Romaine lettuce, parsley, strawberries, rutabaga, tomatoes, peppers, broccoli
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.
- Ridiculously Easy Grilled Romaine Salad (NMM)
- Green Beans with Garlic, Lemon & Parsley (NMM)
- Strawberry Shortcake Cookies (NMM)
- Smashed Rutabagas with Ginger-Roasted Pears (NMM)
- Orzo with Sausage, Peppers & Tomatoes
- Cashew Tomato Soup (NMM)
- Stuffed Baby Peppers
- Mini Pepper Poppers (NMM)
- Chinese Beef with Broccoli
- Creamy Vegan Broccoli & Rice Casserole (NMM)
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” friendly recipes are noted as (NMM). Enjoy!
Please feel free to share YOUR Veggie Bin creations on our Facebook page!
100% Organic Bin
Romaine lettuce, parsley, strawberries, kale, rutabaga, broccoli, sweet onion, sweet mini peppers, tomatoes on the vine
Organic Bin Recipes
- Ridiculously Easy Grilled Romaine Salad
- Green Beans with Garlic, Lemon & Parsley
- Strawberry Shortcake Cookies
- Creamed Kale with Crispy Shallots
- Smashed Rutabagas with Ginger-Roasted Pears
- Creamy Vegan Broccoli & Rice Casserole
- Caramelized Sweet Onion Hummus
- Mini Pepper Poppers
- Cashew Tomato Soup
Please Note: This month we are featuring vegetarian and vegan recipes for our organic customers to aid those participating in No Meat March.
- Red Plums
- Red Bartlett Pears
A note to our Organic + Fruit Bin Customers: We usually do a good job of not “doubling up” on any particular item. However, this week double strawberries were unavoidable for supply reasons. Please excuse this problem and enjoy these extra hints for doing the most with your berries!
- Strawberry Pineapple Salsa
- Butter Cake with Fresh Strawberries & Grand Marnier Glaze
- Strawberry Icebox Pie
- Victorian Strawberry Chocolate Cake
- Strawberry Chocolate Devil’s Food Cake
- Strawberry Nutella Muffins
- Bell Pepper & Strawberry Bisque
- Easy Strawberry Jam
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, every Wednesday 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.
~The Veggie Bin Team
Mini Bell Peppers Unearthed!
Sweet Mini Peppers are a variety of bell pepper. Though some may look like hot peppers, they are actually sweet and crunchy with very few seeds. Your peppers came to us from Beli Farms in Wellborn, Florida – less than 100 miles from our customers homes. (Local customers)
Storage & Prep:
Store your peppers in a plastic bag anywhere in your fridge that stays consistently cold. (Not the door!) They should keep well this way for several days, if not longer.
The seeds are concentrated at the stem end of the pepper, so cleaning is pretty darn easy. Just slice off the top 1/4 – 1/2 inch along with the green stem. This will open up the veggie to all sorts of possibilities. Rinse out any seeds left inside and wash the peppers.
You can use minis as you would any other sweet pepper. However, they are like the popcorn of the veggie world once you discover eating them raw. Wash them well and chomp them just below the stem.
They also make a delightful crudites item on a veggie and dip plate. You can slice them whole into rings for a lovely salad, pizza, stir fry or wrap presentation. They are also a cute-as-a-button addition to shish kabobs if you’re lucky enough to get some of the smaller ones.
Especially in the winter months, these little guys practically beg to be stuffed!
Stuffed Mini Peppers
- 1/2 cup ricotta cheese
- 1/2 cup softened cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup cooked flavorful meat of your choice (bacon, crab, smoked turkey, etc.)
- salt and pepper to taste
Cut off pepper top, slice in half and remove any stray seeds.
Combine all other ingredients and season to taste.
Stuff cheese mixture into peppers.
Grill or roast in a 350 degree oven until the filling is hot and the peppers are slightly softened. If you’d like less crispy peppers, you can blanch the peppers for 2-3 minutes in boiling water before stuffing.
If you’re looking for alternative or No Meat March recipes online, you’ll want to Google “Baby Bell Peppers” to get more results. Mini bells are about half the size of a standard bell, so your cooking times will vary and you will need to adjust the recipe depending on the size of the peppers used.
- Baby Bell Peppers with Feta & Mint
- Grilled Baby Bell Peppers
- Cheese & Prosciutto Stuffed Baby Bell Peppers
- Prosciutto-Wrapped Goat Cheese Stuffed Baby Bell Peppers
- Vegetarian Shish Kabobs (NMM)
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.