week four

 

week four includes

*new* norli snow peas

*new* cantes coreless carrots

*new* red fire leaf lettuce in the mix

white turnips

beets

dill

scallions

garlic scapes

kale OR swiss chard

 

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

 

snow peas – there are loads of awesome recipes for snow peas, assuming you can resist the urge to just snack on them raw- we rarely can! Just be sure to remove the “string”, if you're currently thinking string what?!?! check out this video. Look at this delicious looking recipe for miso glazed turnips and snow peas. Or this recipe for dilly peas and beans on ricotta toast. Or these sesame snow peas. More recipes below!

(store in the fridge)

 

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. Did you see the recipe above for miso glazed snow peas and turnips? These turnip bacon fritters look delish.

(store in a plastic bag in the fridge)

 

lettuce mix – you know the drill. Salads, salads, salads! Though you could always try these Spicy Steak Lettuce Wraps.

(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. Have you tried scallion pancakes yet?

(store in the fridge in a bag)

 

swiss chard – this is such a beautiful and versatile leaf. The stalk, or 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 oi. 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. Don't forget about pickled chard stems.

(store in a plastic bag in the fridge)

 

kale – don't forget to give it a nice massage before eating it raw.

Note that kale freezes really well, so you can save it for later for soups or smoothies. These za'atar spiced kale chips look awesome.

(store in a plastic bag in the fridge)

 

dill –yessss, dill season is finally here!! We love dill so much. We’ve posted some recipes below, but just in case you’re looking for something else, we’ve been eyeing this recipe for Salmon with dill sauce and beluga lentils. Also this chopped salad with shallot vinaigrette, feta, and dill.

Store in the vegetable bin of your refrigerator. It should last up to a week and perhaps even longer. You can also trim the stems, place in a glass with an inch of cold water, loosely wrap the top with a damp paper towel, and invert a plastic bag over the top before storing in the refrigerator

 

beets – beets are an amazing vegetable, both the roots and the greens are edible, both raw and cooked. The roots have a sweet, earthy flavour and become sweeter when cooked. The greens taste a lot like chard and can be used the same way. We like our beets steamed or boiled and served up warm, however they're good cold too on a salad.

See last week's blog post for some beet recipe ideas. Or check out this steak salad with charred vegetables.

(Remove greens up arriving home, leaving 1” of the stem on the roots, store in)

 

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. See below for an awesome white bean and scape dip! check out this steak salad with charred vegetables.

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

 

carrots – ahhh the first carrots of the year, what a treat. We don’t have to tell you how fantastic carrots are and in case you didn’t know we just want to remind you that you CAN eat the carrot tops. No, they aren’t poisonous – though it’s a common misconception. I know we talk a lot about pesto, but I just had to share with you that we recently made some carrot tops pesto and it was AWESOME! See below. check out this steak salad with charred vegetables.

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

 

 

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.

 

 This white bean and garlic scape dip is an appetizer warrior!

we made carrot top pesto, yummmmmmmm

 

 use your dill to make some tasty fried eggs

 baked tofu and kale on coconut rice

 if you have a dehydrator at home you need to make these kale chips

 these kale chips are also good

 use up your beets in this awesome salad

 these snow peas with miso mustard are great

 use your scallions in this noodle recipe.

 

 have you ever tried vegan cheese?

if you have scapes from last week still, why not combine with this week's to pickle?!

 use your beets and dill in this recipe

 

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