week six

Week six includes

mixed greens

cucumber

turnips

beets

basil

parsley

garlic

carrots

kale

scallion

zucchini

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 - chances are you already know exactly what you want to do with these little babies, but there are many recipes below.

(store in the fridge in a plastic bag)

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

(store in the fridge)

turnips – it's your last week for turnips!

(remove bottoms from tops and store in the fridge)

scallions – we love scallions, you can add them to just about anything!

(store in the fridge in a bag)

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)

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

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

(store in the fridge in a bag)

beets – when your veggies are delivered, why not tear off the tops and toss the roots in a pot with water, cover and boil for 20-25 minutes or until tender. Let cool and then have cooked beets read for salads or snacks all week. 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)

basil – such a beautiful and tender herb, try it in the zucchini pasta recipe below or maybe in a basil lemonade.

(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 our as a snack with some salt.

(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.

carrot top pesto