🌿 August 17th - 30th | Seasonal Sydney Produce
Hi all,
We're in the final stretch of winter, and it's a beautiful orange-tinged box of goodies to see us out. PSA: I have replaced Afourer as my favourite mandarin, and it's now relegated to second place - in favour of the Early Sicily! It's a cross between a clementine and a blood orange and it easily beats any mandarin I've tried this season. Sweet and juicy, with relatively easy-to-peel skin, albeit slightly thicker than normal. You can't NOT love these!
Celeriac makes it into the box for the last fortnight of winter, finally! I've been eying off celeriac for a few weeks now so I'm grateful it's made the cut. It's one of those vegetables that's beautifully ugly, with it's gnarled roots and mottled skin. But cook it into a soup and you'll have the most velvety, comforting dish of winter. It's got a similar texture to parsnip, with the flavour of celery and parsley. Great roasted as a tray bake, in gratins, or raw grated/julienned into salads. Locally grown by the Grima Brothers at Horsley Park.Â
Also hailing from the soils of Horsley Park, there's a little green garlic taster in there this week. Chop it up and add it into soups, stews, or cream based sauces for a bright grassy note, without the sharpness of regular garlic cloves.
Tuscan kale is looking and tasting excellent this week, with crisp leaves and that characteristically pebbly skin. It's got a subtle nuttiness and is slightly milder than other kales.
Other produce of note this fortnight are the gorgeous bunches of golden beetroot, some lighter bagged veg options with flat beans and sugar snaps, along with broccolini, butternut and eggplant. Herbs include dill and thyme.Â
The mini roma truss tomatoes got a lot of love last week so they've made a well-deserved reappearance - Replaced with cherry truss for week two as they were out of stock:(
I made a little spanner crab spaghetti with them last week and it was proclaimed by a friend "my dish of the year", so hopefully you too can make a friend or family member this happy!
Please note produce may vary slightly between Week 1 and Week 2 depending on what’s freshest from our growers. We update this page as soon as we know what’s being delivered.
Here’s what’s in your box this fortnight:
Week 1:
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Week 2:
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A couple of recipe ideas:
Celeriac and Leek Soup
Slice leeks, brown onion and garlic. Peel the celeriac and cut it into small cubes so it cooks evenly. Warm olive oil in a pot and cook the leeks, onion and garlic gently until soft and sweet. Add the celeriac and a knob of butter, and cook for a few minutes until lightly caramelised. Add in a peeled, diced potato then pour in stock and bring to a simmer.
Cook until the celeriac/potato is completely tender. Blend until smooth. Add a squeeze of lemon and adjust the seasoning. You can stir in a splash of cream if you want it richer. Finish with dill or thyme on top and serve with toast.
Eggplant and Butternut Noodle Curry
Sauté diced onions, garlic, butternut and eggplant. Add red curry paste, coconut milk and a splash of stock. Add a couple of halved mini roma truss and cook for a few minutes. Add sugar snaps and sliced flat beans right at the end so they stay bright. Finish with lemon and a handful of baby spinach. Pour over your favourite cooked noodles.Â
Golden Beetroot and Ruby Grapefruit Salad
Roast the golden beetroot until tender, then peel and slice it into wedges. Segment the ruby grapefruit and catch any juice in a bowl. In a large bowl, add wild rocket or baby spinach, the roasted beetroot, grapefruit segments and some dill. Make a quick dressing with olive oil, a spoon of grapefruit juice, lemon, salt and pepper. Toss everything gently so the beetroot doesn’t break up.Â
Bulk it out for a mid week dinner: add some cooked pearl couscous, orzo or freekeh. Serve some fried halloumi on top and drizzle with honey.
Zucchini and Lemon Spaghetti
Slice zucchini into thin rounds so they cook quickly. Warm olive oil in a pan and gently cook garlic until soft. Add the zucchini and a pinch of salt and let them soften and caramelise a little. Add a splash of pasta water and simmer so it becomes a light sauce.
Cook spaghetti in salted water. Toss the pasta through the zucchini with lemon zest, parmesan and black pepper. Add a handful of chopped Tuscan kale if you want it greener. Taste and adjust the seasoning. You could add crispy pancetta, salami or crumbled pork sausage if you want more richness.
A quick note on storage
- Leafy greens keep best in an airtight container with a paper towel, or wrapped in a damp tea towel.
- Potatoes and onions store best in a cool, dark place.
- Pears and mandarins can stay on the bench or in the fridge.
-Tomatoes prefer room temperature.
-Carrots, beetroot and tuscan kale keep well in the crisper.
Hope you enjoy this fortnight’s selection.
Kim x
See last fortnight’s box → here
See all seasonal boxes → here