Hi there,
I hope you are doing well and keeping warm. If it weren't for the autumn leaves still clinging to the trees reminding me we are in fact still in Autumn, I would think we were in the middle of winter. Despite the shining sun, the mornings up here in the Hills have become brisk and we look out the window each morning expecting that surely this is the morning where we will have our first frost. But no, I remember the days will keep getting a wee bit shorter and the days a wee bit colder until winter solstice mid June. Although I am very much a lover of summer, I do enjoy these cool days and nights as our family instinctively draws inwards preferring to stay by the fire than leaving the house. We raid the games cupboard and pull half read novels down from the shelf, ready to nestle in and spend winter together in the one room of the house that stays warm. I love that the seasons provide us with the vegetables that we crave too like root vegetables, pumpkins, apples and pears. All great served warm!
In this week's box we have apples, bananas, kale, wombok, coriander, broccoli, baby spinach, roma tomatoes, butternut pumpkin, red and brown onions, carrots and potatoes. Hot tip: we try our best to avoid single use plastics in our boxes so opt to transport the baby spinach leaves in brown paper bags. However, they do not keep well in paper bags. I suggest transferring the leaves to either a sealed tupperware container or even a reusable ziplock bag and kept in the fridge. The wombok and the coriander has me thinking of some beautiful Asian style meals. I think we will use ours in an udon noodle stir fry which is quite easy. Firslty, pop on some water to boil in which you will cook your udon noodles in. While the noodles are on the go, in a wok on a low-medium temperature heat some olive oil and fry a brown onion and ginger together until the onion is translucent. Add in some broccoli, shredded wombok, baby spinach and julienne carrots. Slosh a good amount of tamari (or soy sauce) over the top then turn the heat up to medium-high as you want to quickly fry your veg so it stays nice and crunchy. Right before you turn off the heat, add a handful of coriander and the cooked udon noodles. Toss it all together and serve. If you want to you can add a bit of fresh chilli in with the veg to give it some extra heat. Not cooking the veg too long always satisfies my love for crunchy, salad style meals while still being a lovely nourishing winter meal.
I think I'll use some of the kale for a kale pesto, perhaps I'll also make some kale chips which are a family fav or will make a delicious kale and almond salad which can be kept in the fridge for a few days and brought out for lunches. Cook some couscous or quinoa and allow to cool down. In a bowl add in the kale which has been destemmed and chopped into smaller pieces, some almonds (or any nuts really - pistachios are excellent!) that have been crushed/chopped into smaller pieces but still relatively chunky, either a can of brown lentils (that have been rinsed) or dried green lentils that have been soaked until soft and a few spoonful's of capers. Mix together with some olive oil, a pinch of salt and a squeeze of lemon. Stir through the couscous/quinoa and you're done! So delicious and filling for a lunch on the go!
If you haven't had the time yet, please check out our new website! It was a long time in the making but so glad we finally got there. We have added lots of new stock and are so pleased to be able to represent some other amazing SA businesses that we had already been buying from and loving! We now have amazing veg patty mixes and seed crackers from Gathered Bowl (Adelaide Hills), some beautiful low tox soaps, moisturisers and scrubs from Botanical Love (Victor Harbour) and gorgeous woven face washers and tea towels from Loom Designs (Willunga). Next week we'll also be adding some lovely nourishing meals by The Golden Month which are made using Tradition Chinese Medicine and Ayurvdedic principals and have been created especially to support and aid mothers healing in the post-partum months however, these meals will benefit everyone regardless. You can add anything from the website into your order and not pay a delivery fee by using the code 'FREEDELIVERY' at checkout. Please let me know if you have any feedback! We're open to it all! And for all of our non subscription customers, you don't need to add a box of produce in to receive a delivery! Shop our full range and we will deliver to you on Thursday or Friday depending on your location!
Friends, have a beautiful weekend. I hope it brings warm cups of tea, rugged up walks through the last of the autumn leaves and nourishing meals cooked with love. We are so looking forward to seeing you again next week. Get in touch via email if you have any questions or want a chat!
Lots of love, Peta
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