Newsletter Harvest Hub

Week 1850

 

WEEK 1850 the  11-14  Dec 2018

Hi Harvest Hub Member,

This is a courtesy reminder to customise or cancel bags. Please open & check confirmation email if you cancelled an order.

Picking up the right order – working together on this. Please check name carefully.

Xmas Holiday dates – We shut between Sat 22nd Dec 2018 to Fri Jan 4th 2019 so no deliveries. First newsletter Saturday5th January, 2019.

Christmas Donations

So far this year we have given 2500 boxes of fruit/veg to families in need. If you’d like to donate a bag – offer one in addition to your bag or cancel your order and offer a bag  –  let us know by emailing us at info@harvesthub.com.au.

We’d like this information please: if additional to your order or you have cancelled and want to donate a bag then tell us the date/s of the weeks you’d like to donate and size of the bag you’d like to donate small $35, medium $45, large $55. Any help with this is appreciated.

For Ordering –  Please log in at www.harvesthub.com.au/login before your Hub cut-off 6pm and customise your box as desired. After this time we cannot adjust your order.  

To see Value Bag or Specials  Login or you can see under Products on website.

Fennel

Wow! Fennel with fronds  –  something we could not resist and grown in Horsley Park. (see photo above). Sam & Steve Grima from Horsley Park are bringing this wonderful fennel-with-frond. A wonderfully aromatic vegetable 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.

Now if you have never tried it please do. The best way to start using it is to very finely slice it and put it in with the stir fry. The kids will love it this way. There are heaps of recipes for this which you’ll find easy to do and successful each time.

Recipes here…..

  • Braised fennel
  • Fennel Risotto
  • Creamy sweet potato and fennel soup with parmesan wafers

Even use the fronds as a floral arrangement. Pop into a vase with water.

Here is the Top TipFennel Frond Pesto – We had a 9 year old boy in Toongabbie make this and he let us know it was delicious and that when he took it to school for class news his class mates were most impressed by his cooking skills and that they loved it too. Get the kids cooking.

Fennel frond pesto

  • Fronds from one bulb of fennel
  • 2 garlic cloves, peeled
  • 2 tbs pine nuts
  • salt and pepper
  • 2-4 tbs parmesan
  • 4 tbs olive oil

Whizz everything except the oil in the food processor until it becomes a paste; add the oil in a slow stream until it looks like pesto. Adjust to taste.

Baked fennel

Ingredients

  • 1 bulb of fennel
  • 1.1 litres of chicken stock
  • 1 – 2 garlic
  • 500g turkey mince
  • 1 egg
  • 1 onion, grated
  • 1 carrot, grated
  • Parsley, chopped
  • Thyme, diced
  • Fresh or tinned tomatoes
  • 3-4 tbs breadcrumbs
  • Knob of butter

Instructions

  1. Preheat oven 180C.
  2. What to do with the fennel:
  3. Boil the stock, slice the fennel, put it in a baking tray.
  4. Throw in 2 or so cloves of garlic, drizzle with extra virgin olive oil, if you’ve got parsley or thyme throw that on top, seal it with foil, bake for 30-35 minutes or until soft.
  5. What do with the mince:
  6. Meatballs – put the mince in a bowl with half a cup of breadcrumbs, 1 egg, grated onion, grated carrot, chopped parsley, season with salt and pepper, add a bit of melted butter then roll into little balls, saute in a saucepan, pour a tin of tomatoes over the top, cook for 20-30 minutes at 180C. Serve with mashed potato and greens.

Rainbow Swiss Chard

Local Growers Steve and Sam Grima, from Horsley Park are over the Rainbow with Colourful Swiss Chard – different shades of red, orange, pink and yellow.  The patch looks like a wildly psychedelic Persian carpet. Packed with flavanoids, a powerful antioxidant that can help prevent cancer.  The flavanoids attack ‘free radicals’ associated with the creation of rogue cells that can lead to cancer.

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.

To Store: Do not to wash your chard until you are about to use it, so keep it in an airtight bag, up to 5 days. Freeze if not using soon –  Blanch by popping into hot water for 2 minutes, then icebath, dry off then into a bag and freeze.

Aside from the health benefits, this farm fresh veg looks very colourful on the dinner plate.  You can cook it like silverbeet: steam, stir-fry, or cook in a pie or frittata.

Black Plums

To the south-west from Griffith the sweetest Black Plums. Please only ripen on counter for a day or so then eat. If you wish to stop ripening put into fridge in a container otherwise they will shrivel.

What to do with leftovers

With parties happening and maybe you have leftovers so we thought this might be of use at this time of year.

1. Some Tips:

The basics to have in your pantry are rice, Ramen or Hoikken noodles, eggs, can of coconut cream, Soup broths, pre-made short crust pastry or make it.

Things to consider using your vegetables on.

