Week 13 – September 3 & 5, 2026

Delivery dates: September 3 & 5, 2026

Roast once, eat easier all week. Week 13 brings new potatoes, carrots, eggplant, rainbow Swiss chard, and our Who Gets Kissed? sweet corn — the kind of bin built for one big sheet pan and a few smart leftovers.

🍉 The Melon Watch Continues

We were pleasantly surprised to have enough ripe melons for every bin last week. We’re hoping to do it again, but these cool nights are slowing things down. If enough are ripe for everyone, you’ll get melon; otherwise Ground Cherries are standing by. Either way, the meal plan below works exactly the same.

🌽 Meet Who Gets Kissed?

This week’s corn is a variety called Who Gets Kissed? — an open-pollinated, non-GMO sweet corn bred with organic growers in mind. It isn’t the ultra-uniform commercial supersweet type you may be used to seeing at the grocery store, and that’s part of the point: more character, more natural variability from ear to ear, and real farm flavour.

We don’t spray anything on this corn. That also means the local insects and critters get their share too — every so often one finds its way into an ear under the husk before we can see it. Most ears will be perfect. If you find a little feeding damage, just trim it away and use the rest of the ear. If one is badly damaged, moldy, or otherwise unusable, toss it and let us know — we’d like to hear about it.

Aiming for about 3 cobs per bin this week.

This Week, Handled

Let us take a few decisions off your plate.

Here’s one practical way to turn this week’s bin into meals, with one grocery list and a backup for the night cooking just isn’t happening.

Designed for about 4 people. Adjust quantities for your household.

This week’s lesson: roast once, make tomorrow easier. Meal 1 fills a sheet pan with vegetables and potatoes — with enough set aside on purpose to shortcut Meal 2 and Meal 3.

Sheet-pan chicken with roasted new potatoes, carrots, and eggplant

40 MIN

Sheet-Pan Chicken, New Potatoes, Corn & Summer Vegetables

Uses: New Potatoes · Carrots · Eggplant · Garlic · Who Gets Kissed? Sweet Corn

Toss the new potatoes (halved), carrots, eggplant, and a few smashed garlic cloves with olive oil, salt, pepper, and a simple dried herb like oregano or Italian seasoning. Spread on one or two sheet pans with the chicken and start roasting at 425°F. Corn cooks much faster than potatoes and carrots, so give everything else a head start — add the corn to the pan for just the final 15–20 minutes. Whole or halved ears are easiest to handle; if you’d rather have shorter pieces, a sturdy knife on a stable cutting board does the job. Roast about 35–40 minutes total, until the vegetables are tender and the chicken is cooked through.

Before you serve it, set aside a portion of the roasted eggplant and carrots for tomorrow’s salad, plus a useful portion of the potatoes for later in the week. You don’t need much of either — a couple of handfuls is plenty. The corn doesn’t need to be rationed the same way — enjoy it tonight; a little leftover is just a bonus in tomorrow’s salad.

Before dinner hits the table, put tomorrow's vegetables and the frittata potatoes aside.

Warm roasted vegetable salad with lettuce mix, feta, and scallions

15 MIN

Warm Roasted Vegetable Salad with Feta

Uses: Lettuce Mix · leftover roasted Eggplant & Carrots · Scallions · Feta

Warm leftovers over cool lettuce is dinner, not a compromise. Toss the lettuce mix with a quick vinaigrette (olive oil, vinegar, a spoonful of Dijon mustard, salt, and pepper), then top with the reserved roasted eggplant and carrots, straight from the fridge or briefly warmed. Scatter with sliced scallions and crumbled feta.

Have leftover roasted corn? Cut the kernels from the cob and scatter them on top — a nice bonus, not a requirement. Same goes for leftover chicken from Meal 1: slice it in if you have it, skip it if you don’t.

Swiss chard, tomato, and potato frittata sliced in the pan

30 MIN

Swiss Chard, Tomato & Potato Frittata

Uses: Rainbow Swiss Chard · Slicer Tomato · reserved roasted New Potatoes · Scallions · Garlic

Separate the chard stems from the leaves. Chop the stems and cook them in olive oil for 3–4 minutes to soften, then add sliced garlic and scallions and cook another minute. Add the chopped leaves and cook just until wilted, 1–2 minutes more. Fold in the reserved roasted potatoes.

