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.

RECIPES

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
 
Author:
Recipe type: Salad
Ingredients
  • 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
Instructions
  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
 
Author:
Recipe type: Barbeque
Ingredients
  • 4 corn on the cobs, in their husks
  • 1 fresh red chilli, deseeded and finely chopped
  • 100gms hard goat’s cheese
  • ½ cup unsalted butter
  • 2 limes, cut into wedge
Instructions
  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)
 
Author:
Recipe type: Fritters
Ingredients
  • 4 truss tomatoes, halved
  • 1 small garlic clove, crushed
  • 4-5 tbs olive oil
  • Salt and freshly ground black pepper
  • ¾ cup mayonnaise
  • 1½ tbs lemon juice
  • 8 thin slices Halomi
  • For the Corn Fritter
  • 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).
Instructions
  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.

 

 

 

 

 

 

Eggplant Freeman’s Reach

Eggplant Freeman’s Reach

Eggplant or aubergine are low-carb and low GI, which means they are slow to raise blood sugar levels as they are more complex and fibrous, and help improve blood circulation. In other words, it takes longer to digest and that is a good thing.

They are of the nightshade family of vegetables, which also include tomatoes, potatoes and capsicums. Nasunin, an antioxidant and free radical scavenger, is in the skin and has been shown to protect cell membranes from damage. So keep the skin on.

On its own you might think yuk but eggplant is a filler that has a flavour when entwined with other vegetables and sauces is magnificent. They love the heat for growing.

They came originally from India and now there are other varieties around the world including Thailand, Japan and Italy.

So what can you make with them? The original from India Bengan Bartha;  Baba Ganoush which is Middle Eastern; from Italy eggplant parmesan; the Greeks of course have moussaka; and the French Ratatouille. Plus slicing into stirfry and casseroles. Too easy.

Turkey Moussaka     

Turkey Moussaka
 
Author:
Recipe type: Casserole
Serves: 3
Ingredients
  • 3 eggplant
  • ½ tsp coarse salt
  • ½ cups chopped yellow onion (about 1 large onion)
  • ½ cup chopped sweet chilli or green capsicum
  • ¼ cup water
  • 350g skinless turkey breast ground
  • 2 peeled, diced fresh tomatoes (about 2 tomatoes)
  • 2 tsps ground cinnamon
  • 1 tsp ground allspice
  • 1 tbs finely chopped dried apricot
  • ½ cup chopped flat-leaf parsley
Instructions
  1. Preheat grill.
  2. To make Turkey Moussaka Eggplant:
  3. Slice the eggplants in half lengthwise. Sprinkle the cut sides with the coarse salt. Place in a colander, salted sides against the holes. Drain in the sink for 1 hour. Rinse and pat dry.
  4. Place the eggplants in the grill, cut sides up, about 13cm from the heat source.
  5. Grill for 5 minutes, turn, and grill for about 8 minutes more on the skin side, until easily pierced with a fork. Remove and set aside.
  6. Preheat the oven to 205 C and allow it to cool.
  7. Meanwhile, combine the onion, bell pepper, and water in a large nonstick frying pan.
  8. Cook over medium heat for about 6 minutes, stirring constantly, until the onion is translucent and the green pepper soft. Add the turkey and cook for about 5 minutes longer, stirring and crushing the meat with the back of a wooden spoon until it appears cooked but not browned.
  9. Add all the remaining ingredients except the parsley. Cook for another 7 to 8 minutes, stirring occasionally, until the liquid in the pan has evaporated and the mixture seems cohesive.
  10. Remove from the heat and stir in the parsley.
  11. Place the eggplants, cut side up, in a foil lined baking dish. Press down with a spoon to create a shallow well in each, and mound equal amounts of the turkey mixture into the wells. Bake for 15 minutes, then serve immediately.

Eggplant Curry
Eggplant curry
 
Author:
Recipe type: Curry
Serves: 4
Ingredients
  • 300g diced eggplant or 150g eggplant and 3 potatoes (cook potatoes for 5 mins to soften but maintain shape)
  • ½ teaspoon salt
  • vegetable oil for deep frying
  • 1tbspn vegetable oil extra
  • ¼ medium onion finely chopped
  • ⅛ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp whole mustard seeds, ground in a mortar and pestle
  • 2 garlic cloves, finely chopped
  • fresh ginger, grated
  • 1 green chilli, chopped (optionally seeded to reduce the heat)
  • 5 fresh curry leaves
  • 1 tbsp malt vinegar or cider vinegar or wine vinegar
  • ⅓ cup coconut milk
  • ¼ tsp brown sugar
  • salt
Instructions
  1. Wash the eggplants, remove the stalk, and slice lengthwise into quarters. Cut each quarter lengthwise wide strips and then crosswise into 2½ cm cubes. Heat oil in a wok or frypan on medium heat and deep-fry the eggplant cubes in batches until golden brown. Drain thoroughly on kitchen paper.
  2. In a medium-sized pan, heat the extra oil stir the onion until golden brown. Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves. Stir and saute for 30 seconds. Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed. Bring slowly to the boil before adding the deep-fried eggplant cubes (and potatoes if reducing amount of eggplant). Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
  3. Taste and season with a little more sugar and/or salt as desired. Serve with rice.

