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.
- Peppery Grilled Okra with Lemon-Basil Dipping Sauce
- Grilled Japanese Eggplant with Honey Soy Glaze
- Shrimp Summer Salad in Cantaloupe Bowls
- Grilled Red Bell Peppers with Eggs
- Quinoa, Kale & Avocado Salad
- Uncle Wilson’s Grilled Onions
- Elote (Mexican Corn on the Cob)
- Mango Shrimp Summer Rolls
Please feel free to share YOUR Veggie Bin creations on our Facebook page!
Rain, Rain, Go Away!
We all know that rain is an essential element in produce production but just like anything else, too much of a good thing can be devastating. Some of the farmers we depend on most were hit with over 18 inches of rain over just two days this past week. They scrambled all their resources and harvested as much as they could. What’s left in the field will be a loss. In true farmer-fashion, they’re already planning to plow those fields and start over with the next crop. Farmers are resilient but need the continued support of local folks like you to get through these hard times.
Don’t forget that we will not be delivering next week in observance of the 4th of July holiday. We’ll be returning the week of July 11th with great produce from our neighboring regional states of Georgia, South Carolina and North Carolina joining our Florida items. We’ll be enjoying these regional items only during the hottest weeks of summer before returning to our exclusively local sourcing.
This Week’s Veggie Unearthed: Mangoes
Your mangoes came to us from Homestead, Florida. Our regional liaison for this product is Sandy Spells. She and her husband go down to Pacetti Groves in Homestead and harvest mangoes every year. Her husband has been doing this since he was just a boy. At age 10 he and his father would go down to harvest mangoes to bring to Jacksonville for sale. Sandy comes to Jacksonville mid-June through mid-July to sell the mangoes. She is very knowledgeable about all the different kinds and let us sample three varieties. This is the first of our summer regional items to be featured in our Unearthed column and we’re proud to feature this southern Florida product in our bin this week.
Like most tropical fruits, mangoes are relatively low in calories (60 calories per 3.5 oz.) and high in nutrition, sporting high levels of Vitamins A & C as well as a healthy dose of fiber.
You can tell your mango is ready to enjoy if you hold it very close to your nose and sniff. If it smells juicy and tropically delicious, it’s ready to cut and enjoy. If there is no scent, you can place it in a brown paper bag to ripen. If you’re not sure, just give it a little squeeze with your thumb. The mango should give slightly under pressure. If it’s ripe and you’re not ready to enjoy it yet, place it in your refrigerator for up to three days, depending on how ripe it is. If the mango feels soft, it’s best eaten immediately.
Mangoes have a large oval stone in the middle. It can be tricky to coax all the fruit away from this tight stone until you’ve practiced a few times. There are mango stoning gizmos at the store, but they are not necessary and don’t serve many other purposes in the kitchen.
Start with your mango on a cutting board then turn it up on its side from the way it naturally falls. Take a large knife and make a cut slightly off center as if you were cutting it in half, so you miss the stone. Repeat this process on the other side of the fruit. Score down to the skin inside the two “bowls” of mango to make cubes or slices then scoop them out with a large spoon. Next, pare off the remaining skin on the remaining stone slice of your mango. At this point you have two choices – you can lay the fruit flat on the cutting board and use your knife to get as much of the fruit off in pretty cubes as possible -OR- you can chew every last tasty bit off that stone like a mango-munching monkey. I’ll let you guess how that usually works out at our house.
- Spicy Indian Chicken & Mango Curry
- Mango Salsa
- Mango Chutney
- The Sweet Escape (Mango Cocktail)
- Lemongrass Sorbet with Mango
- Mango Bread Pudding
- Sticky Rice with Mango
- Mango Pomegranate Guacamole
- Mango Coconut Shrimp
- Asian Beef & Mango Salad
- Soba Noodles with Eggplant & Mango
Feelin’ a little adventurous? Get crazy with the waffle iron!
Caribbean Shrimp Stuffed Waffle Pops with Mango Cilantro Dip
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 Green Lotus Organics, I Love My Life Chocolates, Baking Under the Influence, Karma Acres 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!