Weekly Newsletter 05-28-13

Local Bin:
Cantaloupe, Thai basil, bell peppers, yellow squash, blueberries, Brussels sprouts, beets

Local Mini-Bin:
Yellow squash, bell peppers, blueberries, Brussels sprouts, beets

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. Enjoy!

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

100% Organic Bin

Organic Bin:
Cantaloupe, Thai basil, bell peppers, yellow squash, mixed cherry tomatoes, corn, nectarines, green beans

Organic Bin Recipes

Fruit Bin

  • Red Grapes
  • Pears
  • Cherries
  • Plums

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

Don’t Sweat It!

Crank up the fans and bust out the Slip-N-Slides, Veggie Binners — it’s summer! Okay, so it’s not officially summer until June 21st, but  it’s definitely time to start thinking about your VPF (Veggie Protection Factor). If you’re always home when your bin is delivered, then by all means return to your mint julep and relax. But, if your Veggie Bin spends any time unsupervised you’ll want to keep it cool. Tender greens, berries and even melons or squash can lose their mojo if left for just a short time in the heat. To prevent this we suggest a cooler with a frozen bottle of water inside. Just take your empty Veggie Bin and see if it fits in the cooler. Your trusty deliverywoman will pop the carton in your cooler and your bin will be safe and sound for several hours.

Speaking of produce preservation, don’t forget to treat your items properly once they are indoors. Never wash produce until you’re ready to prep it for cooking or consumption. Wrap tender greens loosely in plastic and always keep berries refrigerated. However, you should never put a tomato in the fridge because it sucks all the tomato-ey goodness right out. Separate root veggies from their tops before storing. Check out back issues of our newsletter at our blog for the “Veggies Unearthed” section. We give you complete storage and prep info on a different item every week.

Here’s a handy guide to storing all sorts of produce.

If you ever have any questions on storage or prep, you can always ask us on Facebook, by email or give us a call.

Happy Cooking!

~The Veggie Bin Team

Yellow Squash Unearthed!

Your yellow squash came to us from The Family Garden in Bell, Florida – less than 100 miles from most of our customers’ homes.

There are only 18 calories in a cup of yellow squash, but it’s got a lot more going for it. Squash is a great source of protein, vitamin A, thiamin, niacin, phosphorus, copper, fiber, vitamin C, vitamin K, riboflavin, vitamin B6, folate, magnesium, potassium and manganese. (WHEW!) Plus, you probably just burnt off those 18 calories reading that list. As with most veggies, the perils come from the things we add in cooking, so keep a light touch on salt and fat if you’re concerned.

Summer squashes like your yellow squash differ from the winter squashes by having thinner, more edible skins. Keep those skins on because that’s where a lot of the nutrition resides. If you have squash skeptics to cook for, cut down on the “mush” factor by sticking to dry cooking techniques like stir-frying, grilling or sauteing. Be sure not to overcook the squash in any case, because it can diminish the nutritional value and flavor.

Prepare your squash for cooking by washing it gently under cool water with a soft veggie brush. Your squash can last 3-5 days if stored in a loose plastic bag in your fridge. If bruising or wrinkling is present, consume immediately.
Check out this helpful video with more info on yellow squash.

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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