Farm Recipes Week 1724


Harvest Hub Farm recipes-template

This week we highlight Celery and because it is Winter we thought we’d add a useful stock recipe.

How to make celery stock

How to make celery stock
Recipe type: Soup
  • To make bouquet garni:
  • 2 sprigs of lemon thyme,
  • 1 bay leaf (torn in half),
  • 1 small portion of leek (only the green part)
  • few flat-leaf parsley stems.
  • To make Celery stock:
  • 1 onion
  • ½ cup of fried onions
  • 6 celery stalks
  • 1 cup daikon radish, chopped
  • salt and pepper.
  1. To make bouquet garni:
  2. Gather all the ingredients of the bouquet garni in a large teabag or a square of cheesecloth and tie it with some twine. Fill a large pot with 3 litres of water. Add the bouquet garni.
  3. To make Celery stock:
  4. Bring the liquid to a boil and simmer for about 90 minutes – use slow cooker of clay pot. Strain the liquid through a fine sieve.
  1. Baby eggplant finger food – Baby eggplant grown in Northern Rivers, NSW
  2. Celery and Onion Soup – Celery grown in Peats Ridge, NSW
  3. Chinese Broccoli Beef or Tofu in Oyster Sauce – Chinese Broccoli grown in Leppington, NSW
  4. Linguine with Broccoli & Cherry Tomatoes – Cherry tomatoes grown in Nymbodida, NSW
  5. Mediterranean Sweet Potato Pizza – Sweet potatoes (Kumera) grown in Bundaberg , QLD   2 Pizzas

Baby eggplant grown in Northern Rivers, NSW

Baby eggplant finger food
Recipe type: Starter
  • Baby eggplants
  • Olive oil
  • Parsley
  • Cheese such as Pecorino Romano (salty Italian cheese)
  1. Preheat oven to 190°C.
  2. Slice the baby eggplants in half lengthwise. Put them in a roasting pan and drizzle with olive oil.
  3. Bake for ten minutes.
  4. Brush a little olive oil and set under the grill to caramelize on top.
  5. Serve with sea salt and a sauce such as I checked on them. Perfect timing! I then brushed a little more olive oil on top and set the broiler on high for 2 minutes to get a little more carmelization on the top. Serve a quick sprinkling of sea salt, a spoonful of chopped parsley and freshly grated Pecorino Romano.
  6. Alternate sauces are pesto with chopped parsely, roasted pinenuts and shaved parmesan. Also diced tomatoes with garlic Tzaziki and fresh dill.

Celery and Onion Soup – Celery grown in Peats Ridge, NSW
Celery and Onion Soup
Recipe type: Soup
Serves: 2
  • 1 head celery, chopped
  • 2 onions, chopped
  • 55g butter
  • 3 tsp plain flour
  • 500 ml milk
  • 250ml vegetable or chicken stock
  • 1 bay leaf
  • 60 ml creme fraiche
  • salt and pepper
  1. Take 1 stick of celery and cut into thin strips, place in a bowl of iced water and set aside. Chop remaining celery and onion. Melt butter in a saucepan, add onion and celery and cook for 5 minutes. Stir in flour and cook for 1 minute, then gradually stir in milk. Add bay leaf, cover and simmer for 20 minutes.
  2. Cool slightly, remove bay leaf, and then puree soup in a blender or food processor. Return to pan, stir in creme fraiche and add salt and pepper. Reheat gently.
  3. Serve with crusty bread.

