This is wonderfully fresh on corn chips or with black bean burritos. You can also make it when you have a glut of tomatoes and preserve for the winter. This is a very quick recipe that involves no peeling of tomatoes. I use a food processor and while the texture could be a bit chunkier, it takes 5 minutes at the most to prepare! Ingredients 6 tomatoes (I use the over ripe ones) 1 capsicum - coloured or green 1 red onion 2 fresh garlic cloves 1/4 bunch coriander - mince the leaves and stems juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper
Method 1. Roughly divide the onion, capsicum, garlic cloves and optional chili pepper and put into food processor. Mince finely (you may need to scrape the side of the bowl) 2. Add 4 tomatoes and olive oil and blend being careful to keep it a bit chunky. 3. Add lime juice and mix through. 4. Add salt and pepper to taste. Depending on your tomatoes, you may need a pinch of sugar too. 5. Once the seasoning is right, add the extra tomatoes pulsing to keep them chunky. Add coriander. Check seasoning. Serve! 6. The flavours will marry over time but wonderful straight out of the mixer too.
CAPSICUMSAll capsicums begin green or purple. They mature on the plant to red, orange or yellow. Growing mature capsicums is a tricky business though because as the capsicum matures, so does it's seed. When the plant gets the message that the seeds are mature, it stops growing and producing flowers and consequently its production stops as well. In the early stages of the plant's life (the beginning of summer), we harvest the capsicums green or purple to allow the plant to grow bigger which in turn allows it to produce more fruit. In mid-summer, we begin to leave the fruits on the plant to allow them to ripen. At this stage, we will pick them as "turning' capsicums, which means the capsicum are beginning to show shades of red, orange or yellow. These will continue to turn completely sitting on the kitchen bench or put into a bag with a banana. This process may take 5-9 days. In the Autumn, the capsicum turn more quickly on the plant as the plant gets the message that winter is coming and really wants to make sure it has produced viable seed.
We will continue to update the photo with new varieties as the are ready for harvest. 'Corno di Toro' An Italian heirloom sweet capsicum that produces curved, tapering fruits, 15 - 25 cm long, with a great, fruity flavour. When ripe they turn a stunning red or yellow. 'Purple Beauty' Absolutely stunning purple bell pepper. Tender crisp texture, mild sweet flavor. Holds in the purple stage for some time before ripening to a radiant purple-red. 'Emerald Giant' The Bell Pepper 'Emerald Giant' is a large, thick-fleshed green bell pepper that sweetens and turns red on the vine. Roasted, stuffed and baked, or eaten fresh in salads, 'Emerald Giant's' large, thick fleshed peppers have more vitamin C than an orange.
CHILLIES Chilli ‘Hungarian Hot Wax’ ‘Hungarian Hot Wax’ is a hardy, highly productive banana chilli with smooth, waxy fruits tapering to a point. The fleshy fruit, 12 cm x 3.8 cm, turn from yellow, to orange, to red when ripe. It is definitely hot, similar in heat range to Jalapeno or Paprika; Scoville heat scale 2500 – 8000 units. Chili ‘Cayenne Long Thin’ Cayenne Long Thin’ is a productive chilli with 12 – 15 cm long, curved, wrinkled, fiery-hot fruit that start green and ripen to crimson. Height of chilli bush is 90 cm. This is one of the best chillies for seasoning pickles, salsa and drying as chilli powder. It is very hot, similar in heat range to Tabasco; Scoville heat scale 30,000 – 50,000 units. Chili ‘Pimiento de Padron’ From Spain and named after the town where they originated, Padrons are served sautéed in olive oil with a little sea salt, and eaten as tapas (appetizer) in Spain. Folk law has it that one pepper in 20 is hot. Very sweet and mild and excellent for frying. The more mature the chili is, the hotter it becomes rating 3000 on the Scoville heat scale.
The 'Pimiento de Padron' are rotated through the boxes with people receiving enough to have as a tapas dish and to make heating the oil worthwhile. We put the other chillies into the boxes by request. If you would like to receive them, please send an email and we will add you to the list.