  • pizza base, tomato and finely chopped vegetables. Cover with Mozella cheese.
  • Tortillas, burritos or corn chips for a nachos (no avocado) use cheese.
  • Omellete, frittata, quiche using whichever combination of vegetables. The key is in the herbs.  Use basil, parsley, or chives.
  • Tomato and vegetable sauce that can be frozen. Put the whole lot into the food processor and freeze in ice cube tray or in take-away container. Use as base for sauces.
  • Add to noodles or rice. Make a pilaf.
  • Vegetable goulash
  • Vegetable Lasagne
  • Rosti

2. Vegetarian Jambalaya  Serves 4:

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 green/red pepper, chopped
  • 1 1/2 cups uncooked rice
  • 1 can tomato paste or own tomato paste
  • 5 cups vegetable broth
  • 2 zuchinnis, sliced
  • 1 can diced tomatoes OR 4 large tomatoes, diced
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cayenne (or to taste)
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1/2 tsp seasoned salt

In a large bowl, mix tomato paste with vegetable broth until smooth and set aside. In a large pot, sautee onion, garlic, celery and green pepper until slightly soft, about 5 minutes. Add uncooked rice and allow rice to toast for one minute, stirring. Add tomato and broth mixture. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally.

In a separate frypan, sautee the zucchini until just barely cooked, about 3 minutes.

After the rice has cooked about 10 minutes, add the sauteed veggies, spices and diced tomatoes, stirring well. Cover, and allow to simmer 10-15 more minutes, stirring occasionally, until veggies are fullly cooked and rice is soft.

3. Here is the main recipe for Rosti but you can add other vegetables to it.

Potato Rosti  Serves 4 :

  • 5 Desiree potatoes, peeled
  • 1 onion, coarsely grated
  • 60g butter, melted
  • Vegetable or canola oil, to shallow-fry
  • 12 slices (about 300g) smoked salmon (optional)
  • ½ cup (125g) crème fraîche
  • 1 small red onion, very thinly sliced
  • Chopped  basil, to serve
  • Carrot, grated to serve

Preheat oven to 100°C.

Use the coarse side of a grater to grate the potatoes. Place in a colander and add the onion. Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the melted butter and stir to combine. Season well with sea salt flakes and freshly ground black pepper.

Add enough oil to a large non-stick frying pan to reach a depth of 1cm and place over medium-high heat. Spoon two ½-cup portions of potato mixture into the pan. Use an egg lifter to flatten each portion to a 10cm disc. Cook for 3-4 minutes each side or until golden brown and cooked through. Use the egg lifter to transfer to a plate lined with paper towel. Place in warm oven. Continue in 3 more batches with remaining potato mixture, adding and reheating more oil if necessary.

Arrange two rostis on each serving dish. Top with smoked salmon, Crème fraiche and red onion. Sprinkle with basil and carrot. Serve immediately.

So we hope you have a Happy Cooking week.

Jayne & Anton
The Harvest Hub Team

Some Housekeeping

VALUE BAG is based on a weight range not on item numbers. Weight range of contents is Small bag 6 – 8kg Medium bag 8 -10 Large 11 – 13kg.

BRING YOUR BOX/BAG back before HUB Day please – Your Hubster needs your Box or bag BEFORE Hub day to pack your produce into. It is not possible to pack without it.

EGGS – ALL COLD CHAIN. At Hub – Free RangeEggs are in egg box if you ordered.  Look at order page before helping yourself from the box.

IF YOU PICK UP LATE – If you are in a morning Hub and picking up after work then please do a couple of things. Speak to your Hubster and ask them to take your produce and put in the cool inside (if they are able to). Also, please provide your Hubster with an icebrick wrapped in a tea towel. We will not give any credit for produce sitting in the heat beyond the pick up time if the produce has not been managed correctly and taken into the cool.

ORDER ISSUE   – To claim you must PICK UP in the HUB pick up time. If a morning Hub and you pick up in the afternoon we will not credit.

For Feature Fruit/Veature Veg descriptions see products on the website the week of delivery.

                     1. Email  to   credit.harvesthub@gmail.com  

                     2. Subject line:   Order Issue

                     3. Greenery within 24 hrs of delivery if picked up in Hub pickup time.

                          Other like groceries within 48hrs of delivery.

Not claim accepted outside this time limit.

 4. Please put:   Name  REGISTERED NAME PLEASE / Hub Name/  Whether Spoilt/Missing/Short   /

Item description and a PHOTO attached if Spoilt.

We will not give any credit for produce sitting in the heat beyond the pick up time if the produce has not been managed correctly and taken into the cool.

HOW TO CANCEL ORDERS

Login and see left panel. At the bottom you will see cancel orders. go into there. If this week hit the red button. Then go to your email OPEN the confirmation to check you got it correctly cancelled.

If future weeks. Tick date range and Submit. Again go to email open and check you selected right dates.

If you need to cancel more than 8 weeks in advance send an email and we will deregister your membership and reactivate at a later stage.

DECLINED TRANSACTION -We charge $4.50 dishonour fee if a payment is declined.

CHILLER BAG – Summer Only.  (Silver Bag list on top or a blue bag list on side) – Check with your Hubster if you have a Cooler bag –  each Hub is different. ON pick up – CHECK CHILLED GOODS BAG such as  strawberries, berries, spinach, loose leaf greens. It is your responsibility to pick up these.

 

 

Any thoughts on this subject?