English Spinach

English Spinach

English Spinach












  1. Fresh Spinach with Sesame Seeds   – Side dish
  2. Ricotta Spinach Gnocchi with carrot sauce
  3. Fillet of sea bream roasted with shredded English spinach and pumpkin

Fresh Spinach with Sesame Seeds  

Fresh Spinach with Sesame Seeds
Recipe Type: Side Dish
Author: Harvest Hub
Serves: 2
  • 3 – 4 leaves English Spinach chopped OR 150g baby spinach
  • 1/2 clove garlic, minced
  • 1/2 tbs canola oil or peanut oil
  • 1 tsp sesame oil
  • 1/2 tbs toasted sesame seeds
  1. Heat the canola or peanut oil in a wok or a large sauté pan over medium heat, and sauté the garlic for 20 seconds; do not let it get brown. Add spinach and toss lightly with tongs, so that all pieces cook evenly.
  2. When spinach is lightly wilted, remove from heat, drizzle with sesame oil and toss. Add sesame seeds and toss again. Serve hot, warm, or at room temperature.


Ricotta Spinach Gnocchi with carrot sauce

Ricotta Spinach Gnocchi with carrot sauce
Recipe Type: Gnocchi
Author: Harvest Hub
Serves: 4
  • 2 potatoes
  • 20 English spinach leaves, chopped
  • 300g reduced-fat ricotta cheese
  • 2 cups plain flour
  • [b]To make carrot sauce:[/b]
  • 2 tsp butter or margarine
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cups water
  • 1 stock of vegetable cube, crumbled
  • 2 tsp tomato paste
  • 2 tsp cornflour
  • 4 tsp water, extra
  1. To make Gnocchi:
  2. Steam potato until soft and press through a sieve into a bowl. Add spinach and cheese to bowl and mix.
  3. Knead flour ¼ cup at a time. Knead dough on lightly floured board and dhape into small balls. Place a ball of mixture into pam of habe and press with floured prongs of fork. Repeat with other balls of dough.
  4. To a pan of boiling water add gnocchi and boil for 2 minutes then drain, keep warm.
  5. To make carrot sauce:
  6. In a fry pan heat butter and add in onion and cook until soft. Add carrot, water, stock cube and tomato paste. Bring to boil and cover whilst simmering. When soft take off and blend in processor. Return to clean pan and stir in blended cornflour and extra water. Stir until boils. Pour over gnocchi and serve.


Fillet of sea bream roasted with shredded English spinach and pumpkin

Fillet of sea bream roasted with shredded English spinach and pumpkin
Recipe Type: Fish
Author: Harvest Hub
Serves: 2
  • 240g Fillet of sea bream g.120g per person
  • 100g English Spinach, shredded
  • 150g Pumpkin flesh, diced
  • 1 clove garlic
  • 1onion, sliced
  • 1 tbs soy sauce
  • 1 tbs olive oil
  • Fresh ground salt and pepper
  1. Season the sea bream fillet, brown in a pan with a drop of olive oil for around three minutes, then keep warm. In a fry pan sautee the diced pumpkin and onion, season with salt and pepper.
  2. In a blender make a sauce by putting in olive oil, the soy sauce and the clove of garlic. Blend.
  3. Dress the fillet of sea bream with the sauce placed on a serving plate with the pumpkin, onion and spinach leaves and serve immediately.


Cooking Tomatoes buy fresh local same price as imported

Cooking tomatoes

Cooking Tomatoes buy fresh local same price as imported

In season now February and offering them this week and next.


To provide our members access to cheap locally grown cooking tomatoes that taste better anyway – and have had fewer food miles than the imported ones. Read about imported tomatoes.

The dollar spent here stays in our economy, supports our local growers.


Veature Veg #5
Cooking tomatoes x 1kg more info…
Sold per: piece. Price: $2.50 per piece, or $2.50/Kg


2kg cooking tomatoes for less than $2/kg, cheaper than virtually any of the imported canned tomatoes

Quick way to find items: When ordering use CTL F  (find) and type in cooking tomatoes. It will go straight to them. If there are two descriptions just use SHIFT to go to next one.

Here are some great recipes to use.

Authentic gnocchi tomato sauce

Basic gnocchi

Tomato Hommus Dip


Authentic Gnocchi tomato sauce
Recipe Type: Sauce
Author: Harvest Hub
  • 10 cooking tomatoes
  • 2 red onions, finely peeled & sliced
  • 2 garlic cloves, peeled and finely sliced
  • 4 tbs fresh basil leaves chopped
  • 50g parmesan grated
  • extra virgin olive oil
  1. Heat 2 tablespoons of olive oil in a frying pan, then add the onions and cook over low heat until soft and translucent. Add the garlic and continue to cook until the onions begin to colour. Add the tomatoes, then basil, stir, then add salt and pepper to taste. Cover and leave to simmer for 45 minutes, stirring occasionally, until the tomatoes have become a thick sauce. Remove from heat and keep warm.

Basic  Gnocchi

Basic Gnocchi
Recipe Type: Pasta
Author: Harvest Hub
  • 200g potatoes, boiled and passed through a ricer
  • 4 free-range egg yolks
  • 75g Italian ’00’ flour, plus extra for rolling
  • 1 tsp salt
  • 30g apple, finely grated
  • 2 tbs flat leaf parsley, finely chopped
  • 2 tbs oil
  1. Mix the potato, egg yolks, flour, salt, apple and parsley together in a bowl until it just forms a soft dough. Season with salt and freshly ground black pepper.
  2. Divide the mixture in half and roll each piece on a lightly floured surface into a long sausage shape, about 1cm diameter. Using a sharp knife, cut each sausage into 2.5cm pieces of gnocchi. Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook for 1-2 minutes, or until they float to the surface. Remove the gnocchi from the water with a slotted spoon and place onto a plate lined with kitchen paper.
  3. Heat a frying pan until hot, add the oil and the gnocchi and fry for 1-2 minutes until golden-brown and just crisp. Drain onto kitchen paper.


Tomato Hummus Dip
Recipe Type: Dip
Author: Harvest Hub
  • 1 cup Fresh chickpeas, soaked and boiled
  • 1 cup tomatoes, steamed
  • 3 garlic cloves, crushed
  • ½ cup of olive oil
  • ½ lemon juice
  1. Place in a food processor and blend.