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All Harvest Hub Posts

Newsletter

Under following Headings:

1. Events & Activites

2. Farmers

3. Fundraising

4. Industry News

5. Cooking Tips

6. Storage & Ripening

7. Foods good for us

8. Health Issues

9. Farmers – Local & Australian

10. Sustainability

11. Grocery

12. Fruit

13. Vegetables

 

1. Events & Activites


Dine Below The Line

Dine Below the Line at Macquarie Uni

Youth make $2 a head meals with heaps left over

Dining Not Mining Forum

Dining Not Mining

FOOD FIGHT – the Battle for food Security

Fruit & Veg Month Celebration

Happy 5th Birthday Harvest Hub

Harvest Hub Become Social

Manly Vale Community Garden OPEN DAY

Market at Macquarie University- Social Enterprise

Metella Road Public School Harvest Hub went off with a Bang

National Nutrition Week at Harvest Hub

Right To Food Coalition

Salvos Ivanhoe

Think, Eat, Save    Fruit & Veg Month

2. Farmers


Do we value our food and those who grow it?

Me Farms – a Local farm

Peats Ridge Money-for-Jam project

Why we buy local and from small Australian farmers

Raymond’s Ruined Purple Kale…

3. Fundraising


Help in a small way at Christmas 2014 – Ivanhoe lunch & toys for the kids

Salvos Invanhoe

Watermelon Fundraiser – Video

4. Industry News


A Voluntary Code of Practice for Supermarkets?

Banana Growers – what happens when a storm hits

Loss Leaders. Why do supermarkets have them?

No Harvest Hub rockmelons linked to Salmonella outbreak

Supermarkets stubbornly stick to their specials

Support Local Bee Producers?

The Future of Sydney’s Food Bowl

Water precious water

5. Cooking Tips

How does your food look on the plate?

Stir Fry – 10 easy tricks

6. Storage & Ripening 

Harvest Hub – What We Mean when We Say, Fresh

Not perfect but tasty

Vegetables Breathe Too!

Wombok – herbs that wilt what to do?

7. Foods good for us


All things Red

Psyllium husks: Beautiful on the Inside

8. Health Issues


A Tale of Two Worlds – Body Mass Index

Close the Gap – Indigenous health outcomes.

Diabetes a hotspot in Western Sydney

Glycemic ‘load’ not glycemic ‘index’

Want to decrease the risk of dementia and Alzheimer’s?

What is a serve of fruit & vegetables?

9. Farmers – Local & Australian

 

Grima Brothers in Horsley Park

Growers in Sydney Food Bowl  WEEK 1632

Kim Family from Wallacia

Me Farms a local farm

ME Farm baby salad leaves  

Where Does My Food Come From? Week 1539

Week 1550 Where Come From?

10. Sustainability


How to make a Herb Pouch

Insect Hotel

Plastic Free

Sustainability Festival

11. Grocery


Bread new additions Shepherd’s Bakery

Sourdough Bread

Hidden Valley Eggs

Hidden Valley Pasture Raised

Sustainable chicken farming – Our Free range egg story

Hidden Valley Honey

Organic Honey – Delucas from Wollemi National Park

You’ll always remember – ‘Forgotten Ridge Honey’

Lose weight with Grapefruit Juice

Go Nuts about living longer

PISTACHIOS – Fresh UNROASTED

Roast your own nuts

Absolute Organic Non-Hydrogenated Extra Virgin Coconut Oil

Paella – Bush Tucker at it’s best

EVENT RECIPES

Coooeeee   Anzac cooking

Christmas recipes

Harvest Hub fun Hors d’oeuvres

The Impromptu Festive Season Party

12. Fruit

APPLES

Golden Delicious Apple Bundt Cake Recipe

Granny Smith are Australian

Pink Lady versus Sundowner

Bananas

Bananas spotted and brown

Cherries

Cherries

Cherries new season

GRAPEFRUIT

Lose weight with Grapefruit Juice

Ruby Grapefruit

guava

Guava – Hey! Full of antioxdiants

KIWI

Kiwi

Mandarin

Ortanique Mandarins

Mango

Mango ripening – don’t judge a mango by its colour

Mango – Honey Gold

Orange

Blood Oranges

Blood Orange Warm Salad  recipeBlood Oranges

Papaya

How Green is my papaya?

passionfruit

Passionfruit on Easter weekend

Pear

Pears Beurre Bosc and Packham

Prickly Pear

PERSIMMON

Persimmon like an apple

POMEGRANATE

Pomegranate – Health Benefits

quince

Quince

Rhubarb

Rhubarb

Rhubarb Recipes

Sapote

Black Sapote – the chocolate pudding fruit

TANGELO

Tangelo

WATERMELON

Champagne Watermelon

13. Vegetables

artichokes

Artichokes

ASPARAGUS

Asparagus

AVOCADO

Avocado Planted

BeANS

Broad Beans

Broad Beans Preparation

Snake Beans

BEETROOT

Beet-i-ful beetroot recipes

Beetroot Sauces

Golden Beetroot

Hot Weather; Cold Borscht – Golden Beetroot 

Target Beets

Broccoli

Broccoli

Broccoli – the Super Veg!

Super local broccoli

BRUSSEL SPROUTS

Brussel Sprouts

Cabbage

Homemade Sauerkraut

Pineapple & Red Cabbage Recipes

Red Cabbage Recipes

Savoy Cabbage

Savoy Cabbage Preparation

Wombok Easy Cooking

capsicum

Red Capsicum with Basil Couscous

 

Carrot

Rainbow carrots

Rainbow Carrots Horsley Park

White carrots

Carrots coloured

CAULIFLOWER

Cauliflower by the moon

Cauliflower Leaves & Stems

Cauliflower Risotto

Romanesco cauliflower

Romanesco cauliflower recipes

CELERY

Celery

CHILLI

Sweet Banana Chillies

Chillies – long reds

Harvest Hub – Homemade Caramelised Chilli Jam

CHINESE VEG

Baby Buk Choi

Buk Choi

Choi Sum Damaged

choko

Choko with Goodness

 CORn

Corn from Freeman’s Reach

Corn – Polka Dot

EGGPLANT

Eggplant Freeman’s Reach

Mini eggplant

Ratatouille

 

FENNEL

Fennel

Fennel from Oberon

Feijoas

Feijoas

FENNEL

Fennel

GARLIC

Garlic – Fresh & local

Garlic Recipes

GINGER

Ginger

Mushroom

Much Ado about Mushrooms – mushroom stars as a main ingredient

Packs

Seafood Packs

Thai Cooking Pack

HErBS & SPICES

Basil

Purple Basil

Coriander

Parsley Continental

Tarragon

Tumeric Organic Fresh Roots

KALE

Curly Kale has a tale

Kale – an amazing tale

Kale Recipes

Kale and how to store it

Russian Kale

Tuscan Kale

LEAFY GREENS

Leafy Greens – Coriander, English spinach and Baby buk choi

Watercress

LEEK

Baby leek

Forgotten Leek

Leek Planted

LETTUCE

Lettuce Mix – Mesculun

Witlof

olives

Green Olives from Narrabri

ONIONS

Shallots versus spring onions

Sweet Onions

Parsnip

Parsnips

Peas

Sugar Snaps

POtATO

Dutch Cream Potatoes

Mayflower Brushed Potatoes

Royal Blue Potato Mash

Sebago – Goldilocks spuds – just right!