Whisk 6–8 eggs with salt and pepper, pour over the vegetables in an oven-safe pan, and arrange sliced tomato on top — a handful of shredded cheese here is a nice option, not a requirement. Cook over low heat until mostly set, then finish under the broiler or in a 375°F oven for 8–10 minutes until puffed through. Even a modest amount of leftover potato is enough — the eggs and chard carry the meal.

And leave yourself a free night — leftovers, pizza, dinner out, whatever your week needs.

5:40 Dinner

The night nobody feels like cooking is part of the plan too.

Pork, beef and rice cabbage rolls with a quick farm salad

Cabbage Rolls + Quick Farm Salad

10 MIN

Pick up Pork, Beef & Rice Cabbage Rolls — 4 Rolls, confirmed available in the online store this week. Heat according to package directions, and toss together a very quick salad from this week’s lettuce mix with the same quick vinaigrette from Meal 2. That’s dinner.

Shop this week’s prepared foods →

One Grocery List

From Cold Springs — optional add-ons, not required for the plan above

Dinner Saver for the 5:40 Dinner: Pork, Beef & Rice Cabbage Rolls — 4 Rolls.

Shop Cold Springs prepared foods →

Prep Once, Benefit Twice

Roast once. Tomorrow's salad is mostly assembled, and another portion of potatoes is already cooked for the frittata.

Roast Extra Vegetables Once — during Meal 1, roast more eggplant and carrots than tonight needs. Reserve part for tomorrow’s salad instead of starting from scratch. The corn doesn’t need to be rationed the same way — enjoy it fresh, and treat any leftover kernels as a bonus in Meal 2.

Reserve Some Potatoes — set aside a useful portion of the roasted new potatoes too. They go straight into Meal 3’s frittata later in the week.

Do This When You Unpack

About 10 minutes.

Do This When You Unpack

Ten minutes now makes the rest of the week easier.

Refrigerate the corn in its husk and plan to cook it soon — Who Gets Kissed? is best within a day or two; it’s the most time-sensitive item in the bin this week.
Refrigerate the lettuce mix and Swiss chard right away — both are delicate and best used early in the week.
Keep the new potatoes in a cool, dark spot, not the fridge — cold temperatures change their texture.
Use the eggplant next, then the tomatoes.
Dry the scallions well and refrigerate, standing upright in a little water if you can — see Save Some for Winter below for what to do with any extra.

❄️ Save Some for Winter — Scallions

A two-minute habit that quietly builds a freezer of Ontario produce.

You don’t need the whole bunch for the meals above — here’s what to do with what’s left.

Wash the scallions and dry them well — leftover moisture is what causes clumping in the freezer.
Chop evenly, from the green tip to the white end.
Pack into a freezer bag or container and freeze flat.
Once frozen solid, give the bag a shake or loosen the pieces by hand so they stay relatively free-flowing.
From then on, just pour out what you need for eggs, soups, stir-fries, or sauces, and leave the rest frozen.

They behave a bit like frozen blueberries — take out the amount you need and leave the rest frozen. If they went in packed tight or a little wet, expect some clumping; that’s normal, and they’re still perfectly good to cook with.

Want to Do Something Different?

The plan above is just one easy way through the week. Everything below is the usual VeggieVault library — bin contents, storage tips, more recipes, and videos.

What’s in Your Bin

	Crop
🥬	Lettuce Mix
🧄	Garlic
🌈	Rainbow Swiss Chard
🍅	Slicer Tomatoes
🥔	New Potatoes
🌽	Who Gets Kissed? Sweet Corn — about 3 cobs per bin
🍆	Eggplant
🥕	Carrots
🧅	Scallions
🍈	Melon or Ground Cherries — see The Melon Watch Continues above

Use These First — Days 1–2

The most time-sensitive items in the bin.

Crop	Why
🌽 Who Gets Kissed? Sweet Corn	Sugars convert to starch fast — best the day it arrives, within a day or two at most.
🍆 Eggplant	One of the more perishable items in the box — deteriorates fast.
🥬 Lettuce Mix	Very delicate — best used within a few days.
🌈 Rainbow Swiss Chard	Wilts faster than kale — best within 5–7 days.

Mid-Week — Days 3–5

Hold a few more days but best used before the end of the week.

Crop	Notes
🍅 Slicer Tomatoes	Keep at room temperature, stem-side down, out of direct sun.
🧅 Scallions	Stand upright in a little water in the fridge; stays crisp about a week.
🍈 Melon (if received)	Counter until ripe; refrigerate once cut and use within a few days.
🟡 Ground Cherries (if received)	Keep in their husks; less urgent, but check and enjoy when ripe.

