week fourteen
- Caitlin Carrol
- Sep 10, 2025
- 2 min read
week fourteen includes
garlic
carrots
kale
cilantro & basil
beans
mixed tomatoes
cucumber
bok choy
turnips
What to do with them? How to Store? Recipes below!
garlic – why not use your garlic to make this awesome looking garlic bread recipe!?
(keep in a dark/dry place)
carrots – we've been meaning to try this carrot and peanut salad. And this carrot salad with harissa feta and mint
(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)
kale – check out the recipes below.
(store in the fridge)
cilantro and basil – Add your cilantro to this corn salad we've been making or add the basil to tomatoes in a simple caprese salad
(tuck into a glass with an inch of water at the bottom and leave on your counter)
tomatoes - many recipes below! And even more in the recipe section of this website.
(store on the counter)
beans - steam and slather with butter, quick pickle, or use in this AWESOME malaysian stirfry recipe that we love
(store in a cool, dry place)
bok choy - always good in a stir fry or a vegi saute. we really want to try this fermented bok choy recipe.
(store in the vegi brawer of your fridge)
cucumber - add to a greek salad, or slice up and sprinkle with salt and lime.
(store on the counter)
turnips - don't forget to eat the tender greens, they're good in soups or sauteed.
(store in the vegi drawer of your 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.
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