🌿 August 31st - September 13th | Seasonal Sydney Produce
Hi all,
We’re moving properly into early spring now, and the box reflects that shift with a mix of fresh new season produce and the last of the cool weather staples. We've got some exciting news - a new grower on board this fortnight, and hopefully for many more to come. His name is Thomas, and he's a full-time chef and part-time grower (though part-time is probably not reflective of the effort that goes into being a grower). An all-round lovely guy that picked fresh and drove it all up from Kangaroo Valley! In his own words:Â
"I’m Thomas, a chef with over 20 years of experience and a growing passion for producing fresh, organic vegetables in Kangaroo Valley.
After moving from the city in search of a new beginning, I found a real connection to growing food from the ground up. I now love being involved in the whole journey — from planting and nurturing the crops to harvesting, cooking and sharing them with others.
My aim is to grow honest, quality produce while introducing people to new and interesting varieties of vegetables they may not normally come across.
For me, the most rewarding part is simple: seeing people enjoy fresh, locally grown produce and knowing exactly where it came from."Â
A perfect fit for The Vege Box! The sugarloaf cabbage, leek and kohlrabi is from Thomas this fortnight, and I'm looking forward to seeing what else he has in store for us as we move through the seasons.
Thomas's organic sugarloaf cabbages^^^
Elsewhere in the box, asparagus is just beginning its season. Early bunches can vary, but these are crisp and firm. Snap off the woody ends and grill, roast or sauté. They cook quickly and bring a clean, green brightness to pasta, salads or simple eggs on toast.
Fresh peas and sugar snaps are a welcome early spring treat. They are sweet, crunchy and perfect eaten raw, tossed through salads or quickly blanched. Italian flat beans are also in good supply and cook quickly, staying tender and bright, or are great braised slowly in some tomato, garlic and a splash of stock until unctuous.
Tuscan kale is looking excellent, and the baby spinach and wild rocket are fresh and vibrant. Mini roma truss tomatoes continue to be reliable and sweet, and by far the best available tomato at the markets.
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:
|
|
A couple of recipe ideas:
Kohlrabi and Apple Salad
Peel and slice kohlrabi thinly. Add sliced Granny Smith apple, rocket and lemon. Dress with olive oil and salt. Crisp, fresh and perfect for early spring.
Seared Sugarloaf Cabbage on Whipped White Bean and Lemon
Cut sugarloaf cabbage into quarters, keeping the core intact. Sear the cut sides in olive oil until deeply golden. Transfer to the oven and roast until tender. Blitz cooked white beans with garlic, lemon and olive oil until smooth. Spoon the bean puree onto a plate and sit the roasted cabbage on top. Finish with oregano, olive oil and a squeeze of lemon.
Asparagus and Mini Roma Pasta with Oregano
Sauté garlic in olive oil until fragrant. Add chopped asparagus and cook until just tender. Add halved mini roma tomatoes and warm them through so they soften slightly. Fold through your choice of cooked pasta with lemon, parmesan and black pepper. Finish with chopped oregano and a little extra olive oil.
Or
Asparagus and Tuscan Kale Risotto
Sauté garlic until soft. Add arborio rice and coat it in the oil. Add hot stock gradually, stirring until creamy. When the rice is nearly done, add chopped asparagus and shredded Tuscan kale. Cook until the asparagus is tender and the kale has wilted. Finish with lemon, parmesan and olive oil.
Zucchini, Eggplant and Leek Lasagne
Sauté sliced leek, brown onion, carrot and garlic in olive oil until soft and sweet. Add chopped zucchini and striped eggplant and cook until they collapse slightly. Add mini roma tomatoes and a little stock to create a light sauce. Layer the vegetables with lasagne sheets and a simple béchamel. Bake until the top is golden and the vegetables are tender. Serve with wild rocket or baby spinach.
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.
- Apples and mandarins can stay on the bench or in the fridge.
-Tomatoes prefer room temperature.
-Zucchini and eggplant store well in the fridge, loosely wrapped.
Hope you enjoy this fortnight’s selection.
Kim x
See last fortnight’s box → here
See all seasonal boxes → here