🌿 July 6th - 19th | Seasonal Sydney Produce
Hi all,
We're keeping on the winter theme this fortnight with lots of roots and brassicas, and a surprisingly late pomegranate find (very last of the season I've been told). Sebago potatoes are back, the reliable all-rounder; great for mash, soups and gnocchi making! One of my favourite lettuces- mignonette, is also back. It's deliciously velvety and is ideal for a simple salad with a herb vinaigrette.Â
Jerusalem artichokes (not to be mistaken for ginger!) are a winter favourite, earthy and creamy when roasted or simmered into soups. I love them cooked simply- cut in half, toss with olive oil, salt and pepper and roast on a tray in the oven until cooked through. A great addition to a root vegetable tray bake. White zucchinis add freshness and versatility, and broccolini is always a reliable green for steaming, sautéing or tossing through pasta. Sweet potatoes, leeks and beetroot round out the hearty veg, while button mushrooms bring depth and umami to almost anything.
The special seasonal item this fortnight is romanesco (purple cauliflower for week 2 as you guys missed it last round), grown locally at Horsley Park. It's a slow growing crop with quite a narrow growing window so it's always a joy to get it in the box. Similar to cauliflower, but can be treated in much the same way as either broccoli or cauliflower, it stays firmer when cooked. Someone once called it 'rave cauliflower' and I love that, with it's crazy fractal pattern and bright chartreuse green colour!Â
For greens, you have Tuscan kale, which is lovely wilted into soups, sautéed with garlic or baked into crisps.
Fruit this fortnight includes seedless Afourer mandarins, Granny Smith apples and bananas, plus pomegranate for a bright, tart pop in salads or desserts. Hass avocados and oxheart tomatoes round out the fresh items for easy lunches.
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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A couple of recipe ideas:
Leek, Potato and Tarragon Soup
Sauté sliced leeks, brown onion and garlic in butter or olive oil until soft. Add chopped Sebago potatoes and enough stock to cover. Simmer until tender, blend smooth and finish with a squeeze of lemon and some chopped tarragon. A simple, comforting bowl for cold evenings.
Pomegranate, Avocado and Mignonette Salad
Toss mignonette lettuce or mesclun with sliced avocado, pomegranate seeds and oxheart tomato. Add thin slices of raw white zucchini and a little dill. Dress with lemon and olive oil. Marinated goats feta would be lovely on top (Meredith Dairy make a great one), or even some pan-fried haloumi would be excellent.Â
Baby Wombok, Mushroom and Broccolini Stir Fry with Noodles
Stir fry sliced mushrooms, broccolini and wombok with garlic and ginger (and chilli if you like). Add pre-cooked noodles, dark soy sauce and oyster sauce. I sometimes add baby cavolo nero leaves to my stir-fries if I want more greens. If you're a lover of chilli, chinese doubanjiang is a great addition to the base. It's got that deep umami flavour and heat that I highly rate!
Mushroom, Leek and Jerusalem Artichoke Risotto
Pan‑fry sliced Jerusalem artichokes until golden and set aside. Sauté leeks, garlic and mushrooms until soft, add arborio rice and cook slowly with stock. Fold the artichokes back in near the end so they keep their flavour and texture. Finish with lemon, parmesan and a little tarragon. It’s earthy, creamy and properly wintery.
Romanesco, Tomato and Garlic Pasta
Slowly sauté romanesco florets until golden, then add garlic and chopped oxheart tomatoes and cook until saucy. Add your cooked pasta of choice with a splash of the pasta water and a small handful of grated parmesan (rigatoni is a good option as it holds its own against the chunky romanesco). Season with sea salt, freshly ground black pepper and top with some chilli crisp if you're that way inclined.
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.
- Citrus and apples can stay on the bench for flavour or in the fridge for longer life.
- Tomatoes are happiest at room temperature until ripe.
- Jerusalem artichokes keep well in the fridge in a paper bag.
Hope you enjoy this fortnight’s selection.
Kim x
See last fortnight’s box → here
See all seasonal boxes → here