week four


week four

carrots

scallions

lettuce mix

dill

parsley

swiss chard

kale

beets

peas

turnips

radish

garlic

zucchini

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

carrots – Don’t forget that the carrot greens are edible too, so why not add them to the greens meatlessballs recipe or make some carrot top pesto!?

(store in a bag in the fridge, remove tops)

dill – we love this delicate herb. Try it in a crushed herb pasta, or freeze and save for later. Add to the greens meatless balls recipe!

(store in the fridge in a glass with some water in the bottom)


parsley – us this in herbed tahini dip or in a crushed herb pasta, see below.

If you don't want to eat it now you can chop it up and freeze it for later.

(store in a glass with an inch of water the bottom, in your fridge)



swiss chard – the stalks take a little more time to cook than the leaves, so make sure to cup them up and saute them before adding the chopped leaves.

(store in the fridge in bag)

scallions – or green onions are a staple in our fridge. We add them to almost everything, but have you ever tried grilling them?! We also love this awesome recipe for skillet scallions.

(store in a bag in the fridge)

peas – what a summer treat!

(store in the fridge)


beets – so tiny and sweet! Don't forget that you can eat the greens too

(store in the fridge in a bag, remove the tops)

garlic – ahh the first garlic of the season <3

(keep it on the counter)

lettuce mix – you know the drill! Store in the fridge.


radish – we adore these small breakfast radish. It's the last of the spring radish so enjoy!

(store in the fridge in a bag)

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)

zucchini – there is plenty more where this came from, so don’t go using these tender little babes on zucchini bread! chances are you already know exactly what you want to do with these little babies. Caitlin likes them best on the BBQ, cut into quarters, drizzled with olive oil, sprinkled with salt and pepper, and grilled until tender.

(store 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)

Recipes to try

korean scallion pancake - use your kale, chard, turnips, carrot, radish, zucchini, and scallions in this recipe!

fried eggs with creamed greens

crunchy chopped salad

basic pesto ratio

pesto and ricotta dip

turnip greens pesto pizza

herbed tahini dip

crushed herb pasta