The classic Greek salad - The taste is carried on the freshness of the vegetables and the flavour of the olives, feta and olive oil. I still remember traveling through Greece consuming this salad for breakfast, lunch and dinner - using fresh bread to mop up the left over juice. Ingredients I whole tomato cut into 1/8's 6 cherry tomatoes, halved 1 large cucumber, skin forked, quartered lengthwise, chopped 1 small red onion, chopped 1 small red capsicum, chopped 1/2 cup kalamata olives, pitted and halved 100g Greek feta cheese, cut into cubes 1 1/2 tblsps olive oil 1 1/2 tblsps lemon juice 1 garlic clove, crushed 2 tablespoons chopped fresh oregano leaves
Method 1. Place oil, lemon juice, garlic and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. 2. Combine tomato, cucumber, onion, capsicum and olives in a large bowl. Top with feta. Drizzle with oil mixture. Serve.
Most all capsicums will turn yellow, orange or red when they are mature...even the purple ones. In the beginning of the capsicum harvest though, the capsicums will be green or purple. As the seeds in the capsicum mature, the fruit begins to turn red, orange or yellow, depending on variety.
A frequently asked question is when will we be harvesting red capsicums? If we leave the first capsicums on the bush to "mature", the plant thinks it has done its job and stops producing flowers. The extreme heat during the beginning of January also caused the plants to not set fruit. We would like to try and nurse our capsicum plants into producing more fruit so we are harvesting the green and purple to send the message to the plant that it has not yet produced mature seed, in hopes that it will put its energy into flowering again and setting fruit. We will then harvest these when the colour begins to "break", the colour starts to change. Instead of putting them in the fridge, if you leave them in your warm kitchen, most will continue to color up for a few days.
Capsicums are rich in goodness - one medium-sized capsicum will provide almost the entire daily adult requirement of vitamin C and also contains vitamins such a B1, B2 and D, plus numerous minerals.
Capsicum 'Corno di Toro' ('Bull's Horn' ) An Italian heirloom sweet capsicum that produces curved, tapering fruits, 15 - 25 cm long, with a great, fruity flavour. When ripe they turn a stunning red or yellow. Capsicum 'California Wonder' Plant produces high yields of huge 15 cm (6”) by 10 cm (4”) wide sweet bell peppers; the fruit is thick-walled with a crisp, mild flavour. Peppers turn from green to red when mature. It is nutritious, high in Vitamin C and ideal for stuffing, cooking and salads. Capsicum 'Emerald Giant' The Bell Pepper Emerald Giant, 'Capsicum annuum', is a large, thick-fleshed green bell pepper that sweetens and turns red on the vine. Roasted, stuffed and baked, or eaten fresh in salads, Emerald Giants large, thick fleshed peppers have more vitamin C than an orange. Capsicum 'Purple Beauty' Absolutely stunning purple bell pepper. Large 4-lobed, thick-walled fruits borne on sturdy compact plants. Tender crisp texture, mild sweet flavor. Holds in the purple stage for some time before ripening to a radiant purple-red. Capsicum 'Yolo Wonder' This variety is a sweet bell type. The fruit is green, when maturing it will change to red.
CHILLIS Chilli 'Hungarian Hot Wax' 'Hungarian Hot Wax' is a hardy, highly productive banana chilli with smooth, waxy fruits tapering to a point. The fleshy fruit, 12 cm x 3.8 cm, turn from yellow, to orange, to red when ripe. It is definitely hot, similar in heat range to Jalapeno or Paprika; Scoville heat scale 2500 - 8000 units. Chili 'Jalapeno' 'Jalapeno' chillies taper to a blunt end, are 7.5 cm long and 3 cm in diameter. The fruit are glossy deep green in colour, turning bright red when ripe. The plants are sturdy and productive over a long period and begin cropping early. Plants also grow well in containers. It is a good choice for salsa and dishes where a milder chilli is preferred. 5,000 Scoville. Chili 'Cayenne Long Thin' Cayenne Long Thin' is a productive chilli with 12 - 15 cm long, curved, wrinkled, fiery-hot fruit that start green and ripen to crimson. Height of chilli bush is 90 cm. This is one of the best chillies for seasoning pickles, salsa and drying as chilli powder. It is very hot, similar in heat range to Tabasco; Scoville heat scale 30,000 - 50,000 units. Chili 'Pimiento de Padron' From Spain and named after the town where they originated, Padrons are served sautéed in olive oil with a little sea salt, and eaten as tapas (appetizer) in Spain. Folk law has it that one pepper in 20 is hot. Very sweet and mild and excellent for frying. The more mature the chili is, the hotter it becomes rating 3000 on the Scoville heat scale. Chili 'Thai Hot' or 'Bird's Eye' Popular variety from South East Asia, producing 3-4cm long pungent fruit. Rate between 50,000–100,000 on the Scoville heat scale 50,000–100,000.
