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.
- Ribbon Zucchini with Yellow Wax Beans
- Carrot Slaw
- Stuffed Kohlrabi
- Red Leaf Lettuce with Roasted Beets, Oranges & Walnuts
- Fried Zucchini
- Quick Pickled Cucumber Salad
- Chicken & Sausage Cacciatore with Grape Tomatoes
- Brussels Sprouts Gratin with Caramelized Shallots
Please feel free to share YOUR Veggie Bin creations on our Facebook page!
Want to know where your produce came from?
Blueberries are coming!
As much as we have enjoyed this bountiful strawberry season, next week it will draw to a close and bring along blueberry season! Our blueberries are sourced from Harriett’s Bluff Farm in Woodbine, Georgia. Harriet’s Bluff is owned and operated by Gerard Krewer, a blueberry specialist known worldwide. The farm is dedicated to growing blueberries organically. Multiple varieties are grown with the goal in mind of providing the best and tastiest varieties over the season.
Our organic and fruit bin customers will get a sneak preview this week and our local customers will be enjoying theirs next week. If you just can’t wait, Harriet’s Bluff will be participating in the Slow Food First Coast Tour de Farm this weekend or they offer a You-Pick service. Visit their website for You Pick details or visit the Slow Food First Coast Tour de Farm site for information about that event.
This week’s Veggie Unearthed: Wax Beans
Your wax beans came to us from KYV Farms, less than 30 miles from most of our customers’ homes.
This week’s Veggie Unearthed is a lovely, buttery yellow bean which can be used in the same ways you’d use a green bean. They are in season from late spring to early summer. They have a slightly richer flavor than the common green bean yet they have that same fresh crunch. It’s not much of a surprise that wax beans are nutritious. Four ounces will only set you back about 20 calories and they are packed with Vitamins A and C.
Be sure to wash your wax beans thoroughly. Preparation duties are minimal, but most folks prefer to snap the very tips off and then snap into the desired length before cooking. Bean snapping is a time honored kid-job, so if you’re looking for ways to involve the smaller people in cooking, this might be the ideal activity.
You can store your wax beans in the crisper in an open plastic bag for several days, but if you see them start to go limp, go ahead and cook them.
To see a recipe demonstration for Mushroom Paprikash with Creamed Wax Beans, please watch this helpful video.
Wax Bean Recipes
- Honey Glazed Wax Beans
- Garlic Green & Wax Beans
- Wax Bean, Roasted Pepper & Tomato Salad with Goat Cheese
- Wax Beans with Mint
- Wax Beans in Garlic Butter
- Wax Bean Soup
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 firstname.lastname@example.org.
Reduce, Reuse, Recycle!
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. Bins that aren’t returned will incur a replacement fee, so be sure to put it out for pickup!