FARM RECIPES

Chargrilled Cime De Rapa


 
Brocc.jpg

BROCCOLI

A member of the brassica or brassicaceae family, it is probably the most popular green vegetable out there. Hailing from Italy, the word stems from the Italian plural of broccolo, meaning “the flowering crest of a cabbage”

red-cabbage-.png

CABBAGE

The humble cabbage, also a member of the brassica family, has come back into fashion! From a tasty winter braise to ancient tradition of fermented sauerkraut, it’s no longer looked upon with an upturned nose.

Cukes.jpg

Cucumber

Hailing from the cucurbit family, cucumbers are fast becoming a popular addition of many school lunchboxes! A summer crop, round these parts, they’re just as fabulous raw in a summer salad or sandwich as they are preserved in the world wide time honoured tradition of dill pickles.

Kale.jpeg

kale

Another addition to the brassica family, kale leaves come in many shapes and sizes, all as delicious and healthy as each other. Don’t be put off by the recent food trends and that common experience of consuming an ill prepared bitter kale dish, this vegetable is so versatile and sweet in the cooler months of the year - it’s leaves turn sweeter after a blanket of frost or snow!

radicchio.jpg

Radicchio

This Italian bitter lettuce is a close relative to chicory, another bitter Italian leaf. There are a plethora of wild and wonderful looking varieties, all named after the Italian regions they originate from. It can be eaten raw as a robust style lettuce leaf (soak in ice cold water for 10 minutes if you prefer to remove the bitterness) or quickly grilled on a hot BBQ or grill.

Hakurei.jpg

Salad Turnips

These juicy and sweet turnips are more of a close relation to radishes as opposed to the big fibrous turnip we all know and may not be too fond off. Just like a daikon radish, they can be stir fried, pickled or enjoyed raw. Be sure to make use of their bright green tops as well, especially if grilling them whole on the BBQ or chopping up to go into a stirfry.

tomato.jpg

Tomato

The ultimate signifier of summer’s arrival! We all know the many and varied ways tomatoes can be employed in the kitchen but we thought it worth sharing one of our favourite recipe’s - something we eat weekly all throughout summer. Try adding basil to garnish and buffalo mozzarella instead of feta, if you fancy.

zukes.jpg

zucchini

There are so many ways you can use zucchini’s in the kitchen and we’ve all got our favourites. Aka courgette or summer squash, zucchini’s are a part of the marrow family and can be grilled, roasted, sauteed, pickled or eaten raw. There’s no excuses for not cooking with zucchini in your summer kitchens!

raab.jpg

Cime de Rapa / Broccoli Raab

This lightly bitter sprouting broccoli is also a member of the brassica family. It’s soft green leaves and stem floret should be cooked quickly and used with delicate flavours. A true spring and autumn delight!

Celeriac.jpg

CELERIAC

AKA celery root. A creamy, root vegetable tasting like a cross between parsnip and celery. It is one of the least known root vegetables these days but don’t be fooled by its bulbous alien like look, it is a wonderful addition to winter cuisines.

Daikon.jpg

Daikon Radish

This punchy and juicy Japanese radish is a more versatile version of it’s French or English counterparts. It’s a wonderful addition to any stir-fry or sliced thinly for a slightly spicy and very crunchy hit in a salad whilst also adding that essential visual element. However, it is most commonly prepared as a quick pickle or in many assorted Asian ferments

Kohlrabi.jpg

Kohlrabi

You’d be forgiven if you were to say you’ve never seen this alien looking vegetable before. It’s not sold widely in Australian supermarkets but we can’t understand why! Most popular in countries such as Germany and Austria, the ‘German Turnip’ tastes like a savoury apple with as much crunch and juice to boot. Stir fry, pickle or sliced thinly raw in a salad, Kohlrabi is sure to be your new favourite vegetable this season!

Romanesco.jpg

Romanesco broccoli

This striking looking brassica can be compared to cauliflower and broccoli alike. It’s natural approximation of a fractal and the numbers of spirals on the head being a Fibonacci number means it is one of the most visually striking vegetables out there. Best grown as a winter crop, apply it in the kitchen as you would broccoli.

Shishito-Peppers-.jpg

Shishito Peppers

This East Asian variety of capsicum is always a highlight of the summer harvest! Served simply grilled with copious amounts of salt, they are the perfect accompaniment to an afternoon summer beverage - they are finger licking good!

tomatillo.jpg

tomatillo

A cross between a tomato and cape gooseberry, this fruit is a part of the nightshade family and aka the ‘Mexican husk tomato’. They originate from Mexico and are a staple of their cuisine most notably being the integral component of salsa verde. Tomatillo’s can also be stewed and sauteed alongside tomato’s to impart a tangier flavour in your pasta sauce.

Pickles.jpg

pickling & Preserving

A How To Guide for Pickling and Preserving

https://www.theguardian.com/food/2020/apr/28/how-to-pickle-bottle-and-preserve-almost-everything

Cauli.jpg

Cauliflower

Another member of the brassica family, the cauliflower is a versatile vegetable in the kitchen. From whole baking, so cauliflower rice and steaks, it is no longer limited to the old english dish Cauliflower Cheese Bake

Cos Lettuce.jpg

Cos Lettuce

AKA Romaine. Think outside the box when it comes to eating this crispy tight headed lettuce. Of course well known for being the leaf component in the timeless Caesar Salad, cos lettuce does surprisingly well when cooked over a hot grill or baked quickly in a hot oven.

fennel.jpg

fennel

Indigenous to the shores of the Mediterranean, this bulbous aniseed flavoured vegetable is a relative of the carrot. Picked young, it offers up subtle flavours of aniseed whilst being deliciously crunchy and juicy - perfect shaved finely in salads. When picked at a mature growth stage, it can be oven baked taking on a crispy caramelised flavour.

chard-rainbow.jpg

Rainbow chard

Rainbow chard or swiss chard is a close relative of beetroot and silverbeet. It’s leaves and stems are both edible and taste wonderful cooked over a hot grill or BBQ or simply sauteed with butter/oil and s&p. You could also think of it as a colourful robust type of spinach.

onions.jpg

salad onion

These Italian onions can be eaten fresh or dried. Generally sweeter than your average storage onion, they taste fabulous grilled as a side to any protein, roasted in a warm salad or thinly sliced and quick pickled in a salad.

spig.jpg

Spigarello

AKA broccoli leaf, spigarello is a variety of broccoli grown and harvested for its leaf. Only at the late stage of its growth does it produce a floret, which is also edible but never does it form a big tight head like your standard broccoli. It’s leaves are sweeter and more delicate than kale but can be cooked in the same way or eaten raw massaged with olive oil and lemon juice. This brassica is sweet and thirst quenching if your after hit of leafy greens in your diet.

pickled-green-tomatoes2.jpg

green tomatoes

Although they may be unripe tomatoes and not as soft and sweet as when it’s ripe, we thought it important the various ways you can preserve green tomatoes, making sure non of the harvest goes to waste and meaning you can have another summer crop to savour in the winter months!

veg dishes.jpg