Farm Recipes Week 1723

Farm Recipes Week 1723

Harvest Hub Farm recipes-template

 

 

 

 

 

 

 

1. Beetroot & Carrot Wrap – Beetroot grown in Horsley Park

2. Rocket pesto – Rocket grown in Leppington

3. Crustless Silverbeet Quiche – Silverbeet grown in Freeman’s Reach

4. Creamy Potato and Zucchini Soup – Zucchini grown in Freeman’s Reach

5. Baked French Radish – French Radish grown in Horsley Park

 

1.Beetroot & Carrot Wrap – Beetroot grown in Horsley Park

Rocket Pesto
 
Author:
Recipe type: Pesto
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • ¼ cup parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper. Serve in wrap or on soup.

 

2.Rocket pesto – Rocket grown in Leppington

Rocket Pesto
 
Author:
Recipe type: Pesto
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • ¼ cup parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper.

 

3.Crustless Silverbeet Quiche – Silverbeet grown in Freeman’s Reach

Crustless Silverbeet Quiche
 
Author:
Serves: 4
Ingredients
  • 1 tbs olive oil
  • Small onion
  • bunch silverbeet
  • 2½ cups shredded cheese
  • 4 eggs
  • 1 cup skim milk
  • salt
  • pepper
Instructions
  1. Preheat oven to 188C.
  2. Wash and dry Silverbeet. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Silverbeet to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
  3. Meanwhile, grate 2½ cups of cheese. Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
  4. Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

4.Creamy Potato and Zucchini Soup
Creamy Potato and Zucchini Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 tsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1kg desiree potatoes, peeled, cut into pieces
  • 2 cups skim milk
  • 1½ cups vegetable or chicken stock
  • 3 zucchini, trimmed, grated
  • 1 tsp ground nutmeg
  • Salt and pepper, to taste
  • Croutons
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 sheets white lavash bread (wrap)
Instructions
  1. Heat oil in a deep heavy-based non-stick pan over a medium-high heat. Add onion and cook for 3 minutes or until soft. Stir through garlic and cook for 2 minutes. Add potato, milk and stock and slowly bring to the boil. Reduce heat and simmer for 20-25 minutes or until just tender. Add zucchini and nutmeg, stir to combine and cook for 2-3 minutes.
  2. Remove soup from heat and stand for 10 minutes. Puree mixture, return to pan and stir over a low heat for 3-4 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls and serve with croutons.
  3. To make croutons: Preheat oven to 180°C. Line 2 oven trays with baking paper.
  4. Combine oil and garlic in a small bowl. Put bread on a flat surface and brush or spread with oil and garlic mixture. Fold bread in half and tear along fold. Continue to fold and tear until you have long strips about 2cm wide. Put on prepared baking trays and bake for 10 minutes or until golden and crisp.

 

5.Baked French Radish – French Radish grown in Horsley Park

Baked French Radish
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • Radish bunch, take off greens
  • oil
  • salt
  • 1-2 cloves of garlic, chopped
  • Tarragon, chopped
  • Parsley, chopped
Instructions
  1. Prepare chopped tarragon and fresh parsley. Heat oven 200C. Then pop whole radish into a bowl with olive oil. Add salt. Mix. On a baking sheet put into the oven.
  2. Leave for 30 to 40 minutes. Regularly turn.
  3. Heat a frying pan with garlic, herbs, oil. Add radish and heat through. This way the herbs are not burnt.
  4. OPTIONAL: Add artichokes roast then pan fry with radish.

 

Patriot Zucchini

Patriot Zucchini

FACT: A fruit but we list as a vegetable.

These colouful zucchini were grown in our Sydney Food Bowl. To store wrap in a paper towel and pop in the crisper or in a container with one corner of the lid open.

STRANGE FACT

Zucchini and homocysteine levels?  They help lower these amino acids in your blood stream. It’s a good thing.

How to roast Zucchini (courgettes)

A good way to use up courgettes is to roast them in slices.

Preheat oven 200°C

Top and tail the courgettes and slice them lengthways into slices 5 mm thick. Brush the strips on both sides with oil and season with freshly milled black pepper.

