🌿 May 11th-24th | Seasonal Sydney Produce
Hi all,
We've got another box crammed full of Autumn goodness. We have gorgeous bunches of plump yellow dutch carrots, with leafy tops attached (these can be blended into soups or used to make a carrot top pesto), along with heads of celery and bunches of parsley; all locally grown out at Horsley Park. Celery is not something I consider often; mainly because it takes up so much real estate in the box, but it's really in it's prime now and it would be a shame to miss out on it!
Russet potatoes feature this fortnight, and being low in moisture and fluffy when cooked, they're well suited to baking, frying and roasting.Â
Italian flat beans haven't been available for a while, so it's great to see them again this fortnight. They can be pan-fried, grilled on the BBQ, or my favourite - slow braised in tomato (fresh or canned). There's something really comforting about the texture after a low and slow cook. They lose any toughness, but retain all of the meatiness - a firm favourite in my house and a great side for a roast chicken, grilled pork cutlet, or just on their own with some pecorino on top.
Asian greens are really crisp and sweet at the moment with the brassica varieties loving the cooler weather. We've got cute heads of baby wombok and bunches of Chinese broccoli for easy mid week dinners.
Leeks are becoming more abundant as we move into the cooler part of the year, and pomegranates are still plentiful, although they have a relatively short season so this may be the last time they're in the box until next season.Â
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:
Roasted Carrot, Pomegranate & Feta Salad
Roast yellow Dutch carrots with olive oil and salt until caramelised. Toss with pomegranate seeds, baby cos or mesclun, crumbled feta and a squeeze of lemon. Lovely warm or at room temperature.
Oxheart Tomato & Avocado Toast with Herbs
Slice oxheart tomatoes and layer on toasted sourdough with avocado, salt, pepper and a drizzle of olive oil. Scatter over chopped parsley or coriander. Simple but so good.
Leek, Potato & Celery Soup
Sauté sliced leeks and diced celery in olive oil until soft. Add chopped russet potatoes, garlic and enough water or stock to cover. Simmer until tender, blend lightly, and finish with parsley (or leafy carrot tops).
Wombok and Noodle Stir Fry
Stir‑fry sliced wombok with garlic, onion and flat beans. Add cooked noodles, a splash of soy, sesame oil and a squeeze of lemon. Finish with coriander on top. You could also use miso paste, oyster sauce or korean chilli paste for different flavour combinations. Mushrooms, extra veg or your protein of choice can be used as part of a larger meal.
A quick note on storage
- Leafy greens (baby cos, mesclun, cavolo nero, Chinese broccoli, wombok) keep best in an airtight container with a paper towel.
- Carrots, celery and sweet potatoes prefer the crisper drawer in a breathable bag.
- Russet potatoes store best in a cool, dark placeÂ
- Pomegranates, pears and mandarins can stay on the bench for flavour, or in the fridge for longer life.
Hope you enjoy this fortnight’s selection.Â
Kim x