Why We Grow the Way We Do

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Our CSA is not just about providing a box of fresh vegetables.  We are trying to provide nutrient dense food grown in a sustainable way to our local community - nourishing them, ourselves and the earth throughout.We have identified several sustainability indicators which we are trying to achieve on our farm:

  • Providing local food security
  • Conserving the natural resource base
  • Being socially responsible

We are trying to achieve these goals through:

  • Respecting all life on the farm - human, animal, plant and mineral;
  • Providing nutrient dense food to the local community at a price which reflects its true cost to produce;
  • Building soil life and soil humus;
  • Protecting soil life, our clean water supply and our ecosystem by not using chemicals;
  • Using energy efficient farming practices;
  • Trying to reduce our farm inputs and sourcing those that we do need locally;
  • Involving the community, through conversation and work share programs, in the story of how their food is grown;
  • Building relationships with the community based around the produce they are eating and we are growing in order to better provide for each other;
  • Using soil blocks (which are pressed seedling blocks that use no plastic) for our seedlings;
  • Using many recycled products on the farm such as recycled wood, recycled plastic seed trays, old farm machinery;
  • Reusing plastics that we need for several seasons.
  • Offering a fair wage and/or fair exchange to all those who work on the farm;

We are so happy to have our CSA members alongside us in this.

CSA Autumn Share 2015-Week #12 (17 June/19-20 June)

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CSA AUTUMN SHARE WEEK #12 Thank you for supporting our farm and helping us grow as growers!!! It is the last week of our CSA season...even though there are crops for next season already growing.  It has been really helpful to read the surveys that have come back thus far.  It has also been quite heart swelling reading some of the comments.  Peter and I really love growing food and feeding local families.  We are thrilled that so many of you enjoy the food and hope that we can refine our service to better suit your families.  We will take the time during Winter to share the results as they do affect how and what we will grow next season. If you have not yet done so, please do take the 5 minutes to fill out the survey.

NOTES ON WHAT'S GROWING This weeks box includes crops especially planned for this week.  We have also been cleaning out the fields, harvesting what is left of some crops and dividing this between the members.  One of the things I love about our CSA is that their is no food wastage on our farm.  If things are no longer of high quality for the box, we either feed them to the chickens or compost them.

We had planned to have Brussel Sprouts, celeriac, romanesco broccoli and raddichio in the boxes these last few weeks.  The brussel sprouts are filled with aphids.  I am sure they are lovely but they way off the quality we like to have.  While the celeriac stalks are lovely, and their taste would add alot to a stock, the roots (which is the part you eat), are not fully developed.  We have a few ideas why and will try again next year!.  the raddichio is just now starting to form heads.  We may end up with 200 heads ready in three weeks! The romanesco broccoli is slowly forming heads but again, it looks as if we will be harvesting this through the Winter.  We apologise for not being able to include these crops this year.

The pea crop this Autumn has been very disappointing.  The peas we have harvested have been wonderful.  But the germination was about 50% and of that, the crop was very damaged by winds resulting in very small harvests each week.

We also had a lovely braising mix and more spinach planted for these last few weeks of boxes.  The cool Autumn has not allowed for these crops to grow at the speed that they did last year.  They too will be ready in the deep winter.

We appreciate how the lack of these crops affects the diversity of the boxes and also appreciate you being along with us in this growing adventure.  Our boxes are a direct representation of what is growing well for us, here on this farm during each season.  We enjoy sharing that story with you.

With the solstice this weekend, our sunlight hours will slowly increase each day.  Happy Winter!

THE FARM WILL BE CLOSING FOR WINTER ON SATURDAY 20 JUNE AT 11AM.

This week, the boxes will be ready earlier for Farm Pick Up. Please come on Friday from 11am - 5pm or Saturday from 8am-11am.

Any boxes left on the farm on Saturday 20 June after 11am will be donated to families in need.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items

Apples Baby Red Bok Choy Broccoli Carrots Fennel Garlic Kale Leeks Onions Pumpkin Tatsoi Thyme Turnips

Extras Cabbage Celery Lettuce Radishes English Spinach Rosettes Snow Peas Sugar Snap Peas RECIPE SUGGESTIONS Sesame Salmon with Honey Bok Choy - This recipe is great with tatsoi too! Tatsoi and Cabbage Stir Fry Fennel and Radish Salad Warm Kale and Roasted Vegetable Salad Fennel, Lemon and Thyme Roasted Chicken

 I found the following on the internet, which includes great photos.  I altered the recipe slightly as per below.

Ingredients 2 lemons 1 whole fennel 2 cloves garlic salt pepper olive oil Method 1. Preheat oven to 180C. Slice lemon and fennel root. 2. Crush garlic and combine with 1 tbsp fresh thyme, salt and pepper.  Gently separate the skin of the chicken breast from the meat (without removing it).  Place 2 tbsps butter, some of the fennel leaf fronds and the herbs in between the skin and the meat. 3. Salt and pepper chicken and rub it with olive oil. Put the chicken on a roasting rack in a roasting pan. 4. Add fennel root, lemon, and thyme to the cavity of the chicken. 5. Add the leftover fennel fronds and lemon on top of the bird around in the roasting pan. 6. Bake until the internal temperature reaches 65C degrees. Remove from oven and let rest for 10 minutes before carving (temperature should now be 75C)

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box.

CSA Autumn Share 2015-Week #11 (10 June/12-13 June)

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CSA AUTUMN SHARE WEEK #11 As the constellation of the scorpion rises high in the sky, winter is here!  We had rain, hail and sunshine harvesting!!  Next week is the last CSA box of the season.  Please make sure to leave something for us to put your vegetables in (BIG basket, BIG esky, bags, etc) as we will not be leaving the crate.  Please also ensure that crates are left out for us to collect - Thank you!

NOTES ON WHAT'S GROWING

While there are still green manure crops to sow, the ones Peter put in four weeks ago have germinated but are moving at a snails pace compared with the ones we put in six weeks ago (which are already well past our ankles).  Our days are almost at their shortest and even with sun, the air is decidedly cold.  The next five weeks, growth slows right down on the farm, waiting for longer days to resume again.

Slow Living magazine has featured CSA’s in their next edition ‘The Future of Food’ which comes out Wednesday 10 June.  We have written an article about our CSA.

Please look for the survey we are sending out this week and take the five minutes to complete it to help us grow better for you!

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  If you are running late, please do ring to avoid disappointment.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items

Beetroot Carrots Garlic Kale Leeks Onions Parsnips Parsley English Spinach Rosettes Sweet Potato

Extras Broccoli Cauliflower Coriander Lettuce Pumpkin Radishes Snow Peas Sugar Snap Peas RECIPE SUGGESTIONS

Spicy Roasted Parsnip Soup Pumpkin and Spinach Curry Roasted Beetroot, Carrots and Parsnips Winter Salad with Roasted Vegetables and Sugar Snap Peas KALE CHIPS

This recipe comes from a CSA member Nadine Jolley.  We love kale chips for morning tea and crumbled on the spicy parsnip soup!

Ingredients

One bunch Kale

Two tablespoons of olive oil

Two tablespoons of nutritional yeast

One tablespoon sweet paprika

Two teaspoons turmeric

Half teaspoon of sea salt (we use pink salt)

Method

  1. Preheat oven to 120 - 150 degrees Celsius.
  2. Line a baking sheet with baking paper (to make clean up easier)
  3. Make a dressing with the oil, yeast, paprika, turmeric and salt and set aside.
  4. Wash and dry kale, then tear the leaves from the stems and place in a large bowl. (Don't discard the stems, you can add to a veggie stock or to the compost)
  5. Pour your prepared dressing over the leaves and massage the dressing into the leaves until they are coated evenly.
  6. Place on your baking tray and evenly spread out without overlapping the leaves to ensure an even cooking time. Then place in oven to cook for aprox 30 minutes until crisp.
  7. Let cool slightly before serving as they will crisp up a little more.

