ cup dried porcini
1 15-ounce can beans (black, pinto, cannellini, or butter beans), drained
6 cups baby spinach
2 large fresh tomatoes, finely chopped OR 1 16-oz. can or box Italian tomatoes with juice
1-2 tablespoons chopped fresh basil
Sea salt and cracked black pepper to taste
8 tablespoons freshly grated Parmigiano Reggiano

In a large stew pot, heat the oil over medium high heat, then begin browning the bacon and chicken. Once a little color is on the meat, add the onions. Once they are translucent give them a stir, then add carrots, pepper, garlic, and continue to brown, scraping up the browned bits from the bottom of the pan.
Now add broth or water, porcini and beans. Cook over medium heat for about 45 minutes. Taste and adjust seasonings with salt and pepper. Add spinach and tomatoes. Once the flavors are blended, add chopped basil. Turn off heat.

For each one cup serving, top with about a tablespoon cheese.

Crock Pot Posole with Calabaza

Store remainder in the refrigerator. Eat as needed by hunger through the day, up to 4 cups daily. Reheat each serving 1-2 minutes in the microwave.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”