🌿 June 22nd - July 5th | Seasonal Sydney Produce
Hi all,
The market mornings are getting colder and it's bringing out the best in the roots, brassicas and greens. Flavours are sweeter, textures are firmer and everything feels geared toward slow cooking and roasting on cold nights. It's also getting harder to fit all of the produce in the box!
This fortnight we have a beautiful mix of winter staples and a few bright, fresh things to keep meals balanced. Kipfler potatoes are back, waxy and nutty and perfect for roasting whole or boiling for warm salads. Red salanova lettuce is crisp and vibrant, with it's one-cut leaves making prep time easy. Similar to a butter lettuce in flavour and texture, it's great in salads, sandwiches and burgers.
Daikon is a pretty rare item for The Vege Box, mainly because they're usually so huge, but these ones from Sam and Steve at Horsley Park are a really manageable size. It's really versatile; great for pickling and using as a side for a japanese inspired meal, it can also be sliced or grated into slaw-type salads, simmered in broth for noodle soups (dashi or miso are lovely bases) or even cut into thick 'steaks' and pan-fried with garlic, ginger and finished with soy sauce. It's a great sponge for soaking up flavour, so give it a whirl and see how you prefer it!Â
The special seasonal item this fortnight is purple cauliflower (romanesco for week 2 - you can treat it like cauliflower or broccoli), also from Horsley Park, stunning to look at and lovely roasted whole, or cut into florets for a tray bake. I recently did a whole roasted cauli, and served it on a bed of labneh with a little salsa of green olive, mandarin and fresh herbs- a real showstopper if you're cooking for a group.
For greens, you have Chinese broccoli (gai lan), which is lovely simply boiled and dressed with oyster sauce or stir fried with garlic and ginger. Bags of wild baby rocket and baby spinach add freshness and the veg bags this fortnight include Brussels sprouts, flat beans and hand picked green beans.
Fruit is a bright mix of seedless Afourer mandarins, Corella pears and pomelo, a nice balance of sweet, crisp and citrusy.
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:
Spiced Carrot and Fennel Soup
Sauté sliced fennel, onions and garlic until soft, then add chopped carrots with cumin, coriander and a pinch of turmeric (or curry powder). Cover with stock and simmer until tender. Blend smooth and finish with lemon and a little chilli oil. Alternatively cream or coconut milk would be lovely too, perfect for cold evenings.Â
Flat Beans with Tomato and Shallots
Sauté garlic and sliced shallots in olive oil, add chopped oxheart tomatoes and cook until saucy. Add trimmed flat beans, cover with a lid and simmer until tender. A rustic, comforting side that works with almost anything.
Fennel, Brussels Sprout and Pomelo Salad
Shave fennel and Brussels thinly, and segment pomelo. Toss with olive oil, lemon and a pinch of salt. Bright, crunchy and great alongside roasted vegetables or grilled fish. Chopped parsley or coriander works really well too.
Butternut Squash, Fennel and Onion Roast
Cut butternut squash into wedges, slice fennel and onions, and toss with olive oil, salt and a little thyme. Roast until caramelised and sweet. Great as a side or tossed with cooked grains and herbs for a warm salad.
Broccoli, Anchovy and Chilli Pasta
Slowly sauté broccoli in olive oil with garlic, a pinch of chilli and a couple of anchovy fillets. Add cooked pasta with a splash of the pasta water and a squeeze of lemon. Good-quality pork sausages are a nice addition, or a topping of pangrattato (crunchy toasted breadcrumbs). Parmesan, pecorino romano, or ricotta salata are good cheese options!
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 until ripe.
Hope you enjoy this fortnight’s selection.Â
Kim x
See last fortnight’s box → here
See all seasonal boxes → here