As more of the varieties are harvested, we will continue to update the photo so that you can identify what you are receiving.
Sometimes, even with seed from wonderful seed companies, strange new varieties of plants appear amidst that have grown 'true' to seed. We have had this happen this year with one 'Purple Beauty'. Instead of being bell shaped, it is horn shaped and has beautiful variegation. It is labeled in the photo as 'Purple Beauty' x ?
Paul and Lisa Dempsey are the faces behind Big Blue Backyard, a local, secluded, award winning, ocean beach hideaway for couples. Designed to blend into the natural environment, this unique retreat sits perfectly between the dunes abutting the National Park at wild and often deserted St Andrews Beach. Paul is a wonderfully diverse chef who draws his inspiration from the ingredients presented to him each week. The meals served to guests are unique, exquisite and seasonal with ingredients sourced locally. This recipe is a great example of that. Use it as a starting point to create something from what you have in your box.
Paul makes his pakoras on the fly so there really isn’t a recipe just a list of ingredients and a methodology of sorts.
Here are the quantities he used yesterday but that made at least 180. Par cooked pakora’s freeze beautifully so you can always have them on hand for last minute dinner ideas or unexpected guests.
Ingredients 1kg chick pea flour All the vegetables you want to use— Root vegetables – grate Peas – just podded Cabbage – shredded Peppers – julienned 5 brown onions sliced The roots of the coriander bunch blended with 10 whole green chillies 12 eggs, beaten
Method 1. Mix all the vegetables, beaten eggs and blended herbs together. 2. Depending on how much liquid comes out of the vegetables, one may have to add more chick pea flour to the mix to make the batter more viscous. 3. Gently heat canola/sunflower oil in large sauce pan or wok – medium to deep – oil should get to around 165degrees Celsius. Using a large serving spoon, spoon big dollop of mixture one by one into the oil – make sure the stay separate and then as they brown gently roll each pakora around in the oil to cook and brown on all sides. (if you want to freeze a few, just let them get to golden brown) With a slatted spoon remove each one from the oil letting excess oil drip back into the pot and then lay to rest on some kitchen paper. 4. Serve warm with a grated yogurt and cucumber mix. 5. If freezing some, allow to cool and then pack in zip lock bags and put in freezer.
Ingredientsoil, for cooking (vegetable oil works best in this recipe) 750 g chicken thigh fillets, cut into strips 2 egg whites, lightly beaten ½ cup cornflour 3 cloves garlic, chopped or put through a press 2 onions, thinly sliced 4 medium sized carrots and/or 1 red sweet capsicum, cut into match sticks 200 g broccoli, cut into bite-sized pieces 2 tbsp soy sauce 2 tbsp sherry 1 tbsp oyster sauce 1/3 cup roasted cashews 4 spring onions, diagonally sliced
Method 1. Heat the wok until very hot, add 1 tbsp of the oil and swirl to coat the side. Dip a quarter of the chicken strips into the egg white and then into the cornflour. Add to the wok and stir-fry for 3-5 minutes or until the chicken is golden brown and just cooked. Drain on paper towels and repeat with the remaining chicken, reheating the wok and adding a little more oil each time. 2. Reheat the wok, add 1 tbsp of the oil and stir-fry the onion, carrot and/or capsicum and garlic over medium heat for 4-5 minutes, or until the vegetables are softened slightly. Add broccoli, continuing to stir. Increase the heat to high and add the soy sauce, sherry and oyster sauce. Toss the vegetables well. 3. Return the chicken to the wok and toss over high heat for 1-2 minutes to heat the chicken and make sure it is entirely cooked through. Add salt if desired. Toss the cashews and spring onion through the chicken mixture, and serve immediately over rice or udon noodles.
