In the small and regular boxes:
Carrots – For a truly marvellous blend of veggies in a salad, make this roast carrot & avocado salad with orange & lemon dressing. With its gorgeous Morrocan seasoning and perfect balance of flavours and textures, it’s a wonderful meal to serve with some fresh sourdough bread.
Kale – If you fancy a massively nutritous breakfast cook up this spicy simmering eggs with kale one morning. Or perhaps you need a salad to go with your oven baked fish and want to try a kale, lentil and roasted beet salad!
Cauliflower – Some friends of mine once took me to this brilliant restaurant on Hardware Lane in the city called Miznon a few years ago, and I have never forgotten their famous cauliflower dish. Wow! It’s so simple and yet so soft, and tasty and comforting, and a lovely meal to share with friends. Celebrity Israeli chef Eyal Shani has shared his incredibly simple yet magical 3-ingredient (cauli, oil and salt) recipe here for us all to enjoy.
Pumpkin – Most of this week’s veg are perfect for bundling in a tray and roasting with all your favourite herbs and spices! Follow Amy’s recipe for a Hasselback Pumpkin and Lentil Bake to make a dish that looks divine and tastes delicious!
Brussels Sprouts – Another combination perfect for a traybake in the oven is this Sicilian roasted cauliflower & Brussels sprouts, you could even add some beets and broccoli if you’re getting a large box!
Jerusalem Artichokes – As I’m writing this, I’ve just finished enjoying my delicious jerusalem artichoke soup for lunch, and it really was delightful and comforting on this chilly day! My mum made it by roasting the artichokes in the oven with some potatoes, cherry toms, and cooked some leeks and silverbeet with stock, so you really can add anything. Make sure to leave all the peels on and any stalks in as well, often they are the most nutritious part of the vegetable!
In the large boxes:
Broccoli – We’ve been getting an abundance of lush broccoli over the past few weeks, as our brassica are ideal winter crops! Save your carrot tops and grab your broc and make Amy’s Broccoli and Carrot Top Soup.
Lettuce – Make an easy salad this week with your lettuce, some sliced beetroot, scoops of avo, blanched broc and matchsticks of carrots. Dress with an orange, Dijon mustard, balsamic and honey vinaigrette!
Beetroot – Roast and chop your beets and add them to this crispy roast cauli salad with pumpkin steaks, or if you’re getting a fruit box try this crunchy raw beetroot salad with feta & pear.
In the fruit boxes:
Apples – Julie and Bruno from Red Hill South lovingly grow and supply us with a delightful variety of apples in all different shapes and sizes, from Fujis to Pink Ladies and many more! Gorgeous in a crumble with pears, and a crunchy oat topping.
Pears – This pear, pistachio and rose cake, is extraordinarily beautiful and delicately fragant, great for an afternoon tea with friends!
Mandarins – I always make sure that I’m carrying a mandarin or two around in my bag, so whenever I’m a little peckish or stuck in a traffic jam I’ve at least got a decent snack! If you want to try something a little more savoury, here’s a recipe for Crispy salmon with turnip, mandarin & noodle salad, perfect if you’ve still got you’re turnips and cabbage leftover from last week.
