Spring mix, collards, tomatoes, peppers, beets, broccoli, strawberries, yellow squash
Recipes for This Week’s Bin
We want you to get the most out of your Veggie Bin. Utilize every tasty bite with some of these recipes which feature every item you’ll get this week.
- Spring Green Salad
- Bratwurst Collard Greens with Bell Peppers
- Parmesan Crusted Chicken with Fresh Tomato Basil Sauce
- Stir Fry Mushrooms & Peppers
- Beet & Goat Cheese Napoleons
- Parmesan Roasted Broccoli
- Strawberry Shortcake Martini
- Grilled Yellow Squash
Recipe Note: Some recipes may call for more or less produce than you receive. We feature recipes which can be doubled or halved if necessary. Enjoy!
Please feel free to share YOUR Veggie Bin creations on our Facebook page!
100% Organic Bin
Spring mix, yellow peppers, tomatoes on the vine, grapes, eggplant, pink lady apples, carrots, broccoli
Organic Bin Recipes
- Spring Green Salad
- Hungarian Stuffed Yellow Peppers
- Sherry Tomato Granita
- Fresh Grape Cake with Luscious Lemon Sauce
- Spicy Seared Eggplant
- Pink Lady Apple Pork Chops
- Fresh Carrot Pasta Dough
- Broccoli Cannelloni
Black = Locally Sourced Conventionally Produced
Green = Locally Sourced Organics
Blue = Globally Sourced Organics
Warming Up to New Produce!
Cool weather crops are often a mix of leafy greens, root veggies and cruciferous produce like cabbage and Brussels sprouts. Soon, all that will change. Beans, peas and blueberries are about to become our best friends! This week marks our “in between time” – when we have reached the end of our winter crops and our spring veggies are beginning to be harvested. We’ve managed a nice bin that straddles both seasons this week. We’re wrapping up strawberry season, so if you’re a canner, you’ll want to order those berries soon. Email us at firstname.lastname@example.org to claim a flat for your jammin’ enjoyment. We’re especially looking forward to peach and mango season, so keep a close watch because they make the BEST jam!
~The Veggie Bin Team
Your broccoli came to us from Brown’s Farm, less than 70 miles from most of our customers’ homes. (Local customers)
Americans eat an average of four pounds of broccoli per year – 900% more than 20 years ago. We must be listening to our mothers!Broccoli is a popular member of the cruciferous (cabbage, Brussels sprouts) family. Some studies show that compounds in broccoli treat peptic ulcers more effectively than antibiotics and the knobby stalk might even aggressively fight cancer cells. Consider adding your broccoli to a homemade pesto for an extra kick of vitamins C, A and folate. (Recipe below) The darker and more vibrant your broccoli, the more nutrients it contains. A 5.22 ounce serving of broccoli contains just 45 calories, yet provides 220% of the vitamin C you need in a day. In fact, broccoli contains twice the vitamin C as oranges. What a tasty bargain!
Though it’s been cultivated for over 2,000 years, it was only introduced into American markets in the 1920s. California produces almost all of the broccoli sold conventionally in America. YOURS came from Hawthorne, Florida. Give yourself a hand – or maybe an arm.
Looking for something awesome to do with your broccoli this week? Check out our blog detailing how to roast your broccoli.
- Broccoli Pesto
- Cajun Spiced Broccoli
- Broccoli Parmesan Fritters
- Broccoli Slaw
- Broccoli & Cheese Stuffed Chicken
- Pasta with Broccoli, Mushrooms, Tomatoes & Parmesan Cheese
- Broccoli Spanakopita
- Broccoli Beef
- Lemon Pepper Tahini Broccoli
Need Veggie Tech Support? Visit us on Facebook to share recipes and tips with other Veggie Bin customers and ask any questions you might have about the contents of your bin. You can also email us at email@example.com.