Weekly Newsletter 03-12-13

Strawberries, purple kale, beets, Brussels sprouts, cauliflower, red potatoes, Valencia oranges

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.

Recipe Note: Some recipes may call for more or less produce than you receive. We feature recipes which can be doubled or halved if necessary. “No Meat March” Alternative recipes are noted as (Vegan). Enjoy!

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

Fruit Bin

  • Blood Oranges
  • Black Seeded Grapes
  • Kiwis
  • Cameo Apples

100% Organic Bin

Strawberries, purple kale, beets, Romanesco, graffiti eggplant, grape tomatoes, avocado, potatoes

Organic Bin Recipes

Please Note: This month we are featuring vegetarian and vegan recipes for our organic customers to aid those participating in No Meat March.

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

The Return of the King Street Farmers Market!

We’re excited to announce the triumphant return of the King Street Farmers Market, Wednesday, March 13, 2013 from 4-7 p.m. These new hours will give working folks the chance to take advantage of all the glories of the market without giving up their lunch hour. We urge you to come out and visit the local merchants including Bottega, Community Loaves, Glades Ridge Goat Dairy, Karen’s Kakes, Karma Acres Farm / Early Risers Artisan Bread, Leah’s Organic Coffee + Tea, Meteor Street Produce, Olive Affairs, R & G Seafood, Sheppherd Farm, Snickerpoodles, Teagan Farms and of course — The Veggie Bin!

Come by and see us at The Veggie Bin tent and be sure to add the King Street Farmers Market on Facebook for all the latest updates.

Happy Cooking!

~The Veggie Bin Team

Purple Kale Unearthed!

Your purple kale came to us from The Family Garden, less than 100 miles from most of our customers’ homes.

Just one cup of this nutritional power house has only 33 calories, but provides 206% of your RDA of Vitamin A, 134% of Vitamin C with zero fat and cholesterol.

While young kale greens can be a nice variety in mixed salads if blanched first in water then chilled, uncooked kale can have an unpleasantly bitter flavor. It’s best and most often served cooked. Your purple kale can be used interchangeably in other kale variety recipes.
To prepare your kale for cooking, simply tear the tender leaves away from the tough stalks with your hands, then tear into your desired size. Like other greens, kale is grown at ground level and gets very dirty from rain splashing dirt and sand up onto the leaves. For this reason, it needs to be washed thoroughly. The most effective way to do this is with a salad spinner. Place your torn kale leaves into the salad spinner basket, then place the basket into the solid spinning bowl. Fill the basket/bowl contraption almost to the top with cool water, then squish and rub the leaves immersed in water for several minutes. Don’t be shy about manhandling your kale, it’s not going to bruise! Lift the basket out of the bowl, dump the dirty water, then repeat until your water comes out clear. Drain and spin, then prepare. If you do not have a salad spinner, you can plunge the leaves into a large bowl inside a colander, swoosh them around, then spread the washed and drained leaves onto clean dishtowels to dry.

Please watch this helpful video demonstrating how to turn your kale into yummy chips.

Purple Kale 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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