week eight includes
beans
cucumbers
carrots
garlic
swiss chard
kale
zucchini
basil
scallions
beets
tomatoes
dill
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)
scallions – have you tried grilling them on the BBQ?
(store in the fridge)
beets – both tops and the bottoms are edible!
(remove the tops from the bottoms, store in the fridge)
potatoes – boil them and eat hot slathered with butter!
(store in a cupboard)
dill – great for making a quick pickle or chop up the fronds and freeze for later.
(store in a glass with an inch of water at the bottom)
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
