Carrot bread Ingredients 2 cups flour 1 cup sugar 1 ½ teaspoons baking soda 1 ½ teaspoons cinnamon 1 teaspoon salt ½ teaspoon nutmeg 2 ½ cups carrots grated 3 eggs ¾ cup vegetable oil ¼ cup milk 1 teaspoon vanilla ¾ cup walnuts chopped Method Preheat oven to 350˚F. Line a 9x5 loaf pan with parchment [...]
Rain, Hail or Shine When we have weeks of rain, like the one we’ve just had, people often ask me: what do you do when it rains? The answer is… [...]
Spanakopita - Serves 4 Ingredients 1 tablespoon olive oil 2 medium brown onions, chopped 2 clove garlic, chopped 1 bunch (1 kilogram) silver beet, trimmed, leaves shredded 200 gram feta [...]
Why Green Connect Fair Food We have been doing a lot of talking lately about how to increase our veg box numbers so that we can fully sustain what we [...]
Roast Carrot and Fennel Ingredients 1 bunch carrot, peeled, cut into lengths 3 baby fennel bulbs 1 large red onion, cut into 1/2-inch wedges 1 medium lemon, thinly sliced 1/4 [...]
A Taste of Florence When we started growing Fennel and including it in our boxes, our customers where a bit unsure of this weird looking, liquorish smelling fluorescent white bulb. [...]
Homemade Kimchi Recipe - Makes around 1 Litre Ingredients 1 medium head Chinese cabbage 1/4 cup Himalayan or Celtic sea salt 1/2 cup water 5 to 6 finely chopped garlic [...]
Discovering New and Exciting Things One of the pieces of feedback we love hearing from our community, is how our veg boxes introduce people to veggies that they have never [...]
Roast chicken and fennel with mashed potato Ingredients Roast chicken and fennel: 8 skin-on chicken thighs 1 teaspoon neutral cooking oil 1 yellow onion peeled and diced 1 fennel bulb cored and sliced, fronds reserved 1 pint cherry tomatoes halved [...]
Meeting Cory One of the great privileges of managing the Green Connect farm is being able to witness people we work with finding their feet and growing as workers and [...]
