Farm Recipes Week 1717

Farm Recipes Week 1717

Meals at $2.50 a serve.

If you wish to add meat to these recipes simply give them a quick grill or fry, chop up and put into the recipe at the end of cooking.

Red lentil and carrot stew

Baked Veg with tomato sauce & pumpkin seeds

Mushroom Salad

Chickpea curry

Quinoa with corn, capsicum, baby spinach and toasted chopped nuts

Red lentil and carrot stew


Red lentil and carrot stew
Recipe type: Stew
Serves: 2
  • 2 tbs oil
  • ⅓ red onion
  • 2 cloves of crushed garlic
  • 4 diced carrots
  • 250gm red lentils, washed carefully and picked over for impurities
  • 1 tsp cinnamon
  • 400 ml water, or stock. A stock cube will do if you’ve no homemade stock.
  • 4 tomatoes, roughly chopped
  • 1 tbs dried basil
  • 100 ml milk (of your choice)
  • 1 tsp dried chili flakes (to taste)
  • Salt and pepper to taste
  1. Fry the onion and garlic until the onion has a translucent quality. Add carrots and stir as they cook. After 5 mins on a medium heat add all the other ingredients with the exception of the milk.
  2. Check frequently to make sure you don’t have to add water. At 350 ml you have a stew. If you add 600 ml of water you have a soup.
  3. Once the lentils are thoroughly mushy and cooked, add the milk to the soup. If you plan on keeping your leftovers for a few days, don’t add the milk until you heat your leftovers up. You can add warm milk to the cooked lentils and carrots.

Making your own tomato sauce

Cooking tomatoes are fully ripened on the vine so they develop maximum flavour, but they are soft – fine for cooking, but don’t try to cut one for your sandwich – it’ll be messy… If for some reason they are not ripe then pop them near apples or pears and within a couple of days they will be ready.

Start with 2 kg of roughly chopped cooking tomatoes. 

You’ll need a big saucepan with a heavy base:

Basically give them a good rinse, add a little water and 1 teaspoon of salt to your saucepan, add the roughly chopped tomatoes and bring to the boil.  Stir regularly.  If you like to make a thick sauce, leave the lid off so the liquid evaporates – but otherwise put the lid on.

Cook for an hour or so, then let it cool down for about 15 minutes before transferring to a food processor. 

Process in small batches, and then push the pulp through a coarse sieve or colander to catch any seeds.

You’re now ready to make tomato or minestrone soup, or your own version of Spaghetti Bolognese or add to recipes. You can freeze it in zip lock bags, in icecube trays or in takeaway containers.

Baked Veg with tomato sauce & pumpkin seeds


Baked Veg with tomato sauce & pumpkin seeds
Brown rice takes 45mins to steam and another 10 to rest. Put it on before you start cooking.
Recipe type: Baked Vegetables
Serves: 2 large serves or 4 small ones
  • 300g homemade tomato sauce
  • 200gms mushrooms,
  • 2 red capsicum
  • 5 small potatoes or 2 large
  • I sweet potato, peeled
  • 3 thinly sliced cloves of garlic
  • 2 tbs olive oil
  • 1 tsp dried oregano
  • Fresh ground black pepper and a pinch of salt
  1. You’ll also need a large frying pan and a medium baking dish
  2. Preheat oven to 180 C.
  3. Wash & finely slice the sweet potato and the other potatoes first and then the mushrooms. Slice the capsicum into long thin strips discarding the seeds and core.
  4. Heat a tablespoon of olive oil and fry your garlic first, then add the potatoes. Layer into your baking dish. In the rest of the oil fry the mushrooms until well browned and layer over the potatoes adding your pinch of salt and the pepper. Throw the peppers into your pan and then put them in as your top layer.
  5. Stir the oregano into the tomato sauce. The sauce goes over the top and it’s baked for 20 mins.
  6. This is good hot or cold.
  7. If you want to melt some cheese on top you can. 15 minutes into the baking time wearing oven gloves and making sure you’ve a clear heat resistant surface to place it on take the dish out and sprinkle 50-100 grams of grated cheese on top. Place it on the top shelf of your oven, use your griller and watch to see it doesn’t burn in the next five minutes.
  8. You could also sprinkle it with pumpkin seeds before serving. Pumpkin seeds will give you extra minerals and Vitamin E.
  9. Eat over brown rice (or quinoa, or pasta or cous cous). Leftovers are terrific on toast.

Mushroom Salad
Mushroom Salad
Recipe type: Meal Salad
Serves: 4
  • 200gms mushrooms, thinly sliced
  • Dressing:
  • 100 ml of olive oil
  • 50ml of vinegar
  • 2 cloves of garlic, crushed
  • Pepper, freshly ground
  • Salt to taste
  • coriander &/or parsley leaves, finely chopped.
  1. This is good over brown rice, hot pasta, or on toast. It’s also good on its own or with some fresh baby spinach.
  2. Soak the chickpeas 6-8 hours before you use them. Soak all the chickpeas as we’ll use them in a number of recipes including a curry, some flat bread and in hummus. If it’s a hot day soak them in a big bowl in the fridge. Once you’ve soaked them rinse them and place them in a saucepan with sufficient cold water to cook. Cook for 45mins until firm but edible. Cook for longer if you like them softer.

