Weekly Newsletter

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.

Please feel free to share YOUR Veggie Bin creations on our Facebook page!

Feelin’ Hot Hot Hot!

We are very excited to continue to serve our customers year-round through summer for the first time! The season will bring exciting produce, but it will also bring some unique weather challenges. Protecting your produce from heat and humidity will be important through these next warm months. Our hot, humid climate can quickly damage even the hardiest produce. Placing a cooler at the place your bin is usually delivered will help with this problem.We recommend a few water bottles that have been frozen placed in the bottom of a cooler large enough to accommodate the whole box as well as the water bottles. Loose ice is usually not a good idea, as the ice will melt and soak the bin. This also aids in protecting the bin from curious critters and our customary afternoon thundershower. Be sure to keep your bin safe and dry until your next delivery day as well. We can’t accept bins that have been left open to the elements. Your health and satisfaction are always our highest priorities! Stay cool!

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: Okra

(Photo: Alvarez Farms)

Your okra came to us from Alvarez Farm in Raiford, Florida – less than 50 miles from most of our customers’ homes. This staple of southern cooking is a member of the Mallow family, which includes hibiscus and cotton. A half-cup of cooked okra has only 25 calories and provides fiber, Vitamin B6, Vitamin A, potassium and folic acid.

Store your okra in the refrigerator wrapped in a paper towel in a perforated plastic bag or in a paper bag. It’ll last for 2-3 days this way or the whole pod can be frozen after a 2 minute blanching. After cooking, okra will last 3-4 days in a tightly lidded plastic container in the fridge.

Before cooking, wash your okra well and slice off the stems. These are very fibrous and don’t have much flavor. Okra is commonly used as a thickening agent in soups and stews, breaded then fried, or pickled.

If you’d like to learn about frying okra, please watch this helpful video.

Okra 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 info@theveggiebin.com.

Every Wednesday – King Street Market!

Wednesday 11-2, grab lunch by Corner Taco and visit us along with 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!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s