week eight


week eight includes

beans

cucumbers

carrots

garlic

swiss chard

kale

zucchini

basil

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. Check out this video of how to remove kale leaves from the stem in seconds. See below for recipes.

(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)

swiss chard - we've been meaning to try this recipe for swiss chard chips with honey mustard dipping sauce.


beans – beans beans beans! We love beans! especially in this recipe for green beans gremolata.

(store in a bag in the fridge)


basil – basil season is fleeting, blink and you'll miss it. Make some pesto, sprinkle on pasta, or use in a lemonade.

(store in a glass on the counter, with some water in the bottom)


cucumber – peel a little, slice up, sprinkle with salt, serve on a plate. We prefer them crisp and cold from the fridge. So refreshing!

(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.

kale caesar salad

basil, peach, and jalapeno toast

kale chips


kale reuben


beans with gremolata

cucumber sour

zucchini pasta

peach and basil toast



marinated zucchini with herb vinaigrette

Vietnamese rice noodle salad - use you carrots and cucumber

Avocado and cucumber salad