WHAT’S IN THE BOXThe following are the items being harvested this coming week. Items and quantities in your box may vary depending on your harvest day and the harvest. Please read the Notes on the Share (below) to know which items we "rotate" through the boxes. The boxes are completely governed by what is ripe and ready for harvest and how much of it there is. We endeavour to divide the harvest fairly.
NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.
NOTES ON THE SHARE IN EVERY BOX Basil – Basil plantings are being pulled up before they are tilled in. Big pesto bunches in every box. Beetroot – Bunch in every box. The golden beetroot can be eaten raw or roasted. The colour stays brighter when they are raw. Broccoli – We have three varieties being harvested - 'DeCiccio', small, sweet side shoots which can be used stem to floret, 'Belfast' very tight medium size heads and 'Marathon' which have large heads. Expect a few heads in every box. There may be green cabbage moth caterpillars, as this is organic broccoli. Green Cabbage – 'Golden Acre' - a head in every box. This week will be the last harvest of green cabbage for at least 5 weeks. Carrots – Big bunches of very baby carrots. You can roast or steam these whole. Chillies - ‘Hungarian Hot Wax’ and/or ‘Long Thin Cayennes’ . Please look at the pepper post to identify. Fennel – Harvesting 'Zefo Fino'. Leeks – Harvesting American Flag. Lettuce – Harvesting 'Brown Mignonette', a boston lettuce, and 'Crisp Mint' or 'Freckles', a cos, for the full shares. Parsley – Harvesting 'Italian flat leaf'. Potatoes – Bit larger portion in every box. Pumpkin – Harvesting 'Australian Butter'. Thyme – Bunch in every box. Japanese Turnips – Also known as 'Hakurai' turnips, these lovely white 'salad' turnips are mild and sweet, even when raw. Their greens are also very edible with their mustardy flavour. You do not need to peel these turnips - just a light scrub will do. Turnips are a cousin to cabbage, and boasts two phytochemicals, indoles and sulforaphane, that may help fight or prevent cancer. They are also a good source of vitamin C and insoluble fiber. ROTATING As the farm transitions into Autumn, the warm weather crops are finishing. While they are still producing, we will harvest them and rotate them through the boxes. If you have received these in the past two weeks, you may not see them again until next season. Lemon Basil and Purple Basil – We have both. If you would like a bunch, please email us. The lemon basil is lovely in salad dressings, marinades and vegetable pastas...to mention a few dishes. The purple basil has a subtle basil flavour and adds a great colour to many dishes. Capsicum – There are capsicums on the bushes. We harvest them when they are 'breaking' - not completely red. They will turn red if you leave them on your counter. Cucumbers – Small, round 'Lemon' cucumbers, medium size cucumbers 'Marketmore' and 'Straight Eight' and large Chinese climbing cucumbers 'Suyo'. Eggplant – Please look at the eggplant post to identify. Patty Pan Squash – 'Jaune Et Verte' - scallop, small, round summer squash. Delicious baked, grilled or stir fried. Pimiento de Padrons Zucchini – 'Nero de Milano' and 'Romanesco'. We are also harvesting 'Golden Crookneck', a summer squash. CLEANING OUT The following are plantings that we are finishing in order to prepare the soil and sow a cover crop. Expect at least one of the following in your box this week. Red Cabbage – 'Red Rock' Corn – 'Ruby Queen' Radish - 'French Breakfast' Rocket Spinach Baby Silverbeet
NOTES ON WHAT'S GROWING This week saw whole sections of the new land being cleaned out. In the next few days, Peter will till in compost and in a few weeks, sow cover crops. Cover crops protect the soil from winter erosion, put a variety of nutrients back into the soil and add humus to the soil when they are tilled in in the Spring.
The Autumn harvest snow and sugar snap peas are all flowering. We have several varieties of cauliflower growing well with the green and the white all starting to head up, more plantings of broccoli are coming on, a variety of greens such as Bok Choys, Mustards and Mibuna are all growing well and plenty of root crops to add variety to the boxes.
The garlic that will be ready for harvest in late November has been planted as have the Spring share broad beans and over wintered cauliflower. These may all be ready for harvest in October...7 months later! We will be adding information about the Spring Share on our website in the next fortnight.
We have also begun working out our crop rotation for the next three years. We take the information we have about the harvest of crops, the feedback about which crops members would like more of and which crops they did not enjoy, plan what we will be planting next year and then work out where it will be planted. Crop rotation "means variety and variety gives stability to biological systems." (Coleman, The New Organic Grower). We thank the members who filled out the surveys during the summer share. We will be sending another out in the next week. The survey takes 5 minutes and really helps us to know what you would like to be eating.
ESKY'S Please keep putting out your esky's. Peter is happy to put your vegetables in one to preserve the freshness of the food until you return home. Leave them in the shade and leave a note if you think he would not spot it. We have also been told that water frozen in juice bottles with card board on top in an esky is an excellent way to protect the tender greens and keep everything cold and crisp. Thanks for the advice!
FARM TOURS The farm is open from 8am-11am on Saturdays for members to walk around and see your food growing. Each week the landscape changes as crops grow, are harvested and then tilled in. Please email us if you need directions.
SEASONAL EATING - SHARING INSPIRATION Please keep sharing your inspirations. True seasonal eating has lost its definition, due partly to the fact that the grocery stores and fruit and vegetable shops seem to have everything, all the time. It is great to be a part of the re-awakening of eating with the season and I am enjoying compiling what that looks like for so many different families.
RECIPE SUGGESTIONS We enjoyed the following recipes that I found on the internet. Red Cabbage, Fennel and Apple Slaw Roasted Japanese Turnips and their Balsamic Greens Braised Red Cabbage with Fennel and Apple Pumpkin and Spinach Curry Beetroot, Rocket and Feta Salad
You can also search by key ingredient on our website recipe page for many more ideas.