Goldilocks spuds – just right!


This gallery contains 4 photos.

The story of Spuds ……   Goldilocks travelling in the Maitland area, finding these Sebago potatoes, “Ah! They’re just right.” Where the ‘ spuds ‘ Sebago potatoes are grown? Two hours north of Sydney there is a town with 68,000 people … Continue reading

The Impromptu Festive Season Party

We all  know that the Impromptu Festive Season party has its challenges. When you hear yourself (or your beloved, or your darling progeny) invite the mob you’ve spent the afternoon with at the beach or park back to yours for eats, in the words of Douglas Adams (Hitchhiker’s Guide to the Galaxy), “Don’t Panic”.

Or ‘The Invite’ to the Impromptu Festive Season Party.

“Don’t Panic”. Here is the answer to “What can I give them?” or  “What should I bring?”

Bruchetta with toppings



Easy to do – all ready done – Monjay Mezza Dip from Harvest Hub in your fridge ready to go with some slices of carrot, cucumber, celery, zucchini – Tzatziki Dip, Garlic Dip, Hommus Dip (which is the smoothest and most pleasant dip), Eggplant Dip, Chilli Dip, Tahini Dip. Use the Dip for a Bruschetta topping on sourdough bread.

Bruschetta – Bowen’s sourdough bread is perfect for the Bruschetta. On arrival take the loaf, thickly slice it, and pop it into a freezer bag (or two) to work this wonder whenever you need.  New to Harvest Hub, but also good are the Baby Focaccani with Herbs.  They can be sliced in half and frozen. Descending horde? No problem.

Delegate – Slicing, dicing and topping all happens faster when yours isn’t the only pair of hands. Set one of your party to toaster or griller duty or, if you’re lucky enough, to watching the griller on the BBQ.  You want that loaf toasted into golden brown slices.

If no Monjay Mezza Dip in the fridge then make your own toppings from seasonal, Sydney Basin Produce.

We’ve talked about flavour-trees for soups in previous blogs and the idea is useful for toppings.

Bruchetta toppings – The inspiration for flavour is Italian, with an emphasis on basil, garlic and olive oil.  If you’re out of basil but have coriander, use that.  Mint works with everything here but the tomato.  Thyme and lemon thyme are also ways to make flavour everything.  If you don’t have any fresh herbs a half teaspoon of Spice Peddlar’s Taste of Tuscany will do in a pinch. There are Printable toppings recipes below for Tomato Italia, Farm Mushroom and Baba Ganoush (Eggplant).

If your herbs have done a Swan Dive looking limp on the bench then fill a basin of water, pop in some ice and give them a good soak. They spring into a ‘tour jet’ (leap). Dry off in some paper towels and they are ready for work.

So put on a little Bruchetta topping and get dipping for the Impromptu Festive Season party.

Tomato Italia
Recipe Type: Appetiser
Author: Harvest Hub
Serves: 4 – 8 pieces
Bruschetta topping easy to do with inspiration from Italy.
  • 4 Tomato, chopped
  • 1/4 bunch Basil, finely chopped – substitute coriander or parsley
  • 1 x garlic, crushed
  • 10 ml Olive oil
  • Pinch of salt
  • freshly ground pepper to taste
  • red onion, finely sliced (optional)
  • fresh chilli, finely sliced (optional)
  1. Too easy.
  2. Put all ingredients in a bowl. Stir then spread on bread or biscuits.
Farm Mushroom
Recipe Type: Appetiser
Author: Harvest Hub
Serves: 4
Mushrooms can be cooked or eaten raw.
  • 150gm mushrooms, thinly sliced
  • 1 x thyme, crushed or 1/4tsp or lemon thyme leaves,
  • 2 cloves garlic, crushed
  • lemon juice or 5 ml of vinegar
  • freshly ground pepper
  1. In a frypan place olive oil then sautee mushroom. To add some zap add a little chopped chilli. Then add thyme, garlic, lemon juice and pepper. let cool then spread on bruschetta.
Aubegine Bruschetta
Recipe Type: Appetiser
Author: Harvest Hub
Serves: 4
If you’ve half an hour’s grace before the inundation of guests this can be done with the oven or microwave.
  • 2 x cloves garlic, crushed
  • 2 tbs olive oil
  • basil, mint or coriander, finely chopped
  • chilli, finely chopped
  • red onion, finely sliced
  • yoghurt ot Tahini to extend
  1. Prick the eggplant all over with a fork and roast in the oven 180C. If time is of the essence, or turning on the oven will make the house too hot, prick the eggplant with the fork, cut it in half and steam until cooked in the microwave (5-8 mins).
  2. When it’s cool enough to handle, peel it, add it to your food processor with garlic, olive oil and any of basil, mint or coriander. Pepper is good here as is chilli. Add finely chopped red onion.
  3. Spread over sourdough slices.




