week fifteen

week fifteen includes

tomatoes

beans

peppers - mixed sweet and hot

carrots

kale

parsley

squash - acorn squash and butternut

potatoes

bok choi

scallions

turnips

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

kale – don’t forget to give it a little massage and remove the stem.

(store in the fridge)

carrots – we like ‘em raw with dip! we gave you a few big ones this week in case some of you are into juicing.

(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)

beans – what are you thoughts on this green beans sandwich?

(store in a bag in the fridge)

tomatoes – aren’t they gorgeous!? they would make a show stopper tomato toast or tomato sandwich

(store on the counter, never in the fridge)

parsley - chop it up and freeze for later!

peppers - one hot and the other sweet.

(store in the fridge in a bag)

squash - yes, fall is on they way, so squash season has arrived! This squash is called "cream of the crop" and is like an acorn squash.

We like to slice in half, hollow out the middle, then slice into wedges and pan fry until soft. No need to turn on the oven if you don't want to.

(store on the counter)

potato - you know what to do with them!

(store in a paper bag)

bok choi - use in the vegi scallion pancake recipe below

(store in a bag in the fridge)

scallions - we love to use these in our scallion pancakes or in this potsticker noodle bowl

(store in a paper bag)

turnips - try in the soup recipe below or on these turnip green pesto pizza

(store in a paper 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 veggie

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