Carrots coloured

Carrots Coloured

A week ago local farmers int he Sydney Food Bowl were affected by extreme weather conditions. Their paddocks were crisscrossed with channels and some full on streams of water.

For the farmer this can mean a few things: unable to get into the paddock to pick; produce growth development most likely will change; produce will taste good but look a bit weathered. If the farmer is supplying supermarkets this often will mean they have to turnRivers of water their produce back into the ground and start again. What a waste! Such heartache. Overwhelming financial stress – both in turning their produce in but also the time and effort to get the paddocks back up and running again.

You might ask: Why don’t they pick it and send it to market?

Well, Pure economics.Supermarkets and grocery stores won’t take it.

Then you might ask: So why not pick it and send it to Food Rescue?

So, it costs (time, wages, opportunity cost) the farmer more to pick and transport for no return.

What can we do about this situation? Can we help?

We sure can.carrots purple and white Grima Brothers

When the farmer picks produce that might not look so great, still tasting fabulous, then we can purchase it and cook it.

So this week we are aiding the Grima Brothers in Horsley Park purchasing their purple and white carrots with ‘no hat on’ – the greenery has been taken off. Usually we encourage for the greenery for be made into stock base Carrots whitebut let’s face it most of us will either cut it off, compost it or throw it away. When you think about it ………
Let’s get behind this amazing family and get some of these fine eating carrots.

Here are useful recipes.


Carrot & Beans Stir Fry (Poriyal)

Carrot Pesto Slice

Old fashioned purple Carrot Cake with lemon sauce

Roasted Purple Carrot

Tunisian Carrot Salad (Spicy)


Carrot & Beans Stir Fry (Poriyal)

Carrot & Beans Stir Fry (Poriyal)
Recipe Type: Stir Fry
Author: Harvest Hub
  • 3 carrots, chopped into small pieces
  • 200gms beans, chopped into small pieces
  • 1/2 cup green Peas
  • 1 onion, finely chopped
  • 3-4 green chilies
  • ½ cup shredded coconut
  • 1 tbs oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal (lentil like black beans)
  • 4-5 curry Leaves
  1. Heat oil in a wide pan then add mustard seeds, urad dal after it sputters add chopped onions.Fry them till it becomes translucent and add green chilies and salt. Fry them for 2 -3 minutes and add curry leaves, Green peas, chopped carrots and beans. Add a cup of water and cover it with a lid. Cook them for 10 – 15 minutes in medium heat or till it becomes fully cooked. Make sure there is no water in the stir fry when it’s done.
  2. Finally add shredded coconut and remove from heat.

Carrot Pesto Slice


Carrot Pesto Slice
Recipe Type: Slice – Vegetable
Author: Harvest Hub
  • 750g carrots, peeled and grated
  • 50g butter
  • 1/2 cup plain flour
  • 340ml milk
  • 85g light sour cream
  • 1 tsp cracked black pepper
  • 100g cheddar cheese, grated
  • 4 eggs, lightly beaten
  • 2 tbs of bottled pesto or make own from basil
  • 250g packet instant lasagne
  • 50g cheddar cheese grated.
  1. Brush a 30 x 20 cm ovenproof baking dish with melted butter or oil.
  2. Preheat oven to a slow 150C.
  3. Heat butter in large pan; add flour. Stir over low heat until mixture is lightly golden and bubbling. Add combined milk, sour cream and pepper gradually to the pan, stirring until mixture boils and thickens; boil further 1 minute; remove from heat. Stir in cheese, cool slightly. Add beaten eggs gradually, stirring constantly, mix well.
  4. Pour 1/3 of the sauce into another bowl for topping; set aside. Add pesto and carrot to remaining sauce stirring to combine.
  5. Beginning with a layer of carrot mixture, alternate layers of carrot with lasagna sheets in a prepared dish. Use 3 layers of each, finishing with pasta. Spread reserved sauce evenly over the top. Sprinkle with extra cheese, leave for 15 minutes before cooking this is to allow pasta to soften. Bake for 40 minutes or until set and firm to touch. Remove from the oven, cover and set aside for 15 minutes prior to serving, this ensures that it will slice cleanly.