Eggplant parmigiana

Eggplant parmigiana
 
Author:
Recipe type: Frying
Serves: 2
Ingredients
  • All-purpose flour
  • ¾ cup dry bread crumbs or panko, more as needed, seasoned liberally with salt
  • 2 - 3 eggs, lightly beaten
  • A large eggplant, cut into ¾cm thick rounds
  • Vegetable oil for frying
  • 1 cup tomato sauce
  • 250gm - 400gms mozzarella cheese, thinly sliced as much as you need
Instructions
  1. Pre-prepare:
  2. In bowls, flour, eggs, and bread crumbs.
  3. Take eggplant and glide across flour so lightly coated both sides dip in egg so it is covered.Finally, roll lightly in breadcrumbs. Lay on paper towels on a plate.
  4. Preheat grill.
  5. In a large heavy based fry pan heat oil, hot but not smoking, and fry eggplant rounds in batches around 2 minutes each side. Then pop on papertowel to drain.
  6. For grill.
  7. Take a baking tin and line with baking paper. Then arrange separately topping with tomato sauce and mozzarella. Melt cheese. But watch it.

 

Zucchini Flowers

Zucchini Flowers

Zucchini flowers by Vella Family Freemans ReachThese zucchini flowers were lovingly grown by Charlie Vella at Freeman’s Reach.

Zucchini flowers are very different….and Yum.

Zucchini flowers are in peak season at the moment in February.  They are low  in carbohydrate – just under 10 grams of carbohydrates per 100 grams.

We all know that flowers are important for bees and for reproduction of the plant. Not all of the blossoms will turn into a zucchini. There are male and female flowers with the job of the plentiful male flowers, showy and long stalked, is to fertilise and it will not grow a zucchini. So the ones you see in the photo are female flowers attached to the zucchini.

If you grow your own zucchini you might often see flowers falling off the vines, these are male. They open to distribute the pollen and when done fall off. Hopefully some female flowers have appeared at the is stage to accept the pollen.

Here are three recipes for eating these delicious flowers.

 

Zucchini flower Pilaf

Zucchini Flower Omelette

Zucchini Flower Salad

 

Zucchini flower Pilaf

 

Zucchini flower Pilaf
 
Author:
Recipe type: Rice
Ingredients
  • 1 tbs butter
  • 1 small onion, finely chopped
  • ½ tsp. salt
  • 2 cloves garlic, minced (optional)
  • 8 zucchini blossoms, roughly chopped
  • 1 cup long grain white rice
  • 2 cups broth
  • Parsley, chopped
  • Feta or parmesan cheese
Instructions
  1. In a saucepan over medium heat, melt the butter then sweat the onion with salt to taste. Add the garlic and zucchini blossoms, stir and cook until the blossoms are tender to the bite. Add the rice, the broth and bring everything to a boil, cover, reduce heat to simmer, and cook undisturbed for 15 minutes. Turn over with wooden spoon if your heat is higher on simmer so the bottom does not burn. Turn off heat but let the rice sit for 5 minutes undisturbed. Uncover the pilaf and fluff it with a fork. Garnish with cheese and parsley.

Zucchini Flower Omelette

 

Zucchini Flower Omelette
 
Zucchini Flower omelete
Author:
Recipe type: Egg
Ingredients
  • 6 zucchini flowers
  • 2 attached zucchini, grated
  • 1 tbs butter, plus extra 1 tsp
  • 3 eggs
  • 1 tbs milk or water
  • ⅛ tsp salt
  • ⅓ cup freshly shredded or crumbled mild cheese such as mild feta or blue cheese
Instructions
  1. Trim and discard stem of zucchini blossoms. Coarsely chop blossoms and set aside.
  2. In a frying pan melt 1 tsp of butter over medium heat then add the zucchini blossoms and stirring until they wilt slightly. Transfer to a small bowl and set aside.
  3. In a medium bowl, whisk eggs, milk or water, and salt.
  4. This ends up looking like a slightly thick Crepe. Heat frying pan over medium-high heat coating base with remaining 1 tablespoon of butter. When melted then pour in egg mixture and swirl to spread it out to edges of pan. As egg mixture begins to set on the bottom, lift one edge with a spatula tilting pan so all the mixture spreads evenly and cooks. Takes about 2 minutes to have a round omelette.
  5. Remove omelette from heat and sprinkle with cooked zucchini blossoms and cheese over one half of the omelette. Loosen the omelette on the other side with the spatula and fold un-sprinkled half over filled half. Cover pan and let sit until cheese is melted, about 2 minutes. Slide omelette onto a plate and serve.

