🌿 September 28th -October 11th | Seasonal Sydney Produce
Hi all,
Early spring produce is settling in properly now, and we've got a good mix of new season produce and some cool weather staples. Asparagus, broad beans and snow peas are all eating great, and I found some sweet tri-colour baby vine capsicums to mix things up a little. These baby capsicums are great in a stir-fry or a paella, or a peperonata with cannellini beans for a mediterranean vibe. You could even do a riff on jalapeño poppers if you're up for a something more challenging!
This fortnight we have some beautiful locally grown produce from the Grima Brothers in Horsley Park. The golf ball carrots, red cabbage and the rainbow chard is all from their farm. Braise the red cabbage with some red wine and warm spices, roast the carrots with some fennel and you're halfway there to a sunday roast! Speaking of roasts, the royal blue potatoes will roast up beautifully. Plus this next stretch of cooler weather makes me want to capitalise on probably the last roasts of the season before it's too hot for gravy and I'm craving salads!
Baby wombok is light and versatile; great in a noodle stir fry, lovely shredded raw into a sesame slaw or great for making a japanese pancake- okonomiyaki. These easy pancakes are a great way to use up odds and ends of vegetables. You can find vegan versions, some topped with pork belly, or just sesame and pickled ginger. They really are a 'choose your own adventure' food.
Asparagus continues its early season run, and the yellow cherry truss tomatoes are bright and sweet. Sorrel, or 'lemony greens' as a young Vege Boxer calls them, are perfect Spring eating - with a vibrant citrusy hit that pairs well with asparagus, cream based sauces, scrambled eggs or just shredded into a nice salad.
This is possibly the last fortnight of Afourer mandarins before we move on to Summerina mandarins to finish out the season. Their tanginess makes a lovely salad dressing; mix with some vinegar of your choosing, a touch of honey and extra virgin olive oil. Strawberries are fairly abundant and we have some lovely large ones this week.
Please note produce may vary slightly between Week 1 and Week 2 depending on what is freshest from our growers. We update this page as soon as we know what is being delivered.
Here’s what’s in your box this fortnight:
Week 1:
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A couple of recipe ideas:
Baby Vine Capsicum and Cannellini Bean Peperonata
Halve baby vine capsicums and sauté with garlic until soft. Add yellow cherry tomatoes, cannellini beans, tomato paste and a splash of stock. Simmer until saucy. Finish with lemon, dill and olive oil. Serve with pasta or crusty bread.
Asparagus and Sorrel Cream Pasta
Sauté garlic in olive oil until fragrant. Add chopped asparagus and cook until just tender. Stir in a splash of cream and shredded sorrel. Fold through cooked pasta with lemon and black pepper. Season with salt as desired. Some blanched and podded broad beans would be great added in with the pasta.
Red Cabbage Braised with Red Wine and Warm Spices
Slice red cabbage thinly. Sauté onion and garlic until soft. Add the cabbage, a splash of red wine, stock and warm spices like clove and star anise. Simmer until tender and glossy. Serve with roasted Royal Blue potatoes, grilled sausages, pork belly or whatever you prefer.
Baby Wombok Okonomiyaki
Shred baby wombok and mix with eggs, self-raising flour, eggs, water and dashi powder. Pan fry until crisp and golden. Serve with japanese mayo, katsuobushi flakes, toasted sesame and tonkatsu sauce, or top with whatever you fancy!
Tri‑Colour Capsicum Paella‑Style Rice
Sauté onion, garlic and baby vine capsicums until soft. Add rice and coat it in the oil. Add stock, saffron, paprika and yellow cherry tomatoes. Simmer until the rice is tender. Finish with lemon and parsley. Add seafood, or chorizo if you choose.
Rainbow Chard Gozleme
Sauté chopped rainbow chard with garlic until wilted. Mix with crumbled feta and lemon. Fill flatbread or gozleme dough with the mixture and fold closed. Cook in a pan until crisp and golden on both sides. Serve with lemon and a simple salad. Also good with minced beef or vegan equivalent.
Snow Pea and Wombok Stir Fry with Noodles
Slice snow peas, baby wombok and baby vine capsicums. Stir fry with garlic and ginger until bright. Add cooked noodles, soy and lemon. Finish with mint. Quick, colourful and perfect for mid‑week.
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.
- Tomatoes prefer room temperature.
- Carrots, asparagus and broccoli keep well in the crisper.
- Cucumbers and capsicums store well in the fridge, loosely wrapped.
- Red cabbage and wombok keep best in the crisper, cut side covered.
- Pears and mandarins can stay on the bench or in the fridge.
- Strawberries keep best in the fridge and should be eaten promptly.
Hope you enjoy this fortnight’s selection.
Kim x
See last fortnight’s box → here
See all seasonal boxes → here