Acknowledging the first farmers

This week is NAIDOC week, which is a chance for us to celebrate the richness of aboriginal Australia.

Everything that we do at Green Connect is aimed at creating a future that is good for people, and good for the planet. But it’s important to note that the art of sustainable land use is nothing new – it has existed on the Australian continent for longer than it has in any other part of the world.

At the Green Connect farm, we’re at the beginning of our journey to understand the diversity of the food crops that fed this country’s traditional custodians for millennia.

We have been lucky enough to work with a number of indigenous leaders to integrate native food crops into our food forests and biodiversity zones. Many of these crops are fruit trees that will take some time to start producing. But the Warrigal greens that we have planted on the edges of our rainforest are starting to produce with abundance!

We hope you enjoy this native Australian food crop in your veg boxes this week.

Cal Champagne
Green Connect Farm Manager

In your box:

Note: We sometimes need to make changes to what we pack in your veg box based on the quantity and quality of fruit and veg that we can harvest and source. If you have any questions about what is in your veg box, don’t hesitate to contact us at [email protected].

Did you know?

Warrigal greens, also known as New Zealand spinach or Botany Bay greens, is a one of Australia’s better known native edible plants. This perennial, leafy green herb can be used in the same way as English or baby spinach, chard, silverbeet and bok choy, and can be eaten in soups, stews and as a steamed vegetable. Like some other greens, the leaves of warrigal greens contain oxalic acid, so it’s important to blanch them for 3-5 minutes and rinse thoroughly in cold water before eating. This reduces their bitterness. Warrigal greens are becoming increasingly popular with chefs as a bush food and are high in fibre, vitamin C and healthy antioxidants.