Black Rice, Rocket, Bean and Semi-Dried Tomato Salad

This salad is very versatile.  You can use asparagus and broad beans in early Spring, peas and baby carrots or beans and grilled zucchini. Ingredients 250g black rice 250 grams of mixed coloured beans, steamed and cut into 2 cm pieces 100 grams of sugar snap peas, steamed and cut into bite size pieces 3 spring onions, roughly chopped or the top of an onion 3/4 cup semi-dried tomato coarsely chopped 250 grams baby rocket 1 lemon 6 tbsp extra virgin olive oil 1 large clove of garlic, crushed 2 tbsp white balsamic vinegar Sea salt and (lots of) freshly ground black pepper

Method 1.  Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool. 2. While the rice is cooking, steam beans until tender.  Remove from heat and set aside to cool. Cut the beans into bite size pieces. Steam sugar snaps until they sweat.  Remove from heat and place into iced water. Cut into bite size pieces 3.  Wash and spin the rocket. lay onto a wide salad tray. 4.  When the rice is cool, sprinkle over rocket.  Add cooled beans and semi-dried tomatoes. 5.  In a container mix the dressing of olive oil, white balsamic vinegar, garlic, salt and pepper.  Dress the salad. Then zest the lemon and its juice over the top. Source - Jane Clift - One of our CSA members

Grilled Zucchini and Summer Squash Salad with Basil & Parmesan

Ingredients2 medium-large zucchini, trimmed, cut into 1 cm thick slices 1 medium-large yellow crookneck squash, trimmed, cut into 1 cm thick slices 5 tablespoons olive oil 4 garlic cloves 1/2 cup chopped fresh basil 1/3 cup freshly grated Parmesan cheese (about 1 ounce) 2 tablespoons white balsamic vinegar 150grms mixed greens (lettuce, baby perpetual gator, baby ruby red, mesclun, english spinach) Salt and freshly ground pepper to taste Cherry tomatoes, tomatoes, semi dried tomatoes (optional...for colour and taste)

Method 1. Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil infused with four smashed garlic cloves. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 5-10 minutes. Transfer to plate and cool. 2. Prepare greens (wash, spin cut) and place into open salad bowl. 3. Cut zucchini diagonally into 2 cm wide pieces. Place onto greens. 4. Slice basil. Sprinkle on top. 5. Shave parmesan cheese on top. 6. Drizzle balsamic vinegar and remaining 2 tablespoons oil. Add sliced cherry tomatoes, semi-dried tomatoes. 7. Toss at the last minute to blend. Season to taste with salt and pepper.

Roasted Beetroot Salad with BoatShed Cheese Persian Feta

This recipe comes from Tamara Newing,  one of our CSA members and the artisan cheese maker behind BoatShed Cheese - Mt Martha, Victoria. Tamara came to the peninsula from Hawthorne, Melbourne where she ran Tamara's Kitchen, a well known cooking school  and authored  several cookbooks.  Her cheeses have won numerous Victorian and Australian Dairy awards.  Her website contains her full product list and ordering details - BoatShed Cheese Ingredients 1kg. fresh beetroot, trimmed and scrubbed 2 tablespoons olive oil 1 small Spanish onion, finely chopped 200g. green beans, trimmed a handful of baby spinach leaves 100g toasted pine nuts or walnuts 100g. Boat Shed Cheese Persian Feta

Dressing 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon red wine vinegar salt and pepper to taste

Method 1. Boil the beetroot in salted water for 30 minutes until barely tender then drain and quarter. 2. Place in a baking dish with the olive oil and salt and pepper to taste then bake at 220c. for 30 minutes until cooked through. 3. Remove from the oven and add the Spanish onion and green beans and return to oven for 5 minutes. 4. Toss with spinach leaves and the dressing then add the Persian feta and nuts sprinkled over the top to serve. 5. Serve warm or cold.

*PLEASE NOTE* The BoatShed Cheese Feta is not listed on their website, as it does not travel well.  Please contact Tamara directly to find out how/where to purchase.

