week three

week three

carrots

scallions

lettuce mix

kale

parsley and dill

mixed peas - sugar snap and shelling

white turnips

garlic scapes

radish

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

carrots – ah the first carrots of the season! Don’t forget that the carrot greens are edible too, so why not add them to the greens meatlessballs recipe or make some carrot top pesto!?

(store in a bag in the fridge)

scallions – or green onions are a staple in our fridge. We add them to almost everything, but have you ever tried grilling them?! We’ve also been eyeing up this awesome looking recipe for skillet scallions.

(store in a bag in the fridge)

parsley and dill - Treat soft herbs like a fresh bouquet of flowers. Fill a glass with cool water, trim the ends of the stems, and then place the bunch in the glass and leave in the fridge. Both freeze very well, so chop them up and freeze on a baking sheet before transferring to a container.

garlic scapes – have you tried our garlic scape white bean dip? Or grilled scapes with sun dried tomato pesto?

(store in a bag in the fridge)

lettuce mix – you know the drill! Store in the fridge.

white turnips – unlike common turnips, these are mild and juicy and refreshing. Both the tops and the roots are edible. Both can be eaten raw or sautéed.

(If you aren’t going to eat them right away and want them to last in your fridge, we suggest cutting the greens off and storing them separately. They can leach moisture from the roots. Store in a plastic bag in the fridge)

peas – try the snap peas in this recipe for crunchy chopped salad – see below.

(store in the fridge)

kale – massage your kale! Especially if you're eating it in a salad, raw. Why not try making some pesto? See below.

(store in a plastic bag in the fridge)

radish – so juicy and crisp, the last ones of the season!

(store in a plastic bag in the fridge)

Recipes to try

garlic scapes in oil