Save for Later — Days 5+

The hardiest items in the bin — can stretch into next week if needed.

Crop	Notes
🥔 New Potatoes	Cool, dark, and dry — never the fridge; keeps for weeks.
🥕 Carrots	Refrigerate in the crisper — one of the longest-lasting crops in the bin.
🧄 Garlic	Cool, dark, and dry — whole heads keep for months.

Storage Tips

Item-by-item notes

Lettuce Mix — refrigerate in the crisper, lined with a dry paper towel; use within 3–5 days.
Garlic — keep whole heads in a cool, dark, well-ventilated spot; never the fridge or a sealed container.
Rainbow Swiss Chard — refrigerate unwashed, wrapped loosely in a dry paper towel; wilts faster than kale, so use it early.
Slicer Tomatoes — store at room temperature, stem-side down, out of direct sunlight. Never refrigerate.
New Potatoes — cool, dark, well-ventilated place, never the fridge — cold temperatures change the texture.
Who Gets Kissed? Sweet Corn — refrigerate unhusked and use within a day or two; flavour fades fast once picked.
Eggplant — cool room temperature for 1–2 days, or the fridge for up to 5; use promptly.
Carrots — refrigerate unwashed in the crisper drawer.
Scallions — stand upright in a glass with a little water, loosely covered, in the fridge; freeze any extra using the trick above.
Melon — counter until ripe; refrigerate once cut and use within 3–5 days.
Ground Cherries — keep in their papery husks in a cool, dry place; refrigerate once husked.

Crisper note

Lettuce mix, chard, and carrots all want the high-humidity crisper. Tomatoes are the exception — counter only, stem-side down, never the fridge. New potatoes and garlic belong in a cool, dark pantry spot, not the fridge. Corn wants the fridge too — keep it in the husk and use it within a day or two, since its sweetness fades fast once picked. Scallions can stay fresh in the fridge — standing in a little water like cut flowers works well — or, if you won’t use them soon, skip the crisper and freeze the extras using the Save Some for Winter tip above.

Recipe Ideas

Main Meals

Sheet-Pan Chicken, New Potatoes, Corn & Summer Vegetables — new potatoes, carrots, eggplant, garlic, and Who Gets Kissed? sweet corn, roasted together with chicken. See This Week, Handled above. 40 min

Swiss Chard, Tomato & Potato Frittata — reserved roasted potatoes, Swiss chard, tomato, and eggs. See Meal 3 above. 30 min

Quick Wins

Warm Roasted Vegetable Salad with Feta — leftovers from Meal 1, assembled in 15 minutes. See Meal 2 above.

Melon or Ground Cherries, Simply — sliced and chilled, or husked and eaten fresh. 5 min

Sides

Roasted Carrots — toss with oil and salt, roast at 425°F (220°C) for 20–25 minutes. See How to Cook It on the Carrot guide. 25 min

Sautéed Swiss Chard — stems first, leaves after, finished with lemon. See How to Cook It on the Swiss Chard guide. 10 min

Make Ahead

Quick Vinaigrette — olive oil, vinegar, Dijon mustard, salt, and pepper, shaken together. Make a double batch and use it for both Meal 2 and the 5:40 Dinner salad.

→ Potatoes Guide · → Sweet Corn Guide · → Eggplant Guide · → Swiss Chard Guide

Still Have Something Left?

A few days in, still have some of this around? Here’s the fast way to use it up.

New Potatoes — no rush, these keep for weeks in a cool, dark spot. See the Potatoes guide whenever you’re ready.
Carrots — one of the longest-lasting items in the bin; roast, snack raw, or add to soups. See the Carrot guide.
Garlic — keeps for months; use a clove or two anywhere that needs flavour.
Who Gets Kissed? Sweet Corn — don’t let this linger; if a cob or two is left, cut the kernels off and freeze them for winter soups and chowder. See the Sweet Corn guide.
Scallions — freeze what’s left using the trick above, or use fresh in eggs, soups, or stir-fries.
Slicer Tomatoes — slice for sandwiches and salads, or roast and freeze for later. See the Tomato guide.
Rainbow Swiss Chard — the most perishable thing left in the fridge; sauté it next. See the Swiss Chard guide.
Melon or Ground Cherries — eat fresh while they’re at their best. See the Melons guide or Ground Cherries guide.

Watch This Week’s Unboxing

UNBOXING Week 13 Unboxing — September 3 & 5, 2026

Recipe Library → Weekly Box Archive → ← Week 12