Beet Root and Cabbage Kraut

Ingredients1 medium cabbage 2 medium beets, peeled and grated 3 1/2 teaspoons fine-ground sea salt 1-2 cloves garlic, peeled and finely chopped (optional) 1-2 teaspoons Caraway seeds (optional) Extra salt and water as needed for brine 1/4 cup whey (optional – It should be fine without this too)

Method 1. Finely chop the cabbage. As your chopping board fills up with cabbage, toss it into a large bowl (or pot). Add the grated beets on top. Sprinkle over the salt, garlic and carraway seeds. 2. Wash your hands, roll up your sleeves and start scrunching the cabbage with your hands! As you go, mix everything together really well so that the salt, cabbage and grated beets are mixed together. Do this for about 5-10 minutes. If you tilt the bowl and move the cabbage out of the way, you should start to see juice collecting in the bottom of the bowl. 3. When everything has been mixed and scrunched really well, and you have juice collecting in the bottom of your bowl, you’re ready to transfer the contents to the jar that it will ferment in.

Note: It’s important to use a glass jar as opposed to a plastic or metallic container because the glass is non-reactive and won’t interfere with the fermentation process. Also, make sure you have a way of weighing down the contents while they’re fermenting. 4. Pack the contents into a jar tightly to remove as many air pockets as possible. If the juice does not cover the vegetables, make a brine (1 cup of brine = 1 teaspoon sea salt dissolved in 1 cup filtered water) and add enough to cover the vegetables.  Throughout the fermentation process, the vegetables will release more liquid too. 5. Add a glass (or you could use a glass jar) to weigh down the vegetables, which causes the level of the brine to cover the vegetables and keeps them all below the liquid. 6. Cover it and put it in away in a cupboard that is cool with an even temperature for a week. 7. Remove from the pantry after a week. It should have a nice crisp, tangy smell to it. The flavours will marry and mature over time - becoming less salty and more tangy with the sweetness of the beetroot shining through.

Kale Chips

Kale chips are amazingly delicious.  Crunchy, salty, filled with nutrients.  They really are just as addictive as potato chips.  If you have no idea what to do with your kale, give these chips a go.  Children love them, too...and not just our children! ANDI stands for "Aggregate Nutrient Density Index." An ANDI score shows the nutrient density of a food on a scale from 1 to 1000 based on nutrient content. ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities. The ANDI score for Kale is 1000!

Kale is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

Ingredients 1 bunch kale 1 tbsp olive oil 1 tsp seasoned salt optional - garlic, sesame seeds

Oven Method 1. Preheat an oven to 175 degrees. Line a non insulated cookie sheet with parchment paper. 2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. 3. Drizzle kale with olive oil and sprinkle with seasoning salt. 4. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Dehydrator Method 1. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. 2. Drizzle kale with olive oil and sprinkle with seasoning salt. 3. Spread the leaves on the dehydrator trays in single layers. Do not crowd the leaves or they will not dry evenly. It is alright if the leaves touch, but they shouldn't overlap too much.

"Quick" Dehydrator Method This method doesn't result in chips that qualify as raw food, but the result is still very good and ready in half the time of the low temperature method below.

Dry the kale at 145F/63C for 1 hour. Reduce the heat to 115F/46C and dry for an additional 3 to 4 hours until crispy dry. Transfer to airtight containers, or vacuum seal for longer storage.

Low Temperature Raw Food Method Dry the kale at 110F/43C for about 8 hours (overnight or while you're at work). Transfer to airtight containers, or vacuum seal for longer storage.

If your kale chips lose their crunch in storage, you can re-crisp them in a low (200F/93C) oven for 10 minutes, or in the dehydrator at 110F/43C for an hour.

