week nine includes
potatoes
tomatoes
beans
zucchini
green pepper
jalapeno
cucumber
garlic
carrots
kale
basil
dill
What to do with them? How to Store? Recipes below!
garlic – we don't need to tell you who to use up this little gem.
(keep in a dark/dry place)
new potatoes - these aren't the kind of potatoes that you store for a long period of time, they're new and therefore won't keep forever. Enjoy them now! We like to boil them and then slather in butter or pesto.
(keep in a paper bag and away from the light - we use LCBO bags)
zucchini - according to smitten kitchen this is the ultimate zucchini bread recipe. this spaghetti with zucchini also looks delish.
(store in the fridge in a plastic bag)
kale – don’t forget to give it a little massage and remove the stem.
(store in the fridge)
carrots – we usually just eat raw as a snack, maybe with a tasty dip.
(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)
basil – use this fresh in recipes! Ideally within 4-5 days.
(tuck it into a glass with an inch of water at the bottom and leave on the counter)
dill – use it fresh or hang it to dry for later. We much prefer it fresh, especially on fish that’s been pan fried in butter. mmmm
(tuck it into a glass with an inch of water at the bottom and leave in the fridge)
beans – beans beans beans! We love beans! especially in this recipe for beans with gremolata.
(store in a bag in the fridge)
tomatoes – are they gorgeous!? We love to make a simple tomato bocconcini salad with them.
(store on the counter, never in the fridge)
jalapeno – this recipe for jalapeno and goat cheese guac looks good. So do these jalapeno cheese crisps.
(store in the fridge)
Recipes
Check out the recipe section on our website for a variety of home-tested recipes to help you make the most of your veggies.
cold sesame noodles with cucumber
peach, basil, and jalapeno toast
garlic Parmesan zucchini noodles
cherry tomato and caper spaghetti