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box with the inclusion of a whole pumpkin (the full shares received about a 3k piece).

CSA Autumn Share 2015-Week #10 (3 June/5-6 June)

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CSA AUTUMN SHARE WEEK #10 Today Peter is disassembled a 60m greenhouse.  We are hoping to be able to put this on rails-allowing it to move through the paddock- and use it throughout the growing season.  It will help with crops like tender greens and lettuce in the Autumn, early peas in the Spring and eggplants in the Summer.

NOTES ON WHAT'S GROWING
I feel the lack of celery in this weeks box.  We have 100 feet of celery planted but it is still not ready for harvest.  I checked the celeriac we have planted hoping that maybe it would be ready but it too is not quite there.

This is our second season growing through the month of June and the weather has been very different to last Summer and Autumn making the timing of things different as well.  It is great to have more data to help us better plan for all seasons in the future.

We have topped the brussel sprouts in hopes that they will be in the last weeks box.  The final broccoli planting should be ready for harvest next week.  The side shoots have finished on the other plantings.

The white and green cauliflower are almost finished as well.  There are still heads to harvest in the purple cauliflower and we are hoping more romanesco will be ready in the next few weeks too!  We have only harvested two heads so far-more are forming.

There are still rows of young greens in the field.  They are slowly growing.  There are also more beetroot, sweet potatoes, carrots, leeks, onions, parsnips and pumpkin.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  If you are running late, please do ring to avoid disappointment.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 itemsCabbage Carrots Kale Leeks Parsley Potatoes Pumpkin Radishes Rocket Turnips Extras Broccoli Cauliflower Mixed Baby Lettuce Lettuce Rhubarb Sugar Snap Peas
RECIPE SUGGESTIONS You can search our recipes by looking for the key ingredients on our website recipe page

BAKED EGGS WITH ROCKET, YOGURT AND CHILLIES

From the much-loved Ottolenghi’s ‘Plenty’ cookbook.

Ingredients

4 large eggs

2 tbsp olive oil

1 bunch Arugula

1/2 cup Greek yoghurt

1 garlic clove, crushed

1/2 tsp kirmizi biber*

(or a mix of chilli flakes + sweet paprika)

3 1/2 tbsp unsalted butter

6 sage leaves, shredded

salt

Method

1. Preheat the oven to 165°C.

2. Place the rocket and olive oil in a large pan and sprinkle over a little salt. Sauté on a medium heat for a few minutes, until the rocket wilts and most of the liquid has evaporated.

3. Transfer to a small baking dish (or leave in the pan, if ovenproof) and make four deep indentations in the cooked rocket. Carefully break an egg into each hollow then place in the preheated oven to cook for 10-15 minutes, or until whites are set.

4. While the eggs are baking make your garlic yoghurt and chilli butter. First, stir the garlic through the yoghurt and season generously with salt. Set aside.

5. In a small saucepan, melt the butter then add a pinch of salt and the kirmizi biber (or chilli flakes and paprika) and fry for a couple of minutes until the butter starts to foam and take on a golden red hue. Add the sage and cook for a few more seconds. Remove from heat.

6. When your eggs are ready to your liking, take them out of the oven. Spoon on a large dollop of garlicky yoghurt and pour over the hot chilli butter. Serve immediately.

* a spice with a sweet aroma and varying levels of spiciness, can be found in Turkish grocers

RAW TUSCAN KALE SALAD

Ingredients

1 bunch Tuscan kale (for ex: black or lacinato)

2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

1/2 garlic clove

1/4 teaspoon kosher salt, plus a pinch

1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish

3 tablespoons extra-virgin olive oil, plus additional for garnish

Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)

1/8 teaspoon red pepper flakes

Freshly ground black pepper to taste

Method

1. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

2. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

3. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Source: 101 Cookbooks -- Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.

IRISH STEW

This is a recipe from Matt Moran chef and co-owner of ARIA Restaurant.  It was printed in the AGE.  Thanks to Peter’s mother, we had it over the weekend - Fantastic!

Preparation time 30 minutes

Cooking time 2 hours

Ingredients

1.5kg lamb neck chops

50g butter

1 onion, roughly chopped

2 celery sticks, roughly diced

3 cloves garlic, peeled and roughly chopped

400g potatoes, peeled and roughly chopped

2 litres chicken stock

1 tbs celery salt

1 bouquet garni

400g kipfler potatoes, peeled

½  cabbage

100g butter

1 tbs chopped parsley

Method

1. Preheat the oven to ­150C.

2. Place the lamb chops in a saucepan, cover with cold water and season with a good pinch of salt. Bring the saucepan to a simmer; skim any impurities that float to the surface. Drain the lamb and set aside.

3. Using a heavy-based ovenproof saucepan, melt the butter and add the chopped onion, celery and garlic. Season with salt and pepper and gently cook the vegetables for 5 to 6 minutes without any colour.

4. Add the blanched lamb, potatoes and chicken stock. Bring to the simmer and skim any impurities and fat from the surface. Stir in the celery salt and bouquet garni, cover with a tight-fitting lid and place in the preheated oven for 1½ hours.

5. Remove from the oven, the lamb should be tender. Leave the stew to cool for about 30 minutes then carefully remove the lamb chops. Remove the bouquet garni and discard.

6. Blend the vegetables and stock together using either a hand blender or liquidiser until smooth. Strain into a clean saucepan and return the lamb chops to the sauce.

7. Place the kipfler potatoes in a saucepan of cold, salted water, then bring to the boil until tender.

8. Shred the cabbage. In a clean saucepan, melt the butter and add the cabbage, season with salt and pepper and stir together, cover with a tight- fitting lid and cook over a medium heat for 10 minutes stirring occasionally.

9. Warm the stew and stir through the chopped parsley and serve with the boiled potatoes, cabbage and a pint of the dark stuff.

Please note - Photo is a randomly selected full share box with the inclusion of a whole pumpkin (the full shares received about a 3k piece).

CSA Autumn Share 2015-Week #9 (27 May/29-30 May)

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CSA AUTUMN SHARE WEEK #9 The eggplant and capsicums were composted last week and we have harvested the last of the sweet corn (which Friday members received last week).  With winter upon us, our warm weather crops have finished.

NOTES ON WHAT'S GROWING The cold seems to have settled in, even though we have been lucky with some sunshine the past few days! Peter and I walked through the remaining crops over the weekend and talked about the slowed growth due to lack of sunlight.  The final planting of mixed greens may not be ready for the last week of our CSA...just three more weeks to go!

There is more kale, silver beet, rocket, spinach and hopefully lettuce still to come.  We also grew Brussel Sprouts this year for the first time.  These plants were hit early on by aphids but are still growing and we are hoping to be able to harvest these once a true frost has sweetened them.  We have had a light frost which killed the tops of a late season basil crop experiment.  We harvested our first head of Romanesco broccoli this week too.  With its incredible fractal spirals and great green colour, this is a wonderful winter crop.

The importance of light is one of the big differences between biodynamically grown food and organically grown food.  Organically grown food may still be grown with nitrogen boosting "fertilisers" - even though these will come in the form of a natural product.  In biodynamics, manure may be applied to fields but this is usually done before the green manure crop is sown. When the green manure is tilled in, the goal is for the digestive powers of the earth, which include soil microbia, to convert the inherent proteins of the grass itself into the hummus layer in the soil.  Plants then use extensive root systems to tap into this hummus layer to feed themselves and they also rely heavily on sunlight which is converted through photosynthesis into plant energy.  If the plant itself is fed through fertilisers, it may not make an extensive root system or need to use as much sunlight to grow - the nitrogen will force feed the plant.