Carrot Top Pesto

This recipe comes from CSA member Amy Minichiello. Ingredients Green tops off a bunch of carrots 1 garlic clove, chopped 1/4 cup of grated Parmesan cheese (I use Parmigiano Reggiano) 1/4 cup toasted walnuts Juice from half a lemon Light olive oil Salt and pepper to taste

Method 1. Place greens, garlic, walnuts, cheese and Lemon juice in a food processor and blend until all ingredients are chopped finely. 2. Add oil and blend until it all comes together to form a thick consistency. 3. Add salt and pepper to taste. 4. Spoon into a jar, cover with oil. And try stopping yourself from eating just as is! It's delicious stirred through pasta, dolloped on top of roasted veggies, stirred through a grain salad, the list goes on.

Spring Lentil, Quinoa, Green Garlic and Coriander Salad

Ingredients1 cup cooked quinoa 1/2 cup cooked fine green lentils 3 baby carrots cut into skinny rounds 1 cup snow or sugar snap peas cut into bite size pieces 1 green garlic finely diced mixed greens - your choice, de-stemed, washed, spun 150 grams feta 1 bunch of coriander, dice the tops 2 limes - juiced and the zest from one 1/4 cup olive oil 1 tbsp white balsamic vinegar avocado

Method 1. Cook quinoa and lentils, in separate pots, and cool completely. (This step could be done in advance.) 2. Chop up coriander, juice and zest the lime, cut peas and carrot.  Dice green garlic.  Add all, including salt and pepper, olive oil and vinegar to the quinoa and lentils. Mix well and adjust seasoning. 3. Top with crumbled feta and serve on top of mixed greens. 4. Serve avocado on the side.  The flavour complements extremely well!

Broad Bean Pasta

This is very simple recipe with a few ingredients.  I love recipes like this as they allow each ingredient to be tasted.  We have found that children like this as well.  If you want to be extra decadent, you can double pod the broad beans.  The broad beans we are harvesting are very fresh and young and we have not needed to do this extra step. Ingredients 500grams Broad Beans, podded zest from a lemon juice from 1/2 a lemon 2 green garlic cloves diced finely small bunch of mint or parsley, finely sliced Feta to crumble salt and pepper to taste olive oil 500 grams fettuccine

Method 1. Heat water and follow instructions for cooking the pasta. 2. Lightly steam podded broad beans for 3-5 minutes. Run under cool water and set aside. 3. Make a dressing with the lemon zest, lemon juice, green garlic, olive oil, salt and pepper. 4. Drain pasta.  Mix with broad beans, dressing and herbs.  Adjust seasoning. Crumble feta over the top and serve.

Barley Gratin with Beet Greens and Green Garlic

This is a healthy and delicious meal for a chilly spring day. The earthy flavor of beet greens combine well with the nutty flavor of barley and the green garlic contributes a lovely tang (but you can also use silver beet). Make the dish gluten free by using brown rice instead of barley. Ingredients 1 generous bunch beet greens or silver beet; stemmed and washed 2 tbsp olive oil 2 shallots or an onion 3 cloves green garlic peeled and sliced salt, to taste 1 tsp fresh thyme leaves 3 eggs 1/2 cup milk pepper fresh ground 1 cup barley or brown rice cooked 1/2 cup cheese, type of choice; grated

Method 1. Preheat the oven to 190 degrees. Oil a 2-quart gratin dish with olive oil. Blanch the beet greens for one minute in a large pot of generously salted boiling water, or steam over 1 inch of boiling water for two to five minutes until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside. 2. Heat the oil over medium heat in a large, heavy skillet. Add the onion, and cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Continue to cook for another minute or two until the garlic is fragrant. Stir in the cooked greens and the thyme, and toss together. Season to taste with salt and pepper. Remove from the heat. 3. In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the barley or rice, and the cheeses. Mix together well. Scrape into the oiled baking dish. 4. Bake 35 to 40 minutes until sizzling and lightly browned on the top and sides. Remove from the heat, and allow to sit for at least 10 minutes before serving.

Recipe adapted from NY Times

Broad Bean and Quinoa Salad

I love quinoa salads.  Quinoa is a high protein seed, more closely related to the spinach and beet root family then other grains.  It contains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron. It is also delicious, light and easy to accessorize.