Radish

Diakon

Diakon Radish

French Radish

 

ROOT

Celeriac – worth the wait!

Kohlrabi

White Kohlrahbi

Kohlrabi chips

Kohlrabi recipes

Kohlrabi – eat it all

 

RHUBARB

Rhubarb

SILVERBEET also known CHARD

Silverbeet

Chard (Silverbeet) Rainbow Chard from ME Farms

Cold night – roast vegetables

Red Chard Recipes

Rainbow Chard

SPINACH

English Spinach

squash

Squash Ozzie

TOMATOES

Cherry Tomatoes

Cooking tomatoes local

Golden & Black Russian Baby Truss

Tomato an antioxidant

Cooking Tomatoes buy fresh local same price as imported

TUBERS

Rapa – Sweet Italian Rapa

Swede or Rutabaga

TURNIP

Baby turnips…a cunning plan indeed!

Turnips

 

WOMBOK

Wombok

Wombok Easy Cooking

Wombok around the clock – Eating Raw

ZUCCHINI

Patriot Zucchini

Zucchini Flowers

Meal Packs

Seafood Packs

Recipes

Farm Recipes 1738

Farm Recipes 1724

Farm Recipes 1722

Farm Recipes 1721

Farm Recipes 1720

Farm Recipes 1719

Farm Recipes 1718

Farm Recipes 1717

Farm Recipes 1716

 

BACK to TOP


Watermelon recipes

Watermelon Recipes

Here is a creative idea for watermelon a Birthday Cake from Frances in South Turramurra

Birthday cake watermelon from Frances South Turramurra

Recipes for watermelon

  • Watermelon Dippers a treat for kids
  • Watermelon & Prosciutto Salad with Honey Vinaigrette
  • Watermelon, Basil, & Mozzarella Salad with Balsamic Syrup
  • Watermelon Smoothie

Watermelon Dippers

 

Watermelon Dippers
 
This Fresh Dip with a Hint of Sweetness Makes a Treat Kids Will Love
Author:
Recipe type: Snack
Serves: 4
Ingredients
  • 225g sour cream
  • 4 tbsp sugar
  • 1 tsp vanilla extract
  • watermelon sticks or small wedges
Instructions
  1. Blend together the sour cream, sugar and vanilla in a small serving bowl.
  2. Use as a dip for the watermelon.

Watermelon & Prosciutto Salad with Honey Vinaigrette

Watermelon & Prosciutto Salad with Honey Vinaigrette
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 3 cups cubed watermelon
  • ¼ pound prosciutto, sliced very thin and cut into strips
  • 115g goat cheese or Feta, crumbled
  • 3 tbs honey
  • 2 tbs Champagne vinegar or white vinegar
  • 1 tbs canola oil or other neutral flavoured vegetable oil
  • salt and pepper
Instructions
  1. In a large bowl, toss together the watermelon, prosciutto, and cheese. Place individual servings onto chilled salad plates.
  2. In a small bowl, whisk together the honey, vinegar, and oil. Drizzle a tablespoon or two over each salad serving. Sprinkle a little salt and pepper on top of each salad.

Watermelon, Basil, & Mozzarella Salad with Balsamic Syrup

 

Watermelon, Basil, & Mozzarella Salad with Balsamic Syrup
 
Author:
Recipe type: Salad
Ingredients
  • 4 cups watermelon cubes
  • 500gms fresh mozzarella balls
  • 2 tbs fresh basil, minced
  • 2 cups balsamic vinegar
  • salt and pepper
Instructions
  1. In a small pot, bring the balsamic vinegar to a boil. Continue to boil until it has reduced to about ½ cup and has a syrup like consistency. Set aside and allow to completely cool. If you have time, you can make the balsamic syrup ahead of time and refrigerate it for later.
  2. In a large bowl, gently toss together the watermelon, basil, and mozzarella. If you are using the larger size mozzarella balls, first cut them into bite-size pieces.
  3. Put servings of the salad onto chilled plates. Drizzle with the balsamic syrup. Sprinkle a little salt and pepper on top of each salad.

 

Watermelon Smoothie

Watermelon Smoothie
 
Author:
Recipe type: Smoothie
Serves: 4
Ingredients
  • 2 cups seeded watermelon chunks
  • 1 cup cracked ice
  • ½ cup plain yogurt
  • 1-2 tbsp sugar
  • ½ tsp ground ginger
  • ⅛ tsp almond extract
Instructions
  1. Combine all ingredients in blender container. Blend until smooth.

 

 

 

 

 

 

 


Dry as a bone

Dry as a bone

The Bureau of Meteorology has just declared an El Nino on the Eastern seaboard of Australia this Spring  Read more on this….. Well it seems that this has already started with the added knock on of climate change. In Wherrol Flat the old timers are seeing definite changes that have increased in just the past few years – ie less rainfall, more fires.

To read more what causes El Nino see this information….

So our local growers in August 2018 have been showing us their crops and what the dry has done to them. Without water many are having to turn to town water. One grower tells us this means he will get a quarterly bill for $6,000 from using town water on his crops. Others lucky enough to be located on rivers are on restrictions for pumping water. Often barely enough to water their crops properly.

Cherry tomatoes Aug 2018

 

So we know the cherry tomato.

 

 

 

 

 

 

 

 

Pictures are more powerful than words so take a look at what the growers of our food are facing. These were taken in Horsley Park, Sydney.

Cherry tomatoes dried stands Aug 2018Cherry tomatoes dried Aug 2018Cherry tomato rows

 

 


Avocadoes from Comboyne

Avocadoes from Comboyne

Ron the grower talking with Anton

Ron the grower talking with Anton

Avocadoes like well drained soil and there is a higher altitude are north of Sydney, north of Taree known as Comboyne. The town is small and quaint and if you drive through a wonderful Cafe to have lunch.

Ron avocadoGrower Ron Lindsay is following a passion with growing his avocado trees whilst renovating a former cheese making warehouse into his home, cafe and maybe a home brew …… mmm have to say their guacomole was dynamite, extra garlic, would go great with a home brew beer…of things to come.

So we thought you  might like to see where your avocadoes are grown.

Where is Comboyne?

Where is Comboyne

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Three photos showing country avocadoes are grown in and the trees.

Avocado trees Aug

 

 

 

 

Ron Avocado country ComboyneRon avocado tree

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


The Birds’ Wherrol Flat mandies

The Birds’ Wherrol Flat mandies

Mandarins

Graeme and Rozann Bird live a few clicks down Little Run Rd – and have been for some 30 years.  Rozann makes a mean homebrew craft beer.  After winning the local beer-making competition 2 years in a row, she’s holding back a bit to give the other talents in the valley a chance to shine.

 

Mandarin farm in Wherrol Flat

A few years ago, they planted some 30-odd mandarin trees.  Nothing unusual about that, as almost everyone in Wherrol Flat grows some citrus or kiwi or passionfruit or pumpkin or… well anything, really.  Because that seems to be the nature of the place: anything you throw into the soil seems to grow and thrive.

