week four


week four




lettuce mix

braising greens (bok choy mix)




garlic *new*

zucchini *new*


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


carrots – 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)


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 sparkling beet lemonade looks good. So do these milk-braised beet greens. Or use the tops in this wilted greens with coconut milk.

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


braising mix – like the title suggests, you can braise these tender greens in a pan, with some olive oil, and maybe some fresh garlic!

(store 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 leaves start to get dark brown spots.


garlic – ahh the first garlic of the season <3

(store in a dark place)


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


white turnips – wondering what to do with those turnips? See below, or check out this recipe round up - 18 recipes!

(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)


zucchini – there is plenty more where this came from, so don’t go using these tender little babes on zucchini bread! 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)


kale – massage your kale! Especially if you're eating it in a salad, raw. Note that kale freezes really well, so you can save it for later for soups or smoothies.

(store in a plastic bag in the fridge)



Recipes to try


pork and turnip soup with marinated soy eggs

 basic pesto ratio

 carrot top pesto

 a delightful kale salad

 pesto and ricotta dip


Fregola with kale pesto, poached eggs & Parm shavings

 kale pesto

 turnip greens pesto pizza


kentucky summer 

 turnips with miso maple glaze



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1579 Hollowview Rd

Stirling, Ontario

K0K 3E0


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