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[DATE|0|m, Y] Newsletter

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Eat your colors!

 

Bright red tomatoes, summer squash (in lots of colors), delectable eggplant, onions, peppers and fresh thyme combine to make an easy french staple: Ratatouille! Serve with crusty bread and maybe a bit of cheese on the side.

 
 
 
 
 
 
 

Sweating the eggplant

 

To degorge or not to degorge, is often the question of home cooks. Do you spend those extra 30 minutes to salt and drain the egg plant? It takes no time, and makes a world of difference.



See why
 

Jerusalem Artichokes

 

Not your average artichoke, the Jerusalem Artichoke are the sunflower's underground, edible tuber. Prepare it much as a you would a potato: boiled, braised or fried.



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Your veggie basket is ready!

 

Don't forget to stop by [CLIENTS.ADDRESS] to pick up your vegetable basket!



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Corn

 

Try something a little different with your corn this year: when husking your corn, keep the outer husks as intact as you can, and remove the silk...



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Kale

 

Remove the thick ribs, and you get a vegetable that's surpringly similar to spinach but with more resistance - great for curries, creamed greens...



Find out how
 
 
 
 
 
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Summer squash

 

The best way to prepare summer squash is to eat it raw!

 

Add it to your salads sliced or grated.


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Asparagus

 

Skewer your asparagrus, add oil or butter and place it on the grill. Cook for 3 to 4 minutes per side, directly on the grill.


More elegant asparagus sides
 
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Potato

 

Potato salad is pretty epic: it's a salad that's actually a side dish, and has international incarnations.


Get international inspiration