Graeme picking mandarins in Wherrol Flat

It’s just that the Birds’ mandies have this je ne sais qua – sweetness with a hint of mint, and some spice, and a whole lot of other flavours that are difficult to place – but they combine to give it a beautiful flavour.  It’s in the soil, the air or the water.  Or perhaps in all 3.

 

 

Mandarins in Wherrol FlatThey managed to pick about 150kg of ripe fruit, so we just hope that will last us till the end of the week.  Luckily, we’re making another commute next weekand the sunny weather holds promise for more mandies.


Parramatta Grass & Parra Trouper

Parramatta Grass

Parramatta Grass & Parra Trouper

Parramatta Grass has hit our farm area near Wingham and it is growing everywhere so native grassses can’t grow. It also makes it difficult to lay beds down for permaculture.

Video explaining Nigroospoea oryzae Parra Trouper an organic week control.

The use of Parra Trouper is a natural way to create crown rot in the Parramatta Grass.

It’s important for us to use non-industrialised chemicals so the organic option, whilst takes longer, is more beneficial overall.

read more about the people who discovered the Parra Trouper. Jeremy Bradley and Cathy Egger, of Hastings, took research by David Officer of the NSW Department of Primary Industries and commercialised it ….


Jap Pumpkin

Green pumpkin with a slice on white background

Jap Pumpkin

Recipes:

  • Baked Jap pumpkin croquettes
  • Pumpkin Casserole
  • Thai pumpkin soup
  • Pumpkin Scones

 

Baked Jap pumpkin croquettes

Baked Jap pumpkin croquettes
 
Author:
Recipe type: snack
Serves: 12
Ingredients
  • 1½ cups flour plus more for dusting
  • ½ tsp baking powder
  • ¾ cup pureed pumpkin
  • 1 egg, lightly beaten
  • 1 tbs soy sauce
  • ½ sheet dried nori seaweed, snipped into 3cm strips
  • ½ onion, diced
  • 1 tsp olive oil plus more for greasing baking sheet
  • ⅛ cup toasted sesame seeds
  • ½ cup panko (Japanese bread crumbs)
Instructions
  1. Preheat oven 190C. Lightly grease a baking sheet with olive oil.
  2. Heat olive oil in a medium frying pan over medium heat. Cook onions for 3-4 minutes, or until translucent. Remove from heat.
  3. In a mixing bowl, combine flour and baking powder. Stir in pumpkin, egg, soy sauce, onions and nori. Mix with a wooden spoon or spatula until a sticky dough forms. If the dough is too moist, add a bit more flour. On a clean, dry plate, combine the sesame seeds and the panko. Mix well with fingers. Set aside. Use floured hands to form the dough into balls that are about 2” in diameter. Roll each ball in the panko-sesame seed mixture, and place on the greased baking sheet. Repeat with remaining dough. Bake for 20-25 minutes, or until golden brown. Serve warm.

 

Pumpkin Casserole

Pumpkin Casserole
 
Author:
Recipe type: Casserole
Ingredients
  • 2 tbs olive oil
  • 4 chicken thighs, trimmed and diced into large chunks
  • 3 tbs of plain flour
  • 4 cloves garlic, crushed
  • ½ cup apple cider vinegar
  • 1 tsp of tarragon, dried
  • 1 litre chicken stock
  • 2 carrots, baton cut
  • 2 celery sticks, sliced
  • 3 cups of pumpkin peeled and diced
Instructions
  1. Preheat the oven to 180°C.
  2. Note this recipe is good in a Slow Cooker and will take 2 hours.
  3. Toss the chicken with flour in a ziplock bag. In a frypan, heat the olive oil and brown the chicken. Add the crushed garlic and cook for a minute. Add the taragon and apple cider vingear, using it to deglaze the pan (lifting the bits off pan as they are full of flavour). Add the carrots, celery, pumpkin and stock. Bring to the boil and pour into a casserole dish.
  4. Bake for 1½ hrs.

 

Thai pumpkin soup

Thai pumpkin soup
 
Author:
Recipe type: Soup
Ingredients
  • 1.5kg Kent (jap) pumpkin
  • 1 tbs olive oil
  • 2 tbs green curry paste
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2 cups vegetable stock
  • ½ cup light coconut cream
Instructions
  1. Peel the pumpkin, remove seeds and cut into large cubes. Heat oil in large saucepan and fry the curry paste for a few minutes. Add the onion and cook to soften slightly.
  2. Add the pumpkin, carrot and stock, bring to the boil and cook for 15 minutes, or until the vegetables are tender. Puree. Add the coconut cream and stir through.
  3. Serve.

 

Pumpkin Scones

Pumpkin Scones
 
Author:
Recipe type: Dessert
Serves: 12-15
Ingredients
  • 60g butter
  • 2 tbs castor sugar
  • ½ cup cooked and mashed pumpkin
  • 1 egg lightly beaten
  • ½ cup milk
  • 2 ½ cups self raising flour
  • 1 tbs milk
  • 1 egg yolk
Instructions
  1. Preheat oven to 230 C.
  2. Cream butter and sugar. Mix in pumpkin and is better if the pumpkin is cooled. Slowly mix in the milk and egg. Sift flour and stir into the mixture and stir into the dough.
  3. Lightly knead and roll out 2-3cm thick on a lightly floured surface. Use a scone cutter dipped in flour to cut out scones. Roll out any scrapes of dough and cut more scones until no dough is left. Place on a baking tray.
  4. Brush scones with milk and egg yolk. Bake for 15-20 minutes or until golden brown.

 


Cauliflower recipes for winter

Cauliflower white in paddock

Cauliflower recipes for winter

  1. Moroccan Cauliflower – a big recipe

  2. Broccoli Cauliflower Soup

  3. Cauliflower Biryani

  4. Winter Vegetables in Cashew Gravy

Moroccan Cauliflower

Moroccan Cauliflower
 
Author:
Recipe type: Casserole
Serves: 4
Ingredients
  • 700gms lamb, cut into 5cm pieces
  • 1 tomato, finely chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • handful of Curly parsley, chopped
  • handful of fresh cilantro (coriander), chopped
  • 1½ tsp ginger
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • ¼ tsp cumin
  • ½ tsp turmeric
  • ⅛ tsp cayenne pepper
  • ½ cup olive oil extra virgin cold pressed (Harvest Hub)
  • 1 large head of cauliflower, florets
  • 1 lemon, quartered and seeds removed
  • 1 large handful of Kalamata olives
  • 1 to 2 tbs lemon juice
  • three cups of water
Instructions
  1. In a large pot place the meat, grated tomato, onions, garlic, olive oil, parsley, cilantro, and spices and mix. Cook over medium-high heat no lid for 10 minutes turning the meat and brown it on all sides.
  2. Then add three cups of water, cover the pressure cooker or pot, and increase the heat to high. You can use a pressure cooker: When pressure has been achieved, reduce the heat to medium and cook for 35 minutes. If using a pot: When boiling reduce heat and simmer for about 1½ hours, or until the meat is tender. Check adding water if necessary.
  3. When the meat has cooked, add the cauliflower, lemon, olives and lemon juice. Add water so cauliflower is partially covered cooking a further 20 minutes. Serve with couscous.