Chickpea curry

Chickpea curry
Recipe type: Meal curry
Serves: 4
  • 1-2 cups chickpeas, cooked
  • 2 sticks of the celery
  • 2 shallots
  • 2 carrots, sliced on an angle (they’re sweeter this way)
  • 5 tomatoes, all but 2 chopped, - you can keep the skins on if you don’t mind a little skin in your curry.
  • 1 eggplant
  • 1 capsicum
  • 1 tbs ginger, grated
  • 1 lime, zest & juice
  • 1 green chilli, finely sliced – deseed for a less hot curry
  • Cumin
  • Turmeric
  • 1 tbs olive oil
  • 50 ml water if it looks as if your vegetables are sticking
  • Cinnamon
  • Coriander, finely chopped
  • Coriander leaves for garnish
  1. Fry the sliced shallots together with the garlic and spices over a medium heat, add the ginger and chilli and coriander.
  2. Then add the finely sliced celery, carrots, diced potato, and eggplant stirring frequently
  3. Throw in the capsicum and tomato.
  4. Add the water so the vegetables don’t catch. Note that the vegetables will express their own delicious liquid. Lower the heat. Put the lid on – remove it to stir every few minutes.
  5. Toss in a cup of the cooked chickpeas. When you are ready to dish up taste and adjust seasonings as necessary and then garnish with coriander leaves.
  6. This is yum on rice, noodles, pasta, cous cous or toast.

Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
This is a sweet dish and the lime juice is a necessary addition to counter the sweetness of fresh corn, capsicum and dried fruit.
Recipe type: 400g quinoa 1 clove of garlic, crushed 10-15 cherry tomatoes, cut in half 100g baby spinach 2 corn cobs of corn 1 line, juice & zest (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter) 1 red capsicum, chopped into small pieces. ½ bunch parsley, finely chopped 40-50 grams of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
Cuisine: Meal
Serves: 4
  • 400gm quinoa
  • 1 clove of garlic, crushed
  • 10-15 cherry tomatoes, cut in half
  • 100gm baby spinach
  • 2 corn cobs of corn
  • 1 line, juice & zest
  • (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter)
  • 1 red capsicum, chopped into small pieces.
  • ½ bunch parsley, finely chopped
  • 40-50gm of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
  • 2 tbs olive oil
  1. If your using the quinoa remember to rinse it well in water or it will taste bitter. Use a fine sieve or your quinoa will wash down the drain. If you don’t have a fine sieve stretch clean pantyhose, or a clean open weave kitchen cloth like a Chux over a coarse sieve.
  2. To cook the quinoa
  3. Place the rinsed and drained quinoa into a small saucepan with a liter of cold water and boil.
  4. Turn to a simmer (small bubbles rather than big roiling bubbles) for 10 minutes.
  5. Drain and allow to cool.
  6. No quinoa? You can use any grain or pasta with this dish. Penne is good. To cook the pasta always fill the largest saucepan you have three quarters full with water, pop a lid on the pan and bring to the boil, and follow the directions on the packet. If you’ve only a smallish saucepan, don’t crowd the pan with pasta – cook a smaller amount. Set the timer on your phone or oven so that you don’t end up with soggy pasta.
  7. Place into a large bowl with the cooked corn (steamed over the boiling pasta water in a saucepan sieve until bright yellow). Run a knife down your corn cob to remove the kernels. Do this in your largest bowl or saucepan so you don’t lose any.
  8. Add the cherry tomatoes, the baby spinach, the chopped capsicum, 40-50 grams of the nuts (pistachios, pinenuts, cashew or plain fresh peanuts) and ½ bunch of finely chopped Continental parsley.
  9. To toast the nuts
  10. Put nuts in a large fry pan and heat. Shake the pan or use a wooden spoon to stir them around. Watch them carefully. When they begin to brown take them off the heat. When cool enough to handle you can put them on a large chopping board and chop them with a large knife or food process them for no more than a second at a time until they are a rough chopped consistency. Toasting will freshen the nuts: if they’re already fresh there’s no need to.
  11. In a bowl whisk the olive oil, lime juice, pepper together and throw over the pasta and veg mix or the pasta and quinoa mix. Add salt to taste.

Shallots versus spring onions

Shallots versus spring onions

In Australia we have different names for things. Let’s clarify the difference between shallots and spring onions.

Shallots vs spring onions


Shallots are long green stalks also known as scallion. White at bottom and green at top. Slim stalk can use all except roots.

Spring Onion

Spring onion have an onion white bulb at bottom followed by a green stalk usually use the onion bit because the top bit is dry and usually used to weave them together. This is milder than a normal onion as it is young. Great for salads.

Farm recipes Week 1716

Roast cauliflower and potato soup

Farm recipes Week 1716

       (approximately $2.50 a serve)

Harvest Hub has created meal options which will cost around $2.50 per serve.

All recipes are based on 2 serves, so if you are cooking for 4 (or want to freeze 2 serves), just double the quantities.

The meals offer plenty of variety, are easy to cook and most take 30-40 minutes to get onto the table.

If you have some favourite low-cost meals, feel free to share them with the rest of the Harvest Hub membership – in return for bragging rights!


Soup, croquettes, roulade, Salad, pizza









Roast cauliflower and potato soup

Quantities for 2 (approx. $2.50 per serve)

Roast cauliflower and potato soup
Farm recipes $2.50 per serve meals
Recipe type: Soup
  • ½ cauliflower, cut into large florets
  • 1 potato, peeled and roughly diced
  • 1 brown onion, peeled and roughly diced
  • 30ml plus 2 tablespoons extra virgin olive oil
  • 1 clove garlic, peeled
  • Pinch of freshly grated nutmeg
  • 350ml chicken stock
  • 100ml milk (or if you like a richer soup replace with cream)
  • Sea salt and freshly ground black pepper
  • Few sprigs of flat leaf parsley
  1. Preheat oven to 210C.
  2. Place cauliflower, potato, onion and olive oil into a large roasting tray, toss together to coat with oil and place into the oven. Roast for 10 minutes, then add the garlic cloves.
  3. Roast until the vegetables have browned and the potatoes are tender, remove and place into the bowl of a food processor, add half of the chicken stock and process to a coarse puree.
  4. Pour the puree into a large saucepan, add the remainder of the chicken stock and bring to the boil. Add the milk or cream, season and bring back to a simmer. Then serve with a drizzle of oil, a sprinkle of parsley and serve with crusty bread.




