Weekly Newsletter 1-09-13

Strawberries, Bibb lettuce, green kale, Romanesco, beets, heirloom tomatoes, peppers

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.

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

Fruit Bin

  • Blueberries
  • Pink Lady Apples
  • Kiwi
  • Cantaloupe

100% Organic Bin

  • Strawberries
  • Bibb Lettuce
  • Green Kale
  • Romanesco
  • Beets
  • Avocado
  • Green Beans
  • Sweet Mini Peppers

Black = Locally Sourced Conventionally Produced
Green = Locally Sourced Organics
Blue = Globally Sourced Organics

Share the Love!

We’re pleased to announce that we’ve added 10 new members already in the month of January! We’re hoping you’ll take the opportunity this month to share the Veggie Bin with your friends and neighbors. We’re setting a goal of thirty new members , but we can’t do it without your help. As an expression of our gratitude for your generous word of mouth, we’ll credit your account $15 for every member you refer this month – up to FIVE! Simply have your friend or neighbor list you in the “referred by” portion of the order form.

There’s no better “fresh start” to the New Year than The Veggie Bin!

Happy New Year and happy cooking!

~Amie and The Veggie Bin Team

Beets Unearthed!

The beet has been cultivated for thousands of years and the Romans believed it to be an aphrodisiac. Then again, what didn’t the Romans consider an aphrodisiac? If you’re planning to pickle your beets, consider adding a slice of pickled beet to your next hamburger, as they do in Australia. A medium beet (100 grams) contains 9% of your daily fiber, but only 50 calories, so dig in!

To store, separate your beet roots from the greens. You can store and use the greens as you would chard or spinach. Pop the unwashed roots into a loose plastic bag and store them in your crisper drawer for up to two weeks. When you’re ready to prep, thoroughly rinse and/or scrub your beets.

Beets are commonly roasted and are flexible in roasting temperature, so if you’re cooking something else, any oven temp between 325 and 425 will do fine. Drizzle them with the oil of your choice and fold into a foil packet. Roast for 25 minutes to an hour, depending on size. Start checking smaller beets around the 20 minute mark for desired tenderness. You should be able to cool them for a few minutes, then slide the skins off with your fingers or a small paring knife. Drizzle with oil and season with salt. They pair beautifully with any number of strongly flavored soft cheeses. (We suggest goat cheese! Yum!)

For more information and a preparation demonstration, please watch this helpful video.

Beet 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.

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!


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