Broccoli Cauliflower Soup

Broccoli Caulifower Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 tbs butter or olive oil
  • 1 medium onion, chopped
  • Salt and freshly ground pepper to taste
  • 1 -2 heads broccoli and cauliflower florets (about 4 cups)
  • 1 medium baking potato, peeled and chopped
  • 4 to 5 cups chicken stock, vegetable stock or water
  • ¼ to 1 cup cream
  • Chopped fresh parsley, for garnish if desired
Instructions
  1. Put the butter in a large, deep saucepan set over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the broccoli, cauliflower, potato and stock. Bring the mixture to a boil then reduce the heat and simmer gently until the vegetables are tender, 10 to 15 minutes and stir occasionally. Cool then puree in batches in food processor until smooth.
  2. Rinse saucepan and then add the soup back to the pan set over low to medium low heat. Season to taste with salt and pepper. Stir in the cream, if desired, and heat gently.

Cauliflower Biryani
Cauliflower Biryani
 
Author:
Recipe type: Rice
Serves: 4-6
Ingredients
  • 1 tbs olive oil
  • 1 tsp cumin seeds
  • 1 onion, sliced
  • 2 bay leaves
  • 2 cardomom pods
  • 1 stick cinnamon
  • 1 tsp Ginger Garlic Paste (see Cauliflower and Potato with spices)
  • 2 tomatoes, chopped or canned
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • ½ tsp garam masala (see Cauliflower and Potato with spices)
  • 1 potato, peeled and diced
  • 1 carrot, peeled and diced
  • 8-10 cauliflower florets
  • ½ cup green beans (can be frozen)
  • 2 tbs peas
  • 2 tbs ground almonds, mixed with a little water
  • 3 cups water
  • 1 ½ cups long grain or basmati rice
  • Salt to taste
Instructions
  1. In a saucepan heat the oil and put in cummin seeds which need to sizzle then add onion and sauté for 5 minutes. Add bay leaves, cardamom, cinnamon stick and Ginger garlic paste then add tomatoes and cook a further 2 minutes. Add turmeric, cayenne, pepper, garam masala, the vegetables, salt and almonds. Stir through. Add water and bring to boil.
  2. Stir in the rice and cover. Reduce the heat to medium and cook 10 minutes until water is absorbed. Turn off heat, cover and steam another 5 minutes. Serve.

Winter Vegetables in Cashew Gravy
Winter Vegetables in Cashew Gravy
 
Author:
Recipe type: Vegetable
Serves: 4-6
Ingredients
  • Vegetables:
  • 1 cauliflower, cut into florets
  • 1 carrot, diced
  • 1 broccoli, diced
  • 2 potatoes, peeled and diced
  • 1 cup green beans, diced (can be frozen if no more fresh ones left)
  • ⅔ cup peas
  • 1 tbs olive oil
  • 1 onion, chopped
  • 1 tsp Ginger Garlic paste (see recipe below)
  • 4 tomatoes, chopped (can be canned)
  • ½ tsp turmeric
  • Salt to taste
  • 1 cup water
  • 1 tsp castor sugar
  • 2 tsp lemon juice
  • For Cashew Paste:
  • 3 tbs cashew nuts
  • 2 tbs coriander seeds
  • 2 tsp cumin seeds
  • 3-4 cloves
  • ½ tsp black peppercorns
  • 1 green chilli
  • 1 cup coriander leaves
  • ¼ cup spearmint leaves
  • For Garlic Ginger Paste:
  • 3 garlic cloves, peeled
  • 1 ginger, walnut size, peeled
Instructions
  1. Boil or steam vegetables.
  2. To make Cashew paste:
  3. In a pan dry roast cashews on low heat then add coriander seeds, cumin, cloves, peppercorns. Then use food processor and blend to a smooth paste. Add chilli, coriander leaves, spearmint leaves with a little water.
  4. To make Ginger paste:
  5. In a food processor blend garlic and ginger to a smooth paste. Add a few drops of water. Keep in a sealed container in the fridge. Keeps 1 week.
  6. COMBINE:
  7. In a large saucepan heat the oil and sauté the onion until soft then mix in Ginger Garlic paste and sauté a further 1 minute. Add tomatoes, turmeric, and salt. Cover the pan then cook for a further 2-3minutes. Add the Cashew paste and 1 cup of water. Bring to a simmer. Add the sugar and lemon juice and toss in the vegetables. Bring to the boil then turn down to simmer. Cook 5 minutes. Serve with rice.

 

 

 


Country Valley Dairy in Picton needs your help

Country Valley Dairy in Picton needs your help

Country Valley in Picton is suffering through a bad drought. This dairy farm with its own dairy makes and distributes Country Valley milk, yoghurt and cream – and is the last remaining dairy farm in the Sydney basin.  The drought is forcing John to buy hay throughout winter, which will cost him $1350 per cow.  He needs help: sponsor a cow, and bring your family on a farm visit to Picton, just 2 hours south of Sydney. Read his story below and contact him via Facebook (@CountryValleyMilk) or phone 02 4677 2223 to make a donation, big or small…read on below photo.

Country Valley farmer needs your help

John Fairley is a 5th generation dairy farmer in Picton.  The farm was established nearly 150 years ago and is now one of the last remaining dairies in the Sydney basin.  “With the urban sprawl getting ever closer, the harder it becomes to keep places like Picton rural. However, farming is more than a job, it is a way of life and it effects the lives of more than just the families who farm. To us it is not just about dollars and cents but about our heritage and the way we want to see our valley stay as farm land”, says John.

After deregulation of the milk industry in 2000, farmers like John were paid 26c per litre by the milk processors.  Which much of NSW in drought, John decided to become ‘Master of his own Fate’: he built his own dairy and started selling milk and yoghurt under the Country Valley brand into the Sydney and Canberra markets. It didn’t take long before he started buying milk from nearby farmers, paying them 20% more than what they got from the processors.

Country Valley went on to win prizes at the Royal Easter Show, and Pepe Saya uses Country Valley cream and milk to make his premium cultured butter.

For a few years, Harvest Hub sold Country Valley products.  Our members loved the creamy taste of the fresh milk and the thick yoghurt (without gum) – until the NSW Food Authority tightened the compliance requirements for storing and transporting dairy products which made it prohibitively expensive for small distributors like us.

However, times are lean on the farm right now.  Picton, and the wider Wollondilly shire, are in drought. Says John: “The time has come to swallow my pride and ask for help. The realisation that we will be fully feeding cows, all winter, has arrived. Even if it rains next week and we get crops in, it will get cold and we will still have no feed. My 83-yr. old Dad said he has never seen it worse than this.

“One of our options we put on the table to get through the drought was to shut the dairy down. I just can’t do it.

“We have developed the herd over time, milking daughter after daughter. We all grew up helping our Dad’s and Grandfathers on weekends and school holidays. The dairy is a part of who we are. ‘It takes a tribe to raise a child’ resonates with me.

“I want my grandkids to help my son and maybe my daughter in the future.