Our days are continuing to shorten as we head towards the Winter Solstice.  The sun today though is still warm and wonderful!

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  If you are running late, please do ring to avoid disappointment.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 itemsCapsicum Carrots Garlic Kale Leeks Onions Baby Parsnips Pumpkin English Spinach Baby Silverbeet and Beetroot Greens Sweet Potato Sweet CornExtras Broccoli Cauliflower Mixed Baby Lettuce Sugar Snap Peas

RECIPE SUGGESTIONS Roasted Cauliflower Cauliflower Gratin - from Martha Stewart Spicy Roasted Parsnip Soup Warm Kale and Roasted Pumpkin Salad Heidi's Winter Pasta Cauliflower Casserole with CheddarYou can search our recipes by looking for the key ingredients on our website recipe pagePlease note - Photo is a randomly selected full share box with the inclusion of a whole pumpkin (the full shares received about a 3k piece).

Winter Salad with Roasted Vegetables and Sugar Snap Peas

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This is a wonderful winter salad.  Just add a chunk of bread for a delicious lunch.
Ingredients Mixed greens (lettuce, rocket, spinach, braising mix) 150 grams of Pumpkin 1/2 a Sweet Potato 1 med Beetroot 1 large Fennel Bulb 2 garlic cloves 100 grms Sugar Snap Peas Tamari 1/3 cup of pepita seeds 200 grams feta Dressing 2 tbsp White Balsamic Vinegar 1/4 cup Extra Virgin Olive Oil 1 tbsp Dijon or seeded mustard 2 roasted garlic cloves 1/2 tsp salt 1/2 tsp Freshly ground pepper fresh thyme or lemon thyme small dash of sugar Method 1. Preheat oven to 180C 2. Cut up an assortment of vegetables which roast well like pumpkin, sweet potato, beetroot, fennel into bite size pieces. 3. Mix well with salt and olive oil, enough oil to well coat. Place on baking dish with two whole garlic cloves(for the dressing) and roast in the oven, turning after 15 minutes to ensure all sides are evenly brown. 4.  Place pepita seeds into a small cast iron fry pan. Add enough tamari to just cover seeds.  Put onto high heat, stirring frequently until all of the tamari has evaporated.  Remove from heat. 5.  Remove garlic from oven.  Mash into the rest of the dressing ingredients and whisk. 6. Wash and break up greens and place in a bowl. 7. Remove the string from the sugar snap peas and cut each into two or three pieces. 8. Remove veggies from oven and toss them over the greens.  Add tamari pepitas. Coarsely crumble feta on top. Add the cut up peas.  Dress at the table.

CSA Autumn Share 2015-Week #8 (20 May/22-23 May)

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CSA AUTUMN SHARE WEEK #8

The sun for three days was a welcome change to the wind, rain and hail of last week!  In sorting through photos of last season, late Autumn this year has been colder and wetter.  This has really slowed down the growth of some of the root crops - we were expecting Japanese turnips for everyone but there are still many little ones in the field.

NOTES ON WHAT'S GROWING
Many of the green manure crops sown in the past three weeks have germinated and are growing. Next season’s garlic has also shot up!

The lull in broccoli has begun this week.  The last planting of the season is starting to develop heads.  And we were able to harvest quite a few side shoots from the first three plantings.  But the main heads from these plantings are done.  Broccoli will be a rotated item until the last planting comes on.  The cauliflower harvest continues with the purple heads almost ready for harvest.

We did a late lettuce planting which we have protected from hail and frost with row covers.  The heads are small, due to the lack of sunlight.  But we should have some on Friday and maybe next week too.

The snow peas are full of flowers and still growing.  We hope they continue!  We have another planting of peas in the ground but with the early cold this season, we are unsure if they are going to go dormant for winter and then flower in early Spring!

We were able to do another application of biodynamic 500 tonight and hope to have the chance to do 501 in the next few days.  501 helps plants make the most use of the limited light at this time of year...we are approaching 9 hours of sunlight a day!  Most vegetables need 10 to actively grow.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  If you are running late, please do ring to avoid disappointment.NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 itemsBeetroot – 'Detroit Red' or 'Chioggia' Capsicum – Yellow and Red capsicums.  Some of the capsicums may be 'breaking' a term which means they are just starting to mature and change to red or yellow.  If you leave them out of refrigeration or put them in a bag with a banana, they should fully turn. Carrots – 'Little Finger' orange carrots. Cabbage – 'Green Acre' Fennel – ‘Zefo Fino' Leeks Pumpkin – ‘Musquee de Provence'

Extras Bok Choy Broccoli – Side shoots. Cauliflower –   'Snowball' and 'Green Macerata'. Coriander Eggplant – We have pulled the eggplants out but harvested all that was on them. One CSA member did tell us that the eggplant they received a few weeks back was bitter.  These are late season eggplant - we suggest cutting them and salting them to pull out the any bitter juices before cooking them. Lettuce – 'Perella Roughette' Onions – 'Cream Gold' is a wonderful storing onion.  The flavour is pungent and sweetens well if you caramelise. Parsley – 'Italian Flat Leaf' Silver Beet –   'Ruby' Japanese Turnips – ‘Little Tokyo'

RECIPE SUGGESTIONS Chucky Potato and Leek Soup Chocolate and Beetroot Brownies Beetroot and Cabbage Kraut Roasted Fennel and White Bean Warm Dip Ministrone SoupYou can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box with the inclusion of a whole pumpkin (the full shares received about a 3k piece).

CSA Autumn Share 2015-Week #7 (13 May/15-16 May)

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CSA AUTUMN SHARE WEEK #7 The harvest was for stew and the weather is complying with gale force winds, heavy rains and hail! Even though it is late Autumn, it feels like winter! We have waited to harvest the parsnips and turnips as the cold sweetens all of the root vegetables.  These are lovely roasted and also add a great flavour to stew!
NOTES ON WHAT'S GROWING We have started picking the sugar snap peas.  The germination was not great and thus far there has only been enough for the full shares.  The snow peas were looking thick and strong and starting to flower.  The howling winds we have had this past week have snapped some of the pea stalks. We will have to wait and see how they get through the weather.We have also started harvesting cauliflower.  We are growing white, yellow/green and purple varieties. Cauliflower is an item we rotate through the boxes.  Unlike broccoli, the planting does not mature uniformly.  We keep track of whom has received it and whom has not to ensure everyone receives some.  While we try and keep track of which colour you receive, we can not guarantee that you will receive all three colours.

Cauliflower is also different from broccoli in that once we have cut the head, the plant is finished. With broccoli, we are able to cut the main head and the side shoots giving us many weeks of harvest.  We try and make the most use of the small space we are cultivating.  The cauliflower we are harvesting now was sown in January. It is in the ground for five months before it heads. The space they are taking up is only able to be used for quick Spring greens before being sown down with a summer green manure crop to prepare the soil for the nutrient hungry brassicas.  Although a popular Autumn vegetable, because cauliflower is not a very efficient space user for our intensive market garden, we cannot plant alot of it.

We are starting to think now about our season next year and planning all of the crops we are going to grow and how we will fit them into our 2.75 acres of cultivated land.  It really is a great organisational feat to work out the crop rotation, plan the many crops, when to seed them, when to transplant them, when they will be ready for harvest, all in hopes of having a varied box with a consistent number of items each week.  We will be sending out a survey in the next fortnight asking for your inputs into what you would like to be eating next year.  We also welcome any email comments you have.  We look at ourselves as your growers and really would like you to have your say in the planning process.