Then put them on a heavy-based roasting tray and bake on the top shelf of the oven for about 15 minutes, turning them halfway through cooking.

Now for recipes ….

Caramelized onion and zucchini

Spicy Zucchini salad with carrot and chilli peppers

Caramelized onion and zucchini
 
Author:
Recipe type: Stir Fry
Ingredients
  • 1 tsp Lemony pepper
  • 1 tsp onion
  • 1 tsp garlic
  • ½ cup butter
  • 2 zucchini sliced
  • Onion sauce
  • ½ tbs unsalted butter
  • ½ tbs vegetable oil
  • 2 onions halved and sliced thin
  • ½ tsp brown sugar
  • ¼ tsp salt
  • ½ to 1 tbsp water
  • Black pepper to taste
Instructions
  1. Fry Zucchini
  2. Saute first 5 ingredients in a fry pan until zucchini is tender.
  3. spoon Caramelized Onion Sauce over top: serve hot.
  4. Onion Sauce
  5. 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.
  6. 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
 
A Mexican Dish
Author:
Cuisine: Salad
Ingredients
  • ¼ cup olive oil
  • 2-3 zucchini, sliced ½ cm thick
  • 1 carrot, sliced ½ cm thick
  • ½ red onion, thinly sliced
  • ½ tsp ground cumin
  • ¼ tsp paprika
  • ½ tsp salt
  • 1 tsp sugar
  • 3 tbs rice vinegar
  • 3 tbs fresh chilli peppers, chopped (optional) substitute with favourite pickled vegetable
  • 1 tbs pickled peppers, chopped (optional)
  • 1 tsp pickle juice from jar
  • Fresh ground pepper
  • ¼ cup feta cheese, crumbled
  • Mexican Rice
  • 1 cup of long grain white rice
  • 2 cups chicken broth
  • 1 tbs olive oil
  • 1 onion, diced
  • 4 cloves of garlic, finely minced
  • ¼ cup of tomato paste
  • 1 lime, juice
  • ½ cup cilantro (basil), chopped
  • 2 tsp cumin
  • Salt to taste
Instructions
  1. Mexican rice to serve
  2. 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.
  3. 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.
  4. Serve on Mexican rice with feta sprinkled on top.
  5. MEXICAN RICE
  6. 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.
  7. 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.

 

 

 

Zucchini Flowers

Zucchini Flowers

Zucchini flowers by Vella Family Freemans ReachThese zucchini flowers were lovingly grown by Charlie Vella at Freeman’s Reach.

Zucchini flowers are very different….and Yum.

Zucchini flowers are in peak season at the moment in February.  They are low  in carbohydrate – just under 10 grams of carbohydrates per 100 grams.

We all know that flowers are important for bees and for reproduction of the plant. Not all of the blossoms will turn into a zucchini. There are male and female flowers with the job of the plentiful male flowers, showy and long stalked, is to fertilise and it will not grow a zucchini. So the ones you see in the photo are female flowers attached to the zucchini.

If you grow your own zucchini you might often see flowers falling off the vines, these are male. They open to distribute the pollen and when done fall off. Hopefully some female flowers have appeared at the is stage to accept the pollen.

Here are three recipes for eating these delicious flowers.

 

Zucchini flower Pilaf

Zucchini Flower Omelette

Zucchini Flower Salad

 

Zucchini flower Pilaf

 

Zucchini flower Pilaf
 
Author:
Recipe type: Rice
Ingredients
  • 1 tbs butter
  • 1 small onion, finely chopped
  • ½ tsp. salt
  • 2 cloves garlic, minced (optional)
  • 8 zucchini blossoms, roughly chopped
  • 1 cup long grain white rice
  • 2 cups broth
  • Parsley, chopped
  • Feta or parmesan cheese
Instructions
  1. In a saucepan over medium heat, melt the butter then sweat the onion with salt to taste. Add the garlic and zucchini blossoms, stir and cook until the blossoms are tender to the bite. Add the rice, the broth and bring everything to a boil, cover, reduce heat to simmer, and cook undisturbed for 15 minutes. Turn over with wooden spoon if your heat is higher on simmer so the bottom does not burn. Turn off heat but let the rice sit for 5 minutes undisturbed. Uncover the pilaf and fluff it with a fork. Garnish with cheese and parsley.