“I am asking our supporters of Country Valley to adopt a cow or a calf, to help my family get through to Spring. Any amount, with enough people, will help. You will receive a photo of your cow which you can name if you like. Then we are offering a visit to the farm on a roster basis over time. You can introduce yourself, to the cow that is, and me as well of course. You can milk a cow which might not necessarily be yours, depending on the timing. We finish the day by helping to feed the calves and choose a sample bag to take home.

“I have estimated that it will cost $1350 per cow to feed her until the end of September. And I have 130 cows to feed! This is by no means a minimum amount for adoption. I’m just trying to let you know the scale of my problem.

“Anyone kind enough to help out please email me at johnfairley@countryvalley.com.au with your details and we can register you in the Cow Diary. Or call 02 4677 2223 and ask for Sally or Tom in business hours. Any help will be greatly appreciated”.


With the holidays –  something for the kids

 

Corn Husk doll  

Corn Husk Doll

Make a Corn Husk Doll taking 1 hour.

How to make corn husks  VIDEO corn husks

 

CRAFT MATERIALS:

  • Dried corn husks or tamale wrappers (available at grocery stores)
  • Twine or string
  • Scissors
  • Pipecleaners
Instructions:
  1. Soak the dried corn husks (approximately 20 per doll) in warm water for about 10 minutes to soften them, then blot them dry. Next, gather twenty 10-inch lengths of twine and tie an overhand knot at one end.

    2. Trim the husks so that they are each about 8 inches long. Then sandwich the knotted twine between 4 or so husks and tightly tie another piece of twine around the bundle just above the overhand knot.

    3. Make the doll’s arms by rolling up a pipe cleaner in a husk (arms into position). Roll up 2 more husks (without pipe cleaners). Then braid the three together and tie the ends with twine.

    4. Take the bundle from Step 2 and peel down the husks (as you would a banana) to create a head and expose the hair. Tightly tie the bundle where the neck should be, then insert the arms.

    5. Braid together 3 rolled husks (without a pipecleaner) for each leg. Then use 2 of the inner husk ends to tie the tops of the legs to the dolls. Trim the remaining husk ends an inch below where the legs are attached.

    6. Snugly wrap a single husk around the doll’s hips, tying the ends together to secure it. Trim the knot tails.

    7. Now it’s time to dress the doll. If making a girl, go right to Step 8. For a boy doll, create leggings by wrapping a single husk around each leg and tightly tying twine around the very top. Then fringe the leggings by making a series of short snips along the outer sides.

    8. For a skirt, sandwich the doll’s body from the hips up with a few husks and secure them to the waist with twine. Then peel down the husks. For a girl doll, leave the skirt long; for a boy doll, trim 2cm from the waist. Finally, drape husks over the shoulders. Crisscross the ends in front and in back of the doll and sash them around the waist with twine.


Rocket

Rocket

rocket

If you dig into your recipe books you will find the name of Mediterranean greens known as ‘arugula’ or known in Australia as rocket. For those that love learning the species name – Eruca sativa of the mustard family and the reason it has a peppery flavour. [pronounction]

Eating ‘real food’ and especially greens we know provides great fibre. There are a number of benefits eating rocket. Great to see mainstream medicine promoting more about nutrition and a good discussion is here if you wish to know more – Medical News Today. 

They mention:

Leafy greens contain an antioxidant known as alpha-lipoic acid that has been shown to lower glucose levels, increase insulin sensitivity, and prevent oxidative stress-induced changes in patients with diabetes.

RECIPES:

Fruit and Rocket Salad

Potato and Rocket Pizza

Rocket pesto

Rocket and parmesan frittata

 

Fruit and Rocket Salad

Fruit and Rocket Salad
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 apple & 1 pear, orange and apple, nectarine and mango,
  • 100gms of rocket
  • 1 fistful each of nuts (walnuts and almonds) or if nut free use seeds such as pumpkin or sunflower seeds
  • 1 tbs of parmesan cheese, grated or shaved)
  • 3-4 tbs olive oil
  • 1 tbs lemon juice
  • salt and freshly ground black pepper
Instructions
  1. Leave on or remove skin of fruit as needed. Slice the fruits and pour the lemon juice on them, to prevent discoloration. Place the rocket in a salad bowl. Drizzle with extra virgin olive oil just to coat.
  2. Add the salt and black pepper and toss well. Scatter the nuts or seeds. Serve with parmesan cheese on top.
  3. Hint: Avoid soaking the salad so keep the dressing for adding separately.

Potato and Rocket Pizza
Potato and Rocket Pizza
 
Author:
Recipe type: Pizza
Serves: 3-4
Ingredients
  • 1 quantity Basic pizza dough – see recipe below
  • ⅔ cup rocket mixed with cashew and parmesan
  • ½ tbs olive oil
  • 350g potatoes, unpeeled
  • olive oil cooking spray
  • 50g rocket
  • For the Pizza dough:
  • 1 cup warm water
  • 1 tbs honey
  • 1-1/2 tbs olive oil
  • 1 tbs dry milk
  • 1 tsp garlic powder
  • ½ tsp salt
  • 2 cups flour (All purpose)
  • 1 cup semolina flour
  • 1 tbs corn meal
  • 3 tsp yeast
Instructions
  1. Preheat oven to 200°C. Grease a 30cm round pizza tray.
  2. Place base on prepared tray. If Using fresh dough roll dough into a 30cm round. Place on prepared tray. In a food processor put ½ tbs oil, rocket, cashews and parmesan and blend.
  3. Spread with rocket dip. Thinly slice potatoes. Place, in a single layer, overlapping slightly, over dip. Spray potatoes with oil. Sprinkle with salt and freshly ground black pepper. Bake for 15 to 20 minutes or until pizza base is crisp.
  4. Top with rocket and serve
  5. To make Pizza dough
  6. Either make in the bread machine. Remove when done, put dough in a greased bowl and cover. Rise in warm area till ready to roll out.
  7. If by hand, mix water with yeast (wait 5-10 minutes). Add all other ingredients and mix, add yeast. Mix till forms a dough ball. Remove and knead 8-10 minutes. Then put in greased bowl, cover & rise. Roll out and put in pan sprinkled with a little corn meal.

Rocket pesto
Rocket pesto
 
Author:
Recipe type: Sauce
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90gms toasted almonds
  • 1 lemon, juice
  • ¼ cup parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper.

Rocket and parmesan frittata
Rocket and parmesan frittata
 
Author:
Recipe type: Frittata
Serves: 4
Ingredients
  • 7 large eggs
  • 1 leek, a finely sliced
  • rocket leaves, roughly chopped
  • ½ cup parmesan, grated (keep some for grilling)
  • salt and pepper
  • 1 tbs olive oil
  • fresh rocket to serve
Instructions
  1. In a bowl crack eggs then beat adding rocket leaves and parmesan. Season with salt and pepper. Turn on grill high heat.
  2. In a fry pan heat 1 tbs olive oil adding leek and sweat 1 minute and add mixture. To have all egg cook lift edges with a spatula and let the egg run into the space. When near finished put some additional parmesan on top, cover handle with alfoil and pop under grill and watch closely while lightly browning the top and the cheese melts. Serve with fresh rocket

 


Sugar Plums

Sugar Plums

Now the Sugar plums, for the smaller children, simply slice open, take out pip and pop them together. The story of the ‘Sugar Plum’ fairy is a must along with the dance from the ‘Nutcracker Suite’  written in 1891-92 by Tchaikovsky. There is a story version on CD for adults and kids also motion picture. The kids will be glued to the story.

