🌿 May 25th - June 7th | Seasonal Sydney Produce
Hi all,
It's a bounteous welcome to winter; where everything tastes a bit sweeter and a bit deeper. It's officially roasting season! The roots are earthy and comforting, the greens are crisp, and there’s still enough brightness around to keep things interesting. This fortnight’s box has a really nice mix of earthy and fresh, the kind of produce that makes weeknight cooking feel easy.
Steve and Sam from Horsley Park still have lots of yellow Dutch carrots growing and they've realllly taken off this week: these are some plump puppies! They're so flavourful and carrot-y though. I roasted some last week with sumac and olive oil and honestly I haven't enjoyed a carrot so much in a long time. The simple things really are best. Golden beetroot is mild and sweet (and it keeps its colour, which always feels a bit bougie). Royal Blue potatoes are back too. They’re one of my favourite all‑rounders: creamy, fluffy, and perfect for roasting or mashing.
Fennel is beautiful at the moment, with the cool weather always bringing out its sweetness, and the corn is still hanging on with great flavour. Baby bok choy and rainbow chard are thriving, with crisp stems and soft leaves that cook in minutes. Great for quick dinners when you don’t want to think too hard.
Heirloom tomatoes are still around, but we’re definitely nearing the end of their season, so enjoy them while they’re still tasting good. And the fruit this fortnight is lovely: juicy clementines, Granny Smiths and the ever-fragrant pomelo.
Here’s what’s in your box this fortnight:
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.
Week 1:
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A couple of recipe ideas:
Fennel, Apple and Thyme Gratin
Slice fennel and Granny Smith apples thinly. Layer in a baking dish with thyme, salt, cream and freshly cracked black pepper. Bake until soft and golden on top (cheese or breadcrumbs on top optional but recommended!). The apple adds a gentle acidity that balances the richness.
Parsnip and Potato Mash
Simmer parsnip and Royal Blue potatoes until soft. Mash with butter, salt, white pepper and a splash of milk. The parsnip gives it a lovely sweetness.
Rainbow Chard with Garlic and Creamy Polenta
Sauté chard stems first, then add the leaves with garlic (anchovy is a good addition here or alternatively some pork sausage meat removed from it's casing). Serve over soft polenta with olive oil and pecorino/Parmesan/ricotta salata (my go-to's).Â
Green Beans with Shallot Butter
Blanch green beans until just tender. Toss with butter, finely chopped shallots and lemon zest. Some mint or thyme would be good here too.
Pomelo, Cucumber and Rocket Salad
Toss pomelo segments with cucumber, wild rocket, mint and olive oil. Add a pinch of salt and a squeeze of lemon. Bright, peppery and refreshing.
A quick note on storage
- Leafy greens (Salanova, rocket, spinach, rainbow chard, bok choy) keep best in an airtight container with a paper towel.
- Carrots, parsnips, beetroot and Brussels sprouts prefer the crisper drawer in a breathable bag.
- Potatoes 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.
Hope you enjoy this fortnight’s selection.Â
Kim x