Is it possible to set up a weekly order with the SAME set things each week?

How the Custom Bag works.

The Custom bag allows you to choose what you want.

All produce is ‘seasonal’ so items come into season then taken off when out of season. We never offer produce not in season as it is picked the day before for you locally and within a couple of days if elsewhere in Australia. So there is change in some items such as apples, tomatoes, cauliflower, broccoli, beans, snowpeas,  types etc.

Specials change weekly.

If you select things that don’t change regularly and look at the order every so often then the order will be pretty much stay the same each week. Do not select specials. If it goes out of season then it is taken off the list ie if you had Gala apples and the season finished then they will be removed from the order.

If you cancel an order it empties the bag and you need to login next order and fill it.

Cooking Tomatoes buy fresh local same price as imported

Cooking tomatoes

Cooking Tomatoes buy fresh local same price as imported

In season now February and offering them this week and next.

Why?

To provide our members access to cheap locally grown cooking tomatoes that taste better anyway – and have had fewer food miles than the imported ones. Read about imported tomatoes.

The dollar spent here stays in our economy, supports our local growers.

THIS WEEK:

Veature Veg #5
Cooking tomatoes x 1kg more info…
Sold per: piece. Price: $2.50 per piece, or $2.50/Kg

NEXT WEEK:

2kg cooking tomatoes for less than $2/kg, cheaper than virtually any of the imported canned tomatoes

Quick way to find items: When ordering use CTL F  (find) and type in cooking tomatoes. It will go straight to them. If there are two descriptions just use SHIFT to go to next one.

Here are some great recipes to use.

Authentic gnocchi tomato sauce

Basic gnocchi

Tomato Hommus Dip

 

Authentic Gnocchi tomato sauce
 
Author:
Recipe type: Sauce
Ingredients
  • 10 cooking tomatoes
  • 2 red onions, finely peeled & sliced
  • 2 garlic cloves, peeled and finely sliced
  • 4 tbs fresh basil leaves chopped
  • 50g parmesan grated
  • extra virgin olive oil
Instructions
  1. Heat 2 tablespoons of olive oil in a frying pan, then add the onions and cook over low heat until soft and translucent. Add the garlic and continue to cook until the onions begin to colour. Add the tomatoes, then basil, stir, then add salt and pepper to taste. Cover and leave to simmer for 45 minutes, stirring occasionally, until the tomatoes have become a thick sauce. Remove from heat and keep warm.

Basic  Gnocchi

Basic Gnocchi
 
Author:
Recipe type: Pasta
Ingredients
  • 200g potatoes, boiled and passed through a ricer
  • 4 free-range egg yolks
  • 75g Italian '00' flour, plus extra for rolling
  • 1 tsp salt
  • 30g apple, finely grated
  • 2 tbs flat leaf parsley, finely chopped
  • 2 tbs oil
Instructions
  1. Mix the potato, egg yolks, flour, salt, apple and parsley together in a bowl until it just forms a soft dough. Season with salt and freshly ground black pepper.
  2. Divide the mixture in half and roll each piece on a lightly floured surface into a long sausage shape, about 1cm diameter. Using a sharp knife, cut each sausage into 2.5cm pieces of gnocchi. Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook for 1-2 minutes, or until they float to the surface. Remove the gnocchi from the water with a slotted spoon and place onto a plate lined with kitchen paper.
  3. Heat a frying pan until hot, add the oil and the gnocchi and fry for 1-2 minutes until golden-brown and just crisp. Drain onto kitchen paper.

 
Tomato Hummus Dip
 
Author:
Recipe type: Dip
Ingredients
  • 1 cup Fresh chickpeas, soaked and boiled
  • 1 cup tomatoes, steamed
  • 3 garlic cloves, crushed
  • ½ cup of olive oil
  • ½ lemon juice
Instructions
  1. Place in a food processor and blend.

 

Harvest Hub – What We Mean when We Say, Fresh.

Store in Fridge

Store in Fridge

Harvest Hub – What We Mean when We Say, Fresh.

