Small Box:
Lettuce
Beetroot
Butternut
Spring onion
Mushrooms
Pachoi/Tatsoi
Herbs / chillies
Green Pepper
Medium Box
Pumpkin
Peas/Beans
Brinjals
Broccoli/Cauliflower/Cabbage
Carrots
Kohl Rabi/fennel
Leeks
Spinach
Mushrooms
Jamie Oliver’s Classic Carrot and Coriander Soup
http://www.jamieoliver.com/recipes/member-recipes/Classic Carrot and Coriander Soup/
If there’s one ingredient you shouldn’t be without this festive season, it’s the humble carrot. Loved and adored by children, adults and Rudolph the red nosed reindeer alike, this tasty vegetable won’t go to waste or break the bank. Preparation: 10mins Cooking: 20-25mins Serves 4 Per serving: 102 calories, 4.0g fat, 0.4g saturates, 12.6g sugars, 0.8g salt
15ml vegetable oil
1 onion, chopped
450g carrots, washed and sliced
1 clove garlic, crushed
5ml ground coriander
1.2 ltr vegetable stock
45ml chopped fresh coriander
squeeze of lemon juice
freshly grated nutmeg to taste
salt and freshly ground black pepper
single cream to serve if liked
Method
Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.
Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.
What’s in your Box 14th May
Small Box:
Brinjals
Carrots Leeks Eggs Coriander Spinach Sweet Potatoes Brocolli/Kohlrabi/Cabbage
Medium Box:
Beans/Cherry Tomatoes
Beetroot Fennel Eggs Lettuce Tatsoi/Pachoi
Green Pepper
Sweet Potatoes
Avocado
Watercress
What’s in Your Box 7th May:
Small Box:
Beans
Beetroot
Pumpkin
Cabbage/Kohlrabi /Fennel
Spring Onion
Lettuce
Tatsoi/Packchoi
Green Pepper
Medium Box:
Brocolli
Carrots
Lettuce
Leeks
Brinjal
Spinach
Basil/Rocket /Coriander
Pumpkin
Mushrooms
Avocado
Asande community garden is another of our Vision-in-Action stories…..
Sibongile Sityebi and Tamzile Mbiza have achieved a joint income of R6000 for 3 weeks in January, with their growing and selling vegetables to HoH for our veggie box delivery scheme.
Sibongile joined Asande in 2009, arriving in Cape Town from the Eastern Cape where he learned to grow vegetables by helping his parents in their fields. While hanging around Nyanga Junction, Sibongile offered to volunteer his time and energy, earning R50 a day. His passion for growing vegetables gave him an introduction to Abalimi Bezekhaya’s farmer training courses and he has looked forward ever since.
Thamzile Mbiza helped his parents growing vegetables and watermelons and came to Cape Town in 1998, from the Eastern Cape. He met Sibongile socially and was asked if he would like to come and help at Asande washing vegetables. He took the Abalimi Basic Training Course in 2011 and joined the garden as a full member soon after.
There are 5 full members in the garden and they meet every Tuesday afternoon to decide everything together.
The members see many benefits of growing their own food and growing to sell to HoH and the surrounding community.
· Sharing with the community provides fresh, healthy vegetables from the soil
· Making their own money
And gardening has opened doors: visiting parliament and meeting people from Canada and Australia who visit the garden.
Asked what they would say to people who want to be farmers, Sibongile and Thamzile said: know what you want to achieve, work hard and be committed, employ other people who can earn money for themselves and send their kids to school.
The Asande Wish List: Sibongile and Thamzile would like to further their farming skills and look to Abalimi for further training. They, in turn will pass on the training they have received to others. They would like the City of Cape Town to donate another water tank and they are looking for a regular source of composting materials.
Congratulations to Asande Community Garden for your wonderful vegetables. You are an inspiration to us all.
Our very own Zodidi Langa has paid cash for her home in Kuyasa, Khayalistha
Zodidi is an Abalimi-trained Field Worker assisting Harvest of Hope’s urban community farmers. She offers advice about unfamiliar pests and diseases,soil fertility and general good garden practice and she mentors the farmers in their record-keeping of expenses and harvest helping them up the sustainability chain.
