week three



week 3 includes

white turnips

red/green lettuce mix

scallions

swiss chard

kale

parsley

dill

carrots

garlic scapes

radish

What to do with them? How to Store? Recipes below!

white turnips – don’t let the word turnip fool you, these little gems are sweet, tender and juicy, nothing like the waxy orbs we’re used to seeing at the grocery store. Most people enjoy eating these white roots raw, just plain, with a dip, or shredded into a salad.

Both the tops and the roots are edible. Sautéing the greens, like you would spinach, is a great way to use them.

This recipe for a roasted turnips and radishes looks yummy. Also this turnip burger looks good. Or try using the tops in this wilted greens with coconut milk recipe.

(store in a plastic bag in the fridge, remove the tops from the bottoms)

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

(store in the fridge)

scallions – we love scallions, you can add them to just about anything! Also known as green onions, they’re quite versatile. Why not try grilling them!?

(store in the fridge in a bag)

swiss chard – this is such a beautiful and versatile leaf. The stalk (rib) takes longer to cook than the leaf, so we suggest removing it, chopping it up smaller, and sautéing it for a minute or two before adding the leaves. Try sautéing the stems with some chopped onions and or garlic in some olive oil. Add in the leaves after 2 minutes and continue to sauté until the leaves are soft. Finish with a squeeze of lemon and a sprinkle of salt.

This swiss chard pasta looks delish. We also want to try this green shakshuka.

(store in a plastic bag in the fridge)

kale – don't forget to give it a nice massage before eating it raw. Not that our kale really needs it, but when you massage kale it breaks down the fibers and makes it nice and soft for eating.

Note that kale freezes really well, so you can save it for later for soups or smoothies.

(store in a plastic bag in the fridge)

parsley - is such an underrated herb. Chicken noodle soup and tabbouleh would be nothing without it. You can make pesto, chimichurri, pasta, fried herb eggs, check out this list of 18 ways to use a bunch of parsley. And if you don’t want to eat it fresh, then chop it up and spread in a thing layer on a baking sheet. Freeze and then transfer to an airtight container and store in the freezer until you make some food that needs a fresh sprinkle!

(Store in a glass with an inch of water in the bottom, 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, make vegan cheese.

(tuck it into a glass with an inch of water at the bottom and leave in the fridge)

garlic scapes – the whole scape is edible so don’t be afraid to chop it all up. It’s more mild than garlic but can still be rather potent when eaten raw, when cooked it loses a lot of the bite. Sauté it in olive oil with other veggies or try your hand at a garlic scape pesto – try it over pasta. Try making it into a dip or grilling on the BBQ. We also like to chop them up finely, put in a small jar and cover with olive oil, then leave in the fridge for when you need to use oil. Use when cooking just about anything - sautéing veggies, frying eggs, etc.

(store in a plastic bag in the fridge with a damp paper towel - they'll last for about a month!)

carrots – these cute little babes are the first of many of the season. So young and fresh, we like to eat them raw. Don't forget that the carrot tops are also edible! Make a pesto or use them in our fried greens meatless balls.

(store in the fridge, if leaving for a long time, remove the tops)


radish – we love crispy, juicy radish. Eat them raw with butter or dip, roast them with other veggies, grate into a salad or salad-sandwich spread. Don't forget that the tops are edible too! Use them in our fried greens meatless balls recipe.

(store in the fridge in a plastic bag)

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.


Fried eggs with Herbs

kale soup

shakshuka


carrot top pesto

Swiss Chard Paneer

White Turnips with Miso-maple glaze