News from The Veggie Bin: March 15, 2012

What’s in the bin this week?

Local Bin:

Top row left to right: Cabbage, grape tomatoes, watermelon radish, spinach
Bottom row left to right: Broccoli, strawberries, carrots, red leaf lettuce

Organic Bin:

  • Carrots
  • Watermelon Radish
  • Spinach
  • Red Leaf Lettuce
  • Cabbage
  • Bananas
  • Kiwi
  • Turnips
  • Sugar snap peas

Organic Fruit Bin:

  • Bananas
  • Black Plums
  • Grapefruit
  • Gala Apples

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 local 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.

The Eating of the Green

It’s amazing what gets dyed green around this time of year! As a Veggie Bin customer, you’re already going to be set in the green department. This week, we’ll be honoring Irish heritage with plenty of Irish dishes, and even some options for those of you participating in No Meat March or Lent.

How will you celebrate St. Patrick’s Day? Share your plans with us on Facebook.

This week’s Veggie Unearthed: Green Cabbage

Your cabbage came to us from Hollar & Greene, less than 80 miles from most of our customers’ homes.

This week’s Veggie Unearthed is generally associated with Ireland, but it was actually brought to Europe from Asia by the Celts. The name comes from the French word “caboche” which means “head.” Continuing the French connection, cabbage was introduced to the Americas in the 1500s by French navigator Jacques Cartier. It only takes three months to mature and can yield more edible veggie per acre than any other crop.

Low in calories and high in Vitamins K and C, cabbage is a nutritional powerhouse that has compounds that have been tied to cancer prevention! To keep the vitamin levels intact and the head fresh, it’s important to keep cabbage cold. Keep the head whole and place it in the crisper drawer of your fridge, loosely wrapped in a plastic bag. Stored properly, cabbage can last a week to 10 days.

To prepare your cabbage for cooking, simply peel off the first few layers of leaves until you get to clean, tightly wrapped leaves. Rinse off any dirt that might remain around the stem. Cut the head in half through the stem, carefully slice out a “V” shape around the inedible stem then cut, slice, chop or shred your cabbage according to your recipe.

For a full preparation demonstration please watch this helpful video.

Cabbage 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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