WHAT'S IN THE BOX THIS WEEK?

Here's what to expect in your subscription orders this week. Each week, we'll guide you on what to expect, to assist you with menu planning and your shopping list. 

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SUBSCRIBE

SMALL

Salad bag, spinach or kale bunch, broccoli, carrots, beetroot, Jerusalem artichokes.

Medium box (3-4 peeps)
SUBSCRIBE

MEDIUM

Salad bag, rainbow chard, joi choi, broccoli, carrots, parsnip, purple potatoes, leek

Medium box (3-4 peeps)
SUBSCRIBE

LARGE

Salad bag, spinach, curly kale, coriander, joi choi, celery, broccoli, carrots, beetroot, pumpkin, white onions

With the winter solstice upon us, we find ourselves in the midst of winter here in Christchurch, so this calls for warm, nourishing soups and slow cooker recipes to keep the chill at bay. This week, we feature some delicious recipes to use with some of our freshly harvested goodies from the farm.

Amazing kale recipes from our wonder intern Sage!

Updated: Aug 10


EASY SKILLET KALE WITH LEMON & GARLIC


Ingredients:

  • 2 large bunches kale, any variety (about 1 1/2 pounds total)

  • 2 tablespoons olive oil

  • 3 cloves garlic, thinly sliced

  • Pinch red pepper flakes (optional)

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • Juice of 1 small lemon

Instructions:

Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.


Heat the oil in a large, wide, high-sided sauté pan over medium heat until it shimmers. Add the garlic and red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).


Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the lemon juice, and serve.


SAUTEED KALE


Ingredients:

  • 1 1/2 pounds young kale, stems and leaves coarsely chopped

  • 3 tablespoons olive oil

  • 2 cloves garlic, finely sliced

  • 1/2 cup vegetable stock or water

  • Salt and pepper

  • 2 tablespoons red wine vinegar

Instructions:

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not coloured. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.