Old fashioned purple Carrot Cake with lemon sauce


Old fashioned purple Carrot Cake with lemon sauce
Cuisine: Cake
Author: Harvest Hub
  • 2-3 purple carrots
  • 1/4 cup lemon juice
  • 1 ½ tbs brown sugar
  • 2 cups whole wheat plain flour
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 cup desiccated coconut
  • Grate an orange carrot
  • 3/4 cup vegetable or sunflower oil
  • 2 tbs blackstrap molasses
  • 1/2 cup orange juice
  • [b]
  • For the sauce:[/b]
  • 1 block silken tofu or mascarpone or cream cheese
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • pinch sea salt
  • 1/2 cup icing sugar
  1. Preheat oven to 185C
  2. Steam or microwave the purple carrots until just beginning to soften then puree in a blender/processor with the juice of half a lemon.
  3. In a large bowl mix all of the dry ingredients, then add grated orange carrot and mix again. Set aside.
  4. In a small bowl, mix all of the wet ingredients, then add purple carrot puree and mix again.
  5. Combine the two bowls then pour into a lined 22x22cm square pan and bake for 50-60 minutes. To check if the cake is ready, insert a skewer into the centre.
  6. To make the serving sauce:
  7. Puree tofu, lemon juice, vanilla extract and salt in a blender/processor. Sift in icing sugar and blend again until smooth. Refrigerate until needed.
  8. Serve sauce warm with the cake.

Roasted Purple Carrot


Roasted Purple Carrot
Recipe Type: Roast
Author: Harvest Hub
  • purple carrots
  • beetroot
  • 1 Spanish onion
  • 2 tbs rosemary leaves
  • 2 garlic cloves, unpeeled
  • grapeseed or olive oil
  • freshly ground sea salt and black pepper
  1. Preheat oven to 200C.
  2. Scrub or peel carrots, then slice. Peel and quarter beetroot and onion.
  3. Toss vegetables with the herbs and garlic – drizzle with oil and add seasoning to taste. Roast on lined baking sheet for 40-45 minutes, or until crispy skinned and cooked through.

Tunisian Carrot Salad (Spicy)


Tunisian Carrot Salad (Spicy)
Recipe Type: Salad
Author: Harvest Hub
Serves: 6
  • 5–6 medium-size carrots, peeled
  • 1 clove garlic, chopped
  • 1 tsp ground caraway seeds
  • Sea salt to taste
  • 1 tbs Tunisian spice (see recipe below)
  • 1 tbs lemon juice, freshly squeezed
  • ¼ cup extra-virgin olive oil
  • [b]
  • Tunisian Spice[/b]
  • 1 tbs chilli powder
  • 2 tsp ground coriander
  • 1 tsp ground caraway
  • ½ tsp cayenne or ground hot pepper
  • 1 tsp salt
  • 4 to 5 cloves of garlic, minced
  • 3 to 4 tbs olive oil
  1. Using the large holes of a grater, grate the carrots into a bowl.
  2. In a mortar, pound the garlic to a paste with the caraway and salt. Stir in the lemon juice and Tunisian spice (see below), mixing well, then add the olive oil. Beat with a fork or a small wire whisk and then pour over the grated carrots. Set aside at room temperature for about 30 minutes to develop the flavours.
  3. [b]To make Tunisian Spice[/b]
  4. In a bowl combine the spices, the salt, the garlic, and some olive oil.


White Carrots

White Carrots

Harvest Hub White Dutch carrots from Steve and Sam Grima in Horsley Park: Amaaazing!  It’s like all the carrot’s energy has gone into developing flavour rather than colour.  But they still look beautiful.  Big bunch, too!

They have a mild flavor with hardly any of the earthiness of the other carrot colors.

White carrots They have phytochemicals, natural bioactive compounds found in plant foods that work with nutrients and dietary fibre to protect against disease and the build up of fatty deposits in artery walls. They originate from Afghanistan, Iran, Pakistan. 

If you have a carotene allergy these are perfect for you.


Baby turnips… a cunning plan indeed!

Lovers of Blackadder will know that his dung-covered man-servant Baldrick‘s ambition in life ‘is the acquisition of turnips’. Of course back in the 1700’s food – any food – was in short supply and so turnips were highly desirable.

From the onset of the industrial revolution the humble turnip went into terminal decline from which is never quite recovered… that is until the Grima brothers (baby vegetable specialists from the Sydney basin) brought out the baby turnip!

Super sweet to taste, baby turnips are low in saturated fat and cholesterol yet high in calcium, fibre, and essential vitamins and minerals including manganese,potassium,vitamin B6, vitamin C.

Far from being considered food for lower classes and servants, baby turnips are now highly fancied by upmarket restaurants for their incredibly sweet taste.

Baby turnips are delicious when sauted -€“ put a dash of virgin olive oil in a frying pan and put over medium heat. When hot add turnip, stir to coat and then add two tablespoons of water. Cover with lid to sauted, and cook for roughly 20 minutes.

You can also grate them and pop them in to patties, or eat them raw as part of a salad. And they will last for at least 2 weeks when stored in a crisper.

Suddenly joining Baldrick in the €˜turnip workhouse seems like a cunning plan indeed!


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