week five
carrots
scallions
lettuce mix
kale
dill
parsley
turnips
raspberries
garlic
What to do with them? How to Store? Recipes below!
carrots – first of the season! we're so excited. Don't forget that the top are so tender right now that they're very nice to cook with. Caitlin likes to make spanakopita with them .
(store in a bag in the fridge, remove the tops from the bottom)
scallions – sprinkle on top of these yummy looking buffalo chickpea lettuce wraps.
(store in a bag in the fridge)
dill – this german potato salad looks awesome. Use up your dill and scallions.
(store in a glass with an inch of water at the bottom)
parsley - more than just a garnish. Parsley is a significantly underrated herb. Treat soft herbs like a fresh bouquet of flowers. Fill a glass with cool water, trim the ends of the stems, and then place the bunch in the glass and leave in the fridge.
garlic – there is more where that came from, so enjoy now!
(store in a dark place)
lettuce mix – you know the drill! Store in the fridge.
white turnips – this turnip salad with yogurt herbs and poppy seeds looks really good. Caitlin likes to eat them raw, out of the fridge on a hot summer day, they're so juicy and refreshing.
(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)
kale – we've been looking at this chickpea and kale shakshuka and also this one pot braised chicken with kale and white beans.
(store in a plastic bag in the fridge)
raspberries – you probably don't need any guidance on this one! enjoy! Check out this post on the best way to store raspberries.
(store in a plastic bag in the fridge)
Recipes to try
use up your dill in this frittata with potato crust.
Comments