week seven
- Caitlin Carrol
- Jul 22, 2025
- 2 min read
week seven includes
basil
dill flower
garlic
kale
cucumber
zucchini
cabbage
kohlrabi
carrots
beans
scallion
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)
dill flower – use this in your home made pickles! Here is a recipe for quick and easy refrigerator pickles.
basil – finally! Basil season. Make a cocktail, sprinkle over salads and side dishes, make a pesto! Don't put basil in the fridge.
(tuck the ends into a tall glass with a bit of water in the bottom and leave on the counter)
cucumber – we made this smashed cucumber salad last week, it's delish! we skipped the miso and chili oil.
(store in a bag in the fridge)
cabbage – Caitlin has been meaning to try this crispy vegetable rice paper pancake. We really like this grilled cabbage with anchovy sauce.
(store in a bag in the fridge)
scallions – we love them grilled on the bbq or mixed into a korean pancake (recipe below)
(store in a bag in the fridge)
beans – steam and slather with butter, give em a quick pickle, or add to a favourite pasta dish or stir fry. Recipes below.
(store in a paper bag in the fridge)
kohlrabi – peel off the skin and eat the juice middle. Caitlin likes to eat it raw, especially cold on a hot day. Maybe with a little sprinkle of salt.
(store in the vegi drawer in fridge)
carrots – the tops are edible too, we use them in a carrot top pesto, in the greens meatless balls, or in spanakopita.
(store in a bag in the fridge, remove tops from bottoms)
kale – we want to try this kale salad with pecorino and walnuts
(store in a bag in the 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.
rainbow rolls with creamy peanut sauce - use your basil, cucumber, carrot, and cabbage!
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