Chinese Broccoli Beef or Tofu in Oyster Sauce
Chinese Broccoli Beef or Tofu in Oyster Sauce
Recipe type: Stir Fry
Serves: 1-2
  • 300g Chinese broccoli
  • 150g beef or tofu (crispy bought or pre-prepare)
  • 2 tsp garlic, chopped
  • 2 tsp, olive oil
  • Marinade:
  • 1 tbs soya sauce
  • ½ tsp olive oil
  • White pepper
  • Sauce:
  • 2 tsp oyster sauce
  • 1 tsp soya sauce
  • ¼ tsp salt
  • 1 tsp corn starch
  • ¼ cup water
  1. For Beef:
  2. Cut beef across grain into thin slices. Add marinade ingredients into beef and stir for 15 seconds until beef is sticky / smooth. Marinate for 30 minutes. Wash Chinese broccoli and drain. Discard the ends. Cut into 2.5cm sections.
  3. Pre-mix 1 tsp of cornstarch and ¼ cup of water together and set aside. Preheat 1 tsp of olive oil in a wok over high temperature; add in 1 tsp of garlic, saute until golden.
  4. Put in Chinese broccoli and ¼ tsp of salt (add a bit of water if necessary). Stir fry Chinese broccoli to the desired texture. Remove and put it on a dish. Preheat 1 tsp of olive oil in a wok over high temperature; add 1 tsp of garlic, stir fry until golden.
  5. Put in beef or (Tofu), 2 tsp oyster sauce and 1 tsp of soya sauce. When beef (Tofu) is almost cooked; quickly remix the cornstarch solution and add in. Stir fry until beef is cooked and sauce is thick. Pour beef (Tofu) and sauce onto the Chinese broccoli.

Linguine with Broccoli & Cherry Tomatoes
Linguine with Broccoli & Cherry Tomatoes
Recipe type: Pasta
Serves: 3-4
  • 1 pkt linguine (pasta)
  • salt
  • 2 tbs extra virgin olive oil
  • ½ tsp chilli, chopped
  • 4 cloves garlic
  • 4 cups broccoli florets
  • salt and pepper to taste
  • To serve:
  • ¼ cup parmesan cheese, shredded
  • ¼ cup flat leaf parsley
  1. In a saucepan place water with salt and boil, then add pasta and cook until tender, about 8 minutes.
  2. Meanwhile, in a frypan with oil cook garlic and chilli in over medium heat for 2 minutes. Add broccoli, cover and cook 4 minutes. Then pop in tomatoes, stir-fry for 3 minutes adding parsley, salt and pepper.
  3. In a serving bowl combine broccoli mixture and pasta. Add a little olive oil and serve with parmesan and parsely on top.

Mediterranean Sweet Potato Pizza
Mediterranean Sweet Potato Pizza
Recipe type: Pizza
Serves: 2
  • For the topping:
  • 1 small can chopped tomatoes or 6 tomatoes pureed
  • 1 small onion, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 1 tsp freeze-dried oregano or mixed herbs
  • 2 tsp virgin olive oil
  • 1 small red pepper , deseeded and sliced
  • 1 or 2 medium zucchini, trimmed and sliced
  • 1 medium onion, peeled and cut into wedges
  • 50g pitted green or black olives
  • fresh basil leaves, to garnish
  • For the Pizza base:
  • 1 large sweet potato, peeled and cut into chunky pieces
  • 1⅓ cups flour
  • 2 tsp baking powder
  • 1 good pinch herbal seasoning (optional)
  • 65ml cold water mixed with 2 tbs virgin olive oil
  1. Preheat the oven to 200C.
  2. Place the tomatoes, onion, garlic and mixed herbs or oregano in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the onion is softened and the sauce is thickened, stirring regularly. Cool.
  3. While the tomato sauce is cooking, boil the sweet potato in a large pan of water for about 15 minutes until very soft. Drain well, return to the pan and mash with a potato masher until smooth. Set aside to cool.
  4. Place 375g of the sweet potato in a large bowl. Add the flour, baking powder and seasoning. Stir in the water and oil mixture with a large spoon until the dough comes together it should be soft and spongy. Knead lightly to form into a large ball - adding a little extra flour if the mixture seems too sticky. Divide the dough into two equal balls and roll out on a lightly floured board into two circles around 2cm thick. Lift carefully onto two lightly oiled baking sheets. Brush lightly with oil. Spread one of the pizzas with half of the tomato mixture, leaving a 2cm gap around the edge. Top with half the peppers, zucchinis, onion and olives. Shake on some oregano.
  5. Place both pizzas in the oven, with the topped pizza above the plain base. Bake the topped pizza for around 25 minutes until well risen and lightly browned. Cook the plain base for 15 minutes until golden and cooked then remove and allow to cool. Spread the remaining tomato mixture over the plain base, top with reserved vegetables and olives then bake a further 10 minutes. Serve pizzas hot garnished with oregano and lots of fresh, raw basil leaves, accompanied by a fresh, crunchy mixed salad.