Baked Jap pumpkin & Tuscan kale croquettes
For 2 people this entire meal costs $4.91 which is $2.46 per serve
Recipe type: Meal
Serves: 12
  • 1½ cups flour, plus more for dusting
  • ½ tsp baking powder
  • ¾ cup pureed pumpkin
  • 1 egg, lightly beaten
  • 1 tbs soy sauce
  • Tuscan Kale, 3 leaves (50gms) sliced into strips into 3cm strips
  • ½ onion, diced
  • 1 tsp olive oil plus more for greasing baking sheet
  • ⅛ cup toasted sesame seeds
  • ½ cup breadcrumbs
  • Plus Green salad
  • Green oak
  • Cooking tomatoes
  • ½ Spanish onion
  • ¼ continental cucumber
  • Salad dressing
  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 Tuscan kale. Mix with a wooden spoon or spatula until a sticky dough forms. If the dough is too moist, add a bit more flour.
  4. On a clean, dry plate, combine the sesame seeds and the breadcrumb.. Mix well with fingers. Set aside.
  5. Use floured hands to form the dough into balls that are about 5cm in diameter. Roll each ball in the panko-sesame seed mixture, and place on the greased baking sheet. Repeat with remaining dough.
  6. Bake for 20-25 minutes, or until golden brown. Serve warm with a salad.





Cheese roulade with sweet potato and carrot
Recipe type: Meal
Serves: 4
  • Filling:
  • 1 large carrot
  • 1 small sweet potato
  • 25g butter
  • ¼ cup cream
  • Salt and pepper
  • Nutmeg to taste
  • Roulade Coating:
  • 1 tbs oil
  • 25g butter
  • ½ onion finely chopped
  • 1 tbs parsley or herb of choice finely chopped
  • ¼ cup breadcrumbs made from stale bread
  • Salt and pepper
  • Roulade:
  • 25g butter
  • 1 tbs flour
  • 1 cup milk
  • ¼ to ½ cup of grated tasty cheese
  • 1 tbs Parmesan cheese
  • 2 eggs, separated
  • ¼ tsp salt and pepper
  1. Preheat oven 190°C.
  2. Chop peeled vegetables and steam until tender then puree.
  3. Mix in butter and cream. Season with salt/pepper and nutmeg.
  4. Coating:
  5. Cook onion and butter in a fypan until soft.
  6. Remove from pan to a bowl and mix with herbs, crumbs and season with salt/pepper. Let cool. Line the base of a Swiss roll tin with non-stick paper and scatter the onion and crumb coating mix over it.
  7. Roulade:
  8. Melt butter, add flour and fry in a pan for a minute. Add milk and stir until it comes to the boil. Remove and let it cool. Add cheeses and egg yolks, season well.
  9. Beat egg whites until stiff. Hint leave eggs out of fridge to warm up before whipping.
  10. Fold through, then spread evenly over the coating onion and crumb base – it is a thin layer. Bake for 15-20 minutes.
  11. When cool place a presentation plate over it and turn upside down so the roulade drops onto the plate. Peel off base paper. Spread the creamed filling on top. Roll roulade from the long edge. Serve cold or warm with salad.



Green Oak, Pear and Walnut Salad
Cuisine: Meal
Serves: 4
  • 1½ tbs apple cider vinegar
  • ¼ cup apple juice
  • ⅛ cup canola oil
  • 2 tsp Dijon mustard
  • ½ tbs honey
  • ½ tsp poppy seeds
  • Salt and pepper to taste (optional)
  • 5 cups rinsed and well-drained green oak lettuce, coarsely chopped
  • ⅓ cup walnut pieces (or coarsely chopped), toasted
  • 2 pears, peeled, cored, and cut into cubes
  1. Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve ¼ cup of the dressing and set aside.
  2. Add green oak lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 4 salad plates. Add pears to the large bowl and toss them with the reserved ¼ cup dressing. Spoon pears evenly over the four salads.




Cauliflower crust pizza with eggplant topping
Recipe type: Meal
  • 2 cups cauliflower, grated
  • 1 large egg, lightly beaten
  • 2 tbs parmesan cheese, grated
  • 1½ cup mozzarella cheese, shredded - leave half a cup for topping.
  • 2 cloves garlic, chopped
  • Pizza toppings
  • ¼ cup pizza (tomato) sauce
  • Roasted eggplant, capsicum, onion
  • Sprinkle rosemary, fresh
  1. Preheat grill.
  2. Thinly cut your vegetables and place them on baking paper on a tray.
  3. Grill for 10-15 minutes, until golden brown – watch don’t burn. Remove and set aside.
  4. Preheat oven on 220C.
  5. In a large frypan place some olive oil with chopped cauliflower florets. Stir for 10 minutes.



