week eight
- Caitlin Carrol
- Aug 2, 2025
- 2 min read
week eight includes
cucumbers
carrots
dill flower
garlic
kale
zucchini
basil
cabbage
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)
dill flower - pickling season is upon us! Use this fill flower in your dill pickle recipes. Don't forget you can pickle pretty much anything! carrots, beans, and zucchini make excellent pickles.
(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)
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)
cabbage – we love cabbage roasted or grilled! But it can also make a really nice slaw.
(store in the vegi drawer 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.
Vietnamese rice noodle salad - use your carrots and cucumber
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