🌿 July 20th - August 2nd | Seasonal Sydney Produce
Hi all,
Lots of late‑winter produce this fortnight with a beautiful mix of roots, brassicas and crisp greens. Royal Blue potatoes are back! These sit midway between a waxy and a creamy variety. That means they hold their shape well and make excellent roasties, potato salads and gratins. Gem lettuce is tender and crunchy, perfect for simple salads, in sandwiches or as a base for anything citrusy or herb‑forward.
Fennel is at its best right now, with sweet, aromatic bulbs and is perfect for slicing raw with lemon, or roasting until caramelised. Great as a gratin too, with some garlic and cream and topped with gruyère cheese and some breadcrumbs. You can use the chopped fronds in salsas, stews, soups, cream sauces or scrambled eggs.Â
Parsnip, with it's earthy sweetness is so good in soups or tray bakes. The bunches of baby broccoli are locally grown, and include their leaves and stems, which are great for stir-frying or adding into a soup or towards the end of a stew for an extra hit of green (let's face it, we need all the help we can get in flu season!).
Purple kohlrabi is the one vegetable that I can't decide if it's ugly or really pretty?! Pop your thoughts in the comments! It is however lovely sliced thinly into salads or roasted until tender. Recommend a mandolin for the slicing!
It's been quite a while since we've had the gourmet mushroom mix in the box, but it always feel like a treat. They're excellent for risottos, pastas or quick sautés. Yellow cherry tomatoes add a nice pop of colour through the winter, and sorrel brings a sharp, lemony lift that’s beautiful raw in salads, dressings or folded through warm dishes right at the end (great in scrambled eggs or to finish a risotto).
Our special seasonal item is romanesco, grown locally by the Grima Brothers at Horsley Park, and always a joy to get. It’s a slow‑maturing variety and has a narrow growing window, but it's fractal pattern and chartreuse colour make it one of the most striking vegetables of winter. Treat it as you would cauliflower or broccoli (it holds up better than cauliflower when cooked)
Kalettes are finally in season! I know lots of you have been waiting patiently for them. For our newcomers, these are a cross between a brussel sprout and kale. I love them in stir-fries, served over rice or noodles. Or I often make an egg-fried rice from leftover cooked rice, and kalettes are great in it! If that's not your jam, you can cut them in half through the stalk, toss them in olive oil, sprinkle with salt and roast until the leaves are crisped a little.
Fruit this fortnight includes Imperial mandarins, Corella pears and Piel de Sapo melon. The Piel de Sapo, or Christmas melon is originally a Spanish variety with sweet, fragrant flesh and excellent keeping qualities (which is why it's also known as Christmas Melon in the Northern Hemisphere. You could pick it in September and it would last until Christmas!). Crisp and juicy, it has a flavour reminiscent of pear and cucumber.Â
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:
Fennel, Potato and Thyme Bake
Thinly slice fennel and Royal Blue potatoes. Layer in a baking dish with olive oil, salt, pepper and thyme. Add stock or cream (whatever you prefer), top with cheese or breadcrumbs cover with foil and bake until tender. Remove the foil for the last 10 minutes to brown. Beautiful with grilled fish, roasted chicken or a side salad.
Parsnip and Spanish Onion Soup
Sauté sliced onions and garlic until soft. Add chopped parsnip, some peeled, chopped potato and enough stock to cover. Simmer until tender, blend smooth and finish with lemon and a little thyme. Drizzle with some fresh cream and pop on your pyjamas!
Corella Pear, Fennel and Sorrel Salad
Thinly slice Corella pears and fennel, toss with wild baby rocket and a handful of chopped sorrel for brightness. Dress with lemon, olive oil and a pinch of sea salt. Add toasted walnuts or hazelnuts for crunch. A little shaved parmesan works beautifully here too.
Gourmet Mushroom Risotto with Thyme
Sauté the mushroom mix until golden and set aside. Cook your risotto base with Spanish onion, garlic and thyme, adding stock gradually. Fold the mushrooms back in near the end so they keep their texture. Finish with lemon, parmesan and a spoon of butter for richness. English spinach, sorrel or chopped baby broccoli leaves can be stirred through right at the end for extra greens.
Kalette and Pork Mince Stir Fry with Garlic, Soy and Shaoxing
Brown pork mince in a hot pan until caramelised. Add garlic, chilli if you like and chopped kalettes, cooking until the edges blister. Splash in Shaoxing wine and finish with a hit of soy sauce. Serve over rice or noodles. Substitute the mince for tofu, or just make it more veg heavy with mushrooms and green beans if you want it vegan. You could play around with flavours here too. Black bean sauce, oyster sauce, miso or chilli bean paste are all good options to experiment with- just not all at the same time!
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 pears can stay on the bench for flavour or in the fridge for longer life.
- Tomatoes are happiest at room temperature, especially in cooler weather.
- Kohlrabi and parsnips store well in the crisper drawer.
Hope you enjoy this fortnight’s selection.
Kim x
See last fortnight’s box → here
See all seasonal boxes → here