Local Ingredients for the Week of 8/19/18

Cuban Pork & Yellow Rice featuring local ingredients from Fresh Box Farms, Pete's Greens, Kitchen Garden Farm & The Spice Mill

Cuban Pork & Yellow Rice featuring local ingredients from Fresh Box Farms, Pete’s Greens, Kitchen Garden Farm & The Spice Mill

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Baby Spinach from Fresh Box Farms in Millis, MA – Cuban Pork and Yellow Rice
  • Organic Green Bell Pepper from Pete’s Greens in Waterbury, VT – Tex-Mex Macaroni and Cheese
  • Organic Cucumber from Kitchen Garden Farm in Sunderland, MA – Lentil Fattoush
  • Organic Easter Egg Radishes from Pete’s Greens in Waterbury, VT- Cuban Pork and Yellow Rice
  • Organic Japanese Eggplant from Kitchen Garden Farm in Sunderland, MA – Thai Curry with Black Rice
  • Organic Heirloom Tomatoes from Queen’s Greens in Amherst, MA – Lentil Fattoush
  • Shrimp from Red’s Best in Boston, MA – Southwest Shrimp Tacos with Lime Crema
  • Goat Cheese from Vermont Creamery in Websterville, VT – Poached Chicken with Haricots Verts
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT – Tex-Mex Macaroni and Cheese
  • Sour Cream from Cabot Creamery in Cabot, VT – Southwest Shrimp Tacos with Lime Crema
  • Pita from Middle East Bakery in Lawrence, MA – Lentil Fattoush
  • Chili Powder from The Spice Mill in Manchester, CT – Tex-Mex Macaroni and Cheese
  • Cumin from The Spice Mill in Manchester, CT – Cuban Pork and Yellow Rice
  • Ras el Hanout from The Spice Mill in Manchester, CT – Sweet Potato and Chickpea Tagine
  • Southwest Seasoning from The Spice Mill in Manchester, CT – Southwest Shrimp Tacos with Lime Crema
  • Turmeric from The Spice Mill in Manchester, CT – Cuban Pork and Yellow Rice
  • Sriracha from Kitchen Garden Farm in Sunderland, MA – Cuban Pork and Yellow Rice

New England Summer Activity Roundup

Thomas Land at Edaville Family Theme Park

Thomas Land at Edaville Family Theme Park

We wanted to take this opportunity to thank everyone who participated in the Summer Fun Giveaway. You brought to light for us some New England adventure spots & activities that we weren’t familiar with and that we’re eager to share with others who may not be aware of all that New England has to offer.

To start, here’s some information about our Summer Fun Giveaway partners:

  • Animal Adventures: Located in Bolton, MA, owners Ed & Brenda Laquidara take in exotic animals that are no longer able to be kept by their current owners and provide them with a high quality of life. These animals are used for educational programs or are placed at other animal facilities, depending on their needs. Enjoy daily animal shows, private tours and even host a birthday party or corporate event here… after all, it’s #waycoolerthanazoo.
  • Edaville Family Theme Park: From Cran Central to Thomas Land, Dino Land & more, Edaville, located in Carver, MA, offers everything from rides and attractions to food, shopping, and daily events. PLUS, parking is always free. Edaville also offers events outside of the summer months: “Pumpkins Aglow” in October, and their Christmas Festival of Lights, which offers train rides through brilliant displays lit with over 7 million lights during the Christmas season!
  • The Butterfly Place: Open 7 days a week from Valentine’s Day through Columbus Day, The Butterfly Place is an indoor garden filled with hundreds of free-flying butterflies from New England as well as tropical species from all over the world. Located in Westford, MA, The Butterfly Place is able to host a wide variety of events from birthday parties to bridal showers, weddings, family gatherings, corporate events and more.  
  • King Richard’s Faire: As one of the biggest and best Renaissance fairs in New England, King Richard’s Faire sits on 80 enchanted acres. Featuring entertainment, rides, skilled games, acrobats, aerialists, jugglers & more, you can expect to see hundreds of talented performers as you traverse the grounds. Indulge in spit-roasted turkey legs, ringlets of fryes, and boules of chowder or stew, and wash it all down with champagne, wine or a brew.

