Happy 1st Day of Spring 2018!

Thank you for letting us be a part of your season!

sprout in soil.jpg

When I began this Organic Fruit and Vegetable adventure on a local farm in 2000 spring took on a whole new meaning. Growing up in an evergreen forest I had never really stopped and taken in all the new life Spring brings. Some of my new experiences at the farm in spring were seeing winter over crops come out of the ground, seeing and smelling the rich dark earth right after first spring tilling and watching the first green sprouts come up from early planting. These things continue to amaze me year after year. Every season is worth celebrating and my favorite ways to celebrate always includes great seasonal foods!

Spring is a great time to experiment with seasonings and herbs. Spring is cool enough to make all of my favorite soups and stews, but warm enough to grill outdoors. This flexibility makes it one of my favorite times to try new recipes featuring seasonings, spices and herbs. If you are looking to be healthier my #1 Tip would be to make sure you are building your meals around nutrient rich Organic Fruits and Vegetables. My #2 Tip would be to learn to use as many fresh herbs, seasonings and vibrant spices as possible to add flavor and nutrients to your menu. (If you haven’t read my life changing experience with organic foods in 2004 you can read more by typing “Organic Starts” or ticking that option on our blog. There are several posts about how we came to LOVE our organic farms and chemical free food.)

Looking for fresh herbs? We always have a few available on the web site, but we welcome special orders.




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Season Update with Sale and Feature

It seems like everyone is ready for springtime this year! I am always excited at the turning of a season and looking forward to new flavors and old favorite dishes that resonate well with the season.

Some of the foods I look forward to every spring are lemon bars, asparagus quiche and carrot cake. These are Easter time favorites of mine and my very favorite time to host brunch. If you are looking for a delicious and simple recipe for muffins I recently posted a Meyer Lemon & Poppy Seed Muffin that I made recently for a brunch we hosted.carrot cake 1

Spring is normally still cool and windy so we usually continue enjoying many of our favorite soup and roasting recipes before the heat of summer sets in. If you have not tried the Potato Leek Soup Mix it is about to go away for the season and is 50% off right now so get that while you can. Are you looking for real food recipe inspiration? Visit our blog! Have a great recipe? Please share. We love to hear from you!  Enjoy! ~ Rachel for Brown Box Team

Frontier Idaho Outpost Potato Soup

Sale & Feature Update

Spring is a beautiful time to experience new things! We have some delicious and always GMO free new grocery items we wanted to highlight for you. Have you tried FRUIT BLISS? This dried and rejuvenated organic fruit is available in snack size for Turkish figs and small Turkish apricots. We have a new fruit medley with figs, apricots and plums, all GMO free and Organic! These quickly became one of my favorite sweet take along snacks.fruit bliss medley


 Salmon: If you have never read about our amazing local salmon fisherman and his family visit our blog! Salmon doesn’t get much better than this; fresh wild caught in Alaska, flazh frozen in conveneinet fillet portions and flown back to Idaho by the Robinson family who live in Nampa. Save $0.50 per portion for the next two weeks! We also have delious wild caught smoked salmon portions on sale now. Smoked salmon is delicious in many dishes including roasted corn and salmon chowder recipe on our recipe blog.

alaska salmon


New Confections!  Dark Chocolate Toffee Covered Almonds & Dark Chocolate Carmel Bar. Do we need to say more? These indulgent delights are brought to us by Chocolove.

Chocolove Salted Carmel.jpg


Certified Organic Fruit & Vegetables: Spring! New items every week. This week we have Asparagus, Shiitake Mushroom, Snap Peas, Rainbow bunched carrots, Sweet Baby Yams, English Cucumber, Meyer Lemon, Grape Tomatoes, Sweet Mini Peppers all on the Sale & Feature.

assorted mini yams.png

mini sweet peppers


Shop with Brown Box: www.BrownBoxOrganics.com   

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Meyer Lemon Poppy Seed Muffins

I know it’s not Spring just yet, but with all these beautiful and juicy little Meyer Lemons I just want to make all my springtime favorites! Lemon Poppy Seed Muffins are one of the recipes I make at least a couple of times every Spring.  I love to make them when we have a brunch or for friends because they are too good not to share. We have a large family and friends over often I always make a double batch. This recipe also freezes well if you want to make them ahead of time. This recipe has stayed with me for over twenty years because it is so easy to make and pretty to look at. 🙂

Meyer Muffin 3.JPG


  • 1/2 cup butter
  • 2 eggs
  • 3/4 cup sugar
  • 3 tablespoons Meyer Lemon Juice
  • 1 teaspoon lemon zest
  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon poppy seeds

Glaze (optional)

  • 1/3 cup powdered sugar
  • 1 tablespoon Meyer lemon juice


  1. Preheat oven to 375 degrees. In a large bowl combine butter, eggs and sugar. Mix until creamy.
  2. Add flour, baking powder, salt and poppy seeds. Do not overmix.Meyer Muffin1.JPG
  3. Spoon into lined or greased muffin tins.Meyer Muffin 2.JPG
  4. Bake for 18 minutes or until wooden toothpick comes out clean.
  5. Combine glaze ingredients and drizzle over warm muffins.
  6. Enjoy!Meyer Muffin 4.JPG

Photo above also includes pumpkin muffins.

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Chicken Chow Mein

The first few years we were married every anniversary and birthday was spent enjoying our favorite Chicken Chow Mein. Moving and our family size inspired me to try to find a recipe we could enjoy at home. After trying at least a few dozen over the years this recipe is my favorite go to. Sometimes we add different vegetables or stir fry egg also depending on what’s on hand.



·      2 teaspoon cornstarch

·      1 1/2 Tablespoon soy sauce

·      1 1/2 Tablespoon oyster sauce

·      1 1/2 Tablespoon Chinese cooking wine (or sherry) (Note 4)

·      2 Teaspoon sugar

·      1/2 Teaspoon sesame oil

·      ¼ teaspoon White pepper

·      6 oz. chicken thigh, debone or use 6 oz. breast, into bite size pieces

·      1 1/2 Tablespoon peanut oil or low flavor profile vegetable oil

·      6 oz fresh chow mein noodles or cooked chow mein noodle

·      3 – 4 cups green cabbage (savoy / green), finely shredded

·      1 large carrot, julienned

·      1 cup bean sprouts (optional)

·      3 green onions cut into 2 inch pieces

·      2 cloves garlic, finely chopped

·      1/4 cup water


  1. In a jar or medium bowl combine first seven ingredients to make sauce. Shake or stir to combine.
  2. Pour 1 Tablespoon of sauce over chicken and set aside to marinade for 10 minutes.
  3. Prepare the noodles according to the packet instructions.
  4. Heat oil in wok or large fry pan over high heat.
  5. Add garlic and stir fry for 10 seconds or until it starts to turn golden, stirring continually so it will not burn.
  6. Add chicken and stir fry until the skin is white but the inside is still raw – about one minute.
  7. Add the cabbage, carrot, and the white pieces of green Stir fry for one minute or a little more until the cabbage is just starting to wilt and the chicken is cooked through.
  8. Add the noodles, Sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
  9. Add bean sprouts and remaining green onion. Stir through quickly then remove from heat.
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