Vegetable this week include: eggplant, potato, silverbeet, corn, beetroot and cucumber for small and medium boxes, plus in the large box beans, leeks and carrots. Fruit will be pears, raspberries and apples.
In the small and medium boxes:
eggplant – For a smoky, delicious and fun dip make this baba ganoush and serve with some flatbread and falafel.
potatoes – This potato and beetroot rosti is a fabulous accompaniment to a Sunday brunch alongside some poachies, smoked salmon and herby hollandaise.
silverbeet – With a week of rainy and chilly evenings, what better way to get warm and cosy than a hearty creamy silverbeet and potato soup!
corn – If you fancy an afternoon baking, have a go at these mouthwatering corn cakes with apple and beetroot salad.
beetroot – Super-quick to make and deliciously tangy, this beet salad with feta, cucumbers and dill is a great salad for this week.
cucumber – This recipe for cucumber and feta bruschetta would make a refreshing and light lunch, and is a delightful combination of creamy and sweet flavours.
In the large boxes:
beans – With its bold peppery notes and and crispy textures, cook up this szechuan tofu and green bean stir-fry and even add some carrots and eggplant too!
leeks – Crispy, hearty goodness, this potato, leek and silverbeet gratin is a lovely bit of comfort food to enjoy for dinner this week.
carrots – Aromatic and sweet, try this recipe for braised carrots and leeks with tarragon.
In the fruit boxes this week, there’ll be pears, raspberries and delicious snow apples!
