Target Beets

Target Beets

Target Beets

Target Beets – known as Chioggia , ‘bullseye’ or ‘target’ beets (when you slice them, they look like a red and white bullseye).  They are both a little sweeter than regular beetroot, and because they’re young, they’re tender and perfect for a salad with having to cook them first.

You can eat the roots, stems and leaves. They have a definite earthy flavor. The leaves are a relative of silverbeet and are known widely as Beet greens – full of vitamins C, A and E.

So for 30% of daily Vitamin C allowance? Cook up half a cup of beet greens. Use them in a Frittata.  Stir Fry – Into a frypan with garlic and olive oil. A dash of water.

Try Creamed Beetroot Leaves

Recipes below that you can print out. See right side drop down to print.

Asian Beetroot Salad

Target Beet Slaw

 

Asian Beetroot Salad

Asian Beetroot Salad
 
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 1 target beetroot
  • Chopped leaves
  • 1 orange
  • For the Dressing:
  • 3 tbs sesame oil
  • 2 tsp soy sauce
  • 1 tsp crushed garlic
  • 1 tsp grated fresh ginger
  • 2 tbs lemon juice
  • ½ Wombok, shredded
Instructions
  1. Slice the beetroot and leaves thinly, and steam for a few minutes until tender. Slice the orange. Mix the ingredients for the dressing and toss the salad. This salad is much improved if you have time to marinate it for a while. Serve on a bed of finely sliced Wombok.

Target Beet Slaw

Target Beet Slaw
 
Author:
Recipe type: Salad
Ingredients
  • 2 beet bulbs, peel & shredded
  • Leaves shedded
  • 3 carrots, shredded
  • Spring onion, thinly sliced
  • 1 pear, sliced
  • 1 apple, sliced
  • Sauce:
  • 3 tbs olive oil
  • 1 tbs lemon juice
  • Dob of honey
  • Salt and pepper to taste.
Instructions
  1. In a mixing bowl put in the sauce and combine. Then add beets, leaves, carrots, spring onions, leaves, apple, pear and scallion. Coat the ingredients and serve.

 

Farm Recipes Week 1723

Farm Recipes Week 1723

Harvest Hub Farm recipes-template

 

 

 

 

 

 

 

1. Beetroot & Carrot Wrap – Beetroot grown in Horsley Park

2. Rocket pesto – Rocket grown in Leppington

3. Crustless Silverbeet Quiche – Silverbeet grown in Freeman’s Reach

4. Creamy Potato and Zucchini Soup – Zucchini grown in Freeman’s Reach

5. Baked French Radish – French Radish grown in Horsley Park

 

1.Beetroot & Carrot Wrap – Beetroot grown in Horsley Park

Rocket Pesto
 
Author:
Recipe type: Pesto
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • 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. Serve in wrap or on soup.

 

2.Rocket pesto – Rocket grown in Leppington

Rocket Pesto
 
Author:
Recipe type: Pesto
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • 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.

 

3.Crustless Silverbeet Quiche – Silverbeet grown in Freeman’s Reach

Crustless Silverbeet Quiche
 
Author:
Serves: 4
Ingredients
  • 1 tbs olive oil
  • Small onion
  • bunch silverbeet
  • 2½ cups shredded cheese
  • 4 eggs
  • 1 cup skim milk
  • salt
  • pepper
Instructions
  1. Preheat oven to 188C.
  2. Wash and dry Silverbeet. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Silverbeet to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
  3. Meanwhile, grate 2½ cups of cheese. Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
  4. Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

4.Creamy Potato and Zucchini Soup
Creamy Potato and Zucchini Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 tsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1kg desiree potatoes, peeled, cut into pieces
  • 2 cups skim milk
  • 1½ cups vegetable or chicken stock
  • 3 zucchini, trimmed, grated
  • 1 tsp ground nutmeg
  • Salt and pepper, to taste
  • Croutons
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 sheets white lavash bread (wrap)
Instructions
  1. Heat oil in a deep heavy-based non-stick pan over a medium-high heat. Add onion and cook for 3 minutes or until soft. Stir through garlic and cook for 2 minutes. Add potato, milk and stock and slowly bring to the boil. Reduce heat and simmer for 20-25 minutes or until just tender. Add zucchini and nutmeg, stir to combine and cook for 2-3 minutes.
  2. Remove soup from heat and stand for 10 minutes. Puree mixture, return to pan and stir over a low heat for 3-4 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls and serve with croutons.
  3. To make croutons: Preheat oven to 180°C. Line 2 oven trays with baking paper.
  4. Combine oil and garlic in a small bowl. Put bread on a flat surface and brush or spread with oil and garlic mixture. Fold bread in half and tear along fold. Continue to fold and tear until you have long strips about 2cm wide. Put on prepared baking trays and bake for 10 minutes or until golden and crisp.