This sort of weather is the worst for all the crops above ground.  Think of how you feel after a day in strong wind...a bit wiped out.  The plants are the same.  The hail can bruise and rip leaves.  The wind has been relentless for the last 24 hours with hail falling through the night and again today.  We have row covered tender greens.  There is nothing else we can do but wait and watch.

Side Note - I apologise if anyone has tried to reach me via mobile phone.  My phone was stolen over the weekend.  If you need to contact us, please use Peter’s email petercarlyon@gmail.com or our home phone number 5988 5287. I should have a replacement phone by next week. Thank you.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only. 
NOTES ON STORING THE HARVEST

Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly.
1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items
Capsicum Carrots Celery Kale  If you are unsure what to do with your kale, Gourmet Traveler has over 20 kale recipes which look  perfectly seasonal and wonderful!! Onions Parsnips Potatoes Rosemary Spinach Turnips
Extras Broccoli Cauliflower Sugar Snap Peas Thyme

RECIPE SUGGESTIONS

Braised Kale Ingredients 150 grms curly kale (tough inner stalks removed and leaves coarsely torn 100 ml of rich veggie stock or veal stock 2 shallots, thinly sliced 1 tbsp olive oil Method 1. Heat oil in a large frying pan over medium heat. 2. Add shallots and saute until tender and brown (about 3 minutes). 3. Add kale and toss until wilted, then add stock and toss just to combine. 4. Season to taste. Serve warm under a grilled steak, roasted chicken or fish.
You can search our recipes by looking for the key ingredients on our website recipe page
Please note - Photo is a randomly selected full share box.

CSA Autumn Share 2015-Week #6 (6 May/8-9 May)

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CSA AUTUMN SHARE WEEK #6 The frost did not come last week but the cold nights have truly set in. With the rain and cold settling in, we try and take advantage of the dry weather when it is here!
NOTES ON WHAT'S GROWING Today, Wednesday, we sowed the last of the greens for the Autumn share.  We hope that the timing will be right and these tender young greens will be a welcome addition to the last few weeks of the boxes.  We are now done with all seeding for the CSA season! There is still more weeding to be done, even though the weed growth, along with the growth of all the plants, has slowed as the days get shorter and the nights colder.

This is the last week of beans.  The tomatoes were pulled out last week.  The large basil crop was also pulled out.  The capsicums are coming to an end as are the eggplant.  Peter pulled out all of the chili plants in hopes to save them from the frost only to find in the morning that there were not that many chilies on them! This is the last sweet corn planting and you will see that some of the ears have spotty germination.  Exactly what we would expect for late season corn.

The green manure crops have started germinating and growing.  The sunny days we have had, coming after a good soaking rain have helped them.  Slowly the farm will start to become a blanket of green.

There is more extra broccoli this week as the third planting has ripened at the same time as the second.  While both of the plantings may be finished with the main heads by next week, we will still harvest side shoots.  It may take them a bit of time to grow though so there may be no broccoli next week.  The first planting of cauliflower has tiny growing heads.  They love the cold nights which help to sweeten the cauliflower and form a tighter head.

We were going to make this week a stewing vegetable box.  But with the extra broccoli, more bok choy ready for harvest and fennel, we have saved the turnips and parsnips for next week.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items

Bok Choy Broccoli Capsicum Carrots Coriander Corn Fennel Mesclun Potatoes Silver Beet Spring Onions

Extras Beans Cabbage Chilies Chilies Eggplant

RECIPE SUGGESTIONS Roasted Fennel Warm Dip - We love this warm dip with a crusty sourdough and a side salad for crew lunch!  Perfect for a cold, wet afternoon. Thai Salad Dressing - This goes well on the mesclun topped with roasted thai tofu or fried calamari or chicken fingers. Fresh Corn Salsa

Broccoli and Fennel Risotto

This risotto is based on Jamie Oliver's basic risotto recipe (which spells out the method to acheiving a wonderfully textured dish really well).  It would be good with a leek and any mushrooms you can forage too! Ingredients

1 head fennel, top removed, cut into small pieces

1 cup broccoli stems and flower- ettes, cut into small pieces

Coarse salt and freshly ground pepper to taste

1 tablespoon unsalted butter

2 tablespoons olive oil

2 shallots, minced

2 cloves garlic

1 ½ cup Arborio rice

4 to 5 cups hot chicken or vegetable stock

1 cup dry white wine

⅓ cup freshly grated Parmesan cheese

Method

1. Heat the stock.

2. Lightly steam the broccoli and then cut into smaller pieces.

3. In a heavy bottomed pan, heat the olive oil and butter, add the shallots, garlic and fennel and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

4. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

5. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

6. Remove from the heat and add the butter, broccoli and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box.

CSA Autumn Share 2015-Week #5 (29 April/1-2 May)

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CSA AUTUMN SHARE WEEK #5 Autumn time is when we bring in the “storage” crops that have been growing all season, some for the past 9 months.  It is a time of celebrating the season and being thankful that for the Spring and Summer tasks and weather that brought about this harvest of storage crops.  All of the potatoes, onions, pumpkins and sweet potato have now been harvested in anticipation of a frost.

Autumn is also when we sow the green manure crops which protect the soil through winter and then become the hummus that feeds the plants next season.  Peter was able to sow large areas of the farm last week with many of the mandalas being hand sown.  Perfect timing to take advantage of the rain we have had.

NOTES ON WHAT'S GROWING In looking through photos of last season, this Autumn is very different.  It has been colder and that coming behind a cooler, wetter summer has left many of the warm weather crops that were still thriving at this time last season already finished.  We can only hope that the green manure crops have been planted with enough time, and warmth left in the soil to germinate and begin growing before the limited daylight hours of May, June and July arrive.

The last sweet corn planting was not quite ready for harvest this week.  the ears are not as grand as summer but we hope to include them in next weeks boxes.

We have also had two broccoli plantings ripen at the same time.  As they are the same variety, seeded three weeks apart and planted into soil prepared the same way, we are really unsure why.  This means that you will receive extra broccoli this week, but possibly no broccoli in three weeks.  The best laid plans are still completely subject to nature.

Next weeks box should be good for stewing, with turnips, carrots, onions, rosemary and parsley.  We hope to be able to start harvesting baby parsnips as well! There will also be mesclun!

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items

Beans Bok Choy Broccoli Capsicum Carrots Garlic Leek Onions Parsley Pumpkin Silver Beet Sweet Potato

Extras Chilies Eggplant Summer Squash Tomatoes Japanese Turnips Zucchini

RECIPE SUGGESTIONS Broccoli and Leek Soup - This recipe comes from a CSA member and last year work share volunteer Heidi Sze.  She is a dietician and blogs at ‘Apples Under My Bed’ . As she is eating the seasonal veggies from the box each week, check her website for other great recipes. She also has some great photos of and thoughts about the farm throughout her blog posts - current and back as far as November 2013!! Creamy Pumpkin Soup Broccoli Fritters- In addition to the ingredients listed, this recipe lends itself to any left over capsicums, spring onions, herbs or spinach you may need to use up. Broccoli, Chicken and Cashew Stir Fry - This works well with onions, carrots, capsicum and bok choy too!

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box with the inclusion of a whole photo -The full shares received pieces of 2-3 kilos.

CSA Autumn Share 2015-Week #4 (22 April/24-25 April)

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CSA AUTUMN SHARE WEEK #4We are sad to say that this is the last week of tomatoes.  The cold, wet weather we have had and the light frosts of the past week have finished the tomato and cucumber season.  We have row covers on the beans so we hope to have more next week but this is the last planting for the season.  We have one final corn planting which is still to ripen. The zucchini are finishing as well. The boxes will look much more Autumn-y now.