Ingredients2*1/2 kilo eggplants, cut into cubes 1 ¾ teaspoons plus ¾ teaspoon salt, divided 1 kilo tomatoes, diced 5 cloves garlic, crushed and chopped ½ teaspoon ground black pepper 1/3 cup loosely packed, chopped fresh basil ¾ cup loosely packed, chopped flat-leaf parsley 700 grams onions, thinly sliced 3 bell peppers, cored, seeded, and chopped 1 kilo of zucchini, cut lengthwise and then into ½-inch slices 1/3 cup dry white wine
Method 1. Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the eggplant to sit for 20 minutes. 2. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. 3. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. 4. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. 5. Add the white wine and ¾ teaspoon salt and cook for an additional 5 minutes.
This Vegetarian Thai red curry recipe is easy to follow and combines shallots, lemongrass, red chillies, galangal, cumin, coriander seeds, kaffir lime leaves, wheat gluten or tofu, yams or sweet potatoes, Japanese or Chinese eggplant, shiitake mushrooms, and Thai holy basil.Ingredients Paste 3 shallots OR 1 small red onion, diced 1 stalk lemongrass (see instructions below) 1-3 red chillies (depending on desired spiciness) 3 cloves garlic 1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger) 1/4 tsp. white pepper (may be substituted with black pepper) 1 Tbsp. coriander seeds, roasted and ground with pestle & mortar (or a coffee-grinder) 3 Tbsp. regular (light) soy sauce or tamari 1 kaffir lime leaf 1/2 tsp. dark soy sauce 1 tsp. brown sugar 1/2 tsp. dried turmeric (or 1 thumb-sized piece of fresh turmeric, sliced)
Other 10-15 cherry tomatoes, or 3-4 regular tomatoes, sliced 3-4 kaffir lime leaves 1 small Japanese eggplant, sliced into bite-size pieces (do not peel, as there are vitamins in the skin) 1 sweet red pepper, or 1 red bell pepper, chopped into bite-size pieces 1 yellow bell pepper, chopped
Optional 1 small sweet potato (or yam), peeled and cut into cubes 1/2 cup fresh Thai holy basil leaves OR sweet basil 1 package firm tofu cut into bite-size cubes 1 to 2 cans coconut milk (depending on how mild you like your curry, or how much sauce you prefer)
Method 1. To make the paste, place all paste ingredients in a food processor. 2. Add 1/2 can of the coconut milk and process into a paste. 3. Place paste, tofu, remaining 1/2 can coconut milk, and limes leaves in a casserole dish. 4. Stir well until paste is thoroughly mixed with the other ingredients. 5. Bake at 375 degrees for 20 minutes. Then remove from oven and add vegetables. Stir well. (Note: if you prefer more sauce, or if you find the curry tastes too spicy, add 1/2 can more coconut milk.) 6. After another 10 minutes, remove from oven. Check to make sure vegetables are cooked to your liking. 7. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more soy sauce (or season with sea salt). If not spicy enough, add another red chilli, sliced finely, OR 1-2 tsp. Thai chilli sauce. If too salty, add up to 2 Tbsp. lime juice. If too spicy, add a little more coconut milk (yogurt will work too if you are non-vegan) and stir well. 8. Sprinkle with fresh basil leaves (these can be roughly chopped if too large), and serve with plenty of Thai fragrant rice (white or brown) for a nutritionally complete and satisfying meal.
Source: Darlene Schmidt, Your Guide to Thai Food
This is wonderful on corn chips or toasted mountain bread. It is also great mixed with black beans and avocado in a burrito. Ingredients 2 ears fresh corn 3 tomatoes 1/2 capsicum 1/4 tiny hot pepper 1/3 bud fresh garlic 1/3 large, red onion 1/4 bunch coriander Pinch ground cumin juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper
Method 1. Finely chop garlic, hot pepper, and cilantro 2. Chop onion and pepper 1/4 inch dice 3. Cut tomato into bite sized chunks 4. Remove corn kernels from cob. With a sharp, French knife, cut the base of the cob flat so it won't tip or roll. With the cob standing up, carefully cut the kernels off the cob, from top to bottom, being careful not to get pieces of the hard cob. It doesn't matter if the kernels are connected, as they will separate while mixing. 5. Mix all, adding bits of seasonings to taste. 6. Let sit for 30 minutes so flavours "marry."
