week eleven includes
tomatoes - mixed
beans
zucchini
green pepper
cucumber
garlic
carrots
kale
beans
basil
parsley
eggplant
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)
zucchini - we want to try these zucchini pickles
(store in the fridge in a plastic bag)
kale – have you tried our kale Rueben sandwich recipe yet?.
(store in the fridge)
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)
cucumbers – so fresh and crisp! we enjoy them sliced with a little salt.
(store in the fridge)
basil – we're nearing the end of the basil season, enjoy with tomatoes while you can!
(tuck it into a glass with an inch of water and keep on the counter)
beans – beans beans beans! We love beans! you should really try pickling some!
(store in a bag in the fridge)
tomatoes – aren’t they gorgeous!? We're been making a lot of caprese salads!
(store on the counter, never in the fridge)
green pepper – you know what to do with this!
(store in the fridge)
parsley – parsley will keep for quite a while fresh, but don't forget that you can also dry or freeze it for later.
(tuck it into a glass with an inch of water and keep on the counter or in the fridge)
eggplant – eggplant gets a bad rap, but we like it! When they're small and tender like this they're perfect to toss into veggie scrambles or stir-fry. You could cut them in half and toss with olive oil and herbs and then roast on the bbq.
(tuck it into a glass with an inch of water and keep on the counter or 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 veggie and egg scramble is a perfect breakfast, lunch or dinner. Use your zucchini, eggplant, kale, parsley, basil, green pepper, a few tomatoes! yum
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