Farm Recipes Week 1722

Farm Recipes Week 1722

Harvest Hub Farm recipes-template

  1. Parsnip & Carrot Soup – Parsnip grown in Bathurst
  2. Buk Choi with Carrots and Sesame-Orange Dressing – grown in Leppington
  3. Kale and sausage risotto – grown in Horsley Park
  4. Creamed Brussels sprouts with Sweet Potato Frittata – Brussel Sprouts grown in Bathurst and Sweet Potato (Kumera) grown in Bundaberg, QLD
  5. Cauliflower pancakes – grown in Oberon


Parsnip & Carrot Soup

Parsnip & Carrot Soup
Recipe type: Soup
Serves: 4
  • 3 cups shredded carrots
  • 3 cups shredded parsnips
  • 1 (2cm) piece fresh ginger, peeled and shredded
  • 2 cups chicken stock or vegetable stock
  • ½ to ¾ cup heavy cream or evaporated skim milk
  • Salt and white pepper to taste
  • 1 tsp fresh lemon juice
  • Chives for garnish
  1. Bring the carrots, parsnips, ginger, and stock to a boil in a large saucepan over medium heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the vegetables are very tender. Remove from the heat and let cool slightly.
  2. Transfer the contents of the saucepan to a blender or food processor. Puree the soup until it is nearly smooth, then pour the puree back into the saucepan.
  3. Add the cream, and bring to a simmer again over medium heat. Stir in the salt, white pepper, and lemon juice. Taste, and adjust the seasonings.
  4. Garnish with chives. Serve hot, or refrigerate, covered, for several hours and serve chilled


Buk Choi with Carrots and Sesame-Orange Dressing

Buk Choi with Carrots and Sesame-Orange Dressing
Recipe type: Stir Fry
  • 1-2 baby buk choi, halved
  • Handful beans, sliced
  • 4 medium carrots, shredded
  • 2 tbs fresh orange juice
  • 1 tbs tahini
  • 1½ tsp tamari or soya
  • ½ tsp fresh ginger, grated
  • 1 tbs toasted sesame seeds
  1. Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add buk choi. Reduce heat to medium-low, cover and lightly steam about 5 -10 minutes or until buk choy is tender but don’t overcook. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed buk choi in ice bath, drain well. This is to stop cooking and to enliven the vegetables.
  2. In a large fry pan over medium-high heat, bring ½ cup water to a simmer. Add beans. Cover and reduce heat to medium. Cook about 6 minutes or until beans are just tender. Drain.
  3. In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add buk choi, beans, and carrots and toss to coat. Garnish with sesame seeds.


