Dine Below the Line at Macquarie Uni

Dine Below the Line at Macquarie Uni

Dine Below Line Library Staff Macquarie uniLibrary staff at Macquarie Uni get involved in ‘Dine Below the Line’ lunch.

 

What is ‘Dine Below the Line’ with local, fresh produce!

Macquarie University students want to raise awareness about poverty and sustainable food systems. A group do this by hosting or participating in a ‘Dine Below the Line’ event. At these events they learn heaps, meet new people with similar interest in eradicating global poverty but also help raise funds to feed those less fortunate than them.

Library Charity Lunch

The Macquarie student group hosted a youth-led anti-poverty NGO Oaktree ‘Dine Below the Line’ meal event at $2 a head using fresh local produce from Harvest Hub.

We enjoyed some delicious ratatouille pasta and pumpkin and spinach salad, with ingredients supplied by food social enterprise Harvest Hub. Ingredients cost us just $20 – bringing us to less than $2 a head for the lunch. 

In total, we raised $319.28 – more than double our target!! This money will provide much needed funds for anti-poverty NGO Oaktree’s initiatives.”

Recipes:

Ratatouille

Roasted pumpkin salad

 

Ratatouille

Ratatouille
 
Note: this version is a little more tomato-based than the usual recipe to provide enough liquid for the fettucine
Author:
Recipe type: Casserole
Ingredients
  • 3 Brown onions, sliced
  • 800gms Eggplant, cubed (not skinned)
  • 800gms Green capsicum , seeded & cut
  • 800gms Zucchini, sliced
  • 3kg Cooking tomatoes, roughly cut
  • 4-5 Garlic cloves (crushed)
  • Seasoning (salt & pepper)
  • Dried herbs (e.g. rosemary, thyme, oregano)
  • 30ml Olive oil
  • ½ bunch Basil leaves
  • Water or stock as needed
Instructions
  1. In a large saucepan, sauté the onions in the olive oil over low heat, stirring regularly, for 10 mins or until translucent.
  2. Add the eggplant, capsicum and zucchini and sauté for a further 10 mins, stirring regularly.
  3. Add the cooking tomatoes. garlic, seasoning and dried herbs, stir to mix the ingredients, and cook on medium heat until it bubbles. Reduce heat, add lid and slowly cook for 10-15 minutes, stirring every now and then.
  4. Check if the mixture has enough liquid, and add water or stock if needed.
  5. Cook for another 5-10 minutes or until cooked al dente (i.e. retain some texture - don’t let it go to mush).
  6. Before serving, shred the basil leaves and stir into the ratatouille.
  7. Serve with fettucine and a salad.

 

Roasted pumpkin salad

Roasted pumpkin salad
 
Author:
Recipe type: Salad
Ingredients
  • 3kg Butternut pumpkin, skinned, seeded and roughly cut
  • 1 Spanish Onion, peeled and thinly sliced
  • 500gms Baby spinach leaves, washed and well-drained
  • Salt, pepper, vinegar & oil
Instructions
  1. Pre-heat grill to High
  2. In a large bowl, mix pumpkin pieces with salt, pepper and olive oil. Spread on baking tray and place in oven, about 5-10 cm below the hot grill. The idea is to blacken part of the pumpkin without over-cooking.
  3. After 10 minutes, turn the pumpkin pieces and put back under the grill. From this point, watch carefully to not over-cook the pumpkin. Remember, they will continue to cook for several minutes after you take them out of the oven.
  4. Let the pumpkin cool down to lukewarm, and then mix with baby spinach leaves in a serving bowl.
  5. At the last minute, sprinkle with dressing of olive oil and balsamic vinegar (or serve separately). Alternatively, you can make a dressing of soy sauce, white vinegar, sugar and chilli.
  6. Bon appetite!

 

 

 

 

 

 

 

Market at Macquarie University- Social Enterprise

Sports & Leisure Centre Saturday Market Macquarie University

Saturday Market encouraging new leadership.

For 3 years a bustling farmers market was run outside the Macquarie Sports and Leisure Centre, 2013 to 2016.

A true Social Enterprise – balancing profit with Social Outcomes.

The market managed to donate almost 50 tonnes of fresh produce to the residents of Ivanhoe housing estate since July 2015 – a massive feat!

The market also provided a great opportunity for Macquarie University students in the Global Leadership Program to get some hands-on experience running a produce market.

And lastly, it provided local growers – from the Hawkesbury and Horsley Park to Wallacia and Leppington – with a chance to showcase their wares.

All good things must come to an end – eventually.   A new project was created for students giving them the opportunity to run their own Fruit & Veg coop.

