Your veg box has arrived, packed with delicious fruit and vegetables. Now what? To help you make the most of your box, we’ve put together recipe and storage tips to help you eat well and waste nothing. Thanks to lots of our lovely customers, home-cooks and chefs for their brilliant tips and ideas too.
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Make the most of these tender spears during the spring when they’re at their best and growing locally. They’re delicious blanched and eaten just as they are with a bit of salt and pepper. Grill them on your barbecue as the weather gets better, or chop them into a spring greens soup. Store asparagus in the fridge and use as soon as possible to get them at their best.
For another seasonal treat, rhubarb grows throughout the spring. Pairing it with sugar balances out its tart flavour in compotes and crumbles. Or you can simply roast rhubarb with sugar and a squeeze of orange juice to top your morning pancakes or breakfast bowl. Delicious.
Store leafy greens in the fridge to make sure they last longer. Prioritise eating these first, chopped and thrown into a stir-fry, soup, omelette or frittata. You could also blanch your greens and blend them into a pesto with Parmesan, storecupboard nuts, olive oil and a bit of lemon juice.
Living lettuce can be kept fresh in a small glass of water on your windowsill – we’ve been enjoying your snaps keeping your living lettuce alive.
Carrots, beets & potatoes
Root vegetables, like carrots, beets and potatoes last longer than greens so you don’t have to use these up quickly. They’re best stored in a cool, dark cupboard rather than in your fridge.
Make a bright beetroot hummus by roasting your beets and blending them with chickpeas, lemon juice and garlic. Alternatively, grate crunchy root vegetables into a vibrant slaw or slice and chop into a springtime salad with chickpeas, sticky onions, and creamy garlic yoghurt. Try slicing beets super-thin (with a mandolin if you have one) and dress with horseradish vinaigrette and fresh dill or throw them onto a pizza. Thank you to one of our customers @bakeronaboat for this beetroot pizza idea.
If you get our carrots with their tops, be sure to use them up chopped into salads, blitzed into pesto, wilted down in a pan with eggs or baked into muffins. Share your recipes and ideas with us or tag us @palegreendot.
These crunchy little things are in season during the spring. We don’t eat radishes enough compared to our French neighbours who make delicious pistou soup and chop them up into salads.
Have a go at pickling your radishes: very finely slice them, place in a bowl and pour over equal amounts red wine vinegar or cider vinegar to sugar. Leave to pickle for an hour, then eat up.
Tomatoes & peppers
Store your tomatoes at room temperature so they can ripen properly, while peppers keep best in the fridge. Roast cherry tomatoes and peppers slowly on a relatively low heat in the oven with olive oil, garlic and herbs until deliciously soft and sweet. Eat Italian-style on bruschetta or with roasted fennel and chickpeas in this salad.
Apples & pears
Store apples and pears in the fridge to help them last much longer. The wonderful Sara of @shisodelicious has been using up her pale green dot pears in this sweet, caramelly ginger pear recipe. For a more indulgent bake, turn a surplus of apples into these easy puff-pastry apple tarts.