 

5.Baked French Radish – French Radish grown in Horsley Park

Baked French Radish
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • Radish bunch, take off greens
  • oil
  • salt
  • 1-2 cloves of garlic, chopped
  • Tarragon, chopped
  • Parsley, chopped
Instructions
  1. Prepare chopped tarragon and fresh parsley. Heat oven 200C. Then pop whole radish into a bowl with olive oil. Add salt. Mix. On a baking sheet put into the oven.
  2. Leave for 30 to 40 minutes. Regularly turn.
  3. Heat a frying pan with garlic, herbs, oil. Add radish and heat through. This way the herbs are not burnt.
  4. OPTIONAL: Add artichokes roast then pan fry with radish.

 

Farm Recipes Week 1721

Farm Recipes Week 1721

Farm recipes Harvest Hub template

Here are recipes that will come to approximately $2.50 per head. Add meat as required. These recipes are based on this week’s Harvest Hub Value Bag, Specials and what is in season.

  1. Beetroot And Orange Soup – Beetroot grown in Horsley Park
  1. Red Cabbage with Mushrooms and Mandarins – Red Cabbage grown in Horsley Park
  1. Leek and Brie Tart –  Leek grown in Peats Ridge
  1. Spicy Mushroom & Kestral Soup – Baby Kestrel Potatoes grown in South Australia
  1. Butternut and Choko Risotto – Butternut Pumpkin grown in Maitland

Beetroot And Orange Soup

 

Beetroot And Orange Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 500g fresh beetroot
  • 1 litre vegetable stock
  • 3 fresh orange, juice and grated rind or 200ml fresh orange juice
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 bay leaf
Instructions
  1. Scrub the beetroot and chop off the roots and stalks. Either chop the beetroot finely or grate them. A food processor is a lovely way of doing this, without covering everything in purple splatters! Then put the beetroot in a soup pan with the vegetable stock, orange rind (if using) and bay leaf. Simmer gently for 20 minutes, until the beetroot is soft. Add the spices and orange juice. Remove the bay leaf. Serve it whole or liquidise until smooth.

Red Cabbage with Mushrooms and Mandarins
Red Cabbage with Mushrooms and Mandarins
 
Author:
Recipe type: Meal
Serves: 4-6
Ingredients
  • 2 cups thinly sliced yellow onion
  • 4 tbs butter
  • 2 tbs olive oil
  • Salt
  • Freshly ground black pepper
  • 6 cups thinly sliced red cabbage (1/2 a medium head)
  • ½ cup red wine
  • 100g mushrooms, sliced
  • 1 tsp minced garlic
  • 3 tbs. minced parsley
  • 1-2 mandarins, peeled and sectioned
Instructions
  1. Sauté the onions in 2 tbs butter and the olive oil (or bacon fat), lightly seasoned with salt and freshly ground black pepper, until the onions are golden. Stir in the cabbage and red wine, lightly season again with salt and freshly ground black pepper, and toss to evenly distribute the ingredients. Cover and cook over low heat for 20 to 30 minutes, until the cabbage is tender.
  2. While the cabbage is cooking, sauté the mushrooms, lightly seasoned with salt and freshly ground black pepper, in 2 tbs butter in a hot pan. Cook the mushrooms in 2 batches to ensure they brown nicely and retain their liquid (if you put too many mushrooms in the pan at one time, they release their juices and stew rather than brown). When the mushrooms are done, toss them with garlic and parsley.
  3. When the cabbage is done to your liking, stir in the mushrooms and cook for 1 minute. Place mandarin sections on top as this gives it a sweet and sour flavour. Taste and add salt or freshly ground black pepper, as needed. Serve.