There are Food Hubs for staff at Macquarie Uni:

  • Sustainability Cottage at Hadenfeld Ave (Tuesdays)
  • Biology department at Eastern Road (Wednesday)
  • Cochlear Hub at University Ave (Wednesday)

for ordering at these Hubs – Simply customise your order online, and pick up from the Hub.  To check it out, visit www.harvesthub.com.au.

 

 

Youth make $2 a head meals with heaps left over

Dine Below the line

Youth make $2 a head meals with heaps left over

‘Dine Below The Line’ an initiative of Oaktree Foundation, a group of students concerned with fighting poverty in SE Asia. On the Macquarie Uni campus, they got together to accept a challenge to see if they could cook a robust meal for $2 a head. They won this challenge. Amazing – $2 meals

Harvest Hub donated the food and menus for them to cook:

The menu – see recipes below

Ratatouille with fettucine

Roasted pumpkin and baby spinach salad

They tell us:

“There was a total of 9 participants including representatives from Macq Uni Sustainability, Macq Uni Sustainability Squad (MUSS) and the Australian Youth Climate Coalition. In the end we managed to raise $61.30 from this Dine Below The Line event!

We were all surprised at how much food we managed to cook under a budget! We also had great conversations about poverty, our attitudes to international development, Australia’s role in international development, and even about the great ways Harvest Hub serves communities!

We’d like to thank Anton & Jayne and all Harvest Hub members for your donation and support in this event. We’re always excited to get connected and to continue to work with other people and organisations that recognise the potential of young people (as well as people of all ages!) to make impactful change! ”

Recipe for Ratatouille

Ratatouille
 
This version is a little more tomato-based than the usual recipe to provide enough liquid for the fettucine
Author:
Recipe type: $2 meal
Serves: 10
Ingredients
  • 3 brown onions, sliced
  • 800gms eggplant, cubed (not skinned)
  • 800gms green capsicum , seeded & cut
  • 80gms zucchini, sliced
  • 3kg cooking tomatoes, roughly cut
  • 4-5 cloves garlic, crushed
  • salt & pepper
  • Dried herbs (e.g. rosemary, thyme, oregano)
  • 30 ml olive oil
  • ½ bunch basil leaves
  • Water or stock as needed
Instructions
  1. In a large saucepan, sauté the onions in the olive oil over low heat, stirring regularly, for 10 mins or until translucent.
  2. Add the eggplant, capsicum and zucchini and sauté for a further 10 mins, stirring regularly.
  3. Add the cooking tomatoes. garlic, seasoning and dried herbs, stir to mix the ingredients, and cook on medium heat until it bubbles. Reduce heat, add lid and slowly cook for 10-15 minutes, stirring every now and then.
  4. Check if the mixture has enough liquid, and add water or stock if needed.
  5. Cook for another 5-10 minutes or until cooked al dente (i.e. retain some texture - don’t let it go to mush).
  6. Before serving, shred the basil leaves and stir into the ratatouille.
  7. Serve with fettucine and a salad

Recipe for Fettucine
Fettucine
 
As per instructions on pack. Don’t over-cook, and to prevent it from sticking together in the serving bowl, either add some cooking liquid or olive oil. Roasted pumpkin salad
Author:
Recipe type: Pasta
Serves: 10
Ingredients
  • 3kg butternut pumpkin, skinned, seeded and roughly cut
  • 1 Spanish onion, peeled and thinly sliced
  • 500gms baby spinach leaves, washed and well-drained
  • Salt, pepper, vinegar & oil
Instructions
  1. Pre-heat grill to High
  2. In a large bowl, mix pumpkin pieces with salt, pepper and olive oil. Spread on baking tray and place in oven, about 5-10 cm below the hot grill. The idea is to blacken part of the pumpkin without over-cooking.
  3. After 10 minutes, turn the pumpkin pieces and put back under the grill. From this point, watch carefully to not over-cook the pumpkin. Remember, they will continue to cook for several minutes after you take them out of the oven.
  4. Let the pumpkin cool down to lukewarm, and then mix with baby spinach leaves in a serving bowl.
  5. At the last minute, sprinkle with dressing of olive oil and balsamic vinegar (or serve separately). Alternatively, you can make a dressing of soy sauce, white vinegar, sugar and chilli.
  6. Bon appetite!

 

Peats Ridge Money-for-Jam project

Peats Ridge Strawberry field week 1531

Peats Ridge Money-for-Jam project

Our Peats Ridge strawberry growers, John and Marika Vella, have lost nearly their whole wintercrop to frost.  (Some of you will have seen some berries with black spots on them). Actually, it was the combination of frost and wet from which they didn’t recover.  The loss represents some 6 weeks of picking and was a big blow to the family who have 4 young kids.

When we found out about it, we were determined to help them out. And we soon hit upon the idea of turning the strawberries into jam – inspired by the many varieties of jam cooked up by the Armenian residents of the Ivanhoe public housing estate who receive most of our donated fresh produce.  Jam Maker-in-Chief Araxi sees it as an opportunity to give something back and has volunteered her services over the coming month.

