Storing a week of vegetables
Which vegetables go in the fridge, which stay out, and how to keep greens crisp.
Cooking millets for every day
Water ratios, soaking times and three dishes to start with.
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Notes from Vayalveli Organics
Guides, care tips and stories from behind the counter.
Why we sell wood-pressed oil
How a chekku works, and what changes when oil is pressed slowly.
Raw forest honey or shop honey: how to read the jar
Colour, crystals, foam and the label. What tells you a honey is raw, and why ours never looks the same twice.
A Pongal week from the farm box
Sugarcane, new rice, turmeric plants and the vegetables for kootu: what we pack for Pongal and how to use all of it.
Wednesday in the packing shed: how 3,400 boxes come together
From the first farm van at noon to the last delivery bike at 11 am Thursday, here is what happens to your vegetables in between.
Your first-Sunday farm visit: what to expect
What happens on our monthly visit to a partner farm, what to bring, and how to make it a good day for children.
What “organic” on our list does and does not mean
An honest look at what we can say about how our vegetables are grown, and the questions you should ask any organic shop.
Is the ₹899 box dearer than the market? We priced a week
We bought the same vegetables at a Coimbatore market and a supermarket in the same week, and compared the bills honestly.
Stems, peels and tops: using the whole vegetable
Beetroot leaves, banana peel, cauliflower stalks and radish greens are good food. Six simple ways to cook what usually goes in the bin.
Fresh every Thursday.
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