Leek and Brie Tart
Leek and Brie Tart
 
Author:
Recipe type: Tart
Serves: 4
Ingredients
  • 250g shortcrust pastry
  • 2 medium leeks
  • 200g Brie or similar cheese
  • 1 tsp mild mustard, such as Dijon
  • 28g butter
  • 1 tsp olive oil
  • tsp nutmeg (freshly grated, if possible
  • 2 eggs
  • 100ml double cream
  • 1 tsp ground salt
  • Savoury Shortcrust pastry
  • • 250g salted butter
  • • 500g plain flour
  • • 20g grated parmesan (optional),
  • • 2 whole eggs
  • • salt
Instructions
  1. Pre-heat the oven to 180 C.
  2. Trim the tops and roots off the leeks. Cut them in half lengthways and wash under running water, fanning open the layers. Slice the leeks into 1 cm slices and dry well. Heat the butter and oil in a pan and saute the leeks gently for 10 minutes, until soft.
  3. In a bowl mix together the nutmeg, cream, eggs and salt and beat well. Trim the rind off the Brie and slice it thinly.
  4. Roll out the pastry to line a flan dish and trim the edges so they are slightly higher than the edges of the dish (the pastry shrinks slightly on cooking). For a crispy base blind bake – that is cover pastry with baking paper and sprinkle raw rice on top. Pre-bake pastry for 20-25 minutes and take off baking paper with rice on it. Let cool.
  5. Arrange a layer of Brie on the bottom of the pastry. Top with half of the leeks then pour in half of the egg mixture. Mix gently. Top with the rest of the Brie. Then add the rest of the leeks and egg mixture. Bake for 35-45 minutes, until the tart has "set" - i.e. the egg mixture is cooked.
  6. Serve warm with cranberry or plum sauce and steamed veggies.

Spicy Mushroom & Kestral Soup
Spicy Mushroom & Kestral Soup
 
Author:
Recipe type: Soup
Ingredients
  • 2tbs olive oil
  • 1 onion
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp gara masala
  • 100gms mushrooms, sliced
  • 3-4 kestrel potato, peeled and cut into large cubes
  • 600ml vegetable stock
  • 1 cup water
  • ¾ cup coconut milk
  • A dash of lime juice to taste (optional)
  • 1 tbs soy sauce
  • Salt for taste
Instructions
  1. In a soup pot heat oil then add onions, cumin powder, coriander powder and gara masala. Cook for a few minutes until the onion have softened and the spices have burst with flavour. Add mushrooms and potato and stir. Add vegetable stock, water and coconut milk and bring to the boil. Now turn down to a simmer and cook for 15-20 minutes or until the potatoes are completely cooked through. Add lime juice to taste to bring out flavour to taste.
  2. To finish add soy sauce to taste. To make the soup smooth, cool soup slightly and use a stick blender puree soup.

Butternut and Choko Risotto
Butternut and Choko Risotto
 
Author:
Recipe type: Rice
Serves: 2
Ingredients
  • 2 tbs olive oil
  • 1 clove garlic – crushed
  • 1 small onion
  • 1 choko, chopped (remove skin optional) Seeds have nutty flavor can eat these.
  • ½ butternut pumpkin
  • 1 cup risotto rice
  • 3 cups stock
  • ⅓ cup grated Parmesan cheese
Instructions
  1. Cut all the vegetables into small pieces about ½ cm. In a large pan, heat the olive oil to medium heat and add the onions, cook for 5 min. and add the garlic. When the onions are soft and almost transparent add the choko and butternut pumpkin, cook for 10 min.
  2. Add the risotto rice and start adding the stock, a little bit at a time. Let the rice absorb the stock before adding some more. Repeat until the rice is soft and has a creamy texture. Sprinkle with Parmesan cheese and serve immediately.

 

 

 

 

Beetroot sauces

Beetroot sauces

Beetroot harvested

Beetroot is a versatile vegetable and making into relishes, dips, chutneys adds to the dynamic of the presentation of your meals.

Relish is cooked in a shorter time whilst chutneys longer. You will find the intensity in flavour in a chutney which are more chunky.With a Chutney use under-ripe fruits such as bananas, mangoes, peaches, apples, nectarines and apricots.

Beetroot relish

Beetroot chutney

Spanish pickled beetroot

Beetroot pesto

Beetroot dip

Beetroot Relish

 

Beetroot relish
 
Author:
Recipe type: Sauce
Ingredients
  • 2 tbs olive oil
  • ½ cup red wine vinegar
  • 2 tbs brown sugar
  • ½ tsp cloves, ground
  • 2 brown onions, chopped
  • 2 beetroot bulbs, grated
  • 1 apple, grated
  • 2 oranges, chopped flesh (keep rind for other cooking)
Instructions
  1. In a saucepan with oil fry onions in oil then add vinegar, sugar, cloves and 2 tsp sea salt then put over a medium heat and bring to the boil. Once boiling then add beetroot, oranges and apple cooking for 5 minutes stirring occasionally. Cool and serve or bottle.