Ingredients 1 cup quinoa 1 lemon 800 grams broad beans, podded 200 grams feta 1/2 cup parsley finely chopped 1 Spring garlic clove finely diced (This is an immature garlic clove with its greens still green) 1/4 cup extra virgin olive oil 2 tbsps white balsamic vinegar salt and pepper

Method 1. Rinse quinoa in a fine strainer until water runs clear.  Place in medium saucepan with 2 cups of water.  Bring to a boil and then reduce to a simmer until almost all of the water has been absorbed.  Remove from heat. 2. Break feta into 1cm*1cm pieces.  Zest the lemon over it and add olive oil, vinegar, juice from 1/2 the lemon, parsley, garlic, salt and pepper.  Allow to marinate. 3. Steam podded broad beans for about two minutes - until the beans are just tender.  Transfer to a bowl of iced water. Pop the beans from their inner pods. 4.  Add the cooled quinoa to the feta and broad beans.  Adjust seasonings to taste. Add extra olive oil if necessary.

Simple Broad Beans

Broad beans this fresh and young are beautiful prepared simply.  When they are young, I cook them in a hot wok. Ingredients 350-400 grams broad beans 1 large knob of butter 2 shallots or 1 small red onion 1-2 large cloves garlic minced salt and pepper

Method 1. Shell broad beans and set aside. 2. Heat the wok on high heat.  Add butter, shallots and garlic and stir while cooking for about a minute. 3. Add broad beans tossing them in the butter.  Keep tossing occasionally and cook for one minute after they sweat (about 3 minutes in total) or until tender and cooked through. 4. Remove from heat and generously salt and coat with freshly ground black or white pepper. 5. Optional - We like to add the broad bean tops for the last minute to make an attractive side dish. Add broad bean tops and toss to coat with the mix. Cook until wilted and the stems are tender.

Braising Mix

Braising MixOur braising mix is a new item at Transition Farm, arriving in your share during the cooler months of spring and autumn when the many varieties of kale, mustard, and Asian chois that make up this mix thrive. You will enjoy green, red  and purple mustards, red choi, tatsoi, white steamed pac choi, mibuna, mizuna, Red Russian kale, green kale and silverbeet in the flavorful mix of "greens".

The greens are harvested at mid-maturity, so they are much milder in taste than the same varieties when full grown, but have more flavor than when harvested as baby greens and eaten raw. They are an unusual taste explosion of peppery, sweet, earthy, bitter and nutty.

Cooking Tips Braising mixes are usually cooked. Named after the cooking technique of searing in hot oil and then simmering in liquid, braising greens can in fact be steamed, sauteed, stir-fried, or mixed into soups or stews. Braising greens are the perfect addition to salads, stir-fries, pizza, pasta, eggs, or casseroles. From Tufts University:

• Toss a couple handfuls of braising mix (baby chard, kale, spinach, mustard, arugula, or other greens) into a stir fry.
• Be sure to balance the slight bitterness of baby chard, dandelion or mustard leaves with contrasting or sweet flavors such as persimmon, apple, pear, baby beets, citrus, vinaigrette spiked with honey or a syrupy balsamic vinegar.
• You can also toss some chopped greens into soup or a frittata, or serve them sauteed with pancetta, pine nuts, and golden raisins and heaped atop crusty toasted or grilled bread rubbed with garlic.

Storage Tips These greens are a bit hardier, so they should store relatively well in a plastic bag in the crisper drawer of your refrigerator for at least a week. Still, they should generally be used sooner if possible.

Nutrition Because braising mix contains many different varieties of greens, each harvest may be nutritionally different. But because it contains many types of brassicas, braising greens are always rich in vitamins A and C, calcium, iron, folacin and beta carotene.

