News from The Veggie Bin: February 23, 2012

What’s in the bin this week?

Local Bin:

Top row left to right: Green lettuce, green onions, daikon radish, carrots, spinach
Bottom row left to right: Broccoli, grape tomatoes, strawberries, collard greens

Organic Bin:

  • Green lettuce
  • Green onions
  • Daikon radish
  • Carrots
  • Spinach
  • Strawberries
  • Collard Greens
  • Bananas
  • Artichokes

Organic Fruit Bin:

  • Grand Rosa Plums
  • Fiji Apples
  • Bananas
  • Cara Cara Oranges

Interested in receiving the organic or fruit bins? Simply send us an email at!

(green = organic produce; blue = certified organic, not locally sourced; plain text = traditional farming)

Want to learn more about the sourcing of each item?  Here’s a video which walks you through every item in the local box this week.

Waste Not, Want Not

Our grandparents and great-grandparents knew that berries wouldn’t be available in January, so when they had an abundance, they put them in a jar for those lean months to come. Today, a CSA’s abundance can be daunting for a small family. However, if we use our modern tools and retro wisdom to preserve our extra food, we can shrink our carbon footprint even smaller.

Preservation can be intimidating, but there are resources that can help us be sure that nothing ever goes to waste. Small-batch preservation is a huge topic of interest right now. Sites all over the internet can guide to you the proper way to freeze, can, dehydrate and pickle the food you aren’t going to use right away. One of the best we’ve found is PickYourOwn.Org. It’s a great introduction into the world of home food preservation. Next time you find yourself with something you’re not going to use right away, just put “How to preserve (item)” into a search engine. Before you know it, your shelf might look like this —

This week’s Veggie Unearthed: Daikon Radish

Your daikon radish came to us from Spring Song Farm, less than 90 miles from most of our customers’ homes.

This week’s Veggie Unearthed comes to us originally from continental Asia, despite often being called “Japanese Radish.” Most Americans’ first introduction to this huge, mildly-flavored pale radish was through its frequent co-starring roles on various versions of Iron Chef.  However, you may have been eating it for years at your favorite local Asian restaurant without knowing it. The cute white matchsticks in Asian salads and sushi are none other than daikon! It’s a popular pickling item in Asia, so if you’re new to the pickling process this could be your time to jump in and try it out.

The flavor is a bit more mild and sweet than red globe radishes, making it perfect for salad and other raw applications. The cool, refreshing flavor plays well in any dish where you’d normally use a crunchy veggie like water chestnut, jicama, cucumber or red radish. It’s naturally low in calories and high in vitamin C. We suggest consumption within a week, but it can keep longer with the leaves trimmed off and stored in a cool, dry place.

For more information and a preparation demonstration, please watch this helpful video.

Daikon Radish Recipes

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

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.

Please feel free to share YOUR Veggie Bin creations on our Facebook page!

Reduce, Reuse, Recycle

Please remember that you can re-use your Veggie Bin boxes. Just leave your empty boxes at your door or hand them off to our delivery folks to make yet another contribution to keeping your footprint small.


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