Harvest Hub’s food is fresh, seasonal and local.  These aren’t marketing terms but the stuff of our day-to-day ethics and experience.
Fresh is often used by the food industry as a marketing and branding tool.
When Harvest Hub says fresh we mean newly picked: Our fresh greens go to our Hubs® daily (except Sunday).
Broccoli and Cauliflower come from our grower’s harvest to you within 48 hours.
Onions and potatoes are harvested and then in your Harvest Hub insulation blue bag within three to four days.

Harvest Hub

Harvest Hub

No other supplier can get you fruit and vegetables within ‘cooee’ of these just-in-times because they rely on warehousing and the days it takes them to distribute their produce to their many stores. For many suppliers that’s a minimum of five days for much of their produce and longer.

 

A great example is the recent Value Bag peaches, when they were in season, which were firm but ready to eat. They were to be eaten straight away. Newly picked, not stored and firm but when you cut them they oozed with juice. No sitting on window sill for those peaches. Sitting around just makes them rot.

Fresh figs are picked ripe, travel to market and then in our to home fridge last another 2 to

Figs like to stay dry

Figs like to stay dry

3 days but need to be kept really dry and not touching each other… they like their space. Wrap a paper towel around them, pop into a paper bag and into the fridge. They are kept dry.

We rely on good conversations with our growers so we can let Harvest Hub members know what is seasonal, local and let them know what is good for the Value Bag in the coming week. When ordering online you have time to consider whether you wish that ‘Value Bag’ item that week and have the ability to adapt the bag. Again, no other grocer is offering this online service – they have mixed but fixed boxes.

Harvest Hub delivers in cooling trucks to keep the fruit and vegetables in their recently harvested state. We keep the integrity of our produce so that it’s vitamin content remains potent. Your carrots, corn and beans are sweet because their sugars haven’t had time to convert to starch.

Continuing into March and April while it’s humid and the produce becomes wet due to condensation as it comes out of the cooling truck and hits the humid air we encourage you to air dry the contents of your Harvest Hub blue bag or wipe them dry. Check your fridge temperature. Is is freezing one section and too low the other. Think about where you will put your produce.

How to manage freshly harvested produce?  … It is different to warehoused produce. Here are TIPS for STORING.

FRESH GINGER: Fresh ginger should be kept in the fridge unlike dried ginger. Keep it dry by wrapping it with a paper hand towel.
Some of our members peel their ginger, and place it in a freezer bag so it keeps well.  It grates frozen or can be thawed and sliced or chopped with a sharp knife. Or just freeze the ginger and then grate.
FRESH GARLIC: Keep garlic together with onions, but don’t store onions with potatoes – they’re not good companions as the wet from the onions transfers.
HERBS: Herbs with, or without, roots will keep in a glass of water with a plastic bag over them in the fridge.   If you have too many fresh herbs you can always chop them and stick them into ice cube trays.  Top the trays with olive oil and freeze.  Then you’ve flavour to throw into a pan for your next soup or stew.

Some tips for storing broccoli, cucumbers, and shallots:
Use the vegetable crisper in your fridge.  It’s warmer than most other places in the fridge and better, and for that reason better for vegetables that will get damaged by extreme cold.  Don’t store fruit and vegetables together if you can help it. Take those pears out as they are heavy breathers and will over ripen everything else. Keep them separate unless using them to ripen produce.

  • To extend broccoli’s freshness it should be kept air-tight but dry and with a small amount of ventilation. This means do not wrap in plastic and put in fridge and leave it there for 4 to 5 days. Check that condensation is not on it and it is kept dry. It needs to have a light paper towel to absorb the condensation (even change this). Note that broccoli and broccolini are meant to be eaten with 3 to 4 days as with any greenery. If using a specially designed container that allows breathing pop one hole open so some ventilation can occur. If you have a vegetable storage bag use with care and keep the vegetables dry (the plastic tends to allow condensation to collect), put your broccoli in that,lightly wrap the vegetable in a paper towel to absorb the fridge condensation but check it every few days.
  • Beans – make sure they are dry before you store them. Again make these the first when planning your meals. Beans like some air flow but not too much. Enclosed and damp beans will go black and mouldy.
  • Continental cucumbers are wrapped in plastic because cucumbers have a hard time tolerating cold so keep the plastic on until you plan to use the cucumber.
  • Wrap the shallots in kitchen paper; the paper will stop them going slimy.

If you’ve other ways of storing your fresh produce that works do please let us know.