Field Notes The plants that make up our braising mix, although different looking and tasting, are almost all from the wonderfully diverse Brassica Rapa species. These plants thrive in the cool weather of the Peninsula in Spring and late Autumn. Each component is seeded separately in the field and mixed at harvest time. We try and harvest the braising mix when it is in it's "teenage" stage so that the leaves are still tender.

Recipes There are recipes on our website recipe page.

Broad Bean Shoots

Just like broad beans, these tops are good simply - with butter, salt and pepper.  You can add the shallot and garlic to make it spicy.  You could also first cook some bacon and then make this recipe in the bacon fat.  They are also delicious with butter placed over the top of them when you serve them (what isn't delicious with that much butter!).  They are filled with nutrients and vitamins. Ingredients 1 large knob of butter 8 Broad Bean tops 2 shallots 1 large clove garlic salt and pepper

Method 1. Heat the butter in a pan that will hold the broad bean tops. 2. Add shallots and garlic and gently brown. 3. Add broad bean tops and toss to coat with the mix. Cook until wilted and the stems are tender. 4. Serve as a side dish or with feta cheese on a toasted piece of sourdough.

Pea Shoot and Bok Choy Salad

Early Spring...I start craving raw greens and getting a bit sick of silverbeet.  This is just about the time when our green manure crops take off and we have a field of pea shoots! Pea Shoots are a delicious, nutritious leaf with high levels of vitamin C, vitamin A and folic acid.  They contain 7 times more vitamin C then blueberries!!  Here is a foraged salad... Ingredients 1 bok choy, cleaned and sliced 1 bunch pea shoots, chopped bite size 1 cup mung bean shoots edible flowers like borage, johnny jump ups, nasturtiums and calendula

Dressing 1/2 cup olive oil 1/4 cup white vinegar 1/3 cup white sugar 3 tablespoons soy sauce

Method 1. Combine the greens, top with mung beans. 2.  Combine all dressing ingredients in a jar and shake to blend. 3.  Dress salad just before serving and top with flowers.

Snow Peas with Sesame Dressing

Ingredients200 grams snow peas, washed and ends trimmed 1/4 cup olive oil oil 2 tablespoons rice wine vinegar 1 tablespoon soy sauce 2 teaspoons caster sugar 1/2 teaspoon sesame oil 1 teaspoon ground ginger powder 1/4 teaspoon dried crushed red pepper 1 teaspoon white and black sesame seeds 1 tablespoon chopped green onion or chives

Method 1. To blanch the snow peas, bring a medium pot of water to a boil.  Add the snow peas to the pot and cook until they turn bright green, approximately 30 seconds. Lift from the water and submerge in a bowl of iced water to stop the cooking and preserve the green colour. 2. In a mixing bowl, whisk together both oils, the vinegar, soy sauce, sugar, ginger powder, and crushed red pepper until thoroughly combined. 3. In a serving bowl, toss the snow peas with the dressing.  Sprinkle the sesame seeds and green onion over the snow peas and toss to combine. 4. Let chill for 30 minutes before serving.

Pea and broad bean salad with nasturtium leaves and bagna cauda

Peter's mother found this recipe in the good food section of The Age on Tuesday 17 September. While not essential, the nasturtium leaves add a delicious accent to this Spring salad with their distinctive peppery notes. 

Ingredients 1kg broad beans (to yield 150g double podded beans, plus a handful to garnish) 3 handfuls fresh peas 200g sugar snap peas 1 large clove garlic, finely chopped Salt flakes Freshly ground pepper Extra virgin olive oil 150g frozen peas, refreshes in boiling water 1/2 bunch mint, picked and roughly chopped 5 small radishes 100g soft goats cheese 2 handfuls nasturtium leaves lemon, to serve

