week five includes
norli snow peas
sugar snap peas
golden grex, touchstone and detroit red beets - mixed bunch
genovese (green) and red rubin basil
cut lettuce mix
romaine lettuce - brown goldring
golden and costata romanesque zucchini (mix, sorry these are very small, but ready because of heat - lots to come!)
What to do with them? How to Store? Recipes below!
fresh garlic – we don't need to tell you who to use up this little gem. have you ever tried roasting an entire head of garlic? it's totally worth a try if you are turning the oven on anyway. Don't forget that this garlic is fresh, so it won't last like other garlic - use it up! you'll be getting lots more do don't feel like you need to ration this. Also, do not let a recipe tell you how much garlic to add, you should always measure the amount of garlic necessary with your heart ;)
(keep in a dark/dry place)
sugar snap & snow peas - don’t forget to trim your peas before eating! You most certainly can eat the whole thing, but sometimes the “string” can be unpleasant. see below for our fav snow pea recipe!
(store in a bag in the fridge)
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.
This beet and lentil, walnut salad looks divine.
(Remove greens up arriving home, leaving 1” of the stem on the roots, store in the fridge in a plastic bag)
zucchini - chances are you already know exactly what you want to do with these little babies. Caitlin likes them best on the BBQ, cut into quarters, drizzled with olive oil, sprinkled with salt and pepper, and grilled until tender.
(store in the fridge in a plastic bag)
lettuce mix & romain – 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! Have you tried scallion pancakes yet? Or why not grill them!
(store in the fridge in a bag)
carrots – we don’t have to tell you how awesome 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. Have you tried carrot pesto yet!?
(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)
basil – finally, basil season is upon us. Rejoice! Basil is such a beautiful herb. Whether it is used to make fresh pesto, chopped and sprinkled over tomatoes, used to finish a pasta dish, or mixed into a cocktail – we love it everywhere! Unfortunately, basil is a delicate herb and won't last very long, so be sure to use it quickly. Ideally, you'd keep the basil in a glass with water in the bottom, on the counter. We don't normally recommend keeping basil in the fridge, but tips we delivered this week might be too tricky for counter storage. If you put yours in the fridge it should last 2-3 days. eat it before the green leave start to get dark brown spots.
white turnips – you should be fairly familiar with this veggie by now. We hope you love ‘em as much as we do. They’re easy to add into nearly any meal. The other night Caitlin made a carrot top pesto pasta, with 1 minute left for the pasta she tossed in some quartered turnips to the boiling water, with 30 seconds left she added a handful of trimmed snap and snow peas. Then drained and tossed it all with the pesto. Bam. Dinner.
(store in a plastic bag in the fridge)
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
peas with leeks., mint and cream
pesto and ricotta dip
turnip greens pesto pizza
beet, balsamic shrub
basic pesto ratio
snap pea salad with burrata