RECIPES:

  • Sugar plum Crepes
  • Sugar plum crumble 
  • Sugar plums with mascarpone custard

 

Sugar plum Crepes

Sugar Plum Crepes
 
Author:
Recipe type: Dessert
Ingredients
  • For the Crepes:
  • 2 tbs butter, melted and cooled slightly (I browned this first, which probably won’t surprise you)
  • ½ cup milk (fat level shouldn’t matter, but I use whole)
  • 2 large eggs
  • ½ cup all-purpose flour
  • Two pinches of salt
  • Few gratings fresh nutmeg
  • 2 tbs honey
  • For the Plums:
  • 10 plums, pitted and cut into quarters
  • 1 tbs unsalted butter
  • 1 tbs honey
  • Pinch of ground cinnamon
  • Juice of half a lemon
  • For the Asssembly:
  • 1 cup ricotta cheese
  • 3 tbs fresh mint leaves
  • Toasted and chopped pistachios or almonds
  • Additional honey, if desired
Instructions
  1. To Make crepes: In a blender, combine crepe ingredients. Cover with plastic wrap and refrigerate for an hour.
  2. Preheat a crepe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. Pour ¼ cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. Carefully flip and cook on other side for 5 to 10 seconds. Transfer wrapper to paper towel covered plate. Continue with remaining batter.
  3. To Prepare filling: Melt the butter in heavy, large frypan over a moderately high heat. Add the plums and cook them for 2 minutes, tossing them about until they’re warmed through. Add the honey and cinnamon and cook them for 1 minute more. Squeeze the juice of half a lemon over them and transfer to a bowl. Cover the bowl with foil if you’re looking to keep them warm for a while.
  4. To Assemble: Lay a crepe on a plate. Dollop a couple spoonfuls of ricotta down middle of crepe. Add a spoonful or two of warm plums. Sprinkle with pistachios and mint, if using. Drizzle with extra honey, if desired. Fold crepe sides over each other, so that they slightly overlap. Garnish with extra mint.

 

Sugar plum crumble 

Sugar plum crumble
 
Need 1kg of sugar plums
Author:
Recipe type: Dessert
Ingredients
  • 150g of plain flour
  • 50g almond meal
  • 150g sugar
  • 50g dark brown sugar
  • ½ tsp of ground cinnamon
  • ½ tsp of ground cardamom
  • 120g of melted butter
  • 1kg of sugar plums
Instructions
  1. Preheat the oven to 190C.
  2. In a bowl, whisk together 150g of plain flour, 50g almond meal, 100g sugar, 50g dark brown sugar, ½ teaspoon each of ground cinnamon and ground cardamom. Slowly drizzle in 120g of melted butter and mix with a fork until it forms small crumbs. Break up any large crumbs so that none is bigger than 1cm. Pit and quarter 1kg of sugar plums and toss in a bowl with 50g of sugar. Spoon the plums into buttered individual ovenproof moulds and sprinkle the crumbs evenly on top.
  3. Bake for 30 minutes until the fruit is bubbling and the crumble is crisp.

 

Sugar plums with mascarpone custard

Sugar plums with mascarpone custard
 
Author:
Recipe type: Dessert
Ingredients
  • 250ml (1 cup) dry marsala wine
  • 1 vanilla bean, split
  • 2 cinnamon sticks
  • 500g small sugar plums (order more)
  • 75g caster sugar
  • 2 tsp arrowroot
  • Mascarpone custard – see recipes below
  • 2 eggs
  • 75g castor sugar
  • 1 tsp cornflour
  • 1½ tsp vanilla extract
  • 250g mascarpone
Instructions
  1. Preheat oven to 180°C.
  2. Place the marsala, vanilla, cinnamon and sugar plums in a baking dish and sprinkle with the sugar. Bake in the oven for 20 minutes then drain juice into a saucepan and place plums in a serving dish. Combine the arrowroot with a little cold water, add to the plum juice, then cook over low heat, stirring until thickened. Pour over the plums and allow to cool.
  3. To make the mascarpone custard:
  4. Place the eggs, sugar, cornflour and vanilla in a bowl and whisk to combine. Place the bowl over a pan of simmering water and beat until thick.
  5. Remove the mixture from the heat and beat over a bowl of iced water until cool. Stir in the mascarpone. Serve with the cooled sugar plums.

 


Mint delicious

Mint delicious

Mint ermington blog

The father of one of our Harvest Hub Team grows organic vegies on his patch in Ermington: cucumber, chillies, tomatoes, eggplant, and masses of mint.  This herb has a habit of running away from you (we didn’t realise how fast mint can run J) when the conditions are right, and it’s threatening to choke his garden (see picture in banner above).

So this coming week he will be bunching them up each day, and bringing them into our packing shed.  As he’s in need of some gardening equipment, he’s hoping to make $100 or so. The quality is great, and we’ve kept the price low – so please support his endeavour!

RECIPES

 

Blueberries, sugar plums with mint

Blueberries, sugar plums with mint
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 1 punnet of blueberries, wash dry
  • 5-6 sugar plums, slice off flesh leave on skin
  • ½ lime juice
  • 10 to 15 fresh mint leaves
  • 2 tbs honey
Instructions
  1. In a serving bowl, put the berries with the lime juice. Mince the mint leaves with scissors. Add the mint and honey to the strawberries, stir, and let sit for 30 minutes before serving. Also, popping them into the freezer for 10 minutes gives it a zing.

 

Spicy chicken curry with mint leaves and green capsicum

Spicy chicken curry with mint leaves and green cap
 
Author:
Recipe type: Main meal
Ingredients
  • 500g chicken breast no skin on
  • 1 garlic , crushed
  • Ginger, chopped
  • Mint leaves
  • 3 green chillies
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 ½ tsp garam masala
  • 3 tsp coriander powder
  • 2 tsp paprika
  • 1 ½ tsp chicken curry masala
  • 1 tsp mustard seeds
  • 1 red onion, sliced
  • 1 tomato, small pieces
  • 2 curry leaves
  • 1 green capsicum, thinly sliced
  • Coriander leaves for garnishing
  • 1 tsp olive oil
  • Salt
Instructions
  1. In a blender put garlic, ginger, green chillies, mint leaves and little water and puree the mixture.
  2. In a fry pan heat oil then add mustard seeds, sliced red onion, salt and fry till brown. Add fresh curry leaves and continue frying. Next add all the above spice powders and fry a few more minutes stirring. Add ripe tomato and saute, until all blended. Lastly, add the garlic-ginger/mint puree and let it boil.
  3. When it starts boiling, add the chicken pieces and red capsicum and cover with the lid. Cook on a medium flame for 20 minutes. Sprinkle a pinch of garam masala and add chopped coriander leaves. Close with a lid, switch off the flame and keep aside for few minutes. Serve with rice.

