What’s in the bin this week?
Top row left to right: Grape tomatoes, red kale, strawberries, butter leaf lettuce
Bottom row left to right: Beets with tops, zucchini, red potatoes, green onions
- Butter leaf lettuce
- Red Kale
- Red potatoes
- Beets with tops
- Green onions
- Zucchini & yellow squash
Organic Fruit Bin:
- Gala apples
- Red Anjou pears
- Golden Nugget mandarins
Interested in receiving the organic or fruit bins? Simply send us an email at firstname.lastname@example.org!
(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.
Free Yoga Class for Veggie Bin Members!
We know that our customers have a keen interest in their well-being. Many find that yoga helps their feeling of well-being, health and balance. If you’d like to give yoga a try or if you’re experienced but looking for something new, consider our partner, Life’s Journey Yoga & Wellness. They offer a full range of classes and services that are sure to interest you. Visit their website to learn more about Life’s Journey then post the code found in your Veggie Bin email newsletter this week for a free class.
This week’s Veggie Unearthed: Zucchini
Your zucchini came to us from Brown’s Farm, less than 100 miles from most of our customers’ homes.
This week’s Veggie Unearthed is a member of the summer squash family and can grow up to three feet in length. Zucchini has its roots in the Americas, as squash was brought over during exploration. However, you may have guessed by the name that this specific variety was cultivated generations later in Italy. A cup of squash contains only 18 calories, but provides folate, potassium and Vitamin A.
Before preparing, handle your zucchini gently, as it tends to bruise easily. You can store your zucchini for up to five days unwashed in a plastic bag in your crisper drawer. If you see it starting to soften or wrinkle, use it immediately because it can quickly deteriorate. Preparation will depend on your application. If you’re leaving the skins on, wash thoroughly then cut into the desired shape. If peeling, wash zucchini, then use a vegetable peeler or sharp paring knife to skin, then cut into desired shape.
To learn more about how to prepare zucchini in the popular julienne form, please watch this helpful video.
- Zucchini Bread (video +recipe)
- Stuffed Zucchini
- Simple Grilled Zucchini
- Tomato Zucchini Casserole
- Zucchini Gratin
- Sauteed Zucchini Ribbons
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.
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.
- Butter Leaf Salad with Shallot Vinaigrette
- Risotto with Red Kale and Red Beans
- Slow Roasted Grape Tomatoes
- Red Potato Salad with Dill and Tarragon
- Roasted Beets with Balsamic Glaze
- Braised Beet Greens
- Cheese & Green Onion Omelet
- Killer Strawberry Milkshake
Please feel free to share YOUR Veggie Bin creations on our Facebook page!
Last week, we had almost 100% participation in returning bins! Returning your bin clean and undamaged means that we can use it again and again. This keeps costs down, minimizes landfill waste and keeps your carbon footprint smaller. Keep it up!