And here are a few that to us, we found new:

  • Fourth Cliff: Located in Scituate, MA, Fourth Cliff is a 56-acre seaside resort. In the spring & summer, enjoy a variety of boating, camping, party & sports equipment, as well as access to picnic areas – reservations accepted!
  • Squam Lake Natural Science Center: Located in Holderness, NH, the mission of Squam Lakes Natural Science Center is to advance understanding of ecology by exploring New Hampshire’s natural world. It’s open from May 1 to November 1 and offers a variety of educational and enlightening programs, including guided discoveries, natural adventures, lake cruises & more.

And more for the kids:

  • Roger Williams Park Zoo: With over 160 animals from around the world ranging from pandas, elephants & giraffes to sloths, snow leopards, anteaters & more, the Providence, RI zoo is one of the oldest in the country and rests on 40 acres of land. Enjoy animal encounters, camel & train rides, concessions and much more, the Roger Williams Park Zoo is an awesome adventure for the whole family.
  • Story Land: Recognized as the best children’s theme park in New Hampshire, Story Land has been offering rides and entertainment to families for over 60 years. From the Antique Cars to the Whirling Whales, Crazy Barn, Flying Fish & Splash Battle, the park has evolved and expanded over the years and continues to offer all-inclusive attractions, events and shows, plus FREE parking & pet kennels!

In addition to these destinations, we also learned that most of our contest participants enjoy beach going, lake life, community boating, baseball games, day trips and fun with family. We hope this list provides you with new ideas for exploration and activities… and as always, we look forward to hearing any other suggestions you may have!

 

Local Ingredients for the Week of 8/12/18

Grilled Salmon & Quinoa Salad featuring organic scallions & zucchini from Kitchen Garden Farm and Gulf of Maine salmon from Red's Best

Grilled Salmon & Quinoa Salad featuring organic scallions & zucchini from Kitchen Garden Farm and Gulf of Maine salmon from Red’s Best

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Baby Spinach from Fresh Box Farms in Millis, MA. – Daal Curry
  • Organic Carrots from Kitchen Garden Farm in Sunderland, MA. – French Beef and Barley, Daal Curry
  • Organic Collard Greens from Harlow Farm in Westminster, VT. – West African Peanut Stew
  • Organic Lacinato Kale from Pete’s Greens in Waterbury, VT. – Veggie Quesadillas
  • Organic Scallions from Kitchen Garden Farm in Sunderland, MA. – Grilled Salmon and Quinoa Salad, Chicken Pad Thai
  • Organic Zucchini from Kitchen Garden Farm in Sunderland, MA. – Grilled Salmon and Quinoa Salad
  • Gulf of Maine Salmon from Red’s Best in Boston, MA. – Grilled Salmon and Quinoa Salad
  • Cage-Free Eggs from Maple Meadow Farm in Barre, VT. – Chicken Pad Thai
  • Monterey Jack Cheese & Sour Cream from Cabot Creamery in Cabot, VT. – Veggie Quesadillas
  • Berbere Spice Blend from The Spice Mill in Manchester, CT. – West African Peanut Stew
  • Caraway Seeds & Nutmeg from The Spice Mill in Manchester, CT. – French Beef and Barley
  • Cumin, Dried Oregano, Paprika & Sazon Seasoning from The Spice Mill in Manchester, CT.  – Casa B Cuban Chili
  • Cumin Seeds, Mustard Seeds & Turmeric from The Spice Mill in Manchester, CT. – Daal Curry
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA. – Veggie Quesadillas

7 Summer Food Safety Tips

jac-foodsafetyblog

Summer calls for BBQs, outdoor events, family gatherings and lots of delicious food. While we all enjoy the mouthwatering meals that these celebrations bring, here are 7 tips for avoiding food-borne illnesses during the hottest months of the year here in New England:

  1. Wash EVERYTHING properly: Well, the items that make sense. Namely hands & produce. We are often the vehicles that kick off a food poisoning run so get seriously soapy before diving into the main tasks of the day.
  2. Remember to keep your meat & veggies separate: High temperatures mean fast bacteria growth. To avoid the possibility of contamination, it’s important to use separate containers, cutting boards, and utensils when prepping your meat and veggies.
  3. Keep cooked meat away from raw meat: Make sure that you have separate dishes to hold your cooked meat and your raw meat. Don’t let your meat sit out while you’re firing up the grill. In fact, it’s best left in the fridge until you’re ready to throw it on the heat.
  4. Let the meat rest: Meat will continue cooking once you take it off the grill. Make sure to cover it with aluminum foil to trap the heat in and let it rest for at least 5-10 minutes. This also keeps your burgers nice and juicy. Use a thermometer to insure ground beef, pork, and lamb are cooked to a minimum internal temp of 155°F while poultry should be cooked to 165°F.
  5. Keep your condiments refrigerated: At least until it’s time to serve the food. These can spoil easily when left in contact with direct sunlight.
  6. Follow the 2-hour rule: Food left out for longer than 2 hours should be thrown away. If you’re going to have leftovers of meat, veggies or items like pasta salad, make sure that you refrigerate soon after serving.
  7. The cooler situation: The more chilled, the better. Chill your coolers before packing them and use separate coolers for drinks and perishable foods. Coolers that are frequently opened, like those holding beverages, tend to see ice melt more quickly.

These, of course, are just a few. If you have any food safety tips to share – summer or year-round – please share in the comments!

Local Ingredients for the Week of 8/5/18

Five Spice Pork Tacos from Just Add Cooking, featuring local ingredients from Next Barn Over Farm, The Spice Mill & Vermont Tortilla Company.

Five Spice Pork Tacos from Just Add Cooking, featuring local ingredients from Next Barn Over Farm, The Spice Mill & Vermont Tortilla Company.

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Organic Carrots from Next Barn Over in Hadley, MA. – Quinoa Fried “Rice”, Five Spice Pork Tacos
  • Organic Collard Greens from Harlow Farm in Westminster, VT. – Shrimp Po’ Boy
  • Organic Basil from Green Mountain Harvest in Waitsfield, VT. – Peach Panzanella Salad
  • Organic Dill from The Kitchen Garden in Sunderland, MA. – Hungarian Chicken and Mushroom Paprikash
  • Organic Scallions from The Kitchen Garden Farm in Sunderland, MA. – Beef Teriyaki
  • Organic Shiitake Mushrooms from Mousam Valley Mushrooms in Springvale, ME. – Quinoa Fried “Rice”
  • Cage-Free Eggs from Maple Meadow Farm in Barre, VT. – Quinoa Fried “Rice”
  • Fresh Mozzarella from Mozzarella House in Peabody, MA. – Peach Panzanella Salad
  • Sour Cream from Cabot Creamery in Cabot, VT. – Hungarian Chicken and Mushroom Paprikash, Aloo Matar Paneer
  • Ciabatta from Pain D’Avignon in Hyannis, MA. – Peach Panzanella Salad
  • Hot Dog Rolls from Pain D’Avignon in Hyannis, MA. – Shrimp Po’ Boy
  • Creole Spice Mix from The Spice Mill in Manchester, CT. – Shrimp Po’ Boy
  • Five Spice from The Spice Mill in Manchester, CT. – Five Spice Pork Tacos
  • Hot Paprika from The Spice Mill in Manchester, CT. – Hungarian Chicken and Mushroom Paprikash
  • Sesame Seeds from The Spice Mill in Manchester, CT. – Five Spice Pork Tacos
  • Tandoori Seasoning from The Spice Mill in Manchester, CT. – Aloo Matar Paneer
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT. – Five Spice Pork Tacos