Zucchini Flower Omelette

 

Zucchini Flower Omelette
 
Zucchini Flower omelete
Author:
Recipe type: Egg
Ingredients
  • 6 zucchini flowers
  • 2 attached zucchini, grated
  • 1 tbs butter, plus extra 1 tsp
  • 3 eggs
  • 1 tbs milk or water
  • ⅛ tsp salt
  • ⅓ cup freshly shredded or crumbled mild cheese such as mild feta or blue cheese
Instructions
  1. Trim and discard stem of zucchini blossoms. Coarsely chop blossoms and set aside.
  2. In a frying pan melt 1 tsp of butter over medium heat then add the zucchini blossoms and stirring until they wilt slightly. Transfer to a small bowl and set aside.
  3. In a medium bowl, whisk eggs, milk or water, and salt.
  4. This ends up looking like a slightly thick Crepe. Heat frying pan over medium-high heat coating base with remaining 1 tablespoon of butter. When melted then pour in egg mixture and swirl to spread it out to edges of pan. As egg mixture begins to set on the bottom, lift one edge with a spatula tilting pan so all the mixture spreads evenly and cooks. Takes about 2 minutes to have a round omelette.
  5. Remove omelette from heat and sprinkle with cooked zucchini blossoms and cheese over one half of the omelette. Loosen the omelette on the other side with the spatula and fold un-sprinkled half over filled half. Cover pan and let sit until cheese is melted, about 2 minutes. Slide omelette onto a plate and serve.

Zucchini Flower Salad

 

Zucchini flower Salad
 
Seed Sprinkles from Harvest Hub. Listed under (Harvest Hub see under ‘Lettuce & Salad Vegetables’) In seed sprinkles - Australian (Roasted sesame and sunflower seeds, tamari [naturally brewed soya sauce], native Australian spices)
Author:
Recipe type: Salad
Ingredients
  • For the Thyme oil Dressing:
  • 2 sprigs of fresh thyme, bruised
  • ½ cup olive oil
  • ½ tsp lemon zest, finely grated
  • 2 tsp lemon juice
  • Salad
  • 2 small zucchini, thinly shaved
  • 1 cup cherry tomatoes, cut in half
  • 6 zucchini flowers, halved
  • ¼ cup basil leaves, torn for sprinkling
  • Australian Seed Sprinkles (Harvest Hub see under ‘Lettuce & Salad Vegetables’)
  • ⅓ cup feta, crumbled
  • ¼ tsp ground sea salt
  • Freshly ground pepper
Instructions
  1. To make Thyme Dressing:
  2. In a saucepan place whole thyme sprig in oil over medium heat stir then cover and wait small bubbles appear, stir. Turn off heat and let sit for 15 minutes. Throw away the sprigs, leaving the loose thyme leaves in oil. In a bowl put 2 tablespoons of the Thyme oil with, lemon zest and lemon juice and 2 tablespoons thyme oil.
  3. To make the salad:
  4. In a bowl combine half the dressing with the zucchini, tomatoes, zucchini flowers, basil, Australian Seed Sprinkles, and salt. Season with pepper and toss.
  5. To plate the salad:
  6. Salad is presented in two layers. Divide half the salad between 2 plates, and crumble feta over it. Top with remaining salad and feta. Drizzle with remaining dressing, and sprinkle with basil and some more Australian Seed Sprinkles.

 

Christmas recipes

Christmas recipes

  1. Waldorf Salad
  2. Garlic-marinated Black olives with cocktail potatoes
  3. Fresh Corn Risotto
  4. Corn and caramelized onion
  5. Christmas zucchini bread

 

Waldorf Salad

Waldorf Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 cup of cooked chicken, shredded or diced
  • 1 cup of sliced celery
  • 1 cup of chopped apple (skin on)
  • 1 tbs pinenuts, toasted
  • A few sprigs of tarragon, roughly chopped
  • A handful of parsley, roughly chopped
  • 1 cup crème fraîche or mayonnaise
  • Cos Lettuce, to serve
  • Bread, to serve
Instructions
  1. In a bowl mix the chicken, celery, apple, pinenuts, herbs, crème fraîche/mayo. Season and serve.

