Hello there,
Week 4!!
It's quite hard for us to believe that 4 weeks has past.
We must be having too much fun because it doesn't feel like work!
Spike and Scout are managing the finances well. We count on them!!
This weeks boxes consist of:
Oranges
Bananas
Kiwi
Pears
Kipfler Potatoes
Jap Pumpkin
Broad Beans
Mushrooms
Corn
Fennel
Spanish Onions
Kohlrabi
And this weeks Herb of the week is Oregano.
Two ingredients in the box that might seem like an unlikely pair is Orange and Fennel.
A great recipe was passed onto me by one of my favourite Chefs Shakti. Here it is:
My favourite way for fennel would be to slice it supper thin and make a salad with it, some orange segments and shaved Parmesan. Dress it with a light lemon, garlic vinaigrette.
You should also have a look at Shakti and her partner Daniels website called The Forgotten Vegetable.
Another new member to the box this week was the Kohlrabi.
I (Brooke) have never cooked with it before. But with the research that I have conducted it seems that you can enjoy it roasted with a little salt and olive oil, use the leaves in salads and you can also eat it raw! How do you like to cook with Kohlrabi?
Also we are happy to announce that we will be delivering to Clifon Hill. If you have any friends that live in our neighbouring suburb please let them know.
Check in during the week as we will post some more recipes that we have used with our produce this week.
Happy Weekend to you all.
Also what did you think of your boxes this week? We love feedback!
xxx
Brooke and Katrina
Abbotsford Wooden Box
We're glad its going so well. Brilliant.
ReplyDeleteTom loved the box this week. Great mix of staples and specials.
I've been using a yummy rosemary recipe that I found in a Gourmet Traveller mag. Its an anchovy and rosemary butter. They have it on steak. We've done that as well as having it on toast with an egg. Once made it keeps well in the fridge.
100gm unsalted butter
5 anchovy fillets
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 tbsp coarsely chopped rosemary
1 tsp Dijon mustard
1 tsp red wine vinegar
Melt butter in a small saucepan over medium-high heat
Add anchovy, shallot, garlic and rosemary
and saute until shallot is soft (2-3 minutes)
Remove from heat and stir through mustard and vinegar.
Inta thank you for sharing your discovery with us! I'll be sure to try this out during the week.
DeleteWe're also happy that your happy with your box this week!
Is there anything that you would like to see in the box next week?
Xxx
Also, I had an idea that I'm putting out there without a clue on the logistics but how about a range of (organic?)seedlings that your customers could order? Delivery with your box on Friday ready for planting over the weekend. At the Farmers market they do them 3 punnets of seedlings for $12.
ReplyDeleteInta this is a great Idea. We shall look into it for you.
ReplyDeleteXxx