week four
- Caitlin Carrol
- Jul 1
- 2 min read
week four
lettuce mix
kale
cilantro/dill
scallions
peas
turnips
garlic scapes
carrot
What to do with them? How to Store? Recipes below!
cilantro/dill – check out these 18 recipes for cilantro lovers. Use your dill in this tzatziki recipe.
(store in a glass an inch of water the bottom, in the fridge)
garlic scapes – in late spring, early summer we get our first taste of garlic via scapes. They're the stem and flower of the garlic as it tries to create "seeds". We snip them off to encourage the plant to send its energy to the garlic bulb. They're edible from end to end. Enjoy as you would regular garlic.
(store in a bag in the fridge)
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)
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 – so fresh and crisp, you probably don't need any recipes for them, as they're perfection raw, but we've included some below. Eat the whole pea, pod and all, after removing the stem.
(store in a bag in the fridge)
scallions – we love eating these in scallion pancakes, check out the recipe below.
(store in the fridge)
carrots – first of the season! The green tops are edible too, try them in a carrot top pesto!
(store in the fridge)
Recipes to try
black bean dip - use your scapes
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