With the holidays –  something for the kids


Corn Husk doll  

Corn Husk Doll

Make a Corn Husk Doll taking 1 hour.

How to make corn husks  VIDEO corn husks



  • Dried corn husks or tamale wrappers (available at grocery stores)
  • Twine or string
  • Scissors
  • Pipecleaners
  1. Soak the dried corn husks (approximately 20 per doll) in warm water for about 10 minutes to soften them, then blot them dry. Next, gather twenty 10-inch lengths of twine and tie an overhand knot at one end.2. Trim the husks so that they are each about 8 inches long. Then sandwich the knotted twine between 4 or so husks and tightly tie another piece of twine around the bundle just above the overhand knot.

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

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

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

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

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

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

Legumes & Seeds

Legumes & seeds

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
Author: Harvest Hub
Serves: 2
    • 2 tbs oil
    • 1/3 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.
    1. 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.
  1. 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
Recipe Type: Baked Vegetables
Author: Harvest Hub
Serves: 2 large serves or 4 small ones
Brown rice takes 45mins to steam and another 10 to rest. Put it on before you start cooking.
    • 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
    1. Preheat oven to 180 C.
    1. 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.
    1. 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.
    1. Stir the oregano into the tomato sauce. The sauce goes over the top and it’s baked for 20 mins.
    1. This is good hot or cold.
    1. 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.
    1. You could also sprinkle it with pumpkin seeds before serving. Pumpkin seeds will give you extra minerals and Vitamin E.
  1. Eat over brown rice (or quinoa, or pasta or cous cous). Leftovers are terrific on toast.

Mushroom Salad

Mushroom Salad
Recipe Type: Meal Salad
Author: Harvest Hub
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.
  1. 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
Author: Harvest Hub
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.
    1. Then add the finely sliced celery, carrots, diced potato, and eggplant stirring frequently
    1. Throw in the capsicum and tomato.
    1. 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.
    1. 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.
  1. 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
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
Author: Harvest Hub
Serves: 4
This is a sweet dish and the lime juice is a necessary addition to counter the sweetness of fresh corn, capsicum and dried fruit.
    • 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.
    1. [b]To cook the quinoa[/b]
    1. Place the rinsed and drained quinoa into a small saucepan with a liter of cold water and boil.
    1. Turn to a simmer (small bubbles rather than big roiling bubbles) for 10 minutes.
    1. Drain and allow to cool.
    1. 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.
    1. 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.
    1. 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.
    1. [b]To toast the nuts[/b]
    1. 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.
  1. 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.

Corn from Freeman’s Reach

Corn from Freeman’s Reach

Joey Camilleri Freemans Reach

Joey Camilleri will be picking the last of his HUMUNGOUS corn from his Freeman’s Reach paddock. And this is no ordinary corn.

In a clear case of leaving the best till last, this corn is so sweet you could eat it raw, and free of grubs. Which is all the more remarkable as it was grown spray-free. It costs a little more, but we think you’ll agree they’re  worth it.


Fresh Corn, zucchini and Red Capsicum Salad

Barbequed corn on the cob

Corn Fritters, Tomatoes & Crispy Haloumi (Goat’s cheese)


Fresh Corn, zucchini and Red Capsicum Salad

Fresh Corn, zucchini and Red Capsicum Salad
Recipe Type: Salad
Author: Harvest Hub
  • 4 fresh corn cobs
  • 1 tomato, chopped
  • 1 zucchini, chopped
  • 1 cucumber, peeled and chopped
  • 1 onion, chopped
  • 1 fresh red capsicum, chopped
  • 125ml Italian-style salad dressing
  1. Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn kernels, tomato, zucchini, cucumber, onion and red capsicum. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.

Barbequed corn on the cob

Barbequed corn on the cob
Recipe Type: Barbeque
Author: Harvest Hub
  • 4 corn on the cobs, in their husks
  • 1 fresh red chilli, deseeded and finely chopped
  • 100gms hard goat’s cheese
  • 1/2 cup unsalted butter
  • 2 limes, cut into wedge
  1. A barbeque with a lid. About an hour before you want to cook preheat barbeque. While your barbeque is heating up, put all your corn on the cobs in a big bowl with husks on, cover with cold water and leave to soak.
  2. Once your barbeque is nice and hot drain your corn – make sure you shake off any excess water. Keeping the husks on the corn, pop them on the cooler side of the barbecue then put the lid on and leave to cook for about 20 minutes. The corn husks will act like a natural layer of greaseproof paper, allowing the kernels inside to steam and smoke beautifully.

