Weekly Basket #7

August 2, 2018

Clockwise from the top left corner: Broccoli, cucumber, Hungarian hot wax peppers and shishito peppers, cilantro, easter egg radish, sage, yellow beans, salad mix with edible flowers and green bell pepper.

1 small head of broccoli choppped into bite-size pieces

1 cup yellow beans, chopped into bite-size pieces

1/2 cup sweet onion, chopped

1/2 fresh tomatoes, diced

1 can black beans, drained and rinsed

1/4 cup fresh cilantro, chopped

1-2 hot peppers

2 Tbsp olive oil

Juice of a lime

2 cloves of garlic minced

salt and pepper to taste

Recipe Idea


Spicy Bean and Broccoli Salad

Blanch broccoli and yellow beans until colour is vibrant, about 2 minutes in boiling water. Remove from heat, drain and rinse in cold water. Mix with black beans, onions, tomatoes and cilantro. Whisk together oil, lime juice and garlic, then add to bean mixture. Season with salt and pepper to taste.

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