CSA Autumn Share 2015-Week #11 (10 June/12-13 June)


CSA AUTUMN SHARE WEEK #11 As the constellation of the scorpion rises high in the sky, winter is here!  We had rain, hail and sunshine harvesting!!  Next week is the last CSA box of the season.  Please make sure to leave something for us to put your vegetables in (BIG basket, BIG esky, bags, etc) as we will not be leaving the crate.  Please also ensure that crates are left out for us to collect - Thank you!


While there are still green manure crops to sow, the ones Peter put in four weeks ago have germinated but are moving at a snails pace compared with the ones we put in six weeks ago (which are already well past our ankles).  Our days are almost at their shortest and even with sun, the air is decidedly cold.  The next five weeks, growth slows right down on the farm, waiting for longer days to resume again.

Slow Living magazine has featured CSA’s in their next edition ‘The Future of Food’ which comes out Wednesday 10 June.  We have written an article about our CSA.

Please look for the survey we are sending out this week and take the five minutes to complete it to help us grow better for you!

Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only.  If you are running late, please do ring to avoid disappointment.

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.  We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption.  We also spray a seaweed/herb brew about every ten days.  While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week.  Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavor to divide the harvest fairly. 1/4 share: 5-7 items   1/2 share: 8-10 items   Full Share: 10-12 items

Beetroot Carrots Garlic Kale Leeks Onions Parsnips Parsley English Spinach Rosettes Sweet Potato

Extras Broccoli Cauliflower Coriander Lettuce Pumpkin Radishes Snow Peas Sugar Snap Peas RECIPE SUGGESTIONS

Spicy Roasted Parsnip Soup Pumpkin and Spinach Curry Roasted Beetroot, Carrots and Parsnips Winter Salad with Roasted Vegetables and Sugar Snap Peas KALE CHIPS

This recipe comes from a CSA member Nadine Jolley.  We love kale chips for morning tea and crumbled on the spicy parsnip soup!


One bunch Kale

Two tablespoons of olive oil

Two tablespoons of nutritional yeast

One tablespoon sweet paprika

Two teaspoons turmeric

Half teaspoon of sea salt (we use pink salt)


  1. Preheat oven to 120 - 150 degrees Celsius.
  2. Line a baking sheet with baking paper (to make clean up easier)
  3. Make a dressing with the oil, yeast, paprika, turmeric and salt and set aside.
  4. Wash and dry kale, then tear the leaves from the stems and place in a large bowl. (Don't discard the stems, you can add to a veggie stock or to the compost)
  5. Pour your prepared dressing over the leaves and massage the dressing into the leaves until they are coated evenly.
  6. Place on your baking tray and evenly spread out without overlapping the leaves to ensure an even cooking time. Then place in oven to cook for aprox 30 minutes until crisp.
  7. Let cool slightly before serving as they will crisp up a little more.

You can search our recipes by looking for the key ingredients on our website recipe page

Please note - Photo is a randomly selected full share box with the inclusion of a whole pumpkin (the full shares received about a 3k piece).