Beetroot Chutney

 

Beetroot chutney
 
Author:
Recipe type: Sauces
Ingredients
  • 2 beetroot bulbs, roasted then diced 5mm
  • ⅔ brown onions, chopped
  • 2 cooking apples, peeled and chopped
  • 2 tbs brown sugar
  • ¼ of a tsp fresh ginger, finely chopped
  • 80ml of malt vinegar.
  • 1 tsp salt
  • 1 clove garlic, finely chopped
  • 1 lemon, juice extracted
Instructions
  1. In a saucepan place ingredients and bring to boil. Stir occasionally for 5 minutes on boil. Then cover with a lid and simmer for 45 minutes. Stir occasionally.
  2. If putting into jars prepare jars. Sterilise.
  3. Let chutney cool slightly then into jars. Will store in closed jars for months. Once opened refrigerate.

Spanish pickled beetroot

Beetroot sauces
 
Author:
Recipe type: Sauces
Ingredients
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • 1 cup olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup red wine vinegar
  • 2 tbs onion
  • 2 tbs parsley
  • 1 garlic cloves
  • 4 cups beetroot
Instructions
  1. Combine all ingredients except the beets on a bowl and whisk to form an emulsion. Add the beets and toss gently to coat the beets. Cover and marinate in the refrigerator for 24 to 48 hours, tossing occasionally. Serve chilled or at room temperature.

Beetroot pesto

Beetroot sauces
 
Author:
Recipe type: Beetroot sauces
Ingredients
  • 2 beetroot, cooked and sliced
  • 1 orange zest
  • 50g parmesan cheese, grated
  • 2 garlic cloves
  • 1 tbs horseradish cream
  • ⅓ dill fresh
  • 80ml olive oil
Instructions
  1. In a food processor put beetroot, zest, parmesan, garlic, half the horseradish, half the dill and process. Slowly add 60ml of oil until a puree. Set aside.

 

Beetroot dip

 

Beetroot dip
 
Author:
Recipe type: Sauces
Ingredients
  • 1 beetroot
  • 2 tsp caraway seeds
  • ½ orange juice
  • 1 qty hommus
  • Hommus
  • Preheat oven 200C.
  • Wrap beetroot in foil and place on a lined baking tray and roast for 1 hour. Cool. When cook enough to handle, peel the beetroot, then cut into 1 cm cubes. Return to the tray and season with sea salt, then toss with caraway an juice. Roast for a further 5 minutes until the seeds are toasted. Cool this then blend in food processor with the hommus until smooth. Add water if necessary. Keep in fridge for 2-3 days.
  • Place drained chickpeas in a saucepan with chilli and garlic. Cover with cold water and boil, skim surface when necessary. Reduce heat to medium and simmer 45 minutes until chickpeas tender. If tinned just add garlic and chilli and simmer 5 minutes stirring.
  • Drain chickpeas and into a food processor place them with orange zest, juice, spices. Process to a paste. Add tahini with motor running and water to make smooth. Season to taste. Keep in fridge 2-3 days.
Instructions
  1. Preheat oven 200C.
  2. Wrap beetroot in foil and place on a lined baking tray and roast for 1 hour. Cool. When cook enough to handle, peel the beetroot, then cut into 1 cm cubes. Return to the tray and season with sea salt, then toss with caraway an juice. Roast for a further 5 minutes until the seeds are toasted. Cool this then blend in food processor with the hommus until smooth. Add water if necessary. Keep in fridge for 2-3 days.
  3. To make Hommus:
  4. Preheat oven 200C.
  5. Wrap beetroot in foil and place on a lined baking tray and roast for 1 hour. Cool. When cook enough to handle, peel the beetroot, then cut into 1 cm cubes. Return to the tray and season with sea salt, then toss with caraway an juice. Roast for a further 5 minutes until the seeds are toasted. Cool this then blend in food processor with the hommus until smooth. Add water if necessary. Keep in fridge for 2-3 days.
  6. Place drained chickpeas in a saucepan with chilli and garlic. Cover with cold water and boil, skim surface when necessary. Reduce heat to medium and simmer 45 minutes until chickpeas tender. If tinned just add garlic and chilli and simmer 5 minutes stirring.
  7. Drain chickpeas and into a food processor place them with orange zest, juice, spices. Process to a paste. Add tahini with motor running and water to make smooth. Season to taste. Keep in fridge 2-3 days.

 

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.

