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!
100% Organic Bin
Express Your Local Spirit!
Show your love for The Veggie Bin and local food with a Veggie Bin T-shirt! Screen printed by our own Emily, these fetching little numbers will let the world know that you care about supporting local food and local farmers. Proceeds from the $20 t-shirts will go toward our goal of developing a small commercial kitchen for local food artisans seeking to move from cottage law into producing retail good. Sizes run VERY small, so order a size or two above your normal size. Email us at email@example.com to order yours today!
~Amie and The Veggie Bin Team
Familiarity Breeds Comfort Food!
You’ll see some familiar veggies in your bin this week. String beans and fairytale eggplant will once again make an appearance, but just like berries in the spring, they will be gone before we know it. These summer-to-fall transition veggies are going to make way for cooler weather produce in the coming weeks – so enjoy them while they last! Here are a few extra recipes to help you enjoy these two items before they disappear until spring!
Nothing says “Autumn” quite like pecans. Pecan pie, pecan dressing, roasted pecans, pecan butter… the possibilities for enjoyment are endless. Stock up on delicious local pecans from Alvarez Farms as an add-on beginning this week. $12 gets you a full pound of these delicious beauties and, if for some reason you need less, we also offer half-pound bags for just $6. Add up your holiday nut needs and relax knowing that you can store your local pecans in the freezer and still have gorgeous quality straight through the holidays. Order today by emailing us at firstname.lastname@example.org!
This Week’s Veggie Unearthed: Butternut Squash
Where is your Halloween costume today? Well, it seems that this week’s Veggie Unearthed is really just a pumpkin with its costume hanging on the back of the pantry door. Butternut squash is used interchangeably with pumpkin in recipes throughout the world. In fact, in Australia, it’s called the “butternut pumpkin.” You can use the cooked flesh in the same way you’d use pumpkin in recipes. The flavor and texture are very similar and, just like our old friend Jack, butternuts are a great source of vitamins A, C and E, potassium, magnesium and fiber.
Prepping your squash is pretty straightforward. If you’re looking to liberate the orange goodness before cooking, the easiest way is to chop off the very bottom (fat end), then use your veggie peeler to get the skin off. From there, you just use a large knife to split the squash in half, scoop out the seeds, then chop or dice to your recipe’s specifications. Please watch this helpful video to see simple squash prepping in action.
You can store your squash in a cool, dry place for 3-4 weeks, but watch for soft spots!
- Kale & Butternut Squash
- Apple Butternut Squash Soup
- Bean, Bacon & Butternut Squash Soup with Swiss Chard
- Crispy Kale, Butternut Squash, Bacon & Smoked Mozzarella Pizza
- Butternut Squash Infused Rum
- Butternut Squash, Broccolini & Pancetta Crostata
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.
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!