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week six


Week six includes

mixed greens

cucumber

basil

garlic

carrots

kale

raspberries

turnips

scallions

kohlrabi


 

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, but don't keep for long these ones don't last in storage)

 

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

(store in the fridge)

 

carrots – Have you tried carrot pesto yet!? recipe below

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


basil – such a beautiful and tender herb. Welcome to basil season! The most wonderful time of the year.

(submerge the stems in water, in a glass, and leave on the counter)


cucumber – peel the skin or don't, it's up to you. We usually eat ours sliced, as a snack with some salt.

This spicy cucumber and peach salad looks amazing

(store in the fridge in vegi drawer)


raspberries – you likely don't need an intro to these beauties.

(store in the fridge)


turnips – don't forget to remove the bottoms from the tops before storing in a bag in the fridge. The greens are edible too!

(store in the fridge in vegi drawer)


scallions – add to pretty much any dish.

(store in the fridge in vegi drawer)


kohlrabi – first of the season! Peel off the outside skin and enjoy the soft center. We like to eat it raw, cut up an a snack, with a little salt. It's quite refreshing on a hot day, especially out of the fridge.

(store in the fridge in vegi drawer)


 

 

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.


Basic pesto ratio - use your basil! purple basil shown below

crunchy chopped salad with feta lime and mint - use you carrots, turnips, cucs, and kohlrabi




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