Local Ingredients for the Week of July 29, 2018

Red Beans & Rice featuring Italian Sausage from Bianco & Sons

Red Beans & Rice with Andouille featuring Italian Sausage from Bianco & Sons

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Organic Green Bell Peppers from Next Barn Over Farm in Hadley, MA. – Red Beans and Rice with Sausage
  • Organic Kale from Pete’s Greens in Craftsbury, VT. – Black Bean Burger and Kale Chips
  • Organic Scallions from The Kitchen Garden Farm in Sunderland, MA. – Yakiudon, Thai Peanut Carrot Noodles
  • Organic Shiitake Mushrooms from Mousam Valley Mushrooms in Springvale, ME. – Yakiudon
  • Organic Zucchini from Pete’s Greens in Craftsbury, VT. – Fish en Papillote with Fregola Sarda
  • Italian Sausage from Bianco and Sons in Medford, MA. – Red Beans and Rice with Sausage
  • New England Caught Fish (TBD) from Red’s Best in Boston, MA. – Fish en Papillote with Fregola Sarda
  • Cage-Free Eggs from Maple Meadow Farm in Barre, VT. – Black Bean Burger and Kale Chips
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT. – Classic Beef Tacos
  • Hamburger Buns from Pain D’Avignon in Hyannis, MA. – Black Bean Burger and Kale Chips
  • Pita from Middle East Bakery in Lawrence, MA. – Lentil Fattoush with Grilled Chicken
  • Cajun Seasoning from The Spice Mill in Manchester, CT. – Red Beans and Rice with Sausage
  • Dried Sumac from The Spice Mill in Manchester, CT. – Lentil Fattoush with Grilled Chicken
  • Smoked Paprika & Cumin from The Spice Mill in Manchester, CT. – Black Bean Burger and Kale Chips
  • Taco Seasoning from The Spice Mill in Manchester, CT. – Classic Beef Tacos
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT. – Classic Beef Tacos
  • Sriracha from The Kitchen Garden Farm in Sunderland, MA. – Yakiudon

How to Enjoy National Picnic Month Like a Pro

Grilled Honey Mustard Chicken Sandwich by JAC

Grilled Honey Mustard Chicken Sandwich by JAC

After another long, cold winter, ‘tis finally the season to enjoy the sunshine and spend as much time as possible outdoors. From BBQs and birthday celebrations to poolside parties and beach days, there are a ton of ways to enjoy nature’s bounty. But none quite like dining al fresco on a good, old-fashioned picnic in the park!

Here are 10 ways that you can picnic like a pro as we wind down National Picnic Month:

  1. Make the event as easy & eco-friendly as possible: Try to stick to 1 or 2 cooked or pre-prepped dishes that can be eaten with your hands. This nifty tip will reduce the need for excess cutlery and will help to reduce waste.
  2. Stack up on sandwiches: Bee’s Wrap sandwich wraps are a sustainable way to promote food storage. And who doesn’t love to bite into a satisfying sandwich on a picnic?
  3. Seek out a level patch of ground located mostly in the shade: As we all know, eating at a place like the beach can be a challenge without umbrellas & coolers because of the power of the almighty sun. Set up your picnic on an even patch of ground in the shade to help preserve the freshness of your food.
  4. Leverage the power of insulated bottles: Whether you’re transporting a hot item like soup or a cold liquid like water, or something a little stronger, keep it simple. Make sure you have an insulated bottle on-hand that’s built to last.
  5. Water Bottles vs. Ice Packs: On that same note, try to use cold, water bottles to keep your food cool versus gel or ice packs. We use Givn water bottles in our own meal kits to make them more environmentally-friendly.
  6. Invest in a collapsible cooler: If your childhood consisted of lugging bulky coolers to every outdoor event, it’s time to fully erase those distant yet haunting memories. Collapsible coolers make transport much easier, fold up into compact pieces & can often double as seating support!
  7. Save the ice cream for later: Although a cold, refreshing dessert may sound like a great idea, it’s best to bring a treat that doesn’t melt too easily. Consider cookies or fruit to help cleanse your palate!
  8. Bug spray: Be prepared. The vision of a perfect picnic is often just that; a vision. Keep bug spray on-hand in case you find yourself in a typical New England mosquito melee.
  9. Sustainable threads vs. paper products: Bring some smaller dish towels or biodegradable napkins to use instead of paper products or wet wipes.
  10. Leave Fido at home: We all love our pets, but our pets love our food, chasing small animals and trying to make nice with strangers who have food. Try to keep your picnic party as problem-free as possible so that you can enjoy a stress-free outing!