Kale and sausage risotto

Kale and sausage risotto
Recipe type: Rice
Serves: 4
  • 40g butter
  • 2 tbs olive oil
  • onion, finely chopped
  • 100g flat pancetta, finely chopped (or any other luncheon meats)
  • 4 garlic cloves, finely chopped
  • 300g rissotto rice
  • 100ml each dry vermouth and dry white wine
  • 1½ cups chicken stock, warmed
  • 40g parmesan, finely grated
  • 1 tsp fennel seeds, crushed
  • 1-3 kale, stalks discarded, leaves torn
  • Optional - pork sausages, skin removed, coarsely crumbled OR vegetable sausages
  1. Heat butter and half the oil in a large saucepan over medium heat. Add onion, pancetta and garlic and cook, stirring occasionally, until very tender (10-12 minutes). Add rice, stir to coat, cook until just toasted(1 minute). Add vermouth and wine, cook until almost evaporated (5 minutes), add stock a ladle at a time, ensuring stock is absorbed before adding more and stirring occasionally, until all is absorbed and rice is al dente (20-25 minutes). Add parmesan, keep warm.
  2. Meanwhile, heat remaining oil in a large frying pan over high heat. Add fennel seeds and sausage, cook, stirring occasionally, until golden and cooked through (2-4 minutes). Remove sausage using a slotted spoon, add kale to pan with 1 tbs water, cook until tender and bright green (2-3 minutes). Divide risotto among plates, top with kale, then scatter sausage of choice over. Serve immediately with grated parmesan.


Creamed Brussels sprouts with Sweet Potato Frittata

Creamed Brussels sprouts with Sweet Potato Frittata
Recipe type: Egg
Serves: 4
  • For Creamed Brussels sprouts
  • 300g Brussels sprouts
  • ½ tbs butter
  • sea salt and black pepper
  • ground nutmeg
  • 100-150 ml cream
  • For Sweet Potato Frittata
  • 3-4 sweet potatoes (400-500g)
  • 3 tbs olive oil
  • 1 onion, finely chopped
  • Sea salt & black pepper
  • 6 large eggs
  • Handful of coriander or chives, finely snipped
  1. To make Brussel Sprouts
  2. Trim the sprouts, and cook in a large pot of boiling salted water until tender. Drain, refresh in cold water, and lay out on a clean dry cloth to drain further.
  3. Melt the butter in a fry pan and fry the sprouts until well-coated. Add the salt, pepper and ground nutmeg, stirring, then pour in the cream and bring to the boil. Allow the cream to bubble away until reduced by half, then turn the heat down to a simmer. Use a potato masher to lightly crush the sprouts, and keep warm until serving. The sprouts will absorb the cream by the time you serve.
  4. To make Frittata
  5. Pre-heat the oven to 220 (210 for fan-forced).
  6. Peel the sweet potato and cut in 1cm cubes. Fry in olive oil in non-stick pan, together with onion, salt & pepper, for 4-6 minutes until just tender but not too soft. Butter a shallow (3-4cm high) oven dish and spread the sweet potato/onion mix.
  7. Lightly beat the eggs in a bowl, add the chives and pour over the sweet potato. Put in the oven for 20 minutes until the edges rise up.
  8. Remove from the oven, run a spatula around the sides and serve immediately with brussel sprouts.


Cauliflower pancakes

Cauliflower pancakes
Recipe type: Pancake
Serves: 4
  • ½ cauliflower
  • 4 tbs olive oil
  • 2 tbs chickpea flour * see note below
  • 150g (1 cup) self-raising flour
  • 1 tsp salt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbs chopped coriander
  • 180ml milk
  • 1 egg
  • Olive oil or ghee for cooking
  • Sour cream and chopped chives to serve
  1. Preheat oven to 180C
  2. Break cauliflower into very small pieces, toss with olive oil and roast in preheated oven until tender, approx 20 minutes.
  3. Prepare batter by beating together chickpea flour, flour, salt, cumin, coriander, coriander, milk and egg. Add cauliflower to batter and stir to combine. Heat a heavy-based pan over medium heat. Add oil or ghee and spoonfuls of batter. Cook for 2–3 minutes on each side until golden brown. Serve cauliflower pancakes with sour cream and chives. Salad or stir-fry vegetables.
  4. *Chick pea flour is made from chana dal also known as chana, gram, dal, pea and besan flour.  It is popular in Italian cuisine and available from well-stocked Italian shops and goes by the name farina di ceci. Plain flour would work as a substitute, but not have the nutty flavor of chick pea flour.








