week seven includes
basil
parsley
garlic
carrots
scallion
zucchini
beans
kale
cucumber
beets
potato
turnip
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)
(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.
beans – beans beans beans! We love beans! recipes below!
(store in a bag in the fridge)
beets – these amazing dressed beets look awesome
(store in a bag in the fridge)
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)
kale – we want to try this kale salad with pecorino and walnuts
(store in a bag in the fridge)
potato – NEW POATOES are the best! Simply steam and slather with butter!
(store in a cupboard)
turnip – we like to serve these up sliced, raw with dip.
(store in a bag in the fridge, remove tops from roots)
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.
this scallion pancake is our absolute fav! Use up your beans, kale, turnip, scallions, carrot and zucchini.
Double chocolate zucchini muffins are a fan favourite around the farm, with the kids and adults alike! A whole pan hardly lasts the day.
