Unshelled pistachios should be split open, and any that are not split should be discarded. The reddish skin should be removed before roasting. The method requires only two ingredients: raw, dried pistachio nuts and salt if desired.

  • For salted nuts, a brine should be prepared by stirring salt into as much water as required to submerge the nuts. The water should be saturated with as much salt as will dissolve into it. The dried, raw pistachio nuts should be dropped briefly into the brine solution.
  • Spread the nuts in a single layer onto a baking sheet.
  • Roast them in the oven at 200 Fahrenheit.
  • Check the nuts after 15 minutes – they should take about 20 minutes in total.
  • The nuts are done when they are fully dried but not overcooked.

Pistachios are a good source of iron, protein, vitamin 6, thiamine and dietary fiber. They are also a good source of unsaturated fats. One cup of shelled pistachios yields approximately 1/2 cup of shelled nuts

Origin: Western NSW

Pistachios roasted
Recipe Type: Roast
Author: Harvest Hub
  • Fresh Pistachios 250gms
  1. To prepare:
  2. • Remove the soft outer skin from the pistachios
  3. • Preheat oven to 120C
  4. • Add 60-80g of salt to 125ml of water (1/2 cup) in a deep saucepan and boil over high heat until all salt is dissolved
  5. • Add about 8 to 10 cups of pistachios and stir until all water has evaporated and salt is deposited on the nuts.
  6. Spread nuts on baking paper in the preheated oven and roast 1½ hours. Stir every 30 minutes. When done, put the baking paper with pistachios on a cooling rack to stop them from cooking.




Golden & Black Russian Baby Truss

Golden & Black Russian Baby Truss – see recipes below


Golden & Black Russian Baby Truss north of Kempsey Clybucca

From our favourite truss tomato growers in Clybucca – north of Kempsey – comes this flavour bursting riot of colour. As part of our effort to remove plastic from our packing shed – yes! – they will be the first product to be packed in cardboard punnets.







Oven Truss Tomatoes

Oven Truss Tomatoes
Recipe Type: Roast
Author: Harvest Hub
  • 1 bunch truss tomatoes
  • extra virgin olive oil
  • sea salt and freshly ground pepper
  • fresh herbs (thyme, oregano, bay leaves, marjoram)
  • Goats cheese
  1. Pre-heat the oven to 160C.
  2. Line a baking sheet with baking paper and lay the truss tomatoes on the sheet. Drizzle with olive oil, sea salt and pepper. Sprinkle fresh herbs over the tomatoes. Roast for 45 – 50 minutes. Remove from oven and set aside until needed.
  3. Serve as a salad with a bit of goats curd.

Avocado  & Baby Truss tomato salad


Avocado & Baby Truss tomato salad
Recipe Type: Salad
Author: Harvest Hub
  • 300g pasta of your choice
  • [b]For the dressing:[/b]
  • 1/3 cup extra virgin olive oil
  • 2 tps dijon or american mustard
  • 1/3 cup fresh lemon juice
  • Salt & pepper to taste
  • [b]For the salad:[/b]
  • 250g baby truss tomatoes, halved
  • 150g baby spinach leaves
  • 2 red onions or spring onions, thinly sliced
  • 1 – 2 avocado, halved, peeled, coarsely chopped
  1. [b]To make the pasta:[/b]
  2. In a large saucepan of salted boiling water cook the pasta until al dente. Drain.
  3. [b]To make the dressing:[/b]
  4. In a bowl combine oil, lemon juice and mustard and whisk. Then add salt and pepper to taste.
  5. [b]To do combine:[/b]
  6. Place the pasta, then following with tomato, baby spinach, shallot and avocado in a large bowl. Gently toss to combine adding dressing.




These come in all sizes and this week we have small, sweet thin ones from Bendigo. Store in an airtight container in the fridge – like carrots – or they go flippy floppy.


Baked Camembert with parsnip crisps and caramelised apple

Baked Camembert with parsnip crisps and caramelised apple

Six Months to grow

These have been lovingly grown taking more than six months to cultivate. It’s flavour is intensified when the first frost comes and changes the starch into sugar. These small ones are a recent flush.

How to cook

If you add parsnip to your potato mash grated or cook and mash it gives it a distinct zing. These are natural and not waxed (which extends its shelf life).

Half a Cup?

If you’re wondering if they are good for you they are full of fibre and just half a cup gives 3gms of fibre. You get 11% of Vitamin C and 10% of your daily allowance of magnesium.
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Baked Camembert with parsnip crisps and caramelised apple/a>

Baked Camembert with parsnip crisps and caramelised apple
Recipe Type: Bake
Author: Harvest Hub
Serves: 4
Parsnip crisps so easy to do and a great meal with side salad.
  • [b] For the parsnip crisps:[/b]
  • • 1 large or 3 small parsnip, peeled if required, then cut into ribbons with a peeler
  • • 2 tbs olive oil
  • • 1 tbs fresh thyme leaves
  • • salt and freshly ground black pepper
  • [b]For the baked Camembert:[/b]
  • • 1 whole Camembert in a box
  • • freshly ground black pepper
  • [b]For the caramelised apple:[/b]
  • • 15g butter
  • • 2 tbs soft brown sugar
  • • 1 eating apple, peeled, core removed, sliced
  1. Preheat the oven to 200C.
  2. [b]For the parsnip crisps:[/b]
  3. Spread the parsnip strips out on a baking tray, drizzle with the olive oil and sprinkle over the thyme leaves. Season, to taste, with salt and freshly ground black pepper. Bake in the oven for 8-10 minutes, or until crisp and golden-brown.
  4. [b]For the baked Camembert:[/b]
  5. Season the Camembert, to taste with freshly ground black pepper and place the cheese, in its box, onto a baking tray. Transfer to the oven to bake for 6-8 minutes, or until golden-brown.
  6. [b]For the caramelised apple:[/b]
  7. Heat the butter and sugar in a frying pan until foaming. Add the apple slices and cook until the mixture is bubbling and the apple is golden-brown.
  8. Serve the baked Camembert on a serving plate, with the parsnip crisps and caramelised apples alongside for dipping.