week eleven includes
tomatoes - mixed
beans
zucchini
sweet chocolate pepper
shishito peppers
cucumber - mixed
garlic
carrots
kale
eggplant
parsley
dill head
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)
zucchini - check out this list of Food 52's best 31 zucchini recipes of all time
(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 – this carrot salad recipe looks good.
(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)
eggplant – and a beautiful one at that. Cut up and add to a stir-fry, a curry, or roasted or grilled veggies!
(store in the fridge)
cucumbers – a mix of regular and lemon. They don’t actually taste like lemons, they get their name from the shape and colour.
(store in the fridge)
parsley – use this fresh in recipes!
(tuck it into a glass with an inch of water at the bottom and leave on the counter or in fridge)
dill head – this is for pickling! Make some pickled beans, cucumber, carrots, whatever you want!
(tuck it into a glass with an inch of water and keep on the counter)
beans – beans beans beans! We love beans! you should really try pickling some!
(store in a bag in the fridge)
tomatoes – aren’t they gorgeous!? You should try out the tomato galette recipe below.
(store on the counter, never in the fridge)
sweet chocolate pepper – treat this like you would a green pepper.
(store in the fridge)
shishito peppers – they’re a finger-sized, thin walled pepper that is mostly on the sweet side but occasionally one will be spicy! See below for cooking instructions. We LOVE shishitos!!!
(store in the fridge in a plastic bag)
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.
roasted cherry tomato with caper spaghetti
polenta tart with roasted cherry tomatoes