week 8

  

week eight includes

beans – two varieties

cucumbers

carrots – mixed colours

new potatoes

garlic

jalapeno

tomatoes

kale

scallions

zucchini

mint

summer savory

thyme

 

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

 

garlic – we don't need to tell you who to use up this little gem. 

(keep in a dark/dry place)

 

new potatoes - these aren't the kind of potatoes that you store for later, they're new and therefore won't keep for very long. Enjoy them now! We like to boil them and then slather in butter or pesto.

(keep in a paper bag and away from the light - we use LCBO bags)

  

zucchini - check out this list of Food 52's best 31 zucchini recipes of all time

(store in the fridge in a plastic bag)

 

kale – don’t forget to give it a little massage and remove the stem. Check out this video of how to remove kale leaves from the stem in seconds.

(store in the fridge)

 

scallions – we love scallions, you can add them to just about anything! Here is a round up of 19 scallion recipes.

(store in the fridge in a bag)

 

carrots – this carrot salad recipe looks good.

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

 

mint – use this fresh in recipes! Make some tea!

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

 

thyme – use it fresh or hang it to dry for later.

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

 

summer sovory -  Ancient Egyptians, Greeks, and Romans considered summer savory to be an aphrodisiac, and associated it with supernatural beings and lusty satyrs – and later, the Druids used it as part of their rituals celebrating the fertility of the summer season.  The leaves can be dried or frozen. One of the main ingredients in herbes de Provence, savory is often used fresh or dried, and is well suited for slow cooking or added with a light touch at the end of cooking. It can also be used to replace thyme in many recipes. It adds a peppery zest to any dish.

Try it with your beans or combine with other herbs like basil, garlic, and thyme to use as a marinade for meat.

 

beans – beans beans beans! We love beans! especially in this recipe for green beans gremolata.

(store in a bag in the fridge)

 

tomatoes - finally! the tomatoes have arrived.

(store on the counter, never in the fridge)

 

jalapeno – we love these hot little peppers. Make it into a cocktail or maybe try out this Pumpkin Seed & Jalapeño Gremolata

 

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.

 

 carrot top pesto

 kale caesar salad

 basil, peach, and jalapeno toast

 

 kale chips

 fried green onion noodles

Jalapeño & Lime Mezcal Cocktail 

 

Please reload

1579 Hollowview Rd

Stirling, Ontario

K0K 3E0

Socialize

with us

  • facebook-square