week 9 includes
zucchini
basil
carrots
beans
garlic
cucumbers
kale
scallions
potatoes
What to do with them? How to Store? Recipes below!
zucchini - recipes below!
(store in the fridge in a plastic bag)
basil – snip the tips and submerge them in a bit of water (a glass will work), leave on the counter.
carrots – you know the drill. Roast them, sauté them, juice them, cut them into sticks and dip into something tasty.
(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)
garlic – enjoy in your favourite recipes.
(store it in a warm-ish, dry, dark place for best results)
beans – beans are easily one of our most cherished vegetables. We suggest steaming or boiling them for a few minutes and finishing them off with a little butter.
(store in a plastic bag in the fridge)
cucumber – We like to roughly peel and slice our cucumbers and eat them with a sprinkle of salt. They’re also good marinated in a bit of white vinegar and water; quick pickles!
(store in the fridge in your crisper)
kale – see below for the best kale salad recipe EVER!
(store in the fridge in a plastic bag)
scallions – try in our favourite vegetable pancake recipe. see below
(store in the fridge)
potatoes – oh la la, first of the season! steam and slather with butter. yum!
(store in a dark place, but eat sooner rather than later)
recipes
Check out the recipe section on our website for a variety of home-tested recipes to help you make the most out of your veggies.
coconut corn chowder - use your potatoes and zucchini
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