Author Archives: Rachael Koch

Spring Risotto

Risotto is a ubiquitous dish in our household- it’s simple, filling, takes only half an hour and I always have the necessary ingredients. Traditional risotto usually features autumn veggies (pumpkin or mushrooms) but you can make a beautiful dish using the bounty of spring. Tonight’s used silverbeet, shelling peas, asparagus brocolli and silverbeet. But substitutions […]

Customising Veggie Boxes and Tackling Food Waste

seeds at Heritage Farm

As farmers, we love veggie boxes. They mean security that isn’t washed out with a farmers market, they mean we know roughly how many rows of each crop to plant, and they mean that we know EXACTLY what to harvest. In short, they mean that while 7.3 million tonnes of food are wasted on Australian […]

Starvation in Springtime

capsicum seedling

It’s a heartless headline, maybe. But historically it’s accurate. Pre-supermarkets, pre-freezers, and pre processed foods with used by dates years away, spring was the time that people starved. It still can be in subsistence societies with a temperate climate. Winter, although cold, is easy to get through with the bounty of autumn. Cabbages, broccoli, greens, […]