Winter in Sydney can often mean that local growers have challenges of frost and rain. This means that the Reach to other states becomes important as the season changes. This week in August, week 1632, the Sydney Basin Growers have managed some great produce.
Reducing food Miles
Reducing Food Miles (the distance from the farm to plate) is important in protecting not only our environment but also showing support for our local growers and so in turn our Food Security.
This is a member of the Brasstica family which includes broccoli, cauliflower, Kale, cabbage.
Did you think that oranges were the best way to get Vitamin C? think again with Kohlrabi. More Vitamin C. It has health promoting Photochemicals which assist in making your body healthy. What are these photochemicals and how do they work? Read more…
Here are a heap of recipes for you to try out
Kohlrabi salad & apple slaw with creamy coleslaw dressing
Kohlrabi Calzone – folded pizza
Kohlrabi Vegetable Soup
Kohlrabi Salad - Kohlrabi & apple slaw with creamy coleslaw dressing
Important to know, It takes about 1 hr 20mins for the dough (traditional way), 20mins for the vegetables.
Author: Harvest Hub
Recipe type: Pizza
For the dough:
Can use a bread maker make the dough in it.
3 cups bread flour
1 tsp sugar
1 tsp salt
1 cup+2 tbs water
2 tbs oil
2½ tsp active dry yeast
For the filling:
½ cup carrots
1 cup tomatoes, diced
½ cup fillers such as frozen peas, chopped celery, greens sliced (spinach, silverbeet, lettuce even)
2 tbs slivered almonds
pinches rosemary, thyme,
red chili powder
Parmesan and mozzarella, grated
To make calzone bread:
Using a bread machine, add all the wet ingredients first, and then the dry ones, with yeast being the last thing you add.
By hand: knead for 10-12 minutes, cover, and let rise 1 ½ hours.
To make filling:
In a frypan with oil start with onions, carrots, kohlrabi, squash, peppers, almonds. Stir well and cover. Let it cook about 5-6 minutes. Then add the tomatoes. Stir well. Add water- about ¼ cup. Add the herbs and salt and let it cook.
To make Calzone:
Divide the dough into two. Preheat the oven to 205C.
Roll out the dough and divide into two. Put a little filling into one side of each half. Sprinkle some grated Parmesan and grated mozzarella over the filling. Then wet the tip of your finger and run it along the edge of the rolled-out dough, then fold the top half over and seal it by pressing it down. With a knife, cut three vents in the top. Brush a little oil over the top of each calzone. Bake for 12-15 minutes or until brown. Let it cool and cut in half.
Peel and grate kohlrabi and place in colander to drain. Prepare onions and herb.
Squeeze as much of the remaining moisture from the kohlrabi as you can and place it in a medium mixing bowl. Add onion, cilantro, almonds, sea salt, and beaten eggs. Form into balls. Place kohlrabi balls in hot frypan with oil and flatten gently with a spatula. Sauté until brown both sides
Melt butter in a stock pot over medium heat. Add kohlrabi and saute for 2 minutes. Add parsnips and carrots and cook for 2 more minutes. Do not brown. Sprinkle in flour and paprika; stir until mixed. Add chicken stock. Bring to a boil, lower heat and simmer for 5 – 7 minutes until vegetables are fork-tender.
Remove from heat and, working in batches, puree the soup in a blender or food processor until smooth.
Return the soup to the stockpot. Bring to a light simmer and stir in creams. Remove from heat and serve with parsley.
Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat butter over medium heat, add onions, garlic and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh herbs. Serve with meal.
Saute first 5 ingredients in a fry pan until zucchini is tender.
spoon Caramelized Onion Sauce over top: serve hot.
Add butter and oil to a cold frypan then melt the butter over high heat. Once the butter melts stir in the onions, brown sugar, and salt. Stir 5-10 mins until the onion softens.
Reduce the heat and stir often until the onions turn deep brown – at least 20 mins. Another 10 mins to caramelize the onion but be patient. When caramelized take off the heat and a dash of water. Season with salt and pepper.
Spicy Zucchini salad with carrot and chilli peppers
Spicy Zucchini salad with carrot and chilli peppers
In a frypan heat 2 tablespoons of oil over medium heat. Add zucchini and gook by tossing for 3 minutes. Remove and transfer to a bowl. Then add carrot to frypan and repeat.
Put onion in pan and cook 1 minute then add cumin, paprika, salt, sugar, vinegar, peppers and juice. Cook until sugar dissolved. Pour over zucchini and carrots. Add olive oil and pepper to taste. Toss. Cover with a lid or plastic, put in refrigerator and marinate for 6 hours.
Serve on Mexican rice with feta sprinkled on top.
In a saucepan add rice and chicken broth and bring a boil over high heat. Stir. Cover the pot, lower heat and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes. Keep base of rice stirred so it does not burn as the chicken broth tends to coagulate.
While the rice is cooking, heat the olive oil in a frypan over medium heat and add onions cooking until starting to brown. Stir in the garlic, then followed by tomato paste and cumin. Cook two minutes. Finally, mix in cooked rice, lime juice and cilantro. Season to taste with salt. Serve immediately.
The Sydney Food Bowl is slowly disappearing due to housing creep, increased pressure from supermarkets wanting ‘cheaper’ fruit & veg so encouraging ‘industrial’ large scale farming away from the city centres – food miles increase, natural resources are challenged, packaging increases, food security an issue as food supply centralises and only a few have control of it.
Local produce does not mean it is expensive. This is a misnoma. With lower food miles, less packaging, and the money you spend buying local produce it goes back into the local economy not sent overseas.
The farmer spends their money in their community. Buying machinery, paying their way.
We at Harvest Hub have for 7 years supported local growers as we are passionate about saving the Sydney Food Bowl.
We purchase seasonally around , sometimes more,80% local and the rest Australia wide.
The produce is supermarket price competitive, not stored and picked within 48 hours of delivery to your pick up point.
There are many many people working to keep our Food Bowl and so in turn our Food security. If we don’t maintain our local growers we run a grave risk of large industrial farming centralising food supply, control of it centralised and profits not staying in Australia. With Climate changing supporting local becomes imperative otherwise we will loose the ability to have an independent, clean and safe food supply.
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.