week ten includes
beans – green and yellow
tomatoes – variety
green pepper
cucumber – field and lemon
cabbage
dill
mint
garlic
zucchini
carrots
jalapeno
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)
green pepper – it’s pretty standard, use wherever you’d normally use green pepper.
(store in the fridge)
zucchini - according to smitten kitchen this is the ultimate zucchini bread recipe. recipes below!
(store in the fridge in a plastic bag)
cabbage - enjoy! Use is a coleslaw. grilling recipe below.
(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)
mint – use this fresh in recipes or tea! Or dry for tea.
(tuck it into a glass with an inch of water at the bottom and leave on the counter or in the fridge)
dill – use it fresh or hang it to dry for later. We much prefer it fresh, especially on fish thats been pan fried in butter. Mmmm. You can also wash, dry and chop up, then freeze on a cookie sheet, then transfer to a container and store in the freezer until you need some.
(tuck it into a glass with an inch of water at the bottom and leave on the counter or 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. see below for recipes.
(store on the counter, never in the fridge)
jalapeno – see week 9 post for recipe ideas
(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.