Kale recipes

Kale recipes

Kale Tart

Garlic-Prawn & Kale Stir-Fry

Kale Tart
  • 40g butter
  • 40g olive oil
  • 2 onions shallots, peeled and sliced
  • 1 clove garlic, finely chopped
  • 3-4 kale, any tough stems removed
  • ¼ cup apple juice
  • 30g currants
  • 50g toasted pine nuts
  • ½ tsp lemon zest, finely chopped
  • 125g light sour cream
  • 4 large eggs
  • Sea salt and freshly ground black pepper
  • To make Flaky Pastry - Sour cream flaky pastry
  • 125 g plain flour
  • 100 g unsalted & chilled butter
  • 60 ml sour cream
  1. Preheat oven to 180C fan forced.
  2. See pastry recipe below.
  3. Line a tart tin with pastry, prick base and chill for 10 minutes. Line the pastry with baking paper, cover with dried beans and blind bake for 15 minutes. Remove beans and paper and cook for a further 10 minutes, allow to cool. Reduce the oven to 160C fan forced.
  4. Meanwhile heat olive oil and butter in a large frying pan, cook shallots and garlic until soft, then set aside. In the same pan cook the kale until wilted, then deglaze with verjuice.
  5. In a food processor combine cooked shallots and half the cooked kale to a puree.
  6. In a large bowl combine kale puree with remaining cooked kale, currants, pine nuts and lemon, stirring until well combined. In a small jug whisk together the cream, eggs, salt and pepper. Add to the kale mixture, stirring to combine.
  7. Carefully pour the kale mixture into the prepared pastry case and bake in prepared oven for 35-40 minutes. Serve.
  8. To make Flaky Pastry - Sour cream flaky pastry
  9. Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream gradually.
  10. Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
  11. Blind bake at 200C for 12 minutes (put baking paper on top cover with rice). Remove the paper and weights and bake for a further 5 minutes.
  12. NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink.

Kale Chips
Kale Chips
  • 1 head kale, washed and thoroughly dried
  • 2 tbs olive oil
  • Sea salt, for sprinkling (Experiment with Spice Peddler Tuscany)
  1. Preheat the oven to 135C.
  2. Remove the ribs from the kale and cut into 4cm pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Garlic-Prawn & Kale Stir-Fry
Garlic-Prawn & Kale Stir-Fry
  • ½ cup brown rice
  • 3 tsp sesame oil, divided
  • 300g medium prawns, peeled and deveined
  • 1 medium onion, chopped
  • 4 garlic cloves, sliced
  • 3 shallots, chopped
  • 2 medium carrots, thinly sliced on the diagonal
  • 4-6 kale leaves, chopped
  • ½ cup reduced-salt chicken stock
  • 1 tsp hoisin sauce
  1. Steam rice with chicken broth.
  2. In a frypan, heat 1 tsp of sesame oil over medium-high heat. Cook prawns for 3 minutes (turning once) or until just opaque. Transfer to a plate. Add remaining sesame oil to same frypan over medium heat. Stir-fry onion, garlic, shallots and carrots until they start to soften, about 2 minutes. Add kale and cook for another 2 minutes. Pour in stock and cook, stirring occasionally, until kale wilts, about 3 minutes. Stir in prawns and hoisin sauce. Cook for 1 minute (stirring) or until hot. Serve over rice.




Fennel with frond recipes

Fennel is a wonderfully aromatic vegetable, its peak supply is during winter and early spring  Fennel is indispensable in many Italian dishes such as risotto, or simply braised in some chicken stock to make a tasty side dish.

It can also be eaten raw in a salad, provided you like the aniseed flavour (which is reduced to just a faint taste during the cooking process). The frond can be used to flavour salad dressing, soup stock or as garnish.


Braised fennel
Serves: 4
  • 1 bulb of Fennel
  • 3 tbs unsalted butter
  • Salt
  • freshly ground white pepper
  • ⅔ cup chicken stock
  • 1 – 2 chillies, chopped (take out seeds unless you like extra hot)
  1. Cut off the stalks flush with the tops of the bulbs. (Reserve the stalks for vegetable soup or boil and mash them along with potatoes. Save the leaves to flavour soups.) Turn the bulb cut side down and cut them into quarters through the cores. Remove the tough outer layers from the pieces, then cut out the cores. Slice the pieces crosswise into 4cm strips.
  2. Heat the butter in a medium frypan over medium heat until foaming. Scatter the fennel pieces and chillies over the butter, season them lightly with salt and pepper and cook, tossing and stirring, until they begin to brown, about 6 minutes. Pour in the chicken stock and bring to a boil.
  3. Lower the heat so the stock is simmering. Cover the pan and cook until the fennel is tender, 15 to 20 minutes.
  4. During the last few minutes, remove the lid from pan so about half the liquid evaporates.
  5. If you’d like to serve the fennel ‘dry’ and lightly caramelized, continue cooking until all the liquid has boiled off the fennel is lightly browned, about 4 minutes. Taste and add more salt and pepper if you like.

Fennel Risotto
Recipe type: Risotto
Serves: 4
  • 1 fennel bulb, shaved
  • 100g mushrooms, thinly sliced
  • 1.2 litres chicken stock
  • 50g butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 300g Arborio rice (Harvest Hub)
  • ½ cup white wine
  • 70g grated parmesan cheese
  • lemon, zested
  • Sea salt and freshly ground black pepper
  1. Wash then finely slice the fennel. Put aside.
  2. Bring the chicken stock to the boil, keep at a slow simmer.
  3. Put the butter in a large heavy saucepan over low heat. Add onion and garlic and sweat until soft. Add the rice and stir to coat in the butter. Add the white wine and cook for 30 seconds. Start adding chicken stock, a ladle at a time. Increase the heat to medium while constantly stirring the rice. Add more stock ladle by ladle, as it will be absorbed by the rice. Cook for approximately eight minutes then add the shaved fennel and mushrooms. Keep stirring and adding stock until the rice is 'al dente' for about 15 minutes.
  4. Stir in the grated parmesan, ensure the rice is not stodgy (add a little more stock if it is). Season to taste and serve immediately

