week seven includes
basil
dill flower
garlic
kale
cucumber
beets
lettuce
raspberries
bok choy
zucchini
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)
dill flower – use this in your home made pickles! Here is a recipe for quick and easy refrigerator pickles.
basil – finally! Basil season. Make a cocktail, sprinkle over salads and side dishes, make a pesto! Don't put basil in the fridge.
(tuck the ends into a tall glass with a bit of water in the bottom and leave on the counter)
beets – these amazing dressed beets look awesome.
(store in a bag in the fridge)
cucumber – we made this smashed cucumber salad last week, it's delish! we skipped the miso and chili oil.
(store in a bag in the fridge)
kale – we want to try this kale salad with pecorino and walnuts
(store in a bag in the fridge)
turnip – we like to serve these up sliced, raw with dip.
(store in a bag in the fridge, remove tops from roots)
lettuce – summer is for salads.
(store in a bag in the fridge)
raspberries – enjoy! eat these right away, make a sauce, or freeze! they aren't going to last long because we've had so much rain.
(store in the fridge)
bok choy– we love these in stir fry! This recipe looks so good.
(store in the fridge in the crisper in a bag)
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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