 

South Indian Coconut and Mint Lamb Curry

South Indian Coconut and Mint Lamb Curry
 
Author:
Recipe type: Curry
Ingredients
  • 500g boneless lamb, chunks
  • 2 onions, finely sliced
  • 1 cup plain Greek style yogurt
  • Ginger, grated finely
  • ½ cup fresh mint leaves
  • This next bit you can use Curry Masters and it does the work. Biryani Masala mix 85g
  • 1 tbs fennel seeds
  • 1 tbs coriander seeds
  • ½ tbs paprika
  • ½ tbs chilli powder
  • ½ tbs cumin
  • Then add
  • 1 tbs freshly ground black pepper, to taste
  • 1 cup dessicated coconut
  • salt to taste
  • 4 tbs olive oil
Instructions
  1. In a bowl combine ginger and yoghurt. Then marinate the lamb pieces place in a baking dish, cover with foil and put in fridge over night.
  2. In a fry pan with a little oil dry roast the coriander seeds, paprika, chilli powder, cumin and black pepper until fragrant and slightly brown. Cool then put spices into the food processor with the coconut and mint. Blitz until blended.
  3. In a wok, heat olive oil and fry the onions until golden brown. Then, add the fennel seeds and stir for 4 minutes on low heat. Add the marinated lamb pieces and season with salt. If you wish gravy add 1 cup of water and let the gravy simmer on low heat until thickens and the meat is well cooked. Garnish the dish with mint leaves and serve with rice.

 


Pineapple & Red Cabbage recipes

Pineapple and red cabbage

Pineapple & Red Cabbage recipes

Locally grown red cabbage in Horsley park teamed up with pineapple from Queensland.

Here are some recipes that are great for summer.

  • Red Cabbage Slaw with pineapple
  • Fish tacos with spicy pineapple salsa and red cabbage slaw
  • Stir Fry Red cabbage Salad
  • Sri Lankan Savoury Red Cabbage & Pineapple Curry

 

Red Cabbage Slaw with pineapple

Red Cabbage Slaw with pineapple
 
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • For Slaw:
  • ½ red cabbage, shred
  • ½ pineapple, chop
  • 1 onion, thinly slice longwise
  • 2 carrots, shred
  • Fresh herb like cilantro, basil or English Parsley, finely chopped
  • For Dressing:
  • 1 tbs olive oil
  • ⅓ cup red or white wine vinegar
  • 2 tbs orange or apple juice
  • 1 to 2 chilli, deseed (use gloves as the seeds burn) and chop. Try hot green or red long.
  • 1 tsp Hidden Valley honey
  • ¼ tsp cumin seeds, toast up in a pan then crush
  • Pinch of salt to taste
Instructions
  1. In a put in a bowl slaw ingredients and mix.
  2. In a bottle put in dressing and shake. Then pour over slaw and toss through.
  3. Cover with bees wax cover or lid and into fridge for 4 hours. Serve.

Fish tacos with spicy pineapple salsa and red cabbage slaw
Fish tacos with spicy pineapple salsa and red cabbage slaw
 
Author:
Recipe type: Tacos
Ingredients
  • 8 corn tortillas, warmed.
  • Red cabbage slaw (see recipe below)
  • Spicy pineapple salsa (see recipe below)
  • 1 avocado, halved, pitted, peeled and sliced
  • 4 pieces mild white fish
  • For red cabbage slaw:
  • ½ red cabbage, finely sliced
  • 1 cup cilantro leaves
  • ⅓ red onion, thinly sliced
  • 4 tbs apple cider vinegar
  • 2 tbs honey
  • 2 tbs lemon or lime juice
  • 2 tbs canola oil
  • For spicy pineapple salsa
  • ½ pineapple chopped and left in its own juice
  • 1 cup cilantro leaves, lightly packed
  • 2 tbs fresh lemon or lime juice
  • 3 tbs rice wine vinegar
  • Any hot sauce, to taste (optional)
Instructions
  1. Coat fish in a little oil. Season with salt, pepper, paprika and cayenne, to taste. Just before you are ready to eat, grill the fish for about 8 minutes until just cooked.
  2. To make Red Cabbage Slaw:
  3. Place sliced cabbage, cilantro leaves and sliced red onion in a large bowl. Mix vinegar, honey and lime juice in a small bowl. While whisking quickly, add canola oil to vinegar mixture. Add to coleslaw and mix thoroughly. Spicy pineapple salsa – this recipe calls for more than you’ll need for the tacos. The rest makes a refreshing tropical dip when served with tortilla chips.
  4. To make Spicy pineapple salsa:
  5. Place all ingredients in food processor and blend.
  6. Serve fish with warmed tortillas, pineapple salsa, avocado slices and red cabbage slaw.

Stir Fry Red cabbage Salad
Stir Fry Red cabbage Salad
 
Author:
Recipe type: Stir Fry
Ingredients
  • ½ Red cabbage, finely sliced
  • ¼ red capsicum, finely chopped
  • ¼ green capsicum ,finely chopped
  • 1 carrot shredded
  • 1 zucchini shredded (optional)
  • 1 green leaf, finely shredded (optional) This can be anything like Chinese Broccoli, spinach, silverbeet.
  • 3 shallots, chopped
  • ½ pineapple chopped.
  • To make dressing:
  • 2 tbs Ketjap Manis (sweet soy sauce)
  • 1 tbs olive oil
  • 1 clove garlic, crushed
  • 1 tsp raw sugar (or honey)
Instructions
  1. Place dressing in a jar and shake. Toss all the above ingredients and dressing in a large bowl.
  2. Place on onto BBQ plate and keep tossing until cooked to preference (5-10 min). Alternatively, can be cooked in a wok.

Sri Lankan Savoury Red Cabbage & Pineapple Curry
Sri Lankan Savoury Red Cabbage & Pineapple Curry
 
Author:
Recipe type: Curry
Serves: 4
Ingredients
  • 1 – 2 clove of garlic, chopped
  • 1 cinnamon stick
  • 1 onion, diced
  • ½ red cabbage, diced
  • 2 cups of fresh pineapple, diced
  • 4 tbs curry powder
  • 2 tsp mustard seeds
  • 1 - 2 tins low-fat coconut milk
  • 2 tbs sunflower oil
  • 1 tbs sugar
  • 1tbs salt
Instructions
  1. Heat oil in a pan or big pot and gently roast garlic, cinnamon stick, chopped onion 5 minutes. Add diced pineapple and sear for 1 minute.
  2. Add salt, curry powder, mustard seed and sugar. Add red cabbage then reduce heat and gently cook for 5 minutes.
  3. Add coconut milk and heat until boiling. Serve with rice and/or Indian Naan bread and vegetables.

 

 

 


Forgotten Leek

Forgotten Leek

Leek Peats Ridge

 

Our leek grower in Peats Ridge, in the Sydney Basin, came across a ‘forgotten’ patch of very large leek, and sent us a picture so we know what to expect on Monday… When we mentioned that they look pretty big.

 

 

He then sent us another picture from the cousin in the UK who went to a growing competition a few years ago: now THAT’s big! Leek Large UK

 

Recipes:

Raw Leek Salad

Leek and vegetable tarts

Caramelized Leek & Sweet Potato Risotto

 

 

 

 

Raw Leek Salad

Raw Leek Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 juice of a lemon
  • 3 tbs extra virgin olive oil
  • salt and pepper to taste
  • 3 leeks, white and light green parts only, sliced thinly crosswise
  • 2 ripe tomatoes
  • 1 carrot, thin slices using a potato peeler
  • ½ cup chopped
Instructions
  1. In a bowl whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks.
  2. Cut tomatoes in half horizontally and chop. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.