What are your favorite picnic tips and tricks?

 

Local Ingredients for the week of July 22, 2018

Grilled Veggie Pita Pockets with local ingredients from Narragansett Creamery, Green Mountain Creamery & Middle East Bakery

Grilled Veggie Pita Pockets with local ingredients from Narragansett Creamery, Green Mountain Creamery & Middle East Bakery

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Organic Carrots from Next Barn Over Farm in Hadley, MA. – Cauliflower Fried Rice
  • Organic Scallions from Next Barn Over Farm in Hadley, MA. – Shrimp and Creamy Orzo, Poblano and Corn Chowder, Cauliflower Fried Rice
  • Broccoli Rabe, Garlic, and Cheese Sausage from Bianco and Sons in Medford, MA. – Broccoli Rabe and Sausage Pasta
  • Cream Cheese from Cabot Creamery in Cabot, VT. – Shrimp and Creamy Orzo
  • Cage-Free Eggs from Maple Meadow Farm in Barre, VT. – Cauliflower Fried Rice
  • Feta Cheese from Narragansett Creamery in Providence, RI. – Grilled Vegetable Pita Pockets
  • Greek Yogurt from Green Mountain Creamery in Brattleboro, MA. – Grilled Vegetable Pita Pockets
  • Pita from Middle East Bakery in Lawrence, MA. – Grilled Vegetable Pita Pockets
  • Bay Leaf from The Spice Mill in Manchester, CT. – Cuban Picadillo
  • Cinnamon Stick from The Spice Mill in Manchester, CT. – Chicken Biryani
  • Crushed Red Pepper from The Spice Mill in Manchester, CT. – Broccoli Rabe and Sausage Pasta
  • Cumin from The Spice Mill in Manchester, CT. – Cuban Picadillo, Poblano and Corn Chowder
  • Curry from The Spice Mill in Manchester, CT. – Chicken Biryani
  • Paprika from The Spice Mill in Manchester, CT. – Poblano and Corn Chowder
  • Sesame Seed from The Spice Mill in Manchester, CT. – Cauliflower Fried Rice
  • Fresh Spaghetti from Maria’s Gourmet Pasta in Malden, MA. – Broccoli Rabe and Sausage Pasta
  • Sriracha from Kitchen Garden Farm in Sunderland, MA. – Cauliflower Fried Rice

Dan’s Domain: Enjoy Iced Tea Season with MEM Tea Imports!

Dan Snedeker, Head of Product Development at Just Add Cooking

Dan Snedeker, Head of Product Development at Just Add Cooking

Welcome to the first installment of “Dan’s Domain”. If you’re enjoying our recipes and the delicious local products in our Marketplace, then you’ve got this guy to thank! Meet Dan Snedeker, who we recently named our Head of Product Development. Dan’s got his hands in our recipes, ingredient sourcing and our marketplace of delicious local goodies.

From time to time, we’ll be bringing you local product information & tips on Dan’s favorite New England “finds”. Have a question, comment, product suggestion or fun fact to share with Dan? Post here or on our social pages so Dan can enjoy a conversation with you!

This summer heat means it’s iced tea season here in New England. I wanted to share my favorite, foolproof method for making iced teas for you to enjoy from the cool comfort of your front porch, roof deck, or that one cool spot on your kitchen tile floor.

The easiest way to make tea in the summer is with the power of the sun! No boiling necessary. Just three easy steps.

  1. Add 1 tea bag or 1 tbsp loose leaf* tea per 4 cups of water to a large, clear container (glass or hard plastic work the best).
  2. Place in your sunniest window or outside in direct sunlight.
  3. Let the tea steep for at least 3-5 hours . You want to brew the tea fairly strong since it will get diluted by the ice.

That’s it. Once the tea is your desired strength, remove the tea bags and refrigerate until cold. If you can’t wait that long, fill up a big glass with ice and pour over.  

*(When using loose leaf tea, use a tea infuser or strainer or add the loose tea directly to the water and then strain through a coffee filter or cheesecloth once it has steeped.)

Check out these three fantastic teas from MEM Tea Imports, available now in our Marketplace!

