Leafy Greens

Leafy greens

Leppington has it this week. Leafy greens. Just 1 hour from Sydney going South-west and 60km away.

Coriander, English spinach and Baby buk choi – Grown by the Chong family.



The Leafy Greens this week are:

Leafy greens









Coriander – also known as Cilantro

See recipes for Coriander   …

  1. Thai Pumpkin soup with Coriander Pesto
  2. Coriander Tabouli
  3. Carrot and coriander pilaf
  4. Coriander pesto

English Spinach

For excellent Braised Spinach – Put spinach in a fry pan with a little olive oil, butter, a grating of nutmeg and a tiny squeeze of lemon juice with a lid on to let it steam. This will taste great, and it goes with just about anything – pasta, fish or meat. If there is any excess moisture when the spinach is cooked, just tilt the pan so it runs to the other side and pour it away. Let the spinach sit for a minute and then serve.


Other recipes English Spinach ……

Fresh Spinach with Sesame Seeds   – Side dish

Ricotta Spinach Gnocchi with carrot sauce

Fillet of sea bream roasted with shredded English spinach and pumpkin


Baby buk choi  … more on growing 

Recipes you might like to try……

  1. Grilled Baby Buk Choi
  2. Buk Choi Salad (quick easy noodle with a difference) Great student dish.
  3. Chicken satay with peanut sauce and buk choi








  1. Thai Pumpkin soup with Coriander Pesto
  2. Coriander Tabouli
  3. Carrot and coriander pilaf
  4. Coriander pesto





Thai Pumpkin soup with Coriander Pesto

Thai Pumpkin soup with Coriander Pesto
Recipe Type: Soup
Author: Harvest Hub
Thai Pumpkin soup with Coriander Pesto
  • [b]Coriander pesto:[/b]
  • 1 bunch coriander, roots trimmed (a few leaves reserved for garnish)
  • Zest and juice of 1 lemon
  • 2 garlic cloves
  • 1/3 cup (80ml) olive oil
  • [b]
  • Pumpkin soup:[/b]
  • 1 onion, chopped
  • 2 tsp grated ginger
  • 1 tbs Thai red curry paste
  • 1kg pumpkin, peeled, cut into small cubes
  • 2 cups (500ml) vegetable stock
  • 400ml canned light coconut milk
  • Thinly sliced red onion and thinly sliced red chilli, to garnish
  1. To make the coriander pesto:
  2. Process coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.
  3. To make pumpkin soup:
  4. Heat the remaining tablespoon oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.
  5. To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves.


Coriander Tabouli 

Coriander Tabouli
Recipe Type: Side Dish
Author: Harvest Hub
  • 3/4 cup fine bulgur
  • 1 tsp whole coriander seeds
  • 1/2 tsp each whole cumin and fennel seeds
  • 10 whole allspice berries
  • 3/4 cup minced onion
  • 1 tsp salt, or more to taste
  • 1 cup finely diced seedless cucumber
  • 1 cup finely diced seeded tomato
  • 3/4 cup each minced fresh coriander and fresh flat-leaf parsley
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh lemon juice
  • 1/4 cup Extra Virgin Olive Oil
  • Cayenne pepper to taste
  1. Wash the bulgur in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgur in the fine sieve. Return bulgur to the bowl, cover it with one inch of cold water, and let it soak for one hour.
  2. While the bulgur is soaking, toast the coriander seeds, cumin seeds and fennel seeds in a small frypan over moderate heat until very fragrant, one to two minutes. Let the seeds cool completely and then grind them in with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle.
  3. Stir together the onion, ground spices and salt in a large bowl and let stand while the bulgur is soaking, at least thirty minutes.
  4. Drain the bulgur in the sieve, pressing hard to extract as much water as possible. Add the bulgur to the onion mixture with the cucumber, tomato, herbs, lemon juice, olive oil and cayenne pepper; toss the salad well. Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately.