NOTES ON WHAT'S GROWING

We have spent the week clearing out huge sections of the farm and preparing them for green manure crops.  We sow a mixture of grasses, clovers, vetch and legumes.  These protect the soil through the winter, keeping the nutrients from leaching out and providing habitat for soil microbea.  In the Spring, they grow high and produce a great biomass which we incorporate back into the soil.  This becomes the hummus layer that our crops feed from throughout the growing season.

There is still the last corn planting standing tall.  Once the tomatoes are removed, most of our tall summer crops will be removed.  It has been cold, windy and raining this week.  We have had hail as well as heavy rains.  The brassicas are all still standing!

We have planted more lettuce seedlings and have them protected with row covers.  We also have a mesclun planting that is growing well.  If the sun continues, it may be ready next week.  If not, the following.  There is more bokchoy coming and fennel.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only. 

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 itemsPurple Basil Beans Broccoli Capsicum Carrots Onions Pumpkin Silver Beet English Spinach Spring Onions

Extras Beetroot Chilies Eggplant Lettuce Summer Squash Tomatoes Watermelon Zucchini

RECIPE SUGGESTIONS

Lentils, Monastery style - This recipe comes from my very well used copy of Diet for A Small Planet Pumpkin and Autumn Green Cannelloni

Spinach and Feta Pie - A Jamie Oliver recipe that is easy to make, travels well and liked by our farm crew and children. Pasta with Broccoli and a Lemon Basil Sauce Jamie Oliver's Beef Stew - If you still have turnips left over from last week and you are a meat eater, this is a wonderful slow cooked stew.

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box with the inclusion of a whole photo -The full shares received pieces of 2-3 kilos.

CSA Autumn Share 2015-Week #3 (15 April/17-18 April)

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CSA AUTUMN SHARE WEEK #3 Our What's in the Box photo helper has returned to school.  These are the last weeks of tomatoes until December!  We hope you are enjoying them as much as we are!!
NOTES ON WHAT'S GROWING

The farm had its first light frost on Sunday night.  Peter turned irrigation on at 4am to protect the frost sensitive crops...sweet potato, beans, zucchini, cucumber, tomatoes, capsicum, eggplant and lettuce.  All fared well but there is a natural resignation to the cold, damp nights in the zucchini, cucumber and tomato.  The capsicum and eggplant are slowing down considerably with the cold.  We are currently picking the last bean planting.  And we hope that the last sweet corn planting will ripen in the next few weeks.  Enjoy these crops now as we will not see them again until next December.

Meanwhile the cool loving crops are thriving.  The next broccoli planting should be ready for its first harvest on Friday.  It is a big planting with many heads looking like they will be ready at the same time.  This might mean lots of broccoli all at once.  The first cauliflower planting is starting to head.  The root crops are glowing.

We have harvested the pumpkin crop and are curing them for long storage.  This week you will receive ‘Butternut’.  Your fruit may have damaged skin.  The inside is fine though.  We use these first as they do not store.

We planted the garlic crop for next season this week and now know what we have left for the rest of the season.  The storage onions are also drying and plentiful.  Onions are one of the most heavily sprayed crops and because they bulb on top of the ground the spray residue is very high in the onion.  Enjoy these unsprayed, biodynamic onions which should store in a cool dark place for months.

The cherry tomato crop is still producing for “Pick Your Own” during farm pick up times...with the threat of frost and the crops natural waning, get them NOW.  Please bring your own containers. Limit a 1 kilo bucket per family.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  Cherry Tomato picking is only available during farm pick up times.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items

Beans Capsicum Carrots Coriander Garlic Leeks Kale Onions Potatoes Pumpkin Silver Beet

Tomatoes Japanese Turnips

Extras Broccoli Celery Cherry Tomatoes Chilies Cucumbers Eggplant Lettuce Summer Squash Zucchini

RECIPE SUGGESTIONS

Pumpkin and Spinach Curry - This recipe is an internet find.  I love the homemade curry powder! – 30 minute prep and cooking Roasted Japanese Turnips and Their Balsamic Greens

Carrot and Leek Soup

Warm Kale and Roasted Pumpkin Salad Chunky Potato and Leek Soup

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box with the inclusion of coriander which missed the photo.

CSA Autumn Share 2015-Week #2 (8 April/10-11 April)

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CSA AUTUMN SHARE WEEK #2Another What's in the Box photo from our school holiday helper Miss Maya!!  The boxes this week reflect the slow transition from Summer crops into Autumn...the weather as I write heralds that transition as well...howling wind and rain! The brassica crops are glowing, the tomatoes are slowing down, and the zucchini and summer squash are succumbing to disease.

SWEET CORN - This is best eaten TODAY to enjoy the sweetness of freshly picked sweet corn.  There may be corn borers (caterpillars) in the tops of some of the ears.  They love it as much as we do! Although they make a mess, you just need to cut off the top of the ear and there is still plenty for you to enjoy.  Don’t Panic - It’s Organic!!

Farm pickup is 2-5pm Fridays and 8-11am Saturdays.  Box pickup is available at other times by appointment only.  Cherry tomato picking is only available during farm pick up times.

NOTES ON WHAT'S GROWING The cherry tomato crop is still producing for “Pick Your Own” during farm pick up times. I recon this is their last week so come and enjoy them.  Please bring your own containers. Limit a 1 kilo bucket per family.

Today we pulled the tomato crop out of the polytunnel.  The plants were transplanted in October and have been producing since December.  They have done a great job!  We will sow a green manure crop into the polytunnel now to protect the soil through the winter. Many other areas of the farm are being cleaned out in preparation for green manure crops and a winters rest.

We have finished harvesting the first broccoli crop's main heads but will continue harvesting side shoots.  The next broccoli planting has started forming heads as well.  The cauliflowers are beginning to show signs of heads forming...probably still three weeks before we will begin harvesting these.

With yesterday's weather, we are unsure how much longer the tomato harvest will continue.  Enjoy these last weeks of tomatoes!

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items

Basil Beans Beet Root Red Cabbage Capsicum Carrots Onions Pumpkin English Spinach Sweet Corn

Tomatoes Watermelon 

Extras Bok Choy Broccoli Cherry Tomatoes Chilies Eggplant Summer Squash Japanese Turnips Zucchini

RECIPE SUGGESTIONS

Pumpkin and Spinach Curry - This recipe is an internet find.  I love the homemade curry powder! – 30 minute prep and cooking Quinoa Roasted Veggies, Marinated Chickpea Salad Sweet Corn, Chicken and Pumpkin Soup Roasted Japanese Turnips and Their Balsamic Greens Watermelon, Feta and Pumpkin Seed Salad

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box with the inclusion of a whole pumpkin (the full shares received approx. 2 kilo pieces).

CSA Autumn Share 2015-Week #1 (1 April/2-3 April)

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CSA AUTUMN SHARE WEEK #1 Welcome to the Autumn Share! Autumn is the season where we continue to enjoy all the fruits of our Spring and Summer work, prepare the soil and our bodies for winter and plan next year's season.  This weeks box is extra full.  That happens sometimes when crops come on sooner or later then expected.  The box quantity does vary from week to week as we always harvest crops when they are perfectly ready for consumption.

SWEET CORN - This is best eaten TODAY to enjoy the sweetness of freshly picked sweet corn.  There may be corn borers (caterpillars) in the tops of some of the ears.  They love it as much as we do! Although they make a mess, you just need to cut off the top of the ear and there is still plenty for you to enjoy.  Don’t Panic - It’s Organic!!