Zucchini Flower Salad

 

Zucchini flower Salad
 
Seed Sprinkles from Harvest Hub. Listed under (Harvest Hub see under ‘Lettuce & Salad Vegetables’) In seed sprinkles - Australian (Roasted sesame and sunflower seeds, tamari [naturally brewed soya sauce], native Australian spices)
Author:
Recipe type: Salad
Ingredients
  • For the Thyme oil Dressing:
  • 2 sprigs of fresh thyme, bruised
  • ½ cup olive oil
  • ½ tsp lemon zest, finely grated
  • 2 tsp lemon juice
  • Salad
  • 2 small zucchini, thinly shaved
  • 1 cup cherry tomatoes, cut in half
  • 6 zucchini flowers, halved
  • ¼ cup basil leaves, torn for sprinkling
  • Australian Seed Sprinkles (Harvest Hub see under ‘Lettuce & Salad Vegetables’)
  • ⅓ cup feta, crumbled
  • ¼ tsp ground sea salt
  • Freshly ground pepper
Instructions
  1. To make Thyme Dressing:
  2. In a saucepan place whole thyme sprig in oil over medium heat stir then cover and wait small bubbles appear, stir. Turn off heat and let sit for 15 minutes. Throw away the sprigs, leaving the loose thyme leaves in oil. In a bowl put 2 tablespoons of the Thyme oil with, lemon zest and lemon juice and 2 tablespoons thyme oil.
  3. To make the salad:
  4. In a bowl combine half the dressing with the zucchini, tomatoes, zucchini flowers, basil, Australian Seed Sprinkles, and salt. Season with pepper and toss.
  5. To plate the salad:
  6. Salad is presented in two layers. Divide half the salad between 2 plates, and crumble feta over it. Top with remaining salad and feta. Drizzle with remaining dressing, and sprinkle with basil and some more Australian Seed Sprinkles.

 

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

 

Tuscan Kale

Tuscan layout

Tuscan Kale

Raymond from Freemans Reach, north of Sydney, will have Tuscan Kale, great in a creamy Carbonara sauce over pasta.

This is the first supply in large numbers he’s been able to bring to the market, with most of his crop of silverbeet, beetroot, broccoli and cauliflower having slowed down to a crawl thanks to the prolonged cold snap.

His income over the past month is down a massive 70% on the same time last year, and we know of several local growers who are doing it tough right now.  So we support them where we can.

Carbonara Sauce without cream
 
This is great to serve with Tuscan Kale which is softer and can be steamed or stirfried.
Author:
Recipe type: Sauce
Ingredients
  • 3 eggs, lightly beaten
  • 50gm parmesan, finely grated
  • Salt, pepper
  • 1 tsp olive oil
  • 2 garlic cloves, crushed
  • 150gms pancetta or bacon, chopped
  • Herbs of choice: parsley, chives, oregano take handful, chop finely
Instructions
  1. In a bowl combine the eggs and parmesan cheese seasoning with salt and pepper. In a fry pan add the olive oil adding the meat then when crisp add the garlic. Remove from the heat and let cool slightly then stir in the egg mixture. Add the herbs and serve with stir-fried or steamed sliced Tuscan Kale

 

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
 
Author:
Recipe type: Casserole
Serves: 4
Ingredients
  • 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
Instructions
  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
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  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.

Raymond and the Giant Silverbeet

Raymond’s daughters with the giant silverbeet

Once upon a time a grower called Raymond planted some silverbeet and it grew and it grew and it grew…

Has a Harvest Hub supplier just grown Sydney’s largest silverbeet?

A few weeks ago Raymond, a favourite Harvest Hub supplier who grows lots of our broccoli, corn and silverbeet on his farm at Freeman’€™s Reach planted some silverbeet. The paddock had been fallow for 3 years, then he’d ploughed chicken manure into the soil so it was in great condition ready for a bountiful crop of silverbeet.

Raymond was busy with his other crops so the silverbeet quietly grew. The result… possibly Sydney’s largest silverbeet!

In fact, to quote Raymond, “The silverbeet has gone a bit stupid!”

Here at Harvest Hub we don’€™t normally go for ‘big’€™ fruit and veg. We’€™re more about the flavour, supplying food that is in season, grown locally and with as few chemicals as possible. That’s what makes Raymond’€™s giant silverbeet all the more amazing -€“ on his farm he doesn’€™t use drip irrigation or chemical fertilisers.

The silverbeet was grown with all natural fertiliser (chook poo) and caring for the soil turning it and lettting it rest awhile. End result is something pretty amazing!

We tasted it and, unlike smaller silverbeet which has a slight bitter taste, this is smooth and peppery.

 for mother nature         for a thoughtful farmer.

Swiss Chard (Silverbeet) pesto for pasta

  • 1 knob butter
  • 2 tbs of olive oil
  • 2 cloves of garlic
  • Bunch of Swiss chard
  • 50g pine nuts (Harvest Hub)
  • 100g fresh parmesan or pecorino cheese, grated Harvest Hub)
  • Handful of fresh coriander leaves

Wash the chard thoroughly and shake to dry. Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan). Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan. Puree the mixture until it looks like pesto. Stir through with pasta.