Method 1. Blanch the broad beans for three minutes in simmering water.  Lift out and immediately refresh in a bowl of ice water.  Follow by blanching peas then sugar snaps, refreshing in iced water each time - this stops the cooking and helps to keep them bright green. 2. Split the sugar snap peas. Double pod the broad beans, leaving a handful or so of the smaller ones whole to garnish. 3. In a mortar, add garlic, some salt and pepper and a splash of oil and grind to a paste.  Add the podded broad beans, the refreshed frozen peas and mint and pound to a rough paste - you can add a little oil if necessary but it should be a quite stiff. Check and adjust seasoning. 4. Put the remainder handful of broad beans, fresh peas, whole radishes and split sugar snap peas in a bowl, season, drizzle with oil and toss through. 5. Spread the bean paste across a large platter and arrange the pea and broad bean mix on top.  Finish with the goat's cheese, nasturtium leaves and a squeeze of lemon.  Spoon over some bagna couda and serve.

note - I had to google bagna couda and found several recipes. I tried this one.  Jamie Oliver also has a recipe which includes many of the vegetables you are receiving in the box over the next few weeks.

We are happy to include some nasturtium leaves into your box if you request them.

Artichoke Hearts and Fennel

This is a wonderful base for a risotto and great as a side dish.  You can use other herbs, such as fresh thyme or tarragon – to taste, in place of the parsley. There are many internet sites explaining with pictures how to expose the heart of the artichoke.  I have described it below but pictures are helpful. Ingredients 3 to 4 prepared artichoke hearts 1 lemon bowl of cold water 1 to 2 baby fennel sliced about 2 tablespoons butter 3 green garlic "cloves" and stems, sliced like green onions freshly ground black pepper and salt 60 ml dry white wine 1 tablespoon fresh lemon juice zest from one lemon 2 tablespoons finely chopped flat leaf parsley

Method 1. Trim the tops and stems from the fennel. You can save some of the fronds for garnish. Cut fennel bulbs into 1cm-thick slices, cutting lengthwise through the root end to keep slices intact. 2. Preparing Artichokes - Pour the water into a deep bowl. Halve the lemon and squeeze the juice into the water, then add the lemon half to the water. 3. Cut most of the stem off an artichoke, leaving about 3/4-inch (2 cm.).  Cut off most of the crown or leaves of the artichoke, about an inch (3 cm) from where the stem meets the base of the artichoke. 4. Pull off the tough leaves. Run a paring knife around the edge of the artichoke to remove any tough bits of skin and leaves. 5. Take a spoon and scoop out the fuzzy “choke” of the artichoke, inside. 6. Then use the paring knife to trim any last bits of skin on the stem. (If you’re not sure if something should be trimmed away or not – it will likely be tough, so get rid of it.) 7. Slide the trimmed artichoke into the lemon water, then repeat with the remaining artichokes. Artichokes turn brown immediately so do put them into the lemon water. 8. To cook - Put butter into an unheated sauté pan that has a cover. Heat the olive oil slowly. 9. At the same time, working relatively quickly, drain the artichokes, towel dry them, and slice them about 1 cm thick. 10. Add the artichoke and fennel slices to the heated butter, tossing them a few times to coat. Season with salt and  freshly ground black pepper. 11.Cook for about 5 minutes, stirring occasionally, then add wine and lemon juice, and cover. Reduce the heat to low and cook for about 12 minutes or so, removing the lid and stirring a few times, until the artichokes are tender. They’re done when you can poke a paring knife into one and it meets no resistance. 12. Remove lid, turn up the heat and stir in the parsley and lemon zest. Cook for another minute or so to get rid of any excess liquid and allow the fennel and artichoke to brown.  You may need to add a bit more butter or olive oil.  When just about done, add the green garlic and cook for one minute more. Garnish with fennel fronds.

Chlorophyll Paste

Thank you to Ceila Lairba, one of our CSA members and a Thermomix consultant for sending through this recipe Taken from "in the mix - Great Thermomix Recipes" by Dani Valent

 Chlorophyll Paste

Time: 25minutes, plus overnight draining. Makes about 1/2cup.

