Farm Bathing

Meet Lili, one of the incredible members of the Green Connect team. A few years back, Lili ordered her first veg box. She then went on a tour of the farm, became captivated by the land and the incredible work that takes place there, and knew she wanted to be part of it. Now-a-days, Lili is still a weekly veg box customer and regularly spends her Friday mornings volunteering at the farm. She is also a farm tour guide and occasionally helps at large zero waste events.

Lili’s passion for the farm, and for life, is infectious. She told us recently, “When I get to the farm, I feel like I can breathe; I feel energised; I feel grounded”. She calls it ‘Farm Bathing’, which she likens to Forest Bathing, a sort of eco-therapy that started in Japan about 30 years ago. Being in nature is good for the soul.

Although there are all kinds of jobs that volunteers can take on at the farm, Lili goes all in and helps with many physical tasks. She admits that the work is hard: she gets hot, sweaty, and dirty. And yet, she experiences so many bucket-filling moments throughout the day (from the beauty, learning, animals, conversations, and cakes!) that she says it’s all worth it.

Lili loves sharing the wild beauty of the farm and inspiring story of Green Connect with others in the hope that more people will get involved and experience the magic, for the benefit of themselves and the planet. The great news is that you don’t have to take her word for it; you can come and see the farm for yourself!

If you’re a veg box subscriber, we’ve just scheduled our next Veg Box Customer Event for Saturday 1 April, from 9:30-11:30am. Click here for more info and to RSVP. We hope you can make it!

We also invite everyone to participate in our Bi-Monthly Farm Blitzes (the next one is on Saturday 11 March), volunteer at the farm, or join us for a Farm Tour or another farm activity.

Thanks for your support. We hope to see you on the farm soon!

Lindsay Burlton
Fair Food Coordinator

In your box on Tuesday 28 February 2023:

In your box on Tuesday 21 February 2023:

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].

Feature Veg: 

Turnips are brassicas and are closely related cabbages, broccoli, and radishes. When young, these root veggies are mild, slightly sweet, and peppery. As they age, they get woodier and more bitter. They are incredibly versatile and can be used like you would use a potato and then some. Boil and mash them with potatoes, bake or boil them into stews, soups, or stir-fries, grate them raw into salads or slaws, roast them with other root veggies like carrots and sweet potatoes, or steam them lightly with butter and salt. Yum!

Radishes, also members of the brassica family, are very versatile and can be used in salads, mains and sides – whether cooked or fresh! Radishes have a plethora of health benefits ranging from skin health, weight regulation benefits, and osteoarthritic relief. You can pickle radishes to keep them for longer and these go nicely on top of avocado toast! Otherwise, chopping radish finely can help hide this veg from fussy eaters in cooked meals as well as salads.

Cabbage, like its cousins broccoli, cauliflower, and Brussels sprouts, boasts a wide variety of health benefits. It is high in vitamin C, dietary fibre and folate, and low in calories. It is also incredibly versatile in the kitchen and pairs well with stronger ingredients because of its mild flavour. Well-known in coleslaws, braised greens and salad mixes, green cabbage can also be juiced, wilted, braised, roasted, stir-fried, and grilled. Try using is as a lettuce alternative in a wrap or adding it to a soup or curry!

Beetroots are members of the amaranth family and are related to swiss chard and spinach. They come from the taproot of the beet plant and have a sweet and earthy flavour. They are delicious when eaten boiled, roasted, or raw and can be added to a huge range of dishes, including bakes, pastas, and smoothies. The green leafy portion of the plant is also edible! Young leaves can be eaten raw in salads and mature leaves can be boiled or steamed in a similar way to silverbeet.