Creamy sweet potato and fennel soup with parmesan wafers
Recipe type: Soup
Serves: 4
  • 20g butter
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500g fennel, chopped
  • 500g sweet potato, peeled and chopped
  • 3 cups chicken or vegetable stock
  • 1½ cups milk
  • ½ cup grated parmesan cheese
  • salt and freshly ground black pepper, to taste
  • ¼ cup sour cream, for serving
  • For the Parmesan wafers:
  • 1 cup grated parmesan cheese
  • ½ tsp poppy seeds
  • freshly ground black pepper, to taste
  1. Preheat oven 200C.
  2. Heat butter in a large heavy-based saucepan, add onion and garlic, cook until softened. Add fennel, sweet potato and stock, simmer covered for 15-20 minutes until very tender.
  3. Puree mixture until smooth, add milk and cheese. Season to taste. Heat gently without boiling. Adjust consistency with extra milk if required.
  4. To make parmesan wafers:
  5. In a bowl combine all ingredients and drop tablespoonfuls onto a lined baking tray. Bake for 5 minutes until golden and bubbling. Allow to cool 5 minutes until crisp.
  6. Ladle soup into bowls and dollop with sour cream. Serve with parmesan wafers.



Quince recipes

  1. Quince paste with biscuits
  2. Pear, Apple and Quince Crostata
  3. Roast quince
  4. Quince and apple crumble

Quince paste with biscuits

Quince paste with biscuits
Great for having with a pre-dinner drink or add as a side for lunch.
  • 2 quince, peeled, cored, coarsely chopped 65ml water
  • 350g white sugar
  • Brie, cheddar and blue cheese, at room temperature, to serve
  • Wafers, to serve
  1. Combine the quince and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes or until tender. Place the quince mixture in the bowl of a food processor and process until smooth.
  2. Combine quince and sugar in a large, clean heavy-based saucepan. Place on a simmer mat over low heat and cook, stirring, for 5 minutes or until sugar dissolves. Reduce heat to very low and cook, stirring occasionally, for 3½ hours or until mixture is ruby red, thick and leaves the side of pan. Set aside for 15 minutes to cool.
  3. Meanwhile, line the bases and sides of 3-4 ramekins with plastic wrap. Pour quince mixture evenly among ramekins and smooth surfaces. Cover and set aside for 6 hours or until set.Turn 1 ramekin onto a serving platter. (Store remaining paste in fridge until required). Serve with cheese and wafers.


Pear, Apple and Quince Crostata


Pear, Apple and Quince Crostata
Special equipment: a pastry or bench scraper; an 27cm x 3cm deep round fluted tart pan with removable bottom.
  • For roasted fruit:
  • 2 firm-ripe pears
  • 2 apples
  • 1 quince
  • ½ cup sugar
  • 3 tbs fresh lemon juice
  • 1 tbs fresh ginger, finely chopped peeled (In Harvest Hub Stir-fry pack)
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 tbs apple cider
  • For pastry shell:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 3 tbs sugar
  • 1 cup cold unsalted butter, cut into cubes
  • 6 to 8 tbs ice water
  • 1 large egg, lightly beaten
  • For brown sugar filling:
  • ½ cup unsalted butter, softened
  • ½ cup packed light brown sugar
  • ½ cup icing sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ¼ cup all-purpose flour
  1. To make roasted fruit:
  2. Put oven rack in middle position and preheat oven to 190C.
  3. Peel, quarter, and core pears, apples, and quince, then cut into chunks. Toss fruit with sugar, lemon juice, ginger, cinnamon stick, cloves, and 1 tablespoon apple cider in a bowl. Transfer to a large shallow baking pan and roast, stirring once or twice, until fruit is very soft and caramelized, 1 to 1¼ hours. Make pastry shell see below.
  4. Remove from oven and add remaining tablespoon apple cider, scraping up caramelized juices from bottom of baking pan. Discard cinnamon stick and cloves. Cool in pan on a rack, about 45 minutes.
  5. To make pastry shell:
  6. Pastry shell can be chilled up to 1 day. Whisk together flour, salt, and 2 tablespoons sugar in a large bowl. Blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 6 tablespoons ice water and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful: If dough doesn't hold together, add more ice water to dough, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
  7. Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour. Then roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into tart pan (do not trim).
  8. To make brown sugar filling:
  9. Put a large baking sheet in middle of oven and preheat oven to 375°F.
  10. Beat together butter and sugars in a large bowl using an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour and a pinch of salt and mix until just combined. Spread evenly in pastry shell.
  11. To assemble and bake pastry:
  12. Preheat baking sheet.
  13. Scatter roasted fruit with juices over filling. Fold edge of pastry over filling to partially cover. Pleat dough as necessary. Brush folded pastry edge lightly with egg and sprinkle with remaining tablespoon sugar.
  14. Bake on preheated baking sheet until filling is puffed and set and pastry is golden brown, 50 to 60 minutes. Cool to warm, about 1½ hours. Remove side of tart pan and slide Crostata onto a plate.


Roast Quince


Roast Quince
Serves: 4
  • 4 heaped tbs sugar
  • 500ml water
  • 4 cloves
  • 2 star anise
  • 2 large or 4 smallish quinces
  • ½ a lemon
  • 4 tbs maple syrup
  1. Preheat oven at 180C.
  2. Put the sugar and water into a saucepan and bring to the boil. Add the cloves and star anise. Peel and halve the quinces and rub them with lemon to stop them browning. Lower the quinces into the sugar syrup and let them simmer till tender. They may be ready in 25 minutes or perhaps take a little longer, depending on their size and ripeness.
  3. When they are tender to the point of a knife, lift the quinces out and put them in a shallow baking dish or roasting tin. Take 150ml of the cooking liquid, add the maple syrup and, together with the aromatics, pour over the quinces. Bake for 30 minute or so till very soft and tender. Serve with their cooking juices.