Metella Road Public School Harvest Hub went off with a Bang

Harvest Hub aims to bring family and friends to the dinner table in conversation. A good way to this is eating fresh produce, cooking together, opening discussion on eating healthy, seasonal and fresh.

Crunch & Sip Program Metella Road Public School

Bursting to the Brim. Mettela Road Public School Harvest Hub bags

Metella Road Public School is located in Toongabbie, Sydney, about 15 minutes from Parramatta. It is a school that hums and the Principal, Peter D’Emilio, has a smile on his face and spring in his step. The reason being is that he has an amazing community both inside and outside the school who support each other with the various initiatives.

When you enter the Metella Road Public School the staff, the teachers and the children in the playground have wide smiles and the general hum of happy voices wraps around you. This school has something different.

They had a Spring Fete a few weeks ago and it was a joy to see how many families and community members came to support the fundraiser. But it was the glowing chatter from parents about how the school is making a difference for the children.

First harvest Hub at Metella Road Public School

Colleen and Edwina – Where are those potatoes?

Making a difference teaching practical life skills and now a Harvest Hub which will provide the opportunity to have Local Sydney Basin produce and for families to cook together.

Harvest Hub seasonal Sydney Basin produce

All Aboard Metella Road Public School Harvest Hub starts

In the Blacktown Sun Peter mentions that the Hub will support the Crunch & Sip program where the children have a break to eat fresh fruit & veg. The Harvest Hub program will enable those children coming to school without fruit or veg an opportunity to have a piece.

Colleen and Edwina had fun divvying up the bags and look forward to volunteers helping every week. The school receive $4 for every bag they pack and on their very first week they packed 18 bags. A great fundraiser which will assist in providing funds for school projects.

Harvest Hub seasonal Sydney Basin produce

All Aboard Metella Road Public School Harvest Hub starts

David in the Before/After school care has also taken the opportunity to provide for their group by ordering through the Hub. This way they don;t have to trudge off to the shops and are saving by purchasing this way.

If you have a preschool, school, group, community centre, community garden, church that would like to have a Hub to help with fundraising efforts please contact us  –

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Broccoli – the Super Veg!

The local broccoli from Windsor appears to have more amazing properties than at first thought. We currently are aware that it is said to protect against some cancers, especially bowel and prostate.

SUPER BROCCOLI – Studies have shown that men with broccoli-rich diets have a reduced risk of aggressive prostate cancer. Meanwhile, using conventional natural breeding techniques, rather than genetic engineering, a ‘Super Broccoli’

Harvest Hub Broccoli from Windsor

Small head Broccoli from the Saad brothers

known as Beneforte has been developed. It was discovered that the plant chemical, glucoraphanin, may protect the body against heart disease and some types of cancer.

The enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing). Sulforaphane is particularly abundant in broccoli, but also found in other cruciferous vegetables such as cauliflower and kale.Try Kale it’s a really great veg.

British scientists have developed Beneforte which has two to three times more glucoraphanin in it.


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