Autumn Planting
It’s still incredibly wet at the farm, despite the better weather recently. Although many garden beds are too bogged for planting, we’re making the most of the ones that have dried out and are working hard to get your favourite cool-season veggies into the ground.
Over the past week we’ve planted broccoli, cabbage, lettuce, silverbeet, and spring onion. Next week we’ll be planting turnip, fennel, leek, and kohlrabi, with lots more to come! It is wonderful to watch the progress of garden beds planted in recent weeks. Here’s a photo of some glossy cos lettuces, spring onions and red oak lettuces that are thriving near our chook house!
Much of this work has been done by our newest work experience crew, made up of young people who are just beginning their employment journey with Green Connect. They have been working very hard and helping with a variety of jobs around the farm, including erecting temporary fencing, moving pigs and goats, replacing a small foot bridge, and moving beehives (which was a difficult task involving unhappy bees and full protective bee suits!). It has been great to see their enthusiasm and confidence grow and I really look forward to watching them progress through our program into paid employment at the Farm, in our Gardening and Landscaping team and with our Staffing Solutions service.
Thank you so much for your support for work that we do. Enjoy your veg box!
Emily Henderson
Fair Food & Farm Manager
In your box this week:
Note: We sometimes need to make changes to what we pack in your veg box based on the quantity or quality of produce that we can harvest and source. If you have any questions about what is in your box, don’t hesitate to contact us at [email protected].
Did you know?
Fennel is a celery-like winter vegetable with an mild aniseed or liquorice-like flavour. They are high in fibre, potassium and vitamin C and are a well-known natural remedy for indigestion. You can store these bulbs in your fridge for up to 5 days but the flavour gets milder the longer it’s stored. Everything on a fennel is edible. The bulb can be sliced and added to salads, pasta, risottos, stuffing, and pizza or can be roasted on it’s own or with a bit of parmesan for a beautiful side dish. The stalks can be used in place of celery in soups or stews. The leaves or fronds can be used as garnish or a herb or made into fennel pesto!
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