 Ingredients

500g ice cubes

250g baby spinach leaves (any green leaves - kale, bok choy, braising greens, perpetual gator etc)

80-150g soft herbs (parsley, coriander, mint, dill or chives) leaves only, amount depends on how much flavour you want

Method 1. Weigh the ice into the TM Bowl. Set to Closed Lid position, press Turbo serval times. Tip the crushed ice into a large mixing bowl. 2. Weigh 750g of water and heat for 6mins/70 degrees/speed 1, bringing it to exactly 70 degrees. While that's happening, prepare a large sieve or colander lined with muslin or a clean kitchen cloth. 3. Add the baby spinach (or any other greens as above) and herbs into TM Bowl. Blitz for 6 mins/70 degrees/speed 10, then immediately pour the green mush into the bowl of crushed ice. NOTE if the lid is leaking STOP. You need a new seal. Otherwise you will make a huge mess. Be careful opening the lid - allow a 2-3 second delay before opening to allow for the green mixture to settle. I learnt the hard way and immediately opened the lid and had green everywhere on white walls and me. 4. Pour the contents of the bowl into the lined sieve. Leave to drain for 4 hours, ideally overnight. 5. The resulting paste left in the muslin is the chlorophyll. Scrape it into a container. It will keep in the fridge for a couple of days. Discard the remaining green juice into a smoothie, on the garden - don't let it go to waste.

Ways to use it

• Add 1 or 2 tablespoons of paste to scrambled eggs to create bright green eggs
• Mix it into pasta dough for green noodles
• Add a tablespoon to a fresh juice or smoothie

Parsley, Fennel and Spinach Soup

Ingredients125g parsley 1tbsp olive oil 2 Fennel bulbs, chopped (fronds reserved) 1 onion, chopped sea salt and freshly ground pepper 2 garlic cloves. crushed 3 cups chicken stock 200g spinach leaves grated zest of 1 lemon and a squeeze of its juice 4 tbsp ricotta crushed dried chillies to serve

Method 1. Separate parsley leaves from the stalks.  Chop half the parsley stalks and discard the rest. 2. Heat the oil in a large saucepan over medium heat.  Add the chopped fennel, onion and parsley stalks and season with salt and pepper. Cook for 8 minutes, until softened, then add the garlic and cook another 2 minutes. 3. Pour in the stock, bring to a boil then add parsley leaves and spinach.  Stir until wilted. 4. Blend with a hand held blender or bench top food processor. 5.  Return to pan and add the squeeze of lemon juice.  Adjust seasoning to taste. 6.  Ladle into bowls and top each with 1 tbsp ricotta, a grating of the lemon zest, reserved fennel fronds and a little dried chilli.

Carrots and Peas in a Sweet and Spicy Sauce

Inspired by Ottolenghi's recipe written for The Guardian Ingredients bit over 1/4cup orange juice 1/8cup red wine 1/8cup honey 2 cinnamon sticks 4 star anise 1½ tbsp coriander seeds 1 kilo carrots, peeled and cut at an angle 1/4cup olive oil 3 garlic cloves, crushed 1/2 kilo shelled peas, fresh or frozen salt and pepper Garnish: 2 ½ oz pea shoots (optional)

Method 1. To make the sauce, pour orange juice, wine, and honey into a saucepan. Add the cinnamon and star anise and bring to a simmer. Cook uncovered 20-40 minutes until reduced to a third. Set aside. 2. Preheat the oven to 200°C. 3. Heat a small frying pan over high heat. Add the coriander seeds and dry toast them for about three minutes. 4. In a bowl, mix the toasted coriander seeds, carrots, olive oil, garlic, and salt and pepper. 5. Spread the carrot mixture out on a large baking tray and bake in oven for about 15 minutes. 6. Remove tray from oven and add the sweet sauce (including cinnamon and star anise). Stir well and return to the oven for seven minutes, until the carrots are cooked through, but still have some crunch. 7. Remove from oven and allow to cool. 8. Bring a pot of salted water to a boil, then add the peas. Simmer for one minute, then drain into a colander. Run under cold water, then drain. 9. Gently stir together carrots and peas. 10. Season with salt and pepper to taste.