This week’s Seasonal FarmBOX includes the addition of Parsnips, Zucchini and Silverbeet, which is a good source of iron, vitamins K, A and C and calcium. We’ve included some side dishes, mains and even a dessert!
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite.
Potato, leek and silverbeet gratin
Use this dish as a side to your favourite protein meal or serve it with a crisp green salad and plenty of crusty bread and it’s a meal in itself! You can cook it in advance if you like, then add the breadcrumb topping and warm it through just before serving.
- 1 bunch silverbeet, trimmed, half the stalks reserved
- 50 ml olive oil
- 80 gm butter, coarsely chopped
- 1 leek, thinly sliced
- 3 garlic cloves, finely chopped
- 2 kg potatoes
- 800 ml pouring cream
- 80 gm coarse fresh breadcrumbs
- 3 tsp thyme
- Finely grated rind of 1 lemon
- To serve: crisp green salad and crusty bread
Preheat oven to 180C. Coarsely chop silverbeet leaves and thinly slice the reserved stalks, and set aside separately.
Heat oil and 20gm butter in a large saucepan over medium-high heat until foaming, add leek, silverbeet stalks and two-thirds of the garlic and stir occasionally until tender (3-4 minutes). Add silverbeet leaves, stir occasionally until tender and wilted (2-3 minutes), season to taste, then transfer to a colander to drain excess liquid.
Meanwhile, thinly slice potato, combine in a bowl with cream to prevent discolouring, season to taste and set aside.
Spread silverbeet mixture in the base of a buttered 2-litre baking dish, then arrange potato in overlapping layers on top, seasoning well as you go. Pour over enough cream to just cover, dot with 20gm butter, place on a baking tray and bake until bubbling and golden around the edges (45-50 minutes).
Meanwhile, melt remaining butter, combine in a bowl with breadcrumbs, thyme and rind, season to taste. Scatter over gratin, bake until crumbs are golden and potato is tender when pierced with a skewer (8-10 minutes). Serve hot with a crisp green salad and crusty bread.
This dish is super easy to make and is a great alternative if you’re trying to avoid pasta. It also gives the added nutrients of zucchini!
- 3 tablespoons unsalted butter, divided
- 3 medium-sized) zucchini, spiralized
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, or more, as needed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 cup cream
- 1/4 cup Parmesan cheese
- salt and pepper, to taste
- 2 tablespoons chopped fresh parsley leaves (optional)
Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.
Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in zucchini and gently toss to combine.
Serve immediately, garnished with parsley, if desired.
Potato, carrot and parsnip stew with parmesan and rosemary
This super satisfying stew is perfect for those cold, winter nights and is easily frozen too! Try it with some crusty bread from our friends at Hope Valley Bakery.
- 1/3 cup extra virgin olive oil
- 1/2 brown onion, finely diced
- Salt, to taste
- 1 large garlic clove, crushed
- 1 large sprig fresh rosemary, roughly chopped
- 550g carrots and parsnips, peeled and cut into 4cm batons
- 850g potatoes, peeled and cut in to chunks
- 1 cup chicken or vegetable stock
- 1 cup water
- 30g unsalted butter
- 50g parmesan cheese
- Slices of roasted red capsicum, optional, to serve
Heat the olive oil in a large heavy-based pot for which you have a lid. Add the onion and a pinch of salt and turn the heat to low, allowing the onion to cook for 5-10 minutes until soft and translucent.
Add the garlic and rosemary, turn the heat to medium and cook for 1 minute until fragrant and the garlic is just beginning to turn golden (be careful to not let it turn brown, as it will cook further in the next step and could end up burning).
Add the carrots and cook for about 3 minutes, stirring frequently. Add the potatoes and parsnips and cook for 5-10 minutes, stirring frequently so they don't catch on the bottom, until the vegetables have soaked up most of the oil.
Add the broth and water, bring to a boil then turn the heat to very low and let it simmer with the lid slightly ajar for 20-30 minutes (giving it a stir every now and then) until the vegetables are fork tender.
Add the butter and parmesan and stir to melt. Serve hot, topped with slices of roasted red capsicum (optional)
Broccoli and Cauliflower Bites
These Broccoli & Cauliflower Bites are kid-friendly and simple to make with just a few ingredients. Perfect for snack time and lunch boxes!
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 eggs, beaten
- 3/4 cup seasoned breadcrumbs
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic salt
Preheat oven to 180 degrees C and spray a mini muffin pan with cooking spray.
Steam broccoli and cauliflower florets on the stove or in the microwave, then pulse in a food processor until finely chopped.
Transfer chopped broccoli and cauliflower to a medium bowl and add beaten eggs, breadcrumbs, cheese, and garlic salt. Mix well.
Drop mixture by the tablespoonful into the mini muffin pan and press down tops gently with the back of a spoon.
Bake for about 15 minutes or until lightly browned, then remove them to a cooling rack. Serve warm or store in the refrigerator in an airtight container.
Apple & Orange Bread
This delicious citrus bread recipe is perfect for dessert or an afternoon snack. It’s also super easy to make!
- 2 large apples, quartered
- 1 large unpeeled orange, quartered
- 1-1/2 cups raisins
- 2/3 cup butter
- 2 cups sugar
- 4 eggs (Check out our Gippsland Free Range eggs that can be added to your box!)
- 1 teaspoon lemon extract
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup orange juice
- 1 cup chopped walnuts
In a blender or food processor, process apples, orange and raisins until finely chopped; set aside.
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture with orange juice. Stir in fruit mixture and nuts.
Pour into three small or 2 large loaf pans. Bake at 180° for 50-55 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
All you need is five ingredients and 15 minutes to make the ultimate crispy zucchini fritters! Use them as a lunch idea for yourself or the kids, or as an afternoon snack.
- 4 cups shredded zucchini
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup spring onions (green and white parts)
- 2 Tablespoons olive oil
- Sour cream, for serving (optional)
Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
Add the flour, eggs, sliced green onion, ¼ teaspoon salt and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
Serve the zucchini fritters topped with sour cream (optional) and sliced spring onions.
Roasted Carrot, Apple, and Celery Soup
Roasting intensifies the flavours and smooths the texture of the vegetables and fruit in this vibrant carrot, apple, and celery soup. Not only is it nutritious, but it’s also mouth watering!
- 500g carrots, peeled, trimmed, halved lengthwise if large, and cut crosswise
- 1 large apple, peeled, cored, and cut into wedges
- 3 stalks celery, trimmed and cut into pieces
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 small red onion, peeled, trimmed, and finely chopped
- 3 to 4 cloves garlic, peeled, smashed, and finely chopped
- 1 (2 cm) piece ginger, peeled and minced
- 4 cups vegetable stock
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper, to taste
Preheat oven to 220 c. Place carrots, apples, and celery in a single layer on a large baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
Roast for 25 minutes, turning once midway through cooking, until fairly tender.
In a pot, warm remaining tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.
Add garlic and ginger and sauté until fragrant, about 1 minute more. Add roasted carrots, apple, and celery and stir to coat.
Pour in vegetable stock, raise heat, and bring to a boil.
Reduce heat to low and simmer, partially covered, for 15 minutes, or until vegetables are tender.
Remove from heat and, using a blender, carefully purée soup.
If desired, add butter to soup and stir until it is melted and evenly incorporated.
Season to taste with salt and freshly ground black pepper.