week six

Week six includes

salad greens



carrots - two kinds








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.

(on the counter or in a cupboard)

zucchini - 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. We've been eyeing up this recipe for zucchini butter spaghetti, which is apparently the recipe of the summer. If you have an air fryer at home this recipe looks delish. We also really want to try this zucchini ricotta galette.

(store in the fridge in a plastic bag)

salad mix – you know the drill. Salads, salads, salads!

(store in the fridge)

scallions – we love scallions, you can add them to just about anything! We especially love grilling them. If you have too many, we've read that you can pickle them!

(store in the fridge in a bag)

carrots – this pasta with carrot miso sauce and kale looks awesome.

(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)

parsley – tuck it into a glass with an inch of water at the bottom and leave in the fridge.

beans – the first of the summer beans are here! hurrah

(store in a plastic bag in the fridge)

kale – remove the ribs, give it a good massage and make yourself a salad! or some pesto! or some chips!

(store in the fridge in a bag)

beets – don't forget that you can eat your beet greens. juice them, saute them, make them into fried greens meatless balls.

(store in the fridge in a bag, remove the leaves from the roots)

turnips – the roots and leaves are edible. We've been enjoying our roots, raw with dip!

(store in the fridge in a bag, roots and leave separated)

cucumber – so crisp and juicy, we love them sliced and served with salt and white vinegar.

(store in the fridge)


Check out the recipe section on our website for a variety of home-tested recipes to help you make the most of your veggies.

carrot top pesto

marinated lentils

pasta with beans

cucumber and avocado salad

caldo verde

pork and turnip soup

fried greens meatless balls

zucchini pasta

zucchini bread