Week 5

Close-up of young Thai-Basil plants

Happy July! We hope you have enjoyed the first month of the local food box program. Thank you for your commitment to eating food from our farms.  As always, we are always interested to hear any feedback about the program.

Below are a few notes and suggestions for some of the items to expect in this week’s veggie box. Also this is the third week for the  bi-weekly egg pickups.

Thai Basil

Thai-Basil is similar to the more well-known Italian basil varieties but its sweet anise-like flavor makes it particularly compatible with asian-style dishes. It is often found in Thai curries and Thai drunken noodle but you can also substitute “regular” basil with Thai-Basil for a different take on any recipe. Certain fresh fruits like berries or citrus pair nicely with Thai-Basil.  We have added three Thai-Basil recipes: a Thai-Basil Sangria and a Thai-Basil Chicken.

To harvest your Thai-Basil we recommend gently plucking the very top of the plant which, if the plants are kept weel watered, should allow you to harvest small amounts of basil for a few weeks. Alternatively you can transplant the plants in a more spacious container and watch them grow bigger and eventually flower.


Veggie box members will also be receiving some Kohlrabis this week. Kohlrabi bulbs are great simply peeled and eaten raw but they can also be used in stir-frys or salads. Their greens can be blanched or steamed and used in mixed greens recipes. This week we have added a recipe for a Kohlrabi and Apple Salad.

3 Responses to Week 5

  1. emilyzhong1022@hotmail.com July 3, 2012 at 5:13 pm #

    Thanks for all your great job and we are enjoying the food boxes very much. I am just wondering if we can re-used the egg containers and strawberry box.


    • localfoodbox July 8, 2012 at 4:17 am #

      Absolutely, our egg producers will happily reuse the egg containers and we can take back the strawberry pints. We’re happy to know you are enjoying the food boxes, any feedback is always welcome.

  2. Heather July 8, 2012 at 3:31 pm #

    Speaking of eggs… last night’s quick dinner:

    saute two small onions (or one big one), let caramelize
    chop 1/2 bunch of arugula (my partner doesn’t like arugula salad, so this is a great use that she likes) add to the onions at the last minute to wilt
    chop 1 green onion

    cover a quiche pan/cake pan/ casserole with 1/2 cup left over rice (or pasta)
    add 200 g. cheese (we used feta)
    add green onions
    add onions and arugula

    beat 5 eggs with 1/4 milk, salt and pepper

    cover veggies and cheese with the eggs

    cook in the oven at 350 for 30 minutes or until eggs are set

    sprinkle with vancouver island salt co. garlic salt and serve

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