Zodidi managed to pay R95 000 cash for her first home by saving some of her salary every month and her income from selling her own vegetables to HoH. The bulk of her savings came when she was invited to join the gooigooi. People club together and regularly pay a certain fixed sum into a common fund. Each member receives the pooled amount on a monthly, rotating system.
Zodidi invested her gooigooi money and her savings into an Old Mutual Investment account. Now, she has big dreams of renovating her home. She is investing her money so she can re-tile the floors in the bedroom, bathroom and kitchen, there are no ceilings at the moment and she would like to partition the large bedroom to make a room for her son.
Congratulations Zodidi. You are Abalimi/Harvest of Hope’s vision in action.
Our thanks to Amber Breitenberg for the use of her beautiful images
What’s in Your Box 30th April
Small Box:
Eggs
Carrots
Avocado
Lettuce
Leeks
Brinjal/Brocolli/Cabbage
Spinach
Herb assorted mixed pack
Medium Box:
Beans
Eggs
Beetroot
Sweet Potato
Pachoi/Tatsoi
Lettuce
Green Pepper
Spring Onion
Fennel
Avocado
Herb assorted mixed pack
Leek and Chard Frittata Recipe using eggs, leeks and spinach (swiss chard) from our HoH small box this week:
2 leeks
1 tbsp oil
10small to medium chard leaves
5 eggs
1/4 cup milk (I used 2%)
1 tsp kosher salt
1/8 tsp
fresh ground pepper
1/4 cup crumbled feta cheese
3 pieces bacon, cooked and chopped
Preheat oven to 180deg C.
Bring a large pot of water to a boil. While waiting for it to boil, chop the white and light green parts of the leeks, saving the dark green leaves for stock.
Heat the oil in a pan on medium high and add the chopped leeks. Cook 5 minutes until softened.
When your water is boiling, tear the chard leaves into small pieces and put into the water. Blanch (short cook time in boiling water) for 2 minutes and drain.
In a large bowl, mix together eggs, milk salt and pepper. Stir in bacon, feta, leeks and chard.
Butter or use cooking spray in a small square casserole dish or pan and pour your frittata batter in.
Cook in the oven 40-50 minutes until golden brown and a knife inserted in the centre comes out clean.
…and the small box has delicious young, green beans.
Pasta with Green Beans and Tuna
http://www.marthastewart.com/332879/pasta-with-green-beans-and-tuna
Coarse salt and ground pepper
84gm fusilli or other short past
56gm green beans, trimmed and halved
1 can chunk light tuna, packed in water, drained
1 tablespoon extra-virgin olive oil
1 tablespoon natural almonds, chopped and toasted
2 teaspoons chopped fresh parsley
1/2 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
1 small garlic clove, minced
In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 1 minute before end of cooking. Meanwhile, in a medium bowl, combine tuna, oil, almonds, parsley, lemon zest and juice, and garlic; season with salt and pepper. Drain pasta and beans and add to tuna mixture. Stir to combine
Serves 1
Both of the HoH boxes will have butternut this week…..
Nutty roasted butternut squash, quinoa and rocket salad recipe
Read more at http://www.womanandhome.com/recipes/462145/nutty-roasted-butternut-squash-quinoa-and-rocket-salad#YKVmJUjJ5S4RctIy.99
1 butternut squash, halved across the middle and cut into wedges
1tbsp olive oil, plus a little extra
200g quinoa
1tbsp Dijon mustard
juice 2 oranges
75g rocket
65g almonds, toasted and roughly chopped
handful flat-leaf parsley leaves, roughly chopped
Heat oven to 200 C. Toss the squash in the oil, place on a baking tray, season and cook for 20 minutes, until soft.
Place quinoa in a pan with boiling water just covering the surface. Simmer for 20 minutes, until the grains show a white rim around the outside and are tender, but still have a little bite. Drain off any excess liquid and set aside.
Mix the mustard and orange juice, then add 1tsp oil and a little seasoning. Toss most of this dressing through the quinoa. Combine all ingredients in a big shallow bowl, drizzle over the remaining dressing and serve while warm.
Per serving: 375 calories, 15g fat (1.5g saturated), 49g carbohydrate
Try this Poached chicken breasts would also work well in this salad, as would tofu if you wanted to keep it completely veggie.
