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

Medium box (3-4 peeps)


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

Medium box (3-4 peeps)


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.

Veggie Hero of the Season - Daikon Radish

With the change of seasons, we often have veggies included in our custom veggie bags that customers ask, "what can I do with that?", they may not have tried a new season vegetable, or may not know how to use it in their recipe repertoire. So, we are here to help! Along with including our "Five Ways With..." in our regular newsletters, we will also include it here, along with a recipe or two to help whet your appetite for the changing seasons and eating seasonally. This week we are featuring daikon radish.

Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it’s widely used in Japanese cooking. In Japan, you can often find daikon being served as an accompaniment to deep-fried dishes or any heavier meals as it is well known for its detox quality that stimulates the elimination of fats and excess toxins. It also contains enzymes that help improve digestion and improve blood circulation.