week fourteen includes
mixed peppers - sweet
garlic
carrots
kale
parsley & basil
beans
strawberries
mixed tomatoes
zucchini
What to do with them? How to Store? Recipes below!
garlic – why not use your garlic and parsley in this awesome looking garlic bread recipe!?
(keep in a dark/dry place)
sweet peppers –chop up and serve with dip or use in a stirfry
(store in the fridge)
carrots – we've been meaning to try this carrot and peanut salad. And this carrot salad with harissa feta and mint
(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)
kale – check out the recipes below.
(store in the fridge)
parsley and basil – these parsley potatoes look good or check out these parsley recipes. Eat the basil with tomatoes in a simple caprese salad
(tuck into a glass with an inch of water at the bottom and leave on your counter)
strawberries - eat as soon as possible!
tomatoes - many recipes below! And even more in the recipe section of this website.
(store on the counter)
zucchini - we have it on good authority that these zucchini brownies are delish!
(store in a cool, dry place)
beans - steam and slather with butter, quick pickle, or use in this AWESOME malaysian stirfry recipe that we love
(store in a cool, dry place)
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.
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