Quince and apple crumble


Quince and apple crumble
  • 2 quinces, cored, sliced and cut into 4 quarters
  • 6-7 tbs of honey
  • 1 tsp cinnamon powder
  • ¼ tsp ground nutmeg
  • 6-7 cloves
  • ¼ tsp crushed red chillies ( more or less)
  • ⅓ cup of water
  • 2 firm apples, cored, peeled and chopped
  • For the topping:
  • 1 cup large oats
  • 1 cup mixed seeds (pumpkin, sunflower and linseed)
  • 3 tbs of dark brown sugar
  • 4 tbs of vegetable/sunflower oil
  1. Preheat the oven at 180 C.
  2. Put the quince, cinnamon, nutmeg, chillies, cloves, honey and water in a wide, thick bottomed pan. Stir and place over low heat. Cook covered for about 10 minutes, stirring now and then, till the fruit can easily be cut with a spoon. Add the apple, stir and cook for another 10-12 minutes or till the apples soften a little. Increase the heat and stir till most of the moisture has evaporated. Transfer and spread this mixture to a baking. Discard the cloves.
  3. Mix together all the ingredients for the topping and spread over the quince- apple mixture. Press the top lightly. Place the dish in the centre of the pre-heated oven and bake for about 30-40 minutes or till the top is nicely browned and the fruit is hot and bubbly. If the top browns too quickly, cover the dish lightly with a piece of foil. Serve with cream.



Green Olives from Narrabri

Green Kalamata Olives

These Green Kalamata Olives are from Narrabri is situated in the fertile Namoi River Valley on the north west slopes of the Great Dividing Range – west of Coffs Harbour.

They’re less bitter than mature (black or purple) olives, and hence are quicker to cure.

See for more info. Method 1 is quickest for green olives.

Also a video on how to cure them which we think is really helpful.




Beet-i-ful beetroot recipes

Beet-i-ful beetroot recipes

Beetroot and feta risotto
Serves 4:

• 350g Arborio rice
• 2 crushed garlic cloves
• 75g finely diced shallots
• 75g diced feta (1cm cubes)
• 2 litres vegetable stock
• 25ml olive oil
• 125g diced butter
• 70 Parmesan cheese, finely grated
• 2 medium sized beetroots

Cut off greens and wash, scrub then roast, in alfoil, the beetroot with the skin still on until tender. Allow to cool and then peel and dice into 1cm cubes. Divide the diced beetroot into halves. Keep one for adding to the risotto later.

In a pan bring the vegetable stock to the boil and add one half of the beetroot. Allow to simmer for 20 minutes and strain to discard the beetroot (keep for juicing) but keep the liquid. Bring the now beetroot flavored vegetable stock back to the boil.

In a heavy bottomed saucepan heat the olive oil then add the shallots and garlic and saute with a wooden spoon for 30 seconds and then add rice. Keep the rice moving gently. Ladle in 200 ml of the stock, stirring periodically. Adjust the temperature of the rice to a medium heat whilst keeping the stock boiling. Add one ladle full of stock to the rice at a time, making sure the previous stock is absorbed before adding the next ladle of stock. Keep tasting the rice to get to the texture you require. Add the remaining diced beetroot, butter, feta and Parmesan.
Add salt and pepper to taste then allow the risotto to sit for two minutes. Serve.

Pink Mash

• 6 potatoes
• 2 medium beetroots or one large
• good knob of butter
• dash of milk or cream (optional
• salt and pepper to taste

Peel and boil beetroots whole until tender. Peel and boil potatoes until tender, ready for mashing. Cut beetroots into chunks of approx 1-2 cm (or alternatively shred beetroot using cheese-grater). Put potatoes, beetroot and butter in pan/bowl and mash together, the beetroot will stay a bit crunchy but that’s the idea. Add milk last and mix it in with mash to make it creamy. Season with salt and pepper

Moist chocolate cake with hidden beetroot
Serves 4: 4 to 6 slices

• 125g of cooked beetroot
• 125g castor sugar
• 1 1/2 large eggs
• 100g light olive oil
• ½ tsp of vanilla essence
• 75g plain flour
• 15g almond meal (optional)
• 1 tsps of baking powder
• 38g cocoa
• Icing sugar to decorate

Preheat oven 170°C

Need: 4 souffle dishes or small cake tin
Make the beetroot puree first.

Trim stems but keep leaves and cook for another dish with spinach. Wash beetroot and leave skin on. In a saucepan filled with salty water simmer on low heat for 40 mins until tender or microwave. Here’s a great tip for microwaving beetroot.

Trim the stems and roots within 3 cm of bulb and prick with a skewer all over. Place in 2cm of water in microwave dish, cover and microwave on high for about 10 minutes. Stop at 5 minutes and turn over. Drain water off and cool. Wear gloves for peeling. Cut into squares and pop into food processor. Blend the beetroot until smooth. Put the beetroot purée into a bowl.

Place eggs, oil and sugar in another small bowl and beat. Sift into this bowl flour, cocoa, bicarb soda. Mix well by hand. Add beetroot puree and mix by hand. Pour into greased cake tin or soufflé dishes and bake for 40 minutes. Test with skewer. Serve with a dusting of icing sugar.

Beet and Apple Salad with Pistachios and Goat Cheese

• 2 cups thinly sliced cooked beets (not pickled)
• 1 Granny Smith apple, cored and thinly sliced
• 1 tbs sherry vinegar
• ¼ cup crumbled goat cheese
• ¼ cup shelled pistachios

Combine the beets, apple, and sherry vinegar in a large bowl and toss. Fold in the goat cheese and pistachios. Season to taste with salt and freshly ground black pepper before serving.