 

Golden Beetroot

Golden Beetroot

Beetroot growing

The golden beetroot is from the Grima Brothers in Horsley Park. It is packed straight from the field and to your within 48 hours.  Beetroot is one of the most environmental friendly roots as it does not require spraying – so sprayfree. The Grima brothers use rotational cropping on their property ensuring that there is a really good balance of nitrogen in their soil.

 

Golden Beetroot

Golden Beetroot

Sprayfree

If you’re wondering why we say ‘sprayfree’ is that Organic allows spraying and is not sprayfree. With that in mind as the warm weather comes for all the methods of growing, including Organic and Permaculture they will include spraying in their process when the moths or catepillars start attacking. So always wash your produce no matter what form it comes in.

Integrated Pest Management control involves lots of strategies to manage the balance of soil, environment, produce so that it reduces the need for sprays. Simple as having predators around for the bugs ie insect hotels, ponds encourage frogs, mulching well, mixed planting.

Making your own spray

White oil works really well coating the insects in oil, blocking their breathing pores thus controlling them without any resistance to the mix developing. Don’t use over 30C as it will burn the pants. If you wish to make your own here is a recipe:

In a jar mix then pop into spray bottle. Lasts about 3 months.

White Oil concentrate

  • 1/2 cup pure liquid soap (use pure organic castile soap, made from olive oil if you want to keep it all natural)
  • 2 cups of vegetable oil – olive or sunflower

Then add 2 tsp of this mix to10ml water and into spray bottle.

 

Warm Golden Beetroot Salad with Chard and Almonds
 
Quick to make and delicious
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 bunch beetroot, roasted
  • Olive oil
  • Salt and freshly ground black pepper
  • Chard - Silverbeet
  • 4 cloves garlic, minced
  • 115g goat cheese, crumbled
  • ⅔ cup toasted almond slivers (Harvest Hub)
Instructions
  1. Preheat oven to 220C.
  2. Lightly rinse the beets to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
  3. Meanwhile, chop the Red Chard into bite-sized ribbons. Rinse thoroughly to remove all traces of dirt and grit. In a large frypan on medium heat drizzle olive oil adding garlic. Sweat for 5 minutes then add Chard to coat with the garlic. Cook until the leaves are soft and tender. Remove from the heat.
  4. When the Golden beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the Chard, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. TIP: Use in lunchbox meals as fillers for wraps and sandwiches.

 
Lemony Golden Beet Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 lemon or lime or chilli, take off skin or chop chilli
  • 60ml olive oil
  • 4 tsp cider vinegar
  • 1 tsp honey
  • 1 garlic clove, crushed
  • 1 tsp finely grated lemon zest
  • 1 tsp lemon juice
  • Salt
  • 4 beetroot, sliced
  • 2 pears, cut into 1cm wedges
  • 75g Feta cheese (Harvest Hub)
  • 1½ tsp fennel seed, toasted and crushed
  • Coriander for garnish
Instructions
  1. Preheat oven to 200C.
  2. Oil infusion
  3. In a small saucepan place the lemon or lime or chilli with the olive oil and simmer for 10 minutes then set aside to cool. Lift out the peel or chilli, discard half then cut into long thin strips. Set aside.
  4. In a small bowl put the infused oil with in the vinegar, honey, garlic, lemon zest, lemon juice and half a teaspoon salt. Whisk. Set aside.
  5. Wrap the beetroot singles in foil, place on a baking tray and roast for 45 minutes. Remove and cool. Cut the beets into wedges and pop into a bowl pouring the dressing over them.
  6. Platting
  7. On a large plate lay beetroot alternately with pears. Dot with feta and sprinkle seeds over it and finish with coriander and chopped chilli.

 

 

