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. For complete bin content information and a video, please visit This Week’s Bin on our website.
- Yellow Squash & Tomatoes
- Chilled Carrot & Summer Squash Soup
- Summer Pasta with Shrimp & Green Kale
- Marinated Green Bean Salad
- Chocolate Covered Blueberries
- Dilled White Bean & Grape Tomato Salad
- Creamed Cucumber Slices
- Summer Peach & Tomato Salad
- Acorn Squash Soup with Kale
Please feel free to share YOUR Veggie Bin creations on our Facebook page!
Veggie Bin Block Party!
Late spring and early summer always bring neighborhood parties, picnics and barbecues. In the spirit of community, from now until the end of June, we’ll be rewarding you for sharing The Veggie Bin with your neighbors! Simply share your Veggie Bin experience with your favorite neighbors then have them list you as their referral when they sign up. Neighbors within a half mile of your home (according to Google Maps) will qualify you for a $10 direct credit to your Veggie Bin account up to a maximum of five. You’ll also be contributing to our sense of community as well as keeping our carbon footprint low as we continue to grow.
This Week’s Veggie Unearthed: Acorn Squash
Your organic acorn squash came to us from The Family Garden – less than 100 miles from most of our customers’ homes.
Acorn squash is loaded with fiber, beneficial vitamins and even some protein. A one cup serving has over 30% of your RDA of Vitamin C! This relative of the pumpkin and zucchini is an ultra-low fat food. It’s also extra-tasty when stuffed and baked!
Store your acorn squash in your fridge for up to one week – longer than that would cause the skin to moisten and begin to rot. If you’re not going to use your whole squash at once, place cut pieces in a plastic container and use within three days. While you can eat the skins of many squashes, the acorn squash’s skin is not normally considered edible.
You’ll need to remove the seeds and stringy fibers from the middle of the squash before cooking it. This can be tricky. I find it helpful to put an old, clean dishtowel that I don’t mind poking holes in bunched up on the cutting board to keep the squash from rolling and sliding. Carefully stab it through the middle until you hit the board, then tip it up and cut through that side. Repeat on the other side. If you’d like to learn more about how to prep acorn squash, please watch this helpful video.
Acorn Squash Recipes
- Baked Acorn Squash Rings
- Italian Sweet & Savory Squash Bowls
- Penne with Acorn Squash & Pancetta
- Squash Tea Bread
- Bourbon & Maple Grilled Acorn Squash
- Roasted Corn Pudding in Acorn Squash
- Classic Baked Acorn Squash
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.
Every Wednesday – King Street Market!
Wednesday 11-2, grab lunch by Corner Taco and visit us along with Raw Juice Co., Green Lotus Organics, I Love My Life Chocolates, Baking Under the Influence and many more!
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!