week seven includes
basil
dill
parsley
mint
garlic
carrots
scallion
zucchini
beans
swiss chard
kale
cucumber
beets
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)
zucchini - check out this list of Food 52's best 31 zucchini recipes of all time
(store in the fridge in a plastic bag)
scallions – we love scallions, you can add them to just about anything! Have you tried scallion pancakes? We also love these skillet scallions.
(store in the fridge in a bag)
carrots – this carrot avocado salad looks good. And this carrot salad with harissa and feta. We want to try these fermented carrot sticks.
(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)
basil – use this fresh in recipes! especially in pesto!
(store in the fridge for 2-3 days if you must, but ideally you’d use up quickly and store in a glass with a bit of water on the counter)
parsley – tuck it into a glass with an inch of water at the bottom and leave in the fridge.
dill – there are so many things you can do with dill. Make a cocktail, fry some eggs, stir into scrambled eggs, add to a salad, pickle some things – pickle some beans!!!
tuck it into a glass with an inch of water at the bottom and leave in the fridge.
beans – beans beans beans! We love beans!
(store in a bag in the fridge)
beets – these amazing dressed beets look delish
(store in a bag in the fridge)
cucumber – so crisp and juicy! we've been eying up this cucumber mint gin cooler
(store in a bag in the fridge)
kale – we want to try this kale salad with pecorino and walnuts
(store in a bag in the fridge)
swiss chard – this crispy swiss chard chips look awesome
(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.
use you dill, parsley or basil in this recipe for goat cheese balls