Seasonal Produce Boxes

The Farm Gate by Nashdale Fruit Co. and A Slice of Orange (ASOO) have teamed up to bring the locals of the Orange region with fresh, local and seasonal fruit & vegetable boxes every week.

The joint effort between The Farm Gate and ASOO is focussed on supplying the locals of the Orange region with the option of buying a produce box filled with only produce from the local Orange region or from no further than 100 miles, that is in season. The 100 mile diet is an initiative ASOO supports within their business. The joint effort is also an initiative to educate locals that they can eat locally and seasonally all within their local region.

The produce in each of the boxes will be supplied from The Farm Gate’s farm (located in Nashdale), or sourced by The Farm Gate from other local farmers in the Orange region or no further than 100 miles.

Orders for the seasonal produce boxes will be taken by ASOO by COB every Monday and pick up can be made from the store on Saturday. Please contact ASOO for details or for an order form.

(images above are from seasonal/local baskets put together in Feb’11.)

Interesting/Different/Heirloom items you may find in your boxes and what to do with them?

 

Cavalo Nero (Black Kale/Tuscan Cabbage) – is rich in antioxidants, it does not lose volume like silverbeet or spinach when cooked, but it does need to be cooked longer. Cavalo Nero is low in kilojoules and calories, naturally low in fat, and naturally sugar free. It is a good source of dietary fibre, for a healthy digestive system. Kale, as with broccoli, contain sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties. Boiling decreases the level of the anti-cancer compounds; however, steaming, microwaving, or stir frying do not result in significant loss.

For recipe ideas:
* Minestrone with Cavalo Nero (Cook and the Chef)
http://www.abc.net.au/tv/cookandchef/txt/s1969387.htm
* Baked Polenta with Cavalo Nero (Cuisine.com.au)
http://www.cuisine.com.au/recipe/baked_polenta_with_cavalo_nero

Warrigal Greens (native) – a spinach like plant, wth thick rubbery like leaves and stalks both of which can be eaten. It was one of the first native vegetables to become popular with our early European settlers and is still very popular today in many ‘bush tucker’ recipes. 
Because Warrigal Greens have a high oxalate concentration this vegetable should ONLY be eaten cooked (or blanched for at least 3min) but not raw.

Nowadays those who know about Warrigal Greens and who have access to it, use it in, omeletes, pestos or dips, pies or stir fries.  

For recipe ideas:
* Aussie Alfredo with Warriga Greens (Kate’s Global Kitchen) http://www.globalgourmet.com/food/kgk/2002/1002/kgk101802.html#axzz1M6Hgkino
* Warrigal Greens Dip, Quiche and Potato Curry (I love Warrigal Greens) http://www.ilovewarrigalgreens.com.au/recipes.html
* Warrigal and Sea Prsley Pesto (Cook and the Chef)  http://www.abc.net.au/tv/cookandchef/txt/s1778579.htm

 

Ruby Chard – looks very similar to spinach but is actually related to the beet family. Its ruby stalks are much less tough than the similar looking spinach stalks and can be used in cooking with not much extra cooking time needed than its leaves. 

Many people use chard in pies, stir fries or as a side dish with many other meals.

For recipe ideas:
* (Harvard School of Public Health)  http://www.hsph.harvard.edu/nutritionsource/recipes/ruby-chard/index.html
* Ruby Chard Braise (Good Food Channel) http://uktv.co.uk/food/recipe/aid/515198
* Sauteed Chard with Garlic (BBC Food) http://www.bbc.co.uk/food/recipes/sauteacuteedchardwit_8825

Kabocha Squash (also known as Ebisu Pumpkin) -  is a Japanese pumpkin with either dark green, blue grey or orange skin, with a bright orange interior. It is often thought to be sweeter than a butternut and its texture is between a sqush nd a pumpkin. The interior flesh has a thick starchiness not unsimilar to a yam or a potato. The skin is quite thin and edible, and is delicious roasted but can easily be overcooked.

For recipe ideas:
* Balsaic Roasted Kabocha Squash (Daily Unadentures in Cooking) http://www.dailyunadventuresincooking.com/2010/11/balsamic-roasted-kabocha-squash-recipe.html
* Sweet and Spicy Roasted Kabocha Squash (Just Hungry) http://www.justhungry.com/sweet-and-spicy-roasted-kabocha-squash
* Roasted Kabocha Squash Bowl with Autumn Vegetables (My Recipe) http://www.myrecipes.com/recipe/roasted-kabocha-squash-bowl-with-autumn-vegetables-10000001119570/

Brussel Sprouts (Oldie but a Goodie) - are from the family that includes cabbage, brocolli and kale. They contain good amounts of vitamin A and C, folic acid and dietary fibre. 

Brussel Sprouts have a fairly bad reputation and most people pass them by without a second glance. With the right recipe and not over cooked they can be delicious! 

For recipe ideas:
* Golden-Crusted Brussels Sprouts (101 Cookbooks) http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html
* Almond and Garlic Baby Brussel Sprouts (Taste) http://www.taste.com.au/recipes/13690/almond+garlic+baby+brussels+sprouts
* Brussel Sprouts with bacon, Walnuts and Balsamic Vinegar (Daily Unadventures in Cooking) http://www.dailyunadventuresincooking.com/2009/11/brussels-sprouts-with-bacon-walnuts-and.html

 

Chestnuts - “unlike other nuts, contain very little fat or oil. They mainly contain complex carbohydrate (50%) and water (40-45%), with small amounts of protein (5-10%). Until the introduction of the potato, the chestnut was a major source of complex carbohydrate in Europe.
Traditionally, chestnuts are roasted over an open fire or in the oven.  They may also be cooked in the microwave, sandwich maker, hot plate or frying pan.
Their distinctive flavour and texture can give a unique taste to a range of dishes from starters to sweets. Chestnut soup is a winter classic and other equally delicious options are stir fries, casseroles, stuffings for meat and poultry, pastas, cakes and desserts”. (Chestnut Australia Inc)

How to prepare/cook: http://homecooking.about.com/od/nuts/a/chestnuttips.htm

For recipe ideas:
* Roast Pork with warm Apples and Chestnut salad (Good Taste)
http://www.taste.com.au/recipes/12638/roast+pork+with+warm+apple+chestnut+salad
* Red Wine Risotto with Chestnuts, Mushrooms and Cavalo Nero (Vogue Entertaining & Travel) http://www.taste.com.au/recipes/21964/red+wine+risotto+with+chestnuts+mushrooms+and+cavolo+nero
* Chestnut, Chocolate and Orange slice (Chestnut Australia Inc) http://www.chestnutsaustralia.com.au/recipes/desserts/64-chestnut-chocolate-a-orange-slice.html

 

Persimmons- contain twice the dietary fibre of an apple and higher levels of many minerals and antioxidants. They are a good source of vitamin C, beta carotene, are high in fibre and fat free. Persimmons can be eaten like any other fruit. You can eat the skin and flesh.

Nightingale is an Astringent variety of persimmon. Meaning this fruit is eaten when soft like jelly, due to the high content of tanin.

Fuyu is a Non-Astringent variety of persmmon. Meaning this fruit is eaten when still firm, as the tanin content is greatly reduced, the moment it turn from green to orange.