Farm recipes Week 1719

Harvest Hub Farm recipes-template

Farm recipes Week 1719

  1. Lentils with Brussel Sprouts – grown in Bathurst
  2. Spaghetti with yellow capsicum – grown in Clybucca
  3. Roast pumpkin & ricotta lasagna with walnut & sage butter sauce – Pumpkin grown in Maitland
  4. Individual Silverbeet Frittatas – Silverbeet grown in Horsley park
  5. Cheese roulade with sweet potato and carrot – Sweet potato grown in Bundaberg & carrots in Robinvale.

Lentils with Brussel Sprouts – grown in Bathurst

Lentils with Brussel Sprouts
Grown in Bathurst
Recipe type: Meal
Serves: 2
  • 150 gm red or green lentils
  • vegetable oil
  • 2 kg Brussels sprouts, trimmed and halved
  • 1½ cups coriander
  • Balsamic dressing
  • 200 ml extra-virgin olive oil
  • 100 ml balsamic
  • ¼ tsp honey
  • 2 tbs hot English mustard
  1. In a saucepan place lentils with cold water and bring to the boil. Cook 20 minutes, drain and set aside.
  2. For Balsamic dressing: In a bowl combine ingredients, season to taste, set aside.
  3. Then in a large deep fryer or saucepan put oil and deep-fry Brussels sprouts in batches, stirring occasionally for 5 minutes, take out and drain on paper towel.
  4. In a bowl place sprouts with lentils and dressing. Garnish with coriander.


Spaghetti with yellow capsicum – grown in Clybucca

Spaghetti with yellow capsicum
Recipe type: Meal
Serves: 2
  • 3 tbs of extra virgin olive oil
  • 1 onion
  • 1 clove of garlic
  • a few capers
  • 3 anchovy fillets (see notes replace fish sauce)
  • 1 red or green capsicum
  • 1 yellow capsicum
  • 6-8 green olives
  • 1 large ripe tomato,
  • ½ a cup of fresh basil leaves
  • Rocket leaves to garnish
  • salt
  • 250g of good quality spaghetti,
  • freshly cracked pepper and grated parmesan, to serve
  1. Heat 3 tablespoons of extra virgin olive oil in a saucepan and lightly fry a diced onion, a minced clove of garlic, a few capers and 3 anchovy fillets for 3-4 minutes until the anchovies have dissolved. The anchovy are for flavour if you wish to replace use some fish sauce to taste. Start slowly with 1 tbs and then add.
  2. Wash and core one red and one yellow capsicum. Cut each into strips 1cm wide, top to bottom, then cut these in half. Add to the saucepan with 6-8 green olives, pitted and chopped. Turn up the heat and fry for 5 minutes, stirring constantly until the capsicum has softened.
  3. Add a chopped, large ripe tomato, half a cup of fresh basil leaves and a good couple of pinches of salt and simmer for 10 minutes. Once cooked it will keep in the fridge for three or four days.
  4. To serve:
  5. Cook 250g of good quality spaghetti, toss the re-heated sauce through the pasta and serve with freshly cracked pepper and plenty of grated parmesan. Garnish with rocket.


Roast pumpkin & ricotta lasagna with walnut & sage butter sauce – Pumpkin grown in Maitland

