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week three



week three

scallions

lettuce mix

kale

cilantro and dill

white turnips

garlic scapes

radish

bok choy

sugar snap peas

 

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

 

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)

 

cilantro 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 and keeping in the freezer.

 

garlic scapes – if you've not had garlic scapes before, they're a late spring/early summer treat! They remind me of a very garlicy green bean! Treat them like you would garlic, chop 'em up and add to any dish like you would raw garlic. The entire thing is edible. We like to put them in a white bean dip, grill them on the bbq, or chop up and put in a jar with olive oil. Keep that jar in the fridge and use a spoon full whenever you need to saute. recipes below.

(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 on their own or in a crunchy chopped salad – see below. To eat, simply remove the stem and eat the entire pod.

(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! this recipe for quick pickled radish looks good!

(store in a plastic bag in the fridge)


bok choy – we've been meaning to try this bok choy salad with miso tahini dressing. And this bok choy and kale salad with creamy peanut dressing. otherwise, it's easy to chop them up and add to a stirfry.

(store in a plastic bag in the fridge)

 

 

Recipes to try

 


mixed greens pie  - use all your greens, radish, turnip, kale, cilantro, dill, scapes, scallion, bok choy - pretty much everything!

greens meatless balls - another way to use up all your greens!



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