Carrot and coriander pilaf

Carrot and coriander pilaf
Recipe Type: Rice
Author: Harvest Hub
Serves: 4
  • 1 tbs vegetable oil
  • 1 small onion, finely diced
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbs mustard seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 250g grated carrot
  • 250g basmati rice, rinsed
  • 500ml water
  • 1 tsp salt
  • 1 lemon, quartered
  1. Heat the oil in a lidded saucepan and cook the onion until soft. Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
  2. Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 mins. Take from the heat for a further 5 mins, covered, then fluff up with two forks. Serve with lemon quarters, fresh coriander and warm naan or roti bread, or with grilled fish or chicken.


Coriander pesto

Coriander pesto
Recipe Type: Side Dish
Author: Harvest Hub
  • 2 cups fresh coriander leaves, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup (45gm) toasted cashew nuts
  • 1/3 cup (35gm) finely grated parmesan
  • 1/2 cup (125ml) light olive or peanut oil, plus extra
  1. Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
  2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
  3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).


Farm Recipes Week 1720

Farm Recipes Week 1720

Harvest Hub Farm recipes-template

This week’s $2.50 per serve meals using the basic pantry needs and this week’s Value Bag items.


Chicken and tarragon rolls  – Tarragon grown in Dural

Fennel Risotto – Fennel grown in Horsley Park

Lamb Stew with Daikon – Diakon – Korean Radish grown in Horlsey Park

Vegetarian Chili Con Carne – Red chillies grown in Kemps Creek

Thai persimmon and beef (sweet potato) salad with mint and coriander – Persimmon grown in Wingham


Chicken and tarragon rolls

Chicken and tarragon rolls
Recipe Type: Meal
Author: Harvest Hub
Serves: 4-5
  • chicken breast, cut into 5 strips
  • taste freshly ground pepper
  • 1/4 small bunch tarragon
  • 25g Parmigiano Reggiano, grated (Parmesan cheese)
  • 5 bacon slices
  • 1 tbs extra virgin olive oil
  • 1 tbs fresh rosemary, chopped
  • 2 leaves lettuce
  1. To make Chicken and tarragon:
  2. Place the bacon slices onto a cutting board and top each with a chicken tenderloin. Grate a little parmesan onto the chicken, season with pepper and top with several tarragon leaves.
  3. Roll them up into even cigar shapes. These can be grilled or fried. For grilling: place on alfoil and evenly grill both sides. For frying: Preheat a frypan with some olive oil and then fry. Drain on paper towel.
  4. Cut them into bite size pieces and pierce with a toothpick.
  5. Serve a bed of lettuce scattered with tarragon leaves and surround them with a drizzle of extra virgin olive oil.

Fennel Risotto

Fennel Risotto
Recipe Type: Rice
Author: Harvest Hub
Serves: 4
  • 1 fennel bulb, shaved
  • 100g mushrooms, thinly sliced
  • 1.2 litres chicken or vegetable stock
  • 50g butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 300g Arborio rice
  • ½ cup white wine
  • 70g grated parmesan cheese (Harvest Hub)
  • lemon, zested
  • Sea salt and freshly ground black pepper
  1. Wash then finely slice the fennel. Put aside.
  2. Bring the chicken/vegetable 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.
  4. Start adding chicken/vegetable stock, a ladle at a time. Slowly add stock as it is absorbed by the rice. Cook for ten minutes then add the fennel and mushrooms. Keep stirring and add remaining stock until the rice is ‘al dente’ .
  5. Finally, stir in the grated parmesan. Season with salt and pepper to taste and serve.

