News from The Veggie Bin: April 5, 2012

What’s in the bin this week?

Local Bin:

Top row left to right: Collard Greens, Purple onions, strawberries, Romaine lettuce, turnips
Bottom row left to right: Tomatoes on the vine, carrots, red potatoes, yellow squash, curly parsley

Organic Bin:

  • Curly parsley
  • Romaine lettuce
  • Collard greens
  • Carrots
  • Purple onions
  • Pears
  • Zucchini and/or yellow squash
  • Rutabagas

Organic Fruit Bin:

  • Pineapple
  • Fuji Apples
  • Grapefruit

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.

Have You Seen This Bin?

Thanks to your great word-of-mouth, we’re growing by leaps and bounds! We’re thrilled to have so many new customers, so we wanted to be sure to give a generous grace period to let everyone get in the groove of returning the boxes we deliver each week. Our terms of service state that we have a $5 fee for boxes not returned. We’ve held off on enforcing this rule but we’re seeing a sharp decline in the number of boxes being returned. We will be enforcing this portion of our customer agreement beginning with this April 5th delivery and missing box charges will show up on your next monthly invoice.

Please be sure that you defend your bin from predators as well! Please find a place to store your bin that keeps it safe from pets and other animals, water damage and contaminates. Returning your bin helps keep your footprint small. Thank you!

This week’s Veggie Unearthed: Turnips

Your turnips came to us from Brown’s Farm, less than 100 miles from most of our customers’ homes.

This week’s Veggie Unearthed is a classic root vegetable. Originally, the jack-o-lantern pumpkins we know today were actually hollowed out turnips! Raw turnips will keep well in your crisper for up to two weeks. If you’re boiling your turnips, place a peeled potato in the water along with the turnips to avoid bitterness. If you’ve had some bad turnip mojo in the past, be sure to pair your turnips with potatoes. A half-and-half mixture in your favorite mashed potato recipe will work beautifully for the turnip-skeptical in your household.

A one cup serving of cooked turnips has just 51 calories with 18% of your daily fiber and it’s high in Vitamin C. Preparing turnips is pretty straightforward. Just slice off each end of the turnip, peel with either a knife or a vegetable peeler, carefully cut in half, then chop or slice the turnip.

To learn more about how to prepare turnips for cooking, please watch this helpful video.

Turnip 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!

April’s Coffee Flavor

Don’t miss the great new Florida Coffee Roasters April flavor – Brazil. It’s a nutty, smooth, classic cup of coffee that pairs well with any of your favorite coffee couplings. Email us at to order any of our delicious add-on options by 5 p.m. on the Monday before you’d like your order filled.


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