Corn Fritters, Tomatoes & Crispy Haloumi (Goat’s cheese)

Corn Fritters, Tomatoes & Crispy Haloumi (Goat’s cheese)
Recipe Type: Fritters
Author: Harvest Hub
  • 4 truss tomatoes, halved
  • 1 small garlic clove, crushed
  • 4-5 tbs olive oil
  • Salt and freshly ground black pepper
  • 3/4 cup mayonnaise
  • 1 1/2 tbs lemon juice
  • 8 thin slices Halomi
  • [b]
  • For the Corn Fritter[/b]
  • 2 corn cobs
  • 2 cups self-raising flour
  • 1 tsp sugar
  • 1 egg
  • 375ml buttermilk (if none, then add lemon juice to the milk until it tastes slightly bitter).
  1. Preheat oven to 140°C.
  2. Arrange the tomatoes in a single layer on a baking tray. Brush with oil and season with salt and pepper. Roast for 1 hour 20 minutes until softened, but still just holding their shape.
  3. Combine the mayonnaise with the garlic and lemon juice and season with salt and pepper. Refrigerate.
  4. To make the Corn Fritters:
  5. Slice the kernels off the corn cobs. Combine the flour and sugar in a large bowl. Whisk the egg and buttermilk together in a jug, pour onto the flour and whisk until smooth. Stir in the corn and season well with salt and pepper. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Spoon the mixture one tablespoons at a time into the pan and cook for about 2 minutes on one side. Turn over and cook until golden. Keep warm while you cook the rest, adding more oil as required.
  6. In a separate frying pan, fry the Haloumi in 1 tablespoons of oil until crispy. Serve the fritters accompanied by the roasted tomatoes, Haloumi and garlic mayonnaise.







Christmas recipes

Christmas recipes

  1. Waldorf Salad
  2. Garlic-marinated Black olives with cocktail potatoes
  3. Fresh Corn Risotto
  4. Corn and caramelized onion
  5. Christmas zucchini bread


Waldorf Salad

Waldorf Salad
Recipe Type: Salad
Author: Harvest Hub
  • 1 cup of cooked chicken, shredded or diced
  • 1 cup of sliced celery
  • 1 cup of chopped apple (skin on)
  • 1 tbs pinenuts, toasted
  • A few sprigs of tarragon, roughly chopped
  • A handful of parsley, roughly chopped
  • 1 cup crème fraîche or mayonnaise
  • Cos Lettuce, to serve
  • Bread, to serve
  1. In a bowl mix the chicken, celery, apple, pinenuts, herbs, crème fraîche/mayo. Season and serve.

Garlic-marinated Black olives with cocktail potatoes

Garlic-marinated Black olives with cocktail potatoes
Recipe Type: Tapas
Author: Harvest Hub
  • Cocktail potatoes
  • 1 cup black olives
  • 2 dried red chillies
  • 8 cloves garlic, minced
  • Red vinegar, as required
  • Dash of lemon juice
  1. Par boil potatoes and set aside. When cool cut in half.
  2. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving.
  3. Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chillies and garlic, lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar’s contents are entirely submerged.
  4. Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.
  5. Pan fry cocktail potatoes in oil, garlic and coriander chopped. Serve marinated olives, potatoes with toothpicks.

Fresh Corn Risotto

Corn risotto
Recipe Type: Rice
Author: Harvest Hub
  • 6 cups chicken stock
  • 1 bay leaf
  • 3 tbs extra-virgin olive oil
  • 1 onion, very finely chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 cup white corn kernels (from 2 ears)
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tbs unsalted butter, cubed
  • Salt and freshly ground pepper
  1. In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.
  2. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it’s al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.

Corn and caramelized onion

Corn and caramelized onion
Recipe Type: Sauces
Author: Harvest Hub
Serves: 4
  • 2 onions
  • Olive oil
  • 1 cup of raw corn kernels
  • 1 tbsp of balsamic vinegar
  • 1 tbsp brown sugar
  1. Peel corn then using a knife cut off kernels.
  2. Soak onions in water. Then cut off outer skin and dice onion.
  3. In a large frypan put oil over a medium heat and add onion.
  4. Cook onion until soft and translucent.
  5. Add raw corn kernels, balsamic vinegar and sugar.
  6. Cook until corn is tender.
  7. Serve over meat or fish.

Christmas zucchini bread

Christmas recipes
  • 1 cup coconut flakes
  • ½ tsp baking soda
  • 1/2 cup cooking oil
  • 1 tsp vanilla essence
  • 2 eggs, beaten
  • 1 cup zucchini, grated
  • ½ cup pecans, sliced
  • 1 1/2 cups flour
  • 1 cup sugar
  • ½ tsp ground cinnamon
  1. Preheat oven to 180°C.
  2. In a bowl mix oil, zucchini, eggs, & vanilla. Then add sugar, flour, soda & cinnamon, mixing well. Stir in coconut & pecans. Pour mixture into a greased baking loaf pan.
  3. Bake 20-25 mins then skewer test. Cool 15 mins in bread pan. Remove from pan and wrap in foil wrap. Slice the loaf just before serving.




Corn – Polka Dot

Corn – Polka Dot

from Freemans Reach

This has White/yellow kernels.   Note that when there are hot dry conditions on pollination the tip of the corn may be missing.

It’s the variety is called Polka Dot or Butter and Cream.  It is NOT genetically modified – but simply a random pattern.

Every kernel is individually pollinated (mostly by pollen floating on wind), which is why some end up white and others yellow.  They are sweeter than regular corn (and I tried some this morning). Isn’t nature amazing.

Corn Polka Dot from Freemans Reach