Lettuce Mix

Lettuce Mix – August

Spray free. No chemicals.

Lettuce Mix

Spring is in the air, and seedlings are popping up left right and centre.  Consistent day time temperatures in the low twenties means the soil is warm enough to signal LIFE to the seeds buried underground.

To celebrate, Harvest Hub has created our own home-style Spring Lettuce Mix: green and red oak, baby cos, baby spinach, chard, mustard leaves, watercress, rocket and baby chard or beetroot leaves. Available in the Veature Veg section.

Tumeric Organic Fresh Roots

Tumeric Organic Fresh Roots

Tumeric postEat the whole plant when you get the chance to: roots, leaves, flower. It’s warm, peppery and earthy in taste. You don’t need much in a recipe. This week from Northern Queensland as it likes a wet warm climate to grow.

  • Root – boiled, dried & ground
  • Leaves as a wrap for fish or chicken
  • Flowers in a salad


It takes 8-10 months for the  roots or rhizomes to mature. While the leaves and stems are edible.

Note this week is Certified Organic Roots available – note organic does not mean sprayfree. Sprays which are used in organic farming methods include fungacides, natural pyrethrums which affect the central nervous system of insects and copper based sprays which can create soil toxicity.

For Turmeric – Pests and Diseases

Note that the Turmeric plant is seldom has insect or disease issues. At worst a fungus infection showing as brown patches on the leaves.

So what is so good about it?

Has iron and manganese . Tumeric’s active ingredient, Curcumin, has shown to lower cholesterol by working in tandem with the liver to remove harmful cholesterol from the body. It has antiseptic, antibacterial and anti-inflammatory properties.

Use as a natural liver detoxifier and let keeping weight off by helping speed up the metabolism .

How to store

In an air-tight container keep roots in a cool dark dry place. You can freeze the roots then grate them when you need them..

What to do with it?

Steps to prepare  them: first clean the rhizomes then in a saucepan of hot water boil for 45 minutes. Let cool then peel skin off. Dry one week or use oven method below. When dry grind either using mortar and pestle or a food processor.
Oven dry: If you peel the turmeric and very thinly slice it, lay out on oven paper.
Then put it in a very low heat oven (50C) let it roast for a few hours until it is crisp dry.
Grind it up in a spice grinder.

As a tea

Grate a little turmeric into a small sieve, put boiling water over it, let it sit for a few minutes and drink it as a tea.


Tumeric Roasted Potatoes

Broccoli and Tumeric Soup

Tumeric lemon pancakes for the kids

Tumeric, coconut and Salmon curry

Local Produce

Local Produce

This week we have 12 produce in Value Bag from Local growers.

see Value Bag


  • Kale
  • Cucumber
  • Baby Cos
  • Shallots
  • Zucchini


Royal Gala Apples

FACT: In Bilpin there were 43 apple growers now there are only 2 selling commercially.

Please support out local farmers. When you purchase your fruit and veg look to see where it comes from and ask is it in season – not stored. We need to actively save our Sydney Food Bowl from being squashed by imports and long storage of fresh food.











Golden Beetroot

Golden Beetroot

Beetroot growing

The golden beetroot is from the Grima Brothers in Horsley Park. It is packed straight from the field and to your within 48 hours.  Beetroot is one of the most environmental friendly roots as it does not require spraying – so sprayfree. The Grima brothers use rotational cropping on their property ensuring that there is a really good balance of nitrogen in their soil.


Golden Beetroot

Golden Beetroot


If you’re wondering why we say ‘sprayfree’ is that Organic allows spraying and is not sprayfree. With that in mind as the warm weather comes for all the methods of growing, including Organic and Permaculture they will include spraying in their process when the moths or catepillars start attacking. So always wash your produce no matter what form it comes in.

Integrated Pest Management control involves lots of strategies to manage the balance of soil, environment, produce so that it reduces the need for sprays. Simple as having predators around for the bugs ie insect hotels, ponds encourage frogs, mulching well, mixed planting.

Making your own spray

White oil works really well coating the insects in oil, blocking their breathing pores thus controlling them without any resistance to the mix developing. Don’t use over 30C as it will burn the pants. If you wish to make your own here is a recipe:

In a jar mix then pop into spray bottle. Lasts about 3 months.

White Oil concentrate

  • 1/2 cup pure liquid soap (use pure organic castile soap, made from olive oil if you want to keep it all natural)
  • 2 cups of vegetable oil – olive or sunflower

Then add 2 tsp of this mix to10ml water and into spray bottle.


Warm Golden Beetroot Salad with Chard and Almonds
Recipe Type: Salad
Author: Harvest Hub
Serves: 4
Quick to make and delicious
  • 1 bunch beetroot, roasted
  • Olive oil
  • Salt and freshly ground black pepper
  • Chard – Silverbeet
  • 4 cloves garlic, minced
  • 115g goat cheese, crumbled
  • 2/3 cup toasted almond slivers (Harvest Hub)
  1. Preheat oven to 220C.
  2. Lightly rinse the beets to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
  3. Meanwhile, chop the Red Chard into bite-sized ribbons. Rinse thoroughly to remove all traces of dirt and grit. In a large frypan on medium heat drizzle olive oil adding garlic. Sweat for 5 minutes then add Chard to coat with the garlic. Cook until the leaves are soft and tender. Remove from the heat.
  4. When the Golden beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the Chard, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. TIP: Use in lunchbox meals as fillers for wraps and sandwiches.


Lemony Golden Beet Salad
Recipe Type: Salad
Author: Harvest Hub
  • 1 lemon or lime or chilli, take off skin or chop chilli
  • 60ml olive oil
  • 4 tsp cider vinegar
  • 1 tsp honey
  • 1 garlic clove, crushed
  • 1 tsp finely grated lemon zest
  • 1 tsp lemon juice
  • Salt
  • 4 beetroot, sliced
  • 2 pears, cut into 1cm wedges
  • 75g Feta cheese (Harvest Hub)
  • 1½ tsp fennel seed, toasted and crushed
  • Coriander for garnish
  1. Preheat oven to 200C.
  2. [b]Oil infusion[/b]
  3. In a small saucepan place the lemon or lime or chilli with the olive oil and simmer for 10 minutes then set aside to cool. Lift out the peel or chilli, discard half then cut into long thin strips. Set aside.
  4. In a small bowl put the infused oil with in the vinegar, honey, garlic, lemon zest, lemon juice and half a teaspoon salt. Whisk. Set aside.
  5. Wrap the beetroot singles in foil, place on a baking tray and roast for 45 minutes. Remove and cool. Cut the beets into wedges and pop into a bowl pouring the dressing over them.
  6. [b]Platting[/b]
  7. On a large plate lay beetroot alternately with pears. Dot with feta and sprinkle seeds over it and finish with coriander and chopped chilli.



Sustainability Festival


This gallery contains 2 photos.

Great weekend at the Manly Food, Wine & Sustainability Festival Thanks for all the Harvest Hub members who volunteered their time to help at the Harvest Hub Produce Stall at the Manly, Food, Wine & Sustainability Festival. Pascal came by and … Continue reading