Lamb Stew with Daikon

Lamb Stew with Daikon
Recipe Type: Stew
Author: Harvest Hub
Serves: 2
  • 1 kg lamb shank, 1 piece
  • 1/2 daikon, cut into thick slices
  • 1 onion, quartered
  • 3 cm fresh ginger, crushed
  • 3 garlic cloves, chopped
  • 1/4 tsp red peppers, chopped
  • Salt
  • 1 tbs olive oil
  • 1 onion, finely chopped
  • 1/2 tsp paprika
  • 1 tomato, chopped
  • 1/2 to 1 baby buk choy, chopped
  1. Place the lamb in a large casserole pan, clay pot or slow cooker. Add the daikon, onion, ginger, garlic, and peppers. Add enough cold water to cover. Bring to a boil.
  2. Then reduce the heat to low and simmer until the daikon is soft and translucent, about 1-1/2 hours. Season to taste with salt. Remove the lamb and the daikon from the liquid, reserving the liquid. Remove the lamb meat from the bone. Cut the lamb into cubes. Cut daikon into cubes. Set aside.
  3. [b]To make the sauce:[/b]
  4. In a large saucepan, heat the oil over high heat. Add the chopped onion and sauté until golden brown, about 5 minutes. Add the paprika and stir to mix, about 30 seconds. Add the tomato. Add the reserved lamb and daikon, and enough cooking liquid to cover. Bring to a boil and reduce the broth slightly, about 10 to 15 minutes. Reduce the heat and add the buk choy. Cover and steam until the greens are just wilted, about 2 minutes.
  5. Serve immediately.

Vegetarian Chili Con Carne

Vegetarian Chili Con Carne
Recipe Type: Stew
Author: Harvest Hub
Serves: 2
  • 1 tbs of coconut oil or olive oil
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 red capsicum, chopped
  • 1 red chilli, deseeded and chopped
  • 2 tsp paprika
  • 2 tsp coriander, ground
  • 1 tsp cumin, ground
  • 1 tsp chili, ground
  • 3-4 cooking tomatoes, diced
  • ½ cup red kidney beans
  • 1/2 cup green lentils
  • 1 vegetable stock cube
  • 2 tbs of tomato paste
  1. To prepare the lentils:
  2. In a saucepan place 2 cups water and add lentils. Bring to boil for 20 minutes until they are soft then drain.
  3. In a frypan place oil and sauté the onion until they are soft, approx. 5 minutes. Then add the capsicum and garlic. Fry for an additional 5 minutes. Add remaining spices and stir in.
  4. To this add the tomatoes, tomato paste, red kidney beans, stock and green lentils. Simmer for approximately half an hour and serve on a bed of rice or couscous.


Thai persimmon and beef (sweet potato) salad with mint and coriander

Thai persimmon and beef (sweet potato) salad with mint and coriander
Recipe Type: Salad
Author: Harvest Hub
Serves: 4
  • 250g fillet steak (substitute sweet potato)
  • 1/2 tbs olive oil
  • Sea salt and freshly ground black pepper
  • 1-2 persimmons
  • 1 red onion, chopped
  • 1/3 cup mint leaves
  • 1/3 bunch coriander
  • [b]For the dressing:[/b]
  • 2 cloves garlic
  • 1 x 3cm piece of ginger
  • 1 tsp palm sugar (substitute brown sugar)
  • 1 tbs fresh lime juice
  • 1 tbs fish sauce
  1. Heat a frypan while trimming the steak of any fat. Add the oil and cook the steak over a high heat for 3 minutes on each side, season and set aside. If using sweet potato do same – slice and fry until slightly soft but add some soy.
  2. To make the dressing:
  3. Peel and crush the garlic, peel and grate the ginger then combine with the sugar, lime juice and fish sauce. Stir to dissolve the sugar.
  4. Peel and slice the persimmons. Slice the steak (or sweet potato) and arrange on the persimmons, on serving plates with thin slices of onion, mint leaves and roughly chopped coriander. Generously drizzle over the dressing and serve.


Patriot Zucchini

Patriot Zucchini

FACT: A fruit but we list as a vegetable.

These colouful zucchini were grown in our Sydney Food Bowl. To store wrap in a paper towel and pop in the crisper or in a container with one corner of the lid open.


Zucchini and homocysteine levels?  They help lower these amino acids in your blood stream. It’s a good thing.

How to roast Zucchini (courgettes)

A good way to use up courgettes is to roast them in slices.

