week four


week four

carrots

beets

scallions

lettuce mix

kale

parsley

turnips

peas *new*

garlic *new*

zucchini *new*

radish

What to do with them? How to Store? Recipes below!

carrots – Don’t forget that the carrot greens are edible too, so why not add them to the greens meatlessballs recipe or make some carrot top pesto!?

(store in a bag in the fridge)

beets – beets are an amazing vegetable, both the roots and the greens are edible, both raw and cooked. The roots have a sweet, earthy flavour and become sweeter when cooked. The greens taste a lot like chard and can be used the same way. We like our beets steamed or boiled and served up warm, however they're good cold too on a salad.

This sparkling beet lemonade looks good. So do these milk-braised beet greens. Or use the tops in this wilted greens with coconut milk.

(Remove greens up arriving home, leaving 1” of the stem on the roots, store in the fridge)

scallions – or green onions are a staple in our fridge. We add them to almost everything, but have you ever tried grilling them?! We’ve also been eyeing up this awesome looking recipe for skillet scallions.

(store in a bag in the fridge)

parsley – you've probably had your fill of parsley at this point, so we suggest chopping it up, putting it on a baking sheet and popping it in the freezer. When frozen, transfer to a container or ziplock bag and leave in the freezer for when you need it.

garlic – ahh the first garlic of the season <3 don't bother saving this, there will be more. A lot more.

(store in a dark place)

lettuce mix – you know the drill! Store in the fridge.

white turnips – wondering what to do with those turnips? See below, or check out this recipe round up - 18 recipes!

(If you aren’t going to eat them right away and want them to last in your fridge, we suggest cutting the greens off and storing them separately. They can leach moisture from the roots. Store in a plastic bag in the fridge)

zucchini – there is plenty more where this came from, so don’t go using these tender little babes on zucchini bread! chances are you already know exactly what you want to do with these little babies. Caitlin likes them best on the BBQ, cut into quarters, drizzled with olive oil, sprinkled with salt and pepper, and grilled until tender.

(store in the fridge)

kale – massage your kale! Especially if you're eating it in a salad, raw. Note that kale freezes really well, so you can save it for later for soups or smoothies.

(store in a plastic bag in the fridge)


peas – shelling peas are such a treat! The pod are edible too, but only if you remove the tough, inside membrane.

(store in a plastic bag in the fridge)


radish – the last of the season!

Recipes to try


the most amazing zucchini recipe you've ever had

chilled beet soup

pork and turnip soup with marinated soy eggs

carrot top pesto

a delightful kale salad

pesto and ricotta dip

kale pesto

turnips with miso maple glaze