Our wonderful Summer Intern Tahlia leaves on Wednesday when we will be joined by Trent, our Autumn intern. Tahlia heads back up north where we expect to hear all about the wonderful things she is growing in her tropical climate.

NOTES ON WHAT'S GROWING For the sake of the new CSA members who have joined the Autumn Share, below is a run through of what is growing now. All of the produce in the weekly box is grown by us on our farm. We do not supplement the box with food from other growers.
Our what's in the box is normally not this long...I do hope you enjoy the detail. I’m going to think through each growing area so this list is in a random order.
Autumn Peas - The first crop of Autumn peas is just reaching the lowest point on the trellis. We are still about 5 weeks away from any harvest. Kale- The Autumn kale is looking fabulous and should start appearing in boxes in the next few weeks. Cabbage - There may be more red cabbage next week.  The green cabbage is growing well but still not close to heading. Broccoli - We have six broccoli plantings in the ground at various stages.  This week there are great heads.  That planting will then send out side shouts.  There may not be broccoli every week but expect it throughout the Autumn Share. Cauliflower - The first of the cauliflower plantings may start heading in a few weeks.  We have white, green , purple and Romanesco broccoli planted and all are growing well! Beans - We are picking the second to last bean planting of this season.  It’s top leaves were lightly frosted a few nights back.  The beans are definitely a warm season lover so enjoy these while they are here. Zucchini and Summer Squash - We are picking our third planting of both of these warm season squashes.  The plants do not like the cold dew filled nights and will succumb to powdery mildew at some point in the next month. Lettuce - We try and have lettuce each week but had a seeding fail in the glasshouse.  This leaves a gap in our lettuce plantings.  We have planted other greens to help fill that gap which will start next week. Eggplant - Our eggplant crop was infested with Red Tomato Mites.  We were able to use a predatory mite to almost completely eradicate the bad ones (fantastic!!).  The eggplants are healthy looking now with many flowers and small fruit but I am not expecting to have a huge eggplant harvest.  These are rotated through the boxes and we still have many members who have not yet received them once this season. Capsicum - Our capsicum crop has been growing strong and there are many large fruit still on the plants waiting to turn to red and yellow.  There are also many flowers and smaller fruit growing.  These plants should continue to grow until the cold really settles in. Tomatoes - The tomato plants are succumbing to fungal disease.  We are still getting big harvests but are expecting for these to dwindle in the next fortnight. Sweet Corn - We are harvesting our 5th sweet corn planting this week with one more planting after that.  We are hoping that the 6th planting will pollinate well, even though the temperature is getting colder. Brussel Sprouts - We are growing our first brussel sprouts this year.  We hope to harvest these after a good frost (June) as they are noticeably sweeter after a frost. Parsnips - Our first planting of parsnips did not germinate well and then died in the heat of January.  We re-seeded and have a strong crop growing now.  They will be much smaller then last years though.  Parsnips are also much sweeter after a frost so we have no plans to begin harvesting these soon. Leeks - We have started harvesting leeks and these will continue to appear in the boxes throughout the Autumn Share. Carrots - We should have carrots every week.  We have had great crops this year.  Some of the coloured carrots have very brittle tops so we will be bagging these in the weeks to come as opposed to bunching them. Spinach - We have great crops of English spinach growing which will appear in the boxes throughout the Autumn Share. Silver Beet - We have four different varieties of silver beet growing.  All of the plantings look wonderful! Celery - The celery this week is glorious.  We have two more plantings growing which we hope will be just as wonderful. Celeriac - We are growing this very tasty root this year which makes wonderful Autumn soups. Spring Onions - We have one or two more weeks worth of Spring Onions in the field.  We have not planted any more as we have so many storage onions. Brown Onions - Our crop of these wonderful storage onions is drying in the store room.  The onions grew really well this year and we will be getting these into the boxes throughout the Autumn Share. Garlic - Our garlic was harvested in December and is still hanging from the rafters.  We will be planting next seasons crop in the next fortnight which will give us a good idea of how much garlic we have left for our CSA members. Beet Root - We have several beetroot plantings growing at various stages of being ready for harvest.  We did have some huge beet root a few weeks ago but have moved into newer plantings with smaller roots.  We hope to continue having enough beetroot throughout the Autumn Share. Turnips- The turnips are growing really well.  We have several varieties.  The first to harvest will be the smaller Japanese Turnips which are great roasted or stewed. Fennel - We had to harvest the fennel small this week as they have started to bolt (go to seed).  I hope that the next plantings growing will form larger bulbs as the weather cools down. Asian Greens - We will continue to have Asian Greens throughout the Autumn Share.  Unlike lettuce, they do not mind a frost and love the cool weather. Bok Choy is higher in nutrients than broccoli and great raw and cooked. Pumpkins - We have many varieties of pumpkins which will appear in the boxes through Autumn.  We have not yet done our big pumpkin harvest as we like to let the skins harden in the cool nights which helps the pumpkins to store better. Potatoes - We are slowly harvesting all of our potatoes.  We wait until the tops die down which allows the potato skins to protect the potatoes better. Sweet Potatoes - Our first crop has been harvested and went into the boxes last week.  Although we have two more plantings, sweet potatoes really like the warmer weather and will succumb to the lightest of frosts.  We are hoping that they keep growing longer to form larger tubers.
I may be forgetting some crops, but this should give you a great overview of what is growing for the Autumn Share. This is the time of year when we till crops in and sow green manure crops to cover the soil and protect all of the soil life through winter.

The tomatoes are starting to succumb to summer disease.  We are still picking though! The cherry tomato crop is still producing for “Pick Your Own” during farm pick up times!  Please bring your own containers. Limit a 1 kilo bucket per family. I imagine that this will only continue for a few more weeks.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays.  Box pickup is available at other times by appointment only.  Cherry tomato picking is only available during farm pick up times.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 itemsBeans Bok Choy Broccoli Capsicum Carrots Celery Fennel Garlic Lettuce Parsley Rocket Sweet Corn

Tomatoes

Extras Cherry Tomatoes Chilies Eggplant Pumpkin Silver Beet Summer Squash Zucchini

RECIPE SUGGESTIONS

Pasta with Fennel, Rocket and Lemon Central American Black Beans Ministrone Soup Fennel Salad with Rocket and Orange - An internet find that is easy and delicious Bok Choy, Broccoli, Capsicum, Carrot Stirfry - This recipe can include any protein source - tofu, chicken, beef, mung bean sprouts. We made it with onions, capsicum, carrots, broccoli and bok choy and it was delicious! Bok Choy Salad - Crispy and delicious with roasted veggies and crunchy Asian noodles

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box with the inclusion of a whole pumpkin (the full shares received 2 kilo pieces).

CSA Summer Share 2015-Week #12 (25 March/27-28 March)

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CSA SUMMER SHARE WEEK #12 The last week of the Summer Share...Thank you for your support of our farm and growing endeavours.  You have been a vital part of our continued desire to grow nutrient dense food for our community in a sustainable way. We look forward to the next 12 weeks of our CSA season.

NOTES ON WHAT'S GROWING Tahlia Gregori, the intern that has been working with us for the past three months leaves next week.  She has been a fantastic intern and we wish her the best in her growing endeavours!

We have started harvesting the first of the Autumn broccoli crops.  If you did not receive any this week, you will next! All of the brassicas love the cool nights we have been having and the rain has been welcome, too.  We have also started harvesting our third zucchini planting.  We hope that it will be able to ward off powdery mildew and keep growing until the frost. The next corn planting will be ready next week.

The sweet capsicums are still coming on.  If you are receiving more than you know what to do with, you can slice them and freeze them to use in stir-fries and sauces through the winter!