First up, the classic: English Breakfast Tea – This tea is a classic for a reason. For those with a sweet tooth, you can also try putting a New England twist on Southern Sweet Tea by adding some maple syrup for a little sweetness. (One thing to avoid when making sweet tea is adding granular sweeteners like sugar, these will take too long to dissolve in a cold liquid so always add a liquid sweetener to cold teas.)

English Breakfast Tea from MEM Tea Imports

English Breakfast Tea from MEM Tea Imports

Moroccan Mint – In addition to specially selected mint, this tea features Chinese Gunpowder green tea, which adds richness and complexity. The cooling flavor of mint makes it a perfect match for those hot and muggy New England summer days. For an extra cool and refreshing tea, try adding some fresh mint leaves once the tea has steeped or a fresh lemon wedge.

Moroccan Mint Tea from MEM Tea Imports

Moroccan Mint Tea from MEM Tea Imports

Blood Orange Hibiscus – Last but not least, feast your eyes on the Just Add Cooking office’s favorite when it comes to making iced tea. The hibiscus makes for a lush, dark magenta tea. Mix equal parts cranberry lime seltzer and blood orange hibiscus tea for an effervescent twist. If it’s happy hour, add a splash of your favorite gin or an aperitif like campari and a fresh squeeze of lime juice for a refreshing summer cocktail.

Blood Orange Hibiscus Tea from MEM Tea Imports

Blood Orange Hibiscus Tea from MEM Tea Imports

Have any other tea tips or tricks we should know of? Feel free to share!

Support Local Farms this National Ice Cream Month

Did you know that ice cream was originally called “cream ice” and dates back to the 17th century? It seems to have a much smoother ring to it with its current moniker. Whether the phrase “ice cream” means just that, frozen custard, frozen yogurt, gelato or sorbet to you, this cold, refreshing treat can be consumed in its simplest form via cup or cone, or as a unique addition to a variety of delectable desserts. With the wealth of flavor combos that has come to fruition over the course of its evolution, don’t be surprised that vanilla and chocolate still reign supreme in North America.

Crescent Ridge Ice Cream (Photo courtesy of Boston Magazine)

In honor of National Ice Cream Month, we’re coming to you with the scoop on the best local spots in the area. Beat the heat as we cruise through July at one of these flavorful and festive farms:

  • Bedford Farms: This hometown fave has been whipping up and scooping award-winning ice cream since 1880. Yup, that’s over 100 years and an expansion of over 60 flavors of fresh made, locally sourced ice cream, frozen yogurt and soft serve. With locations in Bedford, Burlington and Concord and 22 flavors always on tap with a rotation of others, PLUS custom cakes, pies & ice cream sandwiches, Bedford Farms has something to satisfy anyone’s creamy craving.
  • Crescent Ridge: “Serving Smiles Since 1968”, the Crescent Ridge Dairy Bar in Sharon, MA offers over 40 flavors of premium ice cream. From the tried and true like chocolate, chocolate chip, strawberry and vanilla to unique fusions like Black Bear, Graham Central Station and Cow Prints, each flavor starts with the Parrish family’s 50-year old recipe that has withstood the test of time.
  • Kimball Farm: With its flagship location in Westford, MA, the Kimball name has been legendary to the local ice cream industry since 1939, and expanded with the addition of 3 other locations in the late 1980s. Jack and Clara Kimball kicked off their legacy with 3 original flavors: maple walnut, frozen pudding and peppermint stick. Today, their rich and creamy offering features over 50 fantastic flavors. And the Westford location now offers a variety of exciting activities for families to enjoy including, but not limited to: batting cages, mini golf, bumper boats, restaurants & more.
  • Richardson’s Farm: These are listed in no particular order, but is there truth in the saying ‘save the best for last’? Located in Middleton, MA, the Richardson family has been operating the dairy farm for over 300 years. The ice cream stand came to fruition in the early 1950s with the idea of creating “one perfect ice cream”. Today, Richardson’s award-winning ice cream stand offers over 50 flavors and has been featured on the Phantom Gourmet.

What’s the one local ice cream spot that you can’t live without and the flavor that makes your mouth water?