Access to the commercial kitchens of Macquarie Uni, some student volunteers, discounted jam jars from Plasdene and donated sugar by Harkola means that we keep Money for jam project jar with straw in backgroundthe cost to a minimum – and so close to 100% of the sales is going back to John and Marika.

If you are not a Harvest Hub member and would like to order jam or are a Harvest Hub member and have a group then you can request an order form info@harvesthub.com.au

375gms for $5.00

Help in a small way at Christmas

Help in a small way at Christmas

 

BEFORE Harvest Hub donation to Ivanhoe

BEFORE Harvest Hub donation to Ivanhoe

Let’s help the Salvos give the people of Ivanhoe a great Christmas

Read about The Ivanhoe story….read more

Ivanhoe is a Housing Estate with around 600 people – one of the largest in Sydney. It has had a chequered past, with “with high rates of crime, violence, property damage and drug related crime”. It’s located near Macquarie University – on our back doorstep.

That all began to change with the Salvos moving in in 2001. They have worked tirelessly to rebuild the community, and although many residents are still doing it tough, there is a strong sense of community spirit.

After delivery Ivanhoe

After delivery Ivanhoe

Over the past few months, Harvest Hub has been delivering excess produce to Ivanhoe twice a week. Nathan and Karen Moulds from the Salvos, who live on the estate, put out tables, we put on the fruit and veg, and within a couple of hours it’s gone!

Every year, the neighbouring Macquarie University is putting on a jolly good Christmas dinner for the residents of Ivanhoe. Overseen by Executive Chef Peter Brewty and cooked in the University’s commercial kitchens, the meal has become an institution.

And this year, Harvest Hub is joining forces – by supplying the fresh produce to Peter’s team at no cost, but also by raising funds to buy toys for the many children in Ivanhoe. And we’d love you to help!

How can you help?

You can help by doing one or more of the following:

  1. Make a straight donation through the normal Harvest Hub order page.       Under the Weekly Specials, as well as under the Community section (bottom of the order page)
  2. Donate your bag in the week(s) you’re away. Rather than cancelling your order, leave it in place and send an email to info@harvesthub.com.au letting us know you’d like to donate the order.  Your order will not be packed and delivered – but rather, the order value is used to fund the Christmas Eve dinner and kid’s toys
  3. Buy a real Duffy’s Forest Christmas tree (home delivered w/c 8 December), and $5 of the purchase price will be donated to Salvos Ivanhoe
  4. Buy a Christmas Ham, Turkey or Tiger Prawns (for delivery w/c 22 December to your Hub), and $2.50 of the purchase price will be donated to Salvos Ivanhoe
  5. Spend $60 or more for your Christmas order (w/c 22 December), and 2.5% of the total order will be donated to Salvos Ivanhoe.

Remember, Harvest Hub will continue deliveries during the Christmas and New Year weeks, but all deliveries will be compressed into Tuesday and Wednesday of both weeks. More information about changed order and pick-up days/times will be made available next week.

And don’t forget: 2.5% of every dollar you spend with Harvest Hub between 24 November and 20 December will be credited against your Christmas order. For example, if you spend on average $75 per week over the 4 weeks leading up to Christmas, we’ll credit your Christmas order by $7.50. This will be done automatically.

Salvos Ivanhoe

Salvos Ivanhoe

Salvos Ivanhoe Nathan

As a Harvest Hub member you are part of a greater mission to support local growers, encourage growing with integrity, a giveback program to community members, reducing waste and part of the Harvest Hub Rethink movement.

The Rethink program is a Harvest Hub initiative and integral in the concept of our Communities – Farmer, Hub member and our surrounding community. In association with Love Food Hate Waste, the Crunch and Sip program, Macquarie Univeristy Sustainability, UWS Open Innovation program Harvest Hub encourage members to consider how we make purchase choices, looking at ways to reducing packaging, recycling, and as a group actively engaged in taking opportunities to educate others about our food management systems.

Every week a Harvest Hub member knows that nothing is wasted. The simple ordering system where you can adapt a bag means that a Harvest Hub member knows that the broken produce goes to Ozharvest who then in turn send it to groups to cook it up.

There is another way we reach out to community groups by dropping off produce left over after the daily divvy and produce markets to local community groups. Amongst these are the Macquarie Ivanhoe Salvos.

Salvos IvanhoeAt Ivanhoe is a community House run by Nathan and his wife Moulds – it is an open house. They daily run workshops, gatherings and a drop- in centre. The Harvest Hub produce from the Macquarie Saturday market they share with over 600 residents living under quite financially challenging times. So Harvest Hub members are able to contribute directly to this community and support them in providing a sensible way to reduce waste.