We will have lettuce this week and next and then there will be a gap in the head lettuce.  We have planted many other greens so that this gap will hopefully not be felt in the boxes.  The lettuce seed does not like to germinate when it is hot.  We do several things to work around this but had three weeks of lettuce not germinate in the glasshouse.  The current lettuce seedlings are doing well but not even in the ground yet.

All of the Autumn brassicas are glowing and the parsnips and turnips are growing well.  The transition into Autumn is always softened by the great flush of Summer vegetables still enjoying the warm soil.  The bean picking Tuesday was not as heavy as summer weeks.  There will be more beans next week.

The tomatoes are starting to succumb to summer disease.  We are still picking though! The cherry tomato crop is still producing for “Pick Your Own” during farm pick up times!  Please bring your own containers. Limit a 1 kilo bucket per family.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  Cherry Tomato picking is only available during farm pick up times.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items
Beans Bok Choy Red Cabbage Capsicum Carrots Chilies Coriander Lettuce Spring Onions Sweet Potatoes Tomatoes Watermelon

Extras Broccoli Cherry Tomatoes Chilies –   'Pimiento de Padrons'. Eggplant Melons Zucchini

RECIPE SUGGESTIONS

Roasted Sweet Potato, Sweet Capsicum and Carrot Soup - An internet find soup with delicious flavour Watermelon, Feta and Toasted Pumpkin Seed Salad Tassajara Warm Red Cabbage Salad - This is an adaptation of a fantastic Tassajara Restaurant recipe Broccoli, Capsicum, Carrot and Bok Choy Stir Fry - This recipe can include ay protein source - tofu, chicken, beef, mung bean sprouts. We made it with onions, capsicum, carrots, broccoli and bok choy and it was delicious! Bok Choy Salad - Crispy and delicious with roasted veggies and crunchy Asian noodles

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box.

CSA Summer Share 2015-Week #11 (18 March/20-21 March)

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CSA SUMMER SHARE WEEK #11 We started harvesting the leeks this week!  Perfect soup weather with the nights cooling down and the coming of the Autumn equinox. In France the 'Galeux d'Eysines' pumpkin is mostly used for soups, sauces and preserves such as pumpkin butter because the texture of the cooked fruit is very smooth. One of the tastiest pumpkins!

NOTES ON WHAT'S GROWING The next plantings of sweet corn and beans are not ready for harvest yet. The broccoli is heading up...unsure if it will be ready for next week but definitely the following.  The red cabbage is forming heads as well - Enter the Autumn brassicas! The third zucchini planting has many small fruit so we hope to able to start harvesting zucchini again next week.

Amidst tending the brassicas, curing sweet potatoes (sweet potatoes cured for a few weeks are sweeter then those straight from the ground!), harvesting all the potatoes and storing onions and seeding more greens and roots for Autumn, we are preparing areas of the farm for the green manure crops we LOVE!  These crops make a winter blanket, protecting the soil from the wind and rain of winter while providing all of the soil microbes roots to continue to feed on.  Then in Spring, they become the soil’s salad - a mixture of nutrient rich grasses, legumes and herbs which build the humus layer in the soil and feed the plants throughout the season. It is wonderful to watch the farm slowly transition from tired crops, to bare soil, to sprouting green growth.

Peter and I have been taking lots of pictures of the farm and posting them on instagram.  There are small thumbnails on our website home page.  You can click on these to see them bigger.

The cherry tomato crop is still producing for U-picking during farm pick up times!  Late summer is a great time to see the farm with late blooming sunflower rows, 2m high corn stalks, Autumn brassicas, beans, Autumn peas germinating, the pumpkins ripening, chickens in the buckwheat green manure crop...It looks fantastic and abundant!  Please bring your own containers. Limit a 1 kilo bucket per family.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  U-pick is only available during farm pick up times.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items
Basil Beetroot Capsicum Carrots Chilies Leeks Potatoes Pumpkin Silver beet Spring Onions Tomatoes

Extras Cherry Tomatoes Chilies –   'Pimiento de Padrons'. Coriander Eggplant Lettuce Melons Radishes Silver beet Watermelon

RECIPE SUGGESTIONS Carrot and Leek Soup Creamy Pumpkin Soup Breakfast Slab Pie - This is a hearty silver beet pie recipe that works great for afternoon picnics, breakfast in the car, Saturday dinner. It is from from Deb Perelman who shares loads of great food at www.smittenkitchen.com

PASTA WITH SWEET CAPSICUMS I find that sometimes the simplest of recipes allow each ingredient to be savoured. Ingredients 2 sweet capsicums sliced thinly into strips 2 cloves of garlic olive oil fresh basil leaves, ripped roughly salt and freshly ground black pepper Shaved Parmesian cheese Pasta of your choice (penne, bowties and angel hair really hold the flavours of this sauce) Method 1. Prepare pasta according to instructions 2. Put a generous jug of olive oil into a fry pan over moderate heat. 3. Add crushed garlic and sliced capsicums.  Fry until the capsicum is soft and slightly carmelised. 4. Add to pasta with fresh basil, salt and ground pepper and parmesian cheese.

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box except fot the whole pumpkin (full shares received 1/4).

CSA Summer Share 2015-Week #10 (11 March/13-14 March)

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CSA SUMMER SHARE WEEK #10This is the time of year of making big compost piles and planning the green manure crops for winter.  And then there is the huge harvests still to come of storage onions, sweet potatoes, potatoes and pumpkin.  The weekly harvests and plantings for the Autumn share and there is still plenty of weeding to keep us busy!

We have had several members let us know how the box is working for them and send through recipes that they have enjoyed.  We really appreciate the feedback (as we start planning for next season in April) and the tested recipes are a great addition to our newsletter!  Please email or talk to us on the farm. We really do want to know what you are enjoying and what you find more challenging to work with.

NOTES ON WHAT'S GROWING We have been bringing in parasitic wasps to combat the many caterpillars in the crops at this time of year.  Even though they work on the eggs of the corn borers, you may still find the caterpillars in the tops of your corn.  Although they can make a mess, it is usually pretty simple to just cut off the top and have the rest of the untouched ear for yourself!

The cherry tomato crop is open for U-picking during farm pick up times!  Late summer is a great time to see the farm with late blooming sunflower rows, 2m high corn stalks, Autumn brassicas, beans, Autumn peas germinating, the pumpkins ripening, chickens in the buckwheat green manure crop...It looks fantastic and abundant!  Please bring your own containers. Limit a 1 kilo bucket per family.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  U-pick is only available during farm pick up times.

Our third zucchini crop is flowering.  We hope that the cooler nights still allow the fruit to set so that we can keep having it for another month!

Although the tomatoes have slowed a bit with the cooler nights, the plants are still healthy and producing.

The second cucumber planting is succumbing to powdery mildew so there is quite a reduction in cucumbers this week.  It is hard to say how long the planting will continue for.  The third planting was really hit by the winds last week and although it has begun to flower, we are unsure if it will bear fruit.

We welcomed a new intern to the farm last week! Sapote Hudd heralds from NSW.  She will be with us through Autumn.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 itemsBeans – Green and/or Yellow. Capsicum Carrots Chilies Celery Corn Cucumbers Lettuce Onions Parsley  Potatoes Radishes

Tomatoes 

Extras Cherry Tomatoes Chilies Eggplant Melons Pumpkin

RECIPE SUGGESTIONS Cream of Celery Soup Carrot and Radish with a Moroccan Dressing Lentil Stew

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box except fot the whole pumpkin (full shares received 1/3).

