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.

What to do with this week's winter veggies - the best minestrone ever!

Updated: Jul 14

Are you looking for something delicious to cook on a cold winters evening with your weekly Cultivate veggie box delivery? Then look no further, with an abundance of nourishing winter veg and delicious filling beans, this winter warmer will be an absolute hit with your household. I often double this up and make it in a large pot, so I've got plenty to share or freeze for nights where I want something substantial but nourishing to keep me warm! Serve with some delicious crunchy bread and perhaps a nice glass of Central Otago pinot to wash it down. You won't be disappointed!

"You can taste everything in this minestrone soup - beans, chickpeas, tomato, silverbeet, celery, lots of garlic. We also put in parmesan rinds, which give it an amazing flavour," says chef Khan Danis of Sydney's now-closed Cipro. You'll need to begin this minestrone recipe a day ahead to soak the borlotti beans and chickpeas.


Prep time 20 minutes, cook time 1.25 hours plus soaking and cooling time, serves 6.


  • 100g or half a cup dried chickpeas soaked overnight in cold water

  • 65 g or 1/3 cup dried borlotti beans, soaked overnight in cold water

  • 3 large ripe vine-ripened tomatoes, scored

  • 150 mil olive oil, plus extra to serve

  • 4 silverbeet leaves, stems removed and diced, leaves sliced

  • One small carrot cut into 1 cm dice

  • one celery stalk cut into 1 cm dice

  • half large onion cut into 1 cm dice

  • 2 garlic clothes thinly sliced

  • 1.25 L or 5 cups vegetable stock

  • 400 g canned tomatoes blended with 250 mil one cup of water

  • one zucchini cut into 1 cm dice

  • 100 g dried macaroni

  • 100 g green beans cut into 2 cm pieces

  • 8cm

  • 1 piece of Parmesan rind, plus finely grated Parmesan to serve (optional)

  • 2 thyme sprigs

  • 1 fresh bay leaf


  • 1/2 cups firmly packed basil

  • 1 clove garlic crushed

  • 100 g pine nuts

  • 150 mil extra-virgin olive oil

  • 35g or 1/3 cup finely grated Parmesan

  • juice of half a lemon