Blood Orange Warm Salad

Blood Orange Warm Salad

Blood Orange Warm Salad
 
the Warm Salad is like its summer cousin but intended to warm you on these chilly nights.
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • One blood orange per person.
  • 50g baby spinach a person.
  • 1 handful of walnuts, more if you’re feeding a crowd
  • 50 - 100gms Feta or goat cheese
  • 1 Beetroot, pre-cooked and cool enough to peel. Either boiled or baked in foil for an hours (for medi-um to large ones) in a hot oven (220 degrees )
  • All the Beet greens or baby spinach, washed and chopped.
  • 2 cloves of garlic finely sliced
  • 1 tsp of honey per person
  • Dressing
  • 2 parts virgin olive oil,
  • one part balsamic vinegar,
  • a crushed clove of garlic,
  • salt,
  • freshly ground pepper,
  • 1 tsp of Dijon mustard
  • some dried or fresh thyme leaves
  • blood orange zest
Instructions
  1. Preheat oven 220C to do beetroot.
  2. Put your beetroot on the stove top or in foil in the oven to bake. They’ll take about an hour depending on their size. When they’re cool enough to handle peel them of foil & then skin. Slice them and toss them into to the salad bowl.
  3. While your beetroots are cooking make the salad dressing.
  4. Ingredients into a jar, pop a lid on the jar and shake it vigorously before you splash it over the salad.
  5. Top and tail the oranges and then slice off the skin keeping the skins to squeeze extra juice into the salad bowl. Slice the oranges into segments, picking out the odd pip with the tip of your knife. If the white bits bother you slice them off (they contain fibre. Put the segments in the bowl.
  6. Wash the beetroot leaves carefully and slice finely. Slice the stalk more finely than the leaves. Quickly sauté these on medium high heat together with the garlic. Add the baby spinach towards the very end. It will wilt a little. If you don’t want it to wilt very much add it to the salad bowl instead.
  7. Chop the cool enough to handle peeled beetroots into slices. Put into the salad bowl with the sautéed leaves. Throw in the nuts and the small delectable pieces of cheese. Generously coat with salad dressing.
  8. Variations:
  9. For the lactose intolerant or vegan: use puy lentils instead of cheese. You can cook these are drain them into the bowl.
  10. Pre-soak (overnight) chickpeas and then cook and add these to the salad bowl.
  11. For those who like eggs:
  12. Add half a 5-6 minute boiled Dora Creek egg into the salad per person.
  13. For the carnivore:
  14. Grilled chicken breast or thighs sliced and added to salad is good.
  15. Grilled lamb straps or thin stakes sliced in pieces is also good.
  16. And if you love grapefruit, segments of ruby grapefruit add a touch of satisfying bitter to the flavour mix.
  17. If you’d rather not add a teaspoon of thyme to the salad dressing, try a teaspoon of cinnamon it works well with the citrus, spinach and beets.
  18. Cucumber or small sliced red radishes or slices of raw baby turnip will also add another element to this dish. Carrot slices will also add crunch.

 

 

The Warm Salad

 

Like its summer cousin but intended to warm you on these chilly nights.

 

The Basic Ingredient List:

 

One blood orange per person.

50g baby spinach a person.

A handful of walnuts. More if you’re feeding a crowd

Feta or goat cheese: a little goes a long way flavour wise.

Beetroot pre-cooked and cool enough to peel. Either boiled or baked in foil for an hours (for medium to large ones) in a hot oven (220 degrees )

Beet greens, washed and chopped.

2 cloves of garlic finely sliced

A teaspoon of honey a person

 

 

Blood oranges work well with most greens. The baby spinach blood orange combo is a winner for winter – you can feel it fighting off colds and flu as you eat.

 

Use a blood orange a person and 50-100 grams of baby spinach a person. Zest one of the blood oranges and add the zest to the dressing.

 

To Begin:

 

Put your beetroot on the stove top or in foil in the oven to bake. They’ll take about an hour depending on their size. When they’re cool enough to handle peel them of foil & then skin. Slice them and toss them into to the salad bowl.

 

While your beetroots are cooking make the salad dressing. Put 2 parts virgin olive oil, one part balsamic vinegar, a crushed clove of garlic, salt, freshly ground pepper, a teaspoon of Dijon mustard and some dried or fresh thyme leaves and blood orange zest into a jar, pop a lid on the jar and shake it vigorously before you splash it over the salad.

 

Top and tail the oranges and then slice off the skin keeping the skins to squeeze extra juice into the salad bowl. Slice the oranges into segments, picking out the odd pip with the tip of your knife. If the white bits bother you slice them off (they contain fibre. Put the segments in the bowl.

 

Wash the beetroot leaves carefully and slice finely. Slice the stalk more finely than the leaves. Quickly sautéthese on medium high heat together with the garlic. Add the baby spinach towards the very end. It will wilt a little. If you don’t want it to wilt very much add it to the salad bowl instead.

 

Chop the cool enough to handle peeled beetroots into slices. Put into the salad bowl with the sautéed leaves. Throw in the nuts and the small delectable pieces of cheese. Generously coat with salad dressing.

 

Variations:

 

For the lactose intolerant or vegan: use puy lentils instead of cheese. You can cook these are drain them into the bowl.

 

Pre-soak (overnight) chickpeas and then cook and add these to the salad bowl.