Make the most of the season’s best local produce

Parents

Reducing food waste while feeding kids can feel impossible. Mama Earth Organics can help. Their journey from farm to table is direct, conscious and planet-friendly. That’s easier than schlepping the kids to the store, non?

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The latest gameshow? Guessing how much food was eaten when you open your kid’s lunch box. Navigating kids’ ever-changing palates while trying to live more sustainably is no easy feat. Below, find tips from Mama Earth Organics about how to cook, store and enjoy the season’s best, freshest produce while supporting local and reducing your carbon footprint.

Mama Earth Organics works with 150 local farmers and artisans to provide families across the GTA with fresh, organic and sustainable in-season produce, meat, seafood, groceries and chef-prepped meals. A shorter supply chain significantly decreases the food mileage that many grocery services create. But that’s not the only way they stay sustainable. For 15 years, they’ve been helping farmers practice regenerative agriculture. They also use reusable and returnable packaging and fine-tune delivery routes to reduce carbon emissions. That’s great. But how do you get kids on board?

“Get your kids involved in the prep and the decision-making,” says Jean-Charles Dupoire, who leads new recipe development as Director of Product Operations at Mama Earth Organics. “Have them participate in the choices. Once the recipes are decided, have them do some of the research by flipping through a picture-heavy cookbook and watching videos with easy-to-follow steps.”

With 10-plus basket options starting at just $30 and access to over 150 local artisans and sustainable meat and seafood options, Mama Earth Organics is versatile and commitment-free. And until June 26th, you can save 25 percent off your first three orders with promo code TODAYSPARENT.*

To help you stretch the sustainability of your freshly-picked produce, we broke down how to make the most of your spring Mama Earth Organics haul:

May

Fiddleheads
Here’s a tongue-twister for you, fiddleheads are a young fern’s furled fronds. Be sure to clean them really well— and don’t eat them raw. Rinse through a few changes of water and boil for about 10 mins before using in your favourite recipe (try them sauteed in garlic butter with lemon). The unique greens are sweet like asparagus with a green bean crunch.
How to store: Wrap loosely in a paper towel and keep in the fridge. Eat within a few days.

Wild leeks

Onion’s forest-dwelling cousin, leeks are mild and delicious in any recipe that calls for onions. Once sliced and washed in a bowl of water (sand lurks between the layers), use them in pesto, a creamy soup or frizzled in oil to serve atop a bowl of nubby grains.
How to store: Keep these green friends in the fridge.

Asparagus
You know asparagus, but do you know local asparagus? The farm-to-table difference is substantial. Dupoire recommends grilling your stalks or adding them to muffin tin frittatas that you’ll serve al fresco, naturally.
How to store: Stand washed asparagus stalks in a jar of water in the fridge.

June

Garlic scapes
When garlic scapes are in season, you’ll know it. Social media is abuzz with pretty pictures of scape-made pesto. A tad spicier than garlic, Dupoire suggests you grill them with a touch of oil and salt and pepper, or chop them up and add them to stir-fries.
How to store: House in the fridge for a week or two, or wash and chop scrapes to freeze for later use.

Haskap berries

Never met a haskap? It’s due time. An edible honeysuckle, these long blue berries are juicy, tart, a bit sweet and a flavour you just have to taste to believe. Toss them in your mouth or blend them into a sweet vinaigrette dressing for your summer salads.
How to store: These will keep for about a week in the fridge. If you can’t use them in time, freeze them for later.

Wild morel mushrooms
One of the most sought-after wild mushrooms is available in summer Mama Earth Organic baskets! The meaty shroom leans into nutty and earthy flavour territory and is simply the best sauteed in garlic butter and paired with pasta.
How to store: Please, no bags. Your morels need ventilation. Let them loose in a roomy container in the fridge.

Ready-made meals to the rescue

Chocolate Beet Cupcakes

On top of baskets of fresh, local produce, Mama Earth Organics offers made-from-scratch, chef-prepared meals and treats. In May, look for Chocolate Beet Cupcakes, fresh baked croissants, Garlic & Parsley Chicken Burgers, and Sun-dried Tomato, Spinach & Asiago Chicken Sausages. June sees Morel Mushroom & Garlic Scape Quiche and Strawberry Cheesecake Jars.

Summer produce and meals to look forward to 

Cucamelons are coming in August

July
Dragon tongue beans
Patty pans
Wild blueberries
Ready-made: July’s delightful summer berries will be used in pastries

August
Corn
Heirloom Tomatoes
Cucamelons
Ready-made: hearty corn soup, cornbread biscuit and succotash salad

Click here to save 25% on local, organic produce and delivery and start planning delicious meals all spring and summer long.

*Sign up by June 26th, 2022 and receive your first delivery by July 3rd, 2022 to save 25% off your first 3 deliveries. Offer applies to new customers only. The Offer is valid on online orders placed and received between May 1st, 2022 and August 14th, 2022 made at Mama Earth Organics. Voucher code must be entered during checkout to redeem. Only one promotion can be applied per person, address, or account. This applies to promotional codes as well as any other new sign up incentive. Offer is not transferable, may only be redeemed as instructed by us and is not exchangeable for cash or other property. We reserve the right to cancel any order due to unauthorized, altered, or ineligible use of discount and to modify or cancel this offer due to system error or unforeseen problems without notice.

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