Roast pumpkin & ricotta lasagna with walnut & sage butter sauce
Recipe type: Meal
Serves: 4
  • 1 kg Jap pumpkin, peeled & cut into pieces (soften in microwave for 5 mins high, let cool then peel)
  • 2-3 cloves of garlic
  • 250g ricotta
  • 50gm gorgonzola cheese Subsitutes: Stilton, any blue veined cheese, goat cheese
  • 1 cup of grana padano (an Italian cheese) Subsitute: parmesan or romano
  • 125gm natural yogurt
  • 2 eggs
  • Olive oil
  • Dried chilli flakes
  • Freshly grated nutmeg
  • A bunch of fresh sage leaves (replace basil
  • Fresh lasagna sheets
  • 140 g butter
  • 125 g chopped walnuts
  1. Preheat the oven to 200C.
  2. Place the chopped pumpkin and whole cloves of garlic in a baking tray and drizzle with olive oil. Sprinkle with dried chilli flakes and season with sea salt and freshly ground pepper and nutmeg. Roast for 30 minutes or until the pumpkin is tender. Allow to cool slightly.
  3. Puree pumpkin and garlic in the food processor with half of the chopped sage and then set aside. Clean food processor and then blend the ricotta, yogurt, gorgonzola, grana padano and eggs. Season with sea salt and freshly ground pepper.
  4. Walnut & sage butter sauce. Over a medium heat gently heat the butter, chopped walnuts and fresh sage leaves until the butter starts to foam. Drizzle a little of the walnut and sage butter sauce over individual serves of lasagna. Add extra grana padano if desired and serve immediately.
  5. Lightly oil a lasagna tray and then lay a layer of fresh lasagna sheets over the base and spread with half the pumpkin. Add another layer of lasagne sheets and spread with half the ricotta mix. Repeat process and sprinkle the final layer of ricotta mix with extra grana padano. Cover lasagne with foil and bake for 40 minutes. Then uncover and bake for a further 10 minutes until golden.


Individual Silverbeet Frittatas – Silverbeet grown in Horsley park

Individual Silverbeet Frittatas
Recipe type: Meal
Serves: 4
  • 1 bunch silverbeet – approx. 3 to 4 leaves
  • 300g sweet potato , peeled and chopped
  • 400g reduced fat fresh ricotta
  • 100g reduced fat feta
  • 5 eggs
  • ⅓ cup chopped low fat semi dried tomatoes
  • 1 tbs chopped dill Substitute: Tarragon
  • 2 tsp finely grated lemon rind
  • 2 garlic cloves, crushed
  1. Preheat the oven to 180C. Line 6 large muffin cups with non-stick baking paper.
  2. Steam sweet potato until cooked, not too soft. Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop.
  3. Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature with salad or baked vegetables. Great picnic food too.


Cheese roulade with sweet potato and carrot – Sweet potato grown in Bundaberg & carrots in Robinvale.

Cheese roulade with sweet potato and carrot
Recipe type: Roulade
Serves: 2
  • For the Filling:
  • 1 large carrot
  • 1 small sweet potato
  • 25g butter
  • ¼ cup cream
  • Salt and pepper
  • Nutmeg to taste
  • For the Roulade Coating:
  • 1 tbs oil
  • 25g butter
  • ½ onion finely chopped
  • 1 tbs parsley or herb of choice finely chopped
  • ¼ cup breadcrumbs made from stale bread
  • Salt and pepper
  • For the Roulade:
  • 25g butter
  • 1 tbs flour
  • 1 cup milk
  • ¼ to ½ cup of grated tasty cheese
  • 1 tbs Parmesan cheese
  • 2 eggs, separated
  • ¼ tsp salt and pepper
  1. Preheat oven 190°C.
  2. Chop peeled vegetables and steam until tender then puree. Mix in butter and cream. Season with salt/pepper and nutmeg.
  3. To make the Coating:
  4. Cook onion and butter in a fypan until soft. Remove from pan to a bowl and mix with herbs, crumbs and season with salt/pepper. Let cool.Line the base of a Swiss roll tin with non-stick paper and scatter the onion and crumb coating mix over it.
  5. To make the Roulade:
  6. Melt butter, add flour and fry in a pan for a minute. Add milk and stir until it comes to the boil. Remove and let it cool. Add cheeses and egg yolk season well.Beat egg whites until stiff. Hint: leave eggs out of fridge to warm up before whipping.
  7. Fold through, then spread evenly over the coating onion and crumb base – it is a thin layer.
  8. Bake for 15-20 minutes. When cool place a presentation plate over it and turn upside down so the roulade drops onto the plate. Peel off base paper. Spread the creamed filling on top. Roll roulade from the long edge. Serve cold or warm with salad.