Beetroot curry

• 2 – 3 bulbs beetroot, peeled, cubed
• 1 tsp chilli powder
• 1 tsp coriander powder
• Salt
• 1 cinnamon sticks, washed, broken up
• 1 green chilli
• 1 x 5cm piece pandan leaf (substitute bay leaf with a bit of tarragon & basil)
• 1 sprig curry leaves
• 2 tbs ghee or olive oil
• 1 large red onion, peeled, finely chopped
• 2 garlic, peeled, finely chopped
• 1 tsp sugar
• 3 tsp white vinegar
• 300ml coconut milk
• 100ml coconut cream, plus extra to serve
Place the beetroot, chilli powder, coriander, salt and cinnamon sticks, chilli, pandan and curry leaves in a bowl. Makes beetroot mixture and set aside.

Heat the ghee in a separate pot over medium heat. Add the onion and garlic. Fry until translucent, stirring occasionally. Add the beetroot mixture, sugar and vinegar. Stir to combine. Add the coconut milk and cook for 15-20 minutes or until the gravy has reduced. To test if the curry has completely cooked, stick a knife through a piece of beetroot. It should fall apart quite easily but still have a slight crunch to it. Check the taste of the curry. If there is too much vinegar, add a bit more sugar to balance it. Add the coconut cream and stir to combine. Leave to cook until the sauce is thick and glossy.

Remove from heat. Drizzle over extra coconut cream to serve.




With or without eggplant.

Cooking tomatoes


Serves 4:

  • 2 eggplant, peeled and sliced into rounds (optional)
  • 2 zucchini, sliced into rounds
  • 2 capsicum, seeded and sliced
  • 1 tin tomatoes or 4 tomatoes quartered
  • 3 onions, peeled and thinly sliced
  • 2 garlic cloves, peeled and minced
  • Olive oil
  • 1 bay leaf
  • 1 sprig thyme or tsp of thyme
  • Salt and pepper to taste

The secret for this recipe is – Don’t overcook vegetables. They should be crispy rather than mushy.

Purple Eggplant

Heat oil in a fry pan and when hot add the onion and stir until golden brown. Turn to medium heat and add the tomatoes followed by the peppers. Cover the pan with the lid, and let the vegetables cook slowly for about 5 minutes.  Add the zucchini. Look to see if the ratatouille is moist but not wet and decide whether the lid should go on again or some of the water needs to evaporate. Add pepper and salt to taste. Serve with mash potato.


Local Produce

Local Produce

This week we have 12 produce in Value Bag from Local growers.

see Value Bag


  • Kale
  • Cucumber
  • Baby Cos
  • Shallots
  • Zucchini


Royal Gala Apples

FACT: In Bilpin there were 43 apple growers now there are only 2 selling commercially.

Please support out local farmers. When you purchase your fruit and veg look to see where it comes from and ask is it in season – not stored. We need to actively save our Sydney Food Bowl from being squashed by imports and long storage of fresh food.











Cauliflower by the moon

Cauliflower by the moon

Joe Camilleri from Freeman’s Reach grows his Caulis by the moon. He is Raymond’s cousin who grows those wonderful local broccoli….well they both do. Very talented family.

We know the moon effects the tides. But did you know the moon effects the amount of moisture in the soil? Yes, it does. See National Geographic.

The same gravitational forces pulling the large bodies of water around the world creating high and low tides also affects the water content of the soil. At the time of the full moon more moisture is in the soil as it is being pulled upward. The increased moisture encourages growth.

Farmers are intune with the cycles of weather patterns including the phases of the moon, wind and seasonal sun shift. Currently if is a Waning Gibbous moon November 8th read more about planting lunar cycles.

Just out of interest this led our research into looking at Biodynamic farming and we thought you might like to read more on this.

Moroccan Cauliflower
Recipe type: Casserole
Serves: 4
  • Moroccan Cauliflower
  • 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
  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.

Cauliflower cheese with walnuts
Serves: 4
  • 1 cauliflower, trimmed and cut into 1cm pieces
  • 300g cream cheese
  • 1 tsp Dijon mustard
  • 125g blue cheese, crumbled
  • Zest of an orange
  • 25g walnuts, roughly chopped
  • 50g cheddar cheese, grated
  • salt
  • freshly ground black pepper
  1. In a saucepan with salted water place steamer on top and steam cauliflower for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan.
  2. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with salt and pepper.
  3. Pour the mixture into a shallow gratin dish. Sprinkle the zest of orange over it. Scatter the walnuts on top, then cover with the cheddar. Place under a preheated hot grill for 10-15 minutes until golden brown.

Rainbow Chard

Rainbow Chard

MEFarms are migrants and locals who have a plot of land and grow using Organic principals which include not using sprays. It means balancing the soil naturally with fertislisers, water balancing and by working the nitrate content of the soil properly reducing weeds and preventing the crops from being eaten.

For more information on MEFarms.

Harvest Hub guarantees 50cents in the dollar goes back to the Farmer.

Rainbow chard braised

Rainbow Chard

This is a mix of Swiss Chard, Red chard and golden chard. Packed with Vitamin K, A, C and E and high in fibre, riboflavin and B6. It’s a bit of a superfood and the Rainbow Chard are high in beta-carotene which we know is an anti-oxidant protecting the eyes from sun damage.

Rainbow Chard close upThe Grower

The grower this week is Dominic Vatuli who heralds from the Mt Lewis area within the Bankstown. His country of origin is Italy and with that a strong heritage of fresh produce production was brought out to Australia with his family. Dominic operates on 200m2 of land in his own property, but has visioned extending to neighbouring yards upon increased demand for his produce. He is part of the growing urban farm movement known as SPIN (small plot intensive) farming that heralds from Canada.

Dominic is a member of the Multicultural Enterprises Farm group that is a social enterprise forming a growers co-operative that will help bolster growth in local urban food production focusing on the organic naturally grown practices and supporting equal food with fair pricing for all.

