What’s in the vegie bag/box this week….

What’s in the vegie box/bag this week……..

Thanks to volunteers Nathalie Laurence, Stan Sheppard and Joyce Reed for helping pack today….the boxes were very colourful and fresh with much variety for the whole family.

The Feijoas are a delight! Wait until soft to touch then simply cut in half and scoop out with a spoon or peel and eat whole.

Geeveston Elephant potatoes are delightful roasted or mashed…..try adding some garlic into the mix for some added flavour.

One of our subscribers Nathalie said her salad mix has been lasting two weeks! When she picks up her fortnightly box she takes the salad mix out of the green bag and puts it in a tupper ware container or a plastic bag….this keeps it fresh for longer.

If you have a collection of beetroot in your fridge, here is a lovely dip to try:

Borani – Persian Yogurt dip (serves 4)
4 medium raw bunched beetroot (about 700g)*
1 small clove of garlic, crushed to a paste with ½ tsp sal*
4tbsp extra-virgin olive oil, plus extra for drizzling*
4 tbsp strained Greek yogurt, (or coconut yogurt for vegan option)
2 tbsp chopped dill or parsley, plus a few sprigs to garnish*
2 tbsp good-quality aged red wine vinegar with a pinch of sugar
6 walnut halves, roughly crushed*
½ tsp black onion seeds
50g feta cheese, crumbled (for non-vegan option)
Wash the beetroot but don’t peel it, then put in a pan, cover with water and bring to the boil. Cook for about 40 minutes or until tender, topping up the water if necessary. The beetroot is ready when a sharp knife goes through easily. Drain and leave to cool. Peel the beetroot and blend in a food processor or grate finely.
You want some texture in the puree, so don’t over-blend. Transfer to a bowl, add the garlic, olive oil, yogurt, dill/parsley, vinegar and a pinch of salt, and mix. Check the seasoning and spread the purée on a plate. Sprinkle with the feta, walnuts, black onion seeds and extra sprigs of dill and drizzle with a little olive oil. Serve with flatbread or pitta.

In this week’s box/bag, you will find these vegies from these growers:

Asian greens whole or loose with big stems (bags) Longley Organic Farm
Beetroot (boxes) Golden Valley Farm
Broccoli Old School Farm
Carrots – premium Forest Hill Farm
Carrots – Purple Forest Hill Farm
Cauliflower Old School Farm
Feijoa- (boxes) Five Bob Farm
Garlic (boxes) Old School Farm
Mixed mushroom punnet Cygnet Mushroom Farm
Geeveston Elephant Potatoes Little Farm
Jarradale pumpkin (boxes) Lenny Williams
Salad mix Golden Valley Farm; Zoe & Dan Magnus
Silverbeet – baby (boxes) Zoe & Dan Magnus
Swede Old School Farm

This is where your produce has come from this morning:

Cygnet Mushroom Farm Cygnet
Five Bob Farm Birchs Bay
Forest Hill Farm Latrobe
Golden Valley Farm Cygnet
Lenny Williams Middleton
Little Farm Nicholls Rivulet
Longley Organic Farm Longley
Old School Farm Preston
Zoe & Dan Magnus Woodbridge

Leave a Reply