Preheat oven 200°C

Top and tail the courgettes and slice them lengthways into slices 5 mm thick. Brush the strips on both sides with oil and season with freshly milled black pepper.

Then put them on a heavy-based roasting tray and bake on the top shelf of the oven for about 15 minutes, turning them halfway through cooking.

Now for recipes ….

Caramelized onion and zucchini

Spicy Zucchini salad with carrot and chilli peppers

Caramelized onion and zucchini
Recipe Type: Stir Fry
Author: Harvest Hub
  • 1 tsp Lemony pepper
  • 1 tsp onion
  • 1 tsp garlic
  • 1/2 cup butter
  • 2 zucchini sliced
  • [b]Onion sauce[/b]
  • ½ tbs unsalted butter
  • ½ tbs vegetable oil
  • 2 onions halved and sliced thin
  • ½ tsp brown sugar
  • ¼ tsp salt
  • ½ to 1 tbsp water
  • Black pepper to taste
  1. [b]Fry Zucchini[/b]
  2. Saute first 5 ingredients in a fry pan until zucchini is tender.
  3. spoon Caramelized Onion Sauce over top: serve hot.
  4. [b]Onion Sauce[/b]
  5. Add butter and oil to a cold frypan then melt the butter over high heat. Once the butter melts stir in the onions, brown sugar, and salt. Stir 5-10 mins until the onion softens.
  6. Reduce the heat and stir often until the onions turn deep brown – at least 20 mins. Another 10 mins to caramelize the onion but be patient. When caramelized take off the heat and a dash of water. Season with salt and pepper.

Spicy Zucchini salad with carrot and chilli peppers

Spicy Zucchini salad with carrot and chilli peppers
Cuisine: Salad
Author: Harvest Hub
A Mexican Dish
  • ¼ cup olive oil
  • 2-3 zucchini, sliced ½ cm thick
  • 1 carrot, sliced ½ cm thick
  • ½ red onion, thinly sliced
  • ½ tsp ground cumin
  • ¼ tsp paprika
  • ½ tsp salt
  • 1 tsp sugar
  • 3 tbs rice vinegar
  • 3 tbs fresh chilli peppers, chopped (optional) substitute with favourite pickled vegetable
  • 1 tbs pickled peppers, chopped (optional)
  • 1 tsp pickle juice from jar
  • Fresh ground pepper
  • ¼ cup feta cheese, crumbled
  • [b]Mexican Rice[/b]
  • 1 cup of long grain white rice
  • 2 cups chicken broth
  • 1 tbs olive oil
  • 1 onion, diced
  • 4 cloves of garlic, finely minced
  • 1/4 cup of tomato paste
  • 1 lime, juice
  • 1/2 cup cilantro (basil), chopped
  • 2 tsp cumin
  • Salt to taste
  1. Mexican rice to serve
  2. In a frypan heat 2 tablespoons of oil over medium heat. Add zucchini and gook by tossing for 3 minutes. Remove and transfer to a bowl. Then add carrot to frypan and repeat.
  3. Put onion in pan and cook 1 minute then add cumin, paprika, salt, sugar, vinegar, peppers and juice. Cook until sugar dissolved. Pour over zucchini and carrots. Add olive oil and pepper to taste. Toss. Cover with a lid or plastic, put in refrigerator and marinate for 6 hours.
  4. Serve on Mexican rice with feta sprinkled on top.
  5. [b]MEXICAN RICE[/b]
  6. In a saucepan add rice and chicken broth and bring a boil over high heat. Stir. Cover the pot, lower heat and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes. Keep base of rice stirred so it does not burn as the chicken broth tends to coagulate.
  7. While the rice is cooking, heat the olive oil in a frypan over medium heat and add onions cooking until starting to brown. Stir in the garlic, then followed by tomato paste and cumin. Cook two minutes. Finally, mix in cooked rice, lime juice and cilantro. Season to taste with salt. Serve immediately.