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This week veggie box feature… Happy National Fresh Fruit and Vegetable Month!

Did you know that June is National Fresh Fruit and Vegetable Month?!

We are fortunate to live here in Halton where accessing many different types of locally grown vegetables and fruits is easy and delicious. Late spring in Ontario means rhubarb, asparagus, fiddleheads (just to name a few) are plentiful and everyone’s favourite sweet season… strawberries are just around the corner.

This week recipes feature many of the vegetables included in our box to make it easy for you to enjoy all that June has to offer! I hope you enjoy these unique but easy ways to enjoy some of your favourite vegetables.

Farm to table…. the perfect way to celebrate Fruit & Vegetable month!





Radish Pico de Gallo

Created by: Little Figgy Food

Radishes aren’t just for salad! Plus, who doesn’t love chips and salsa?! A fresh twist to the traditional salsa, Radish Pico de Gallo! Try it with your favorite tacos, over a load of nachos or simply with a bag of tortilla chips.



1 cup (about 4 - 6) Radishes, chopped

1/2 Red Onion, diced

2 Spring Onions, diced

1/2 tsp Salt

2 TBSP Lime Juice

1/4 cup Cilantro, chopped

1/2 Jalapeno, diced fine, optional


1. In a bowl, mix all the ingredients well, taste and adjust seasoning if needed (i.e. Salt and/or Lime Juice).

2. Store covered in the refrigerator until ready to enjoy, use within 1 week.



Kohlrabi Fries

Created By: Dawn – Girl Heart Food

A delicious alternative to traditional French fries, these kohlrabi fries are tossed in a simple spice mixture and oven baked. Enjoy as they are or with your favourite dipping sauce. Either way, these homemade baked fries are super yummy and a great addition to your weekend BBQ!



2.5 pounds kohlrabi, about 2 medium to large bulbs or about 4 pounds before peeling)

3 TBSP avocado oil, divided

1 tsp garlic powder, optional

1 tsp ancho chili powder

1 tsp freshly ground black pepper

¾ tsp salt

Sliced green onion or chives, garnish to taste (optional)


1. Preheat oven to 425 degrees Fahrenheit.

2. Meanwhile, prepare the kohlrabi. If they have stems/leaves attached you can remove and discard. Remove the tough end. Note: If you like, you can reserve the kohlrabi leaves for use in another recipe.

3. Carefully cut each kohlrabi in half, remove/discard core (if necessary) and peel. Turn each half down so the large flat portion is on the surface and cut into ½-inch slices. Then cut those slices into fries, about ⅓-inch to ½-inch thick (refer to the body of the post above, if necessary).

4. Place kohlrabi fries in a clean tea towel to remove any excess moisture (optional).

5. Place kohlrabi fries in a bowl and toss with 2.5 tablespoons of avocado oil, garlic powder (if using), ancho chili powder, black pepper and salt, ensuring the kohlrabi fries are well coated with the oil and seasonings.

6. Grease a large sheet pan (or two smaller ones) with the remaining ½ tablespoon of avocado oil.

7. Place the kohlrabi fries onto the prepared sheet pan and spread them out in a single layer. Bake the fries for 15 minutes, then remove the sheet pan from the oven and flip the fries with a spatula (again, try to ensure that the fries are in a nice, even layer so they bake up nicely). Place the sheet pan back in the oven and continue baking the fries for another 15 minutes or until the outside of the fries is golden brown and they're tender inside.

8. Transfer kohlrabi fries to a serving dish. Garnish, if desired, with green onion. Serve and enjoy! Yields 4 side servings or 2 larger servings



Asparagus Falafel

Created by: Better Homes & Gardens

Upgrade your typical lunch sandwich routine with this healthy Asparagus Falafel flatbread. With a chickpea and asparagus base, these baked falafel patties are loaded with nutrition and a perfect cure to sad desk lunch syndrome.



8 oz fresh asparagus spears, trimmed and cut up

1 15 oz can chickpeas (garbanzo beans), rinsed and drained

3 TBSP all-purpose flour

2 TBSP snipped fresh parsley

3 TBSP olive oil

3 cloves garlic, halved

1 tsp ground cumin

¼ tsp salt

⅛ tsp ground black pepper Fresh asparagus tips (optional)

3 TBSP yellow cornmeal

3 TBSP red wine vinegar

1 5.2 oz container semi-soft cheese with fines herbs

2 cup mixed salad greens

4 whole wheat or regular pita bread rounds


1. In a food processor combine the cut up asparagus, chickpeas, flour, parsley, 1 tablespoon olive oil, garlic, cumin, salt, and black pepper. Cover and process until finely chopped and mixture holds together (should have some visible pieces of chickpeas and asparagus).

2. Sprinkle half the cornmeal on a small baking sheet. With damp hands, shape asparagus mixture into 12 patties. If desired, press asparagus tips into the tops of the patties. Place patties on prepared baking sheet. Lightly sprinkle patties with remaining cornmeal. In a large skillet heat 1 tablespoon olive oil over medium-high heat. Add half the patties. Cook 2 to 3 minutes per side or until browned and heated through. Repeat with remaining oil and patties.

3. In a small bowl slowly whisk vinegar into half of the semi-soft cheese to make a dressing. Toss dressing with mixed greens. Spread pita bread with remaining cheese. Place greens on each pita; top with three asparagus patties. Fold over to serve.

To pack: Prepare falafel and dressing as directed. Cover and refrigerate in separate containers overnight. Tote falafel, dressing, greens, extra cheese, and pita in separate containers in a cooler bag. To serve, assemble as directed (if desired, heat falafel before placing on pita)



Green Smoothie

Created by: delish

Yes, drinking your vegetables is possible and delicious! The perfect start to your day or an afternoon pick me up!



1 1/2 cup unsweetened almond milk

1 cup chopped spinach

1/2 cup chopped kale

1 medium banana

2 TBSP almond butter

1 TBSP chia seeds

2 tsp honey


1. Combine all ingredients in a blender and blend until smooth.



Pan-Fried English Cucumbers

Created By: Michelle Williams

A delicious and unique way to enjoy a favourite vegetable! Perfect appetizer or side dish.



English Cucumber (1, sliced into 1/4 thick slices)

Extra Virgin Olive Oil

½ tsp Garlic Powder

½ tsp Salt

¼ tsp Pepper

¼ tsp Crushed Red Pepper

½ TBSP Butter

1 TBSP Fresh Dill, chopped

1 TBSP Fresh Basil, chopped

Parmesan (grated from a block to your liking) Coarse Sea Salt (for topping)


1. Put your cucumbers in your mixing bowl.

2. Drizzle 2 tablespoons of olive oil over them.

3. Season them with garlic powder, red pepper flakes, salt, and pepper. Mix it all together until your cucumbers are fully coated.

4. Coat your frying pan with 2 tablespoons of olive oil. Heat it over high heat.

5. One by one, lay your cucumber slices into your pan. They should sizzle when they touch the oil.

6. Let them sit untouched until the underside has browned—about 4 minutes. Use your tongs to check them in different parts of the pan periodically to make sure you aren’t burning them.

7. One by one, use your tongs to flip all of your cucumbers over.

8. Place your pieces of butter in between your cucumbers around the pan.

9. Sprinkle your chopped dill and basil evenly over all of your cucumbers.

10. Once the underside begins to brown, use your tongs to transfer your cucumbers to a plate.

11. Use your microplane to grate parmesan to your liking over your cucumbers.

12. Sprinkle coarse sea salt over your cucumbers.



Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference. 😊

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