CSA Summer Share 2015-Week #9 (4 March/6-7 March)

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CSA SUMMER SHARE WEEK #9We will open the cherry tomato crop up to U-picking!  This is the last week we will harvest cherry tomatoes for the boxes as the crop will be available for you to U-pick during farm pick up times.  Late summer is a great time to see the farm with late blooming sunflower rows, 2m high corn stalks, Autumn brassicas, beans, Autumn peas germinating, the pumpkins ripening, chickens in the buckwheat green manure crop...It looks fantastic and abundant!  Please bring your own containers. Limit a 1 kilo bucket per family.

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  U-pick is only available during farm pick up times.

We have had several members let us know how the box is working for them and send through recipes that they have enjoyed.  We really appreciate the feedback (as we start planning for next season in April) and the tested recipes are a great addition to our newsletter!  Please email or talk to us on the farm. We really do want to know what you are enjoying and what you find more challenging to work with.

NOTES ON WHAT'S GROWING Our first zucchini crop which has been producing since November succumbed to powdery mildew.  The second crop is as well.  We have a third crop planted but it has not yet started producing so there may be a few weeks of no zucchini. The cooler nights and heavy evening dews do bring powdery mildew.  The cooler January did not help with this.  We are seeing the mildew in the melons, cucumbers and zucchini crops.

The beans are still going strong as is the sweet corn.  And we have begun harvesting pumpkins!  This week there are Pottimon and Butternuts.  The larger pumpkins are still ripening in the field.  We also had a look at the sweet potato crop.  We will begin harvesting those in about two weeks and then cure them to allow the sugars to fully sweeten.  The leeks are looking great!  And there are plenty of carrots.  The storage onions are beginning to dry and we have parsnips and turnips growing.  The first of the Autumn broccoli crops looks to be a few weeks away from harvest. And the Autumn peas have been planted!

We will be sending a letter in the next week to confirm your interest in the Autumn Share which starts in April and goes through until June.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items
Beans Basil
Beetroot
Carrots Chilies Corn Cucumbers Garlic
Lettuce Onions Potatoes
Pumpkin

Spinach
Tomatoes
Extras
Cherry Tomatoes
Capsicum
Chilies
Coriander
Eggplant
Melons

RECIPE SUGGESTIONS

EGGPLANT IN A THAI GREEN CURRY      

This fantastic Thai green curry recipe features eggplant and red pepper (carrots make a great substitute if these are not in season).  You can add cauliflower, zucchini, beans…really any other stir fry vegetables you have in the fridge.  The homemade green curry paste is what makes this dish such a lovely combination of distinct flavours, so don’t be tempted to substitute the store-bought variety. Top the curry with fresh basil.

Ingredients

1 can good-quality coconut milk

3 Asian eggplant (the long thin ones), sliced diagonally into 1cm thick rounds

1 red bell pepper, cut into bite-size pieces

1/3 cup fresh Thai or sweet basil

1/2 cup stock (I use chicken)

Green Curry Paste

3 stalk fresh lemongrass, minced

250 grams green chilies, sliced (if you can’t find Thai chilies, jalapeno will work)

1 shallot, sliced OR 1/4 cup diced red onion

4-5 cloves garlic, chopped

1/4 cup of fresh galangal OR fresh ginger, sliced

approx. 1 cup chopped fresh coriander/cilantro, leaves & stems

1/8 cup coriander seeds, roasted and ground

1 tbsp cumin seeds, roasted and ground

1/2 tsp whole white pepper, ground

2-3 tbsp fish sauce

1 tsp shrimp paste

1 tsp palm sugar or brown sugar

1 tbsp lime juice

Method

1. Place all ‘Green Curry Paste’ ingredients together in a food processor, blender, chopper, or pestle & mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later). Process (or pound) well to create an aromatic Thai green curry paste. If you don’t have a food processor or chopper: try using a blender, or finely mince all ingredients by hand and stir together well.

2. Heat a wok or deep frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the vegetables which take the longest to cook like carrots and cauliflower. Stir for 2 minutes coating with spices.

3. Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6-10 minutes (until the carrots start to tender).

4. Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant and beans (if using). Stir everything together, cover, and simmer another 7-8 minutes, or until eggplant is tender enough to pierce with a fork.

5. Add the bell pepper. Cover and simmer another 2-3 minutes, or until everything is well cooked.

6. Remove from heat and gently stir in the 1/4 cup reserved coconut milk. Taste-test, adding more fish sauce if not salty or flavorful enough. Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added.

7. Serve with a generous amount of fresh basil and or more coriander.

 

BEET AND CARROT SALAD

This is a quick recipe (10 minute) that we make alot for farm lunches.

Ingredients

2 large beets grated

2 large carrots grated

100 grams feta crumbled

1/2 cup chopped coriander leaves

1/4 cup white balsamic vinegar

1/2 cup extra virgin olive oil

salt and pepper to taste

Method

1.  I use a food processor to grate the beetroot and carrot.

2.  In a bowl, crumble the feta.  Add oil, vinegar, salt and pepper and coriander.

3.  Add beetroot and carrot and mix roughly.  Serve over lettuce or as a side.

 

MINISTRONE

...if you find that your fridge is starting to stockpile old veggies, Make Soup!

I have been told that every region in Italy has its own ministrone.  Keep that in mind when you are making this, substituting and adding anything you feel works. I have written the straight recipe from Slow Cooking by Joanne Glynn.

Ingredients

220 gms dried borlotti beans

50 gms butter

1 large onion, finely chopped

1 garlic clove, finely chopped

15 gms parsley, finely chopped

2 sage leaves

100 gms pancetta, cubed

2 celery stalks, halved then sliced

2 carrots, sliced

3 potatoes, peeled

1 tsp tomato paste

3 roma tomatoes chopped or 400 gm tin chopped tomatoes

8 basil leaves

3 litres chicken or vegetable stock

2 zucchinis, sliced

220 gms shelled peas

120 gms green beans, cut into bite sized lengths

1/4 cabbage shredded

150 g small pasta

6 tablespoons pesto

grated parmesian cheese

Method

1. Put the borlotti beans in a large bowl, cover with cold water and leave to soak overnight.

2 Next morning, drain and rinse thoroughly under water.

3. Melt butter in a large saucepan and add the onion, garlic, parsley, sage and pancetta.  Cook over a low heat, stirring once or twice, for about 10 minutes, or until the onion is soft and golden.

4. Add the celery, carrot and potatoes and cook for 5 minutes.  Stir in the tomato paste, tomatoes, basil, and borlotti beans. Season with plenty of freshly ground pepper.

5.  Add stock and bring slowly to a boil.  Cover and leave to simmer for 2 hours stirring once or twice.

6.  If the potatoes have not broken up, roughly break them up with a fork against the side of the pan.  Taste for seasoning and add zucchini, peas, beans, cabbage and pasta.  Simmer until the pasta is al dente.

7.  Serve with a dollup of pesto and Parmesan.

Source – Slow Cooking by Joanne Glynn

 

ROASTED POTTIMON PUMPKIN

The wonderful nutty flavour of the Pottimon pumpkin skin lends itself beautifully to pumpkin wedges

Ingredients

'Pottimon' pumpkin, deseeded and sliced into wedges (DO NOT Peel)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 tsp mustard seeds

Method

1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Remove and discard seeds from pumpkin. Cut pumpkin into 4cm thick wedges. Combine oil, cumin, ground coriander, cinnamon and ginger in a large bowl. Season with salt and pepper. Add pumpkin. Toss and rub to coat.

2. Place pumpkin in a single layer, on prepared tray. Roast for 25 minutes. Turn pumpkin. Roast for a further 10 minutes or until tender.

3. Remove from oven when toasted.  Top with coriander and serve with yogurt (with a bit of harissa mixed in)

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box except for the whole pumpkin (it depended on the size).