Leek and vegetable tarts
Leek and vegetable tarts
 
Author:
Recipe type: Tarts
Ingredients
  • 225g plain flour
  • 150g butter, chopped
  • 1 egg yolk
  • To make filling:
  • 60g butter
  • ½ tsp ground turmeric
  • ½ tsp curry powder
  • 1 leek, cut into 5cm lengths and julienned
  • 2 carrots, cut into 5cm lengths and julienned
  • 4 sticks celery, cut into 5cm lengths and julienned
  • 1 zucchini, cut into 5cm lengths and julienned
  • 1 tbsp fresh ginger, finely grated
  • 1 cup coconut milk
  • Sea salt
  • 6 coriander sprigs
Instructions
  1. Process flour, a pinch of salt and butter in a food processor until mixture resembles breadcrumbs. Add egg yolk and 2-3 tablespoons of cold water and process until the mixture forms a ball. Knead the pastry gently on a lightly floured surface, then wrap in plastic and refrigerate for up to one hour.
  2. Preheat oven 190C.
  3. On a lightly floured surface, roll out pastry to a thickness of about 5mm. Line six 10cm tart tins with removable bases with the pastry. Lightly prick the pastry with a fork and freeze for 20 minutes. Place on an oven tray and bake at 190C for about 15 minutes, or until pale golden.
  4. To make filling:
  5. Heat butter in a large frying pan, add turmeric and curry powder and stir over medium heat for about 2 minutes or until aromatic. Add vegetables and cook, stirring occasionally, for about 5 minutes or until vegetables are tender. Add ginger, coconut milk and salt to taste and stir over medium heat for 2 minutes.
  6. Fill the tart cases with warm vegetable mixture and top with coriander sprigs.

Caramelized Leek & Sweet Potato Risotto
Caramelized Leek & Sweet Potato Risotto
 
Author:
Recipe type: Rice
Serves: 2-4
Ingredients
  • 2 tbs butter
  • 1 sweet potato, cubed and steamed
  • 1 large leek
  • salt and pepper
  • ¾ cup arborio rice
  • ¾ cup white wine
  • ~3-4 cups chicken or vegetable stock
  • ½ cup grated Romano (Parmesan can be substituted)
  • 1 tbs freshly minced chives
Instructions
  1. Cube sweet potato and steam until potato pieces yield easily under the pressure of a fork or pairing knife. Approximately, 15 min.
  2. Trim off the dark green part of leek, you can reserve it for a future use. Cut remaining leek in half lengthwise then into ½ cm half moons. Clean thoroughly. In a heavy bottomed pot melt butter over medium heat, add leeks and stir to coat. Cook leeks stirring every five minutes or so until they start to brown. Let the leeks lightly brown evenly, you can turn it down a bit if you like as you don’t want them to burn. It should take about 25 minutes. Sprinkle with salt and pepper and then add rice. Stir to coat and cook, stirring regularly for 2 minutes. Add wine and continue stirring until two thirds of the wine has evaporated. Start adding chicken stock in large ladelfuls, stirring often. You want the temperature of the mixture to be at a very light simmer. Continue adding stock until rice is tender and just a little bit al dente. Turn off heat and stir in sweet potato, cheese and chives. Taste and correct for seasoning.

 

 

 

 

 

 


Dine Below the Line at Macquarie Uni

Dine Below the Line at Macquarie Uni

Dine Below Line Library Staff Macquarie uniLibrary staff at Macquarie Uni get involved in ‘Dine Below the Line’ lunch.

 

What is ‘Dine Below the Line’ with local, fresh produce!

Macquarie University students want to raise awareness about poverty and sustainable food systems. A group do this by hosting or participating in a ‘Dine Below the Line’ event. At these events they learn heaps, meet new people with similar interest in eradicating global poverty but also help raise funds to feed those less fortunate than them.

Library Charity Lunch

The Macquarie student group hosted a youth-led anti-poverty NGO Oaktree ‘Dine Below the Line’ meal event at $2 a head using fresh local produce from Harvest Hub.

We enjoyed some delicious ratatouille pasta and pumpkin and spinach salad, with ingredients supplied by food social enterprise Harvest Hub. Ingredients cost us just $20 – bringing us to less than $2 a head for the lunch. 

In total, we raised $319.28 – more than double our target!! This money will provide much needed funds for anti-poverty NGO Oaktree’s initiatives.”

Recipes:

Ratatouille

Roasted pumpkin salad

 

Ratatouille

Ratatouille
 
Note: this version is a little more tomato-based than the usual recipe to provide enough liquid for the fettucine
Author:
Recipe type: Casserole
Ingredients
  • 3 Brown onions, sliced
  • 800gms Eggplant, cubed (not skinned)
  • 800gms Green capsicum , seeded & cut
  • 800gms Zucchini, sliced
  • 3kg Cooking tomatoes, roughly cut
  • 4-5 Garlic cloves (crushed)
  • Seasoning (salt & pepper)
  • Dried herbs (e.g. rosemary, thyme, oregano)
  • 30ml Olive oil
  • ½ bunch Basil leaves
  • Water or stock as needed
Instructions
  1. In a large saucepan, sauté the onions in the olive oil over low heat, stirring regularly, for 10 mins or until translucent.
  2. Add the eggplant, capsicum and zucchini and sauté for a further 10 mins, stirring regularly.
  3. Add the cooking tomatoes. garlic, seasoning and dried herbs, stir to mix the ingredients, and cook on medium heat until it bubbles. Reduce heat, add lid and slowly cook for 10-15 minutes, stirring every now and then.
  4. Check if the mixture has enough liquid, and add water or stock if needed.
  5. Cook for another 5-10 minutes or until cooked al dente (i.e. retain some texture - don’t let it go to mush).
  6. Before serving, shred the basil leaves and stir into the ratatouille.
  7. Serve with fettucine and a salad.

 

Roasted pumpkin salad

Roasted pumpkin salad
 
Author:
Recipe type: Salad
Ingredients
  • 3kg Butternut pumpkin, skinned, seeded and roughly cut
  • 1 Spanish Onion, peeled and thinly sliced
  • 500gms Baby spinach leaves, washed and well-drained
  • Salt, pepper, vinegar & oil
Instructions
  1. Pre-heat grill to High
  2. In a large bowl, mix pumpkin pieces with salt, pepper and olive oil. Spread on baking tray and place in oven, about 5-10 cm below the hot grill. The idea is to blacken part of the pumpkin without over-cooking.
  3. After 10 minutes, turn the pumpkin pieces and put back under the grill. From this point, watch carefully to not over-cook the pumpkin. Remember, they will continue to cook for several minutes after you take them out of the oven.
  4. Let the pumpkin cool down to lukewarm, and then mix with baby spinach leaves in a serving bowl.
  5. At the last minute, sprinkle with dressing of olive oil and balsamic vinegar (or serve separately). Alternatively, you can make a dressing of soy sauce, white vinegar, sugar and chilli.
  6. Bon appetite!