Source - Susan and Robin Koster
Green Curry Paste 3 stalk fresh lemongrass, minced 250 grams green chilies, sliced (if you can't find Thai chilies, jalapeno will work) 1 shallot, sliced OR 1/4 cup diced red onion 4-5 cloves garlic, chopped 1/4 cup of fresh galangal OR fresh ginger, sliced approx. 1 cup chopped fresh coriander/cilantro, leaves & stems 1/8 cup coriander seeds, roasted and ground 1 tbsp cumin seeds, roasted and ground 1/2 tsp whole white pepper, ground 2-3 tbsp fish sauce 1 tsp shrimp paste 1 tsp palm sugar or brown sugar 1 tbsp lime juice
Method 1. Place all 'Green Curry Paste' ingredients together in a food processor, blender, chopper, or pestle & mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later). Process (or pound) well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper: try using a blender, or finely mince all ingredients by hand and stir together well. 2. Heat a wok or deep frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the vegetables which take the longest to cook like carrots and cauliflower. Stir for 2 minutes coating with spices. 3. Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6-10 minutes (until the carrots start to tender). 4. Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant and beans (if using). Stir everything together, cover, and simmer another 7-8 minutes, or until eggplant is tender enough to pierce with a fork. 5. Add the bell pepper. Cover and simmer another 2-3 minutes, or until everything is well cooked. 6. Remove from heat and gently stir in the 1/4 cup reserved coconut milk. Taste-test, adding more fish sauce if not salty or flavorful enough. Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added. 7. Serve with a generous amount of fresh basil and or more coriander.
a Cajun recipe timely for Mardi Gras (February 21, 2012) Ingredients 6 cups prepared vegetable or chicken stock 4 ears corn (or more to taste) 1 large green, bell pepper [capsicum] 1/2 red pepper [capsicum] 3/4 large sweet onion 2 pc celery 1 carrot 3 pieces of bacon 1/2 small hot pepper (I use bird peppers) 1 lemon salt pepper 2 bay leaves 1/2 tsp oregano 2 tsp thyme 1 tsp chopped cilantro 2 tbs butter 2 tbs flour 2 tbs olive oil 1/2 c heavy cream 1/2 c bourbon
Method 1. Chop carrot, celery, sweet peppers, onion and bacon into 3/4cm dice. 2. "Sweat out" in heated olive oil in heavy bottomed soup kettle. Add bay leaves. 3. Add peppers, including finely chopped hot pepper. Stir until vegetable colors are bright. 4. Add stock and bring to boil, simmering until carrots are tender. 5. Add seasonings and corn that has been removed from cob (Once I used the naked cobs for flavor, but they left hard pieces in the soup, and I couldn't strain them out without losing the rest of the veggies) 6. Using a zester, add the zest of the lemon, and squeeze the juice into the soup (no seeds...they are bitter) 7. Add the bourbon Simmer for another 45 minutes or so. 8. Remove about 1c of the liquid and allow to cool a bit. In a small skillet, melt the butter and whisk in the flour, making a roux. Slowly heat until it "smells like hazelnuts." Whisk in the cooled broth from the soup. Slowly add to the soup until desired thickness is obtained 9. Slowly simmer until flour taste has gone. 10. Turn off heat and add cream. 11. Serve with freshly chopped cilantro.
Source - Susan Koster
This is wonderful on corn chips or toasted mountain bread. It also is a great accompaniment to marinated, grilled chicken or fish. Ingredients 2 ears fresh corn 3/4 of a large capsicum 1/4 tiny hot pepper (I use bird peppers) 1/3 bud fresh garlic 1/3 large, sweet onion 1/4 bunch coriander (cilantro) Pinch ground cumin juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper
Method 1. Finely chop garlic, hot pepper, and cilantro 2. Chop onion and pepper 1/4 inch dice 3. Remove corn kernels from cob. With a sharp, French knife, cut the base of the cob flat so it won't tip or roll. With the cob standing up, carefully cut the kernels off the cob, from top to bottom, being careful not to get pieces of the hard cob. It doesn't matter if the kernels are connected, as they will separate while mixing. 4. Mix all, adding bits of seasonings to taste. 5. Let sit for 30 minutes so flavours "marry."
Source - Susan Koster