Week six includes
mixed greens
cucumber
basil
garlic
carrots
kale
raspberries
turnips
scallions
kohlrabi
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, but don't keep for long these ones don't last in storage)
lettuce mix – you know the drill. Salads, salads, salads!
(store in the fridge)
carrots – Have you tried carrot pesto yet!? recipe below
(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)
kale – remove the ribs, give it a good massage and make yourself a salad! or some pesto! or some chips!
(store in the fridge in a bag)
basil – such a beautiful and tender herb. Welcome to basil season! The most wonderful time of the year.
(submerge the stems in water, in a glass, and leave on the counter)
cucumber – peel the skin or don't, it's up to you. We usually eat ours sliced, as a snack with some salt.
This spicy cucumber and peach salad looks amazing
(store in the fridge in vegi drawer)
raspberries – you likely don't need an intro to these beauties.
(store in the fridge)
turnips – don't forget to remove the bottoms from the tops before storing in a bag in the fridge. The greens are edible too!
(store in the fridge in vegi drawer)
scallions – add to pretty much any dish.
(store in the fridge in vegi drawer)
kohlrabi – first of the season! Peel off the outside skin and enjoy the soft center. We like to eat it raw, cut up an a snack, with a little salt. It's quite refreshing on a hot day, especially out of the fridge.
(store in the fridge in vegi drawer)
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.
Basic pesto ratio - use your basil! purple basil shown below
crunchy chopped salad with feta lime and mint - use you carrots, turnips, cucs, and kohlrabi
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