Expect big things from this man in the coming months and especially across the next year.

Preparing and Cooking

Do not wash before storing.
Keep in a well ventilated but covered environment like a plastic bag or container and change the bag regularly. You can blanch it and freeze also. To remove any bitterness quickly into boiling water for 3  minutes which removes any aciditicy. Then steam or stir fry.

White Carrots

White Carrots

Harvest Hub White Dutch carrots from Steve and Sam Grima in Horsley Park: Amaaazing!  It’s like all the carrot’s energy has gone into developing flavour rather than colour.  But they still look beautiful.  Big bunch, too!

They have a mild flavor with hardly any of the earthiness of the other carrot colors.

White carrots They have phytochemicals, natural bioactive compounds found in plant foods that work with nutrients and dietary fibre to protect against disease and the build up of fatty deposits in artery walls. They originate from Afghanistan, Iran, Pakistan. 

If you have a carotene allergy these are perfect for you.


Cherries new season

Cherries new season

Cherries ready for pickingHarvest Hub buy cherries from Tony Mouawad from The Big Cherry in Young. He’s hoping for a good season,

After a few pretty average ones these past 4 years.  So far so good – let’s hope the rain and hail stay away.

Yes, cherries!

       Cherry Picking time

The season started well as there were bees around. As we all know now the bees are disappearing which will mean this pollination process will be under pressure. Bee Keepers actually move their boxes onto properties to help them pollinate rather than this happening naturally as there are not enough bees just flying around.

Cherry Blossom worker

Cherry Blossom worker

Cherry Goodness

Cherries are full of vitamins A, C, E, and minerals such as iron, copper, zinc, potassium, and manganese. The high levels of anthocyanins and antioxidants found in cherries make them an excellent food to help the immune system. Cherries are a well known “brain food” and can help to strengthen cognitive function by helping to improve memory, focus, and concentration and help to reduce brain fog.  Cherries are an excellent source of melatonin keep you calm.

Icecream – dairy free

Blend frozen bananas and frozen cherries in a food processor then freeze. A delicious dairy-free & fat-free ice cream.


RhubarbRhubarb growing

Rhubarb this week from Horsley Park which is 40 minutes from the city.


Rhubarb was around in China in 2700 BC and used as a medicine. The root can be consumed treating constipation, diarrhea, liver and gall bladder complaints, hemorrhoids,  and pimples. It’s really important to note that only the rhubarb stalks should be eaten and they must be cooked. Rhubarb leaves are poisonous and should never be eaten or fed to livestock or poultry. So no putting in for animal feed please . But you can use the leave to make an insecticide see below for recipe.

It’s rich in iron, and vitamins A and C.


Did you know you can use rhubarb as an insect spray? Just cut rhubarb leaves, around a kg and boil in water for 30 minutes. Get an old stocking and pop over a bowl and pure the liquid through it. Let it cool then add around 30gms of soap flakes and a litre of hot water. Pop into a sprayer, label it, and it will help control caterpillars and aphids.


Rhubarb grows really well in spring and Sam Grima grows it on their property at Horsley Park. Rhubarb gets floppy in the sun so when the humid weather begins that’s the end of the growing season. It’s grown by placing a crown in the soil which sends its roots down and shoots upward. in summer after the growing season the crown is divided and the replanting will begin again in February. Harvesting begins in May.


Rhubarb continues to breathe after picking and is regarded as a medium breather so it needs only a small amount of air. Pop in a container and pop open one corner of the lid and put in the fridge.



Lentil and Rhubarb Stew With Indian Spices
Recipe type: Curry
Serves: 4
  • 3 or 4 stalks rhubarb, strings removed, chopped
  • 1 cup orange lentils, well washed
  • 2 tbs minced ginger
  • 1 tbs minced garlic
  • 4 cardamom pods
  • 1 tbs mustard seeds
  • 2 cloves
  • 1 tsp cracked black pepper
  • 1 dried mild chili, optional
  • Salt
  • Chopped cilantro leaves for garnish
  1. Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 4cm. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.

Gluten Free Rhubarb Cake with Crumble Topping
Recipe type: Cake
Serves: 6 - 8
  • 100g melted butter
  • 60g superfine or caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 60g almond meal (or plain flour)
  • 30g almonds, chopped OR use pecans
  • 1 tsp baking powder (check that it is gluten free if you are making a GF cake)
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • Topping
  • 6 stalks of rhubarb, washed and chopped into small pieces
  • OR 4 stalks of Rhubarb and 1 cup of strawberries, chopped.
  • 60g raw or demerara sugar
  • 15g almonds, chopped
  1. Use an18cm springform tin or pie dish.
  2. Preheat the oven to 200C.
  3. Line a springform tin with a circle of paper that goes up the side of the tin (or grease a pie dish with some butter). In a bowl or a jug, whisk the melted butter, sugar, vanilla and egg until combined.
  4. In another bowl, mix the almond meal or flour, chopped almonds and baking powder until mixed through and then add the buttery mixture to the dry mixture. Place mixture in the prepared tin or pie dish.
  5. In a bowl mix the topping then sprinkle on pie. Bake for 30 minutes and serve with vanilla ice cream.



First trim off leaves and wash stalks. Then cut into 3cm pieces and place In a large saucepan adding 1/2 cup sugar for every litre of fruit. Heat gently to boiling for 15 minutes. Cool then fill jars leaving 1 cm at top. Put on lids when cool.


Choose firm, tender, well-colored stalks then wash, trim and cut into lengths to fit the a container with a lid. Blanch in boiling water for 1 minute and then cool it in cold water. Let dry and pop container on and into fridge.