Garlic-marinated Black olives with cocktail potatoes
Garlic-marinated Black olives with cocktail potatoes
 
Author:
Recipe type: Tapas
Ingredients
  • Cocktail potatoes
  • 1 cup black olives
  • 2 dried red chillies
  • 8 cloves garlic, minced
  • Red vinegar, as required
  • Dash of lemon juice
Instructions
  1. Par boil potatoes and set aside. When cool cut in half.
  2. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving.
  3. Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chillies and garlic, lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
  4. Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.
  5. Pan fry cocktail potatoes in oil, garlic and coriander chopped. Serve marinated olives, potatoes with toothpicks.

Fresh Corn Risotto
Corn risotto
 
Author:
Recipe type: Rice
Ingredients
  • 6 cups chicken stock
  • 1 bay leaf
  • 3 tbs extra-virgin olive oil
  • 1 onion, very finely chopped
  • 1½ cups arborio rice
  • ½ cup dry white wine
  • 1 cup white corn kernels (from 2 ears)
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tbs unsalted butter, cubed
  • Salt and freshly ground pepper
Instructions
  1. In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.
  2. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.

Corn and caramelized onion
Corn and caramelized onion
 
Author:
Recipe type: Sauces
Serves: 4
Ingredients
  • 2 onions
  • Olive oil
  • 1 cup of raw corn kernels
  • 1 tbsp of balsamic vinegar
  • 1 tbsp brown sugar
Instructions
  1. Peel corn then using a knife cut off kernels.
  2. Soak onions in water. Then cut off outer skin and dice onion.
  3. In a large frypan put oil over a medium heat and add onion.
  4. Cook onion until soft and translucent.
  5. Add raw corn kernels, balsamic vinegar and sugar.
  6. Cook until corn is tender.
  7. Serve over meat or fish.

Christmas zucchini bread
Christmas recipes
 
Ingredients
  • 1 cup coconut flakes
  • ½ tsp baking soda
  • ½ cup cooking oil
  • 1 tsp vanilla essence
  • 2 eggs, beaten
  • 1 cup zucchini, grated
  • ½ cup pecans, sliced
  • 1½ cups flour
  • 1 cup sugar
  • ½ tsp ground cinnamon
Instructions
  1. Preheat oven to 180°C.
  2. In a bowl mix oil, zucchini, eggs, & vanilla. Then add sugar, flour, soda & cinnamon, mixing well. Stir in coconut & pecans. Pour mixture into a greased baking loaf pan.
  3. Bake 20-25 mins then skewer test. Cool 15 mins in bread pan. Remove from pan and wrap in foil wrap. Slice the loaf just before serving.

 

 

 

Ratatouille

Ratatouille

With or without eggplant.

Cooking tomatoes

Ratatouille

Serves 4:

  • 2 eggplant, peeled and sliced into rounds (optional)
  • 2 zucchini, sliced into rounds
  • 2 capsicum, seeded and sliced
  • 1 tin tomatoes or 4 tomatoes quartered
  • 3 onions, peeled and thinly sliced
  • 2 garlic cloves, peeled and minced
  • Olive oil
  • 1 bay leaf
  • 1 sprig thyme or tsp of thyme
  • Salt and pepper to taste

The secret for this recipe is – Don’t overcook vegetables. They should be crispy rather than mushy.

Purple Eggplant

Heat oil in a fry pan and when hot add the onion and stir until golden brown. Turn to medium heat and add the tomatoes followed by the peppers. Cover the pan with the lid, and let the vegetables cook slowly for about 5 minutes.  Add the zucchini. Look to see if the ratatouille is moist but not wet and decide whether the lid should go on again or some of the water needs to evaporate. Add pepper and salt to taste. Serve with mash potato.