Sweet Potato leaves salad
Sweet Potato Leaves Salad Recipe - Serves 2 Ingredients 1 large bunch sweet potato leaves stems removed and cleaned 3 pieces medium tomatoes sliced 1 thumb ginger shredded 1 medium red onion sliced 6 tablespoons sugar cane vinegar (or other vinegar) [...]
Eating ‘root to leaf’
Eating ‘root to leaf’ In summer, we grow sweet potatoes throughout our food forest. Anyone who has seen the sweet potato plant grow will know that the tubers grow under [...]
Green Connect News February 2021
Hi, Happy lunar new year! And happy new year in general. At Green Connect we have celebrated an award and a donation or two, thrown together a video tour of [...]
Volunteering on Green Connect’s farm: “The goats are a bit cheeky”
Mark Thackray started volunteering with Green Connect two and a half years ago. We chatted to him about the different roles he has done and why he loves volunteering. [...]
Volunteering at Green Connect’s op shop: “You just never know what you’re going to find”
Diane De Rooy is a volunteer at the Green Connect office and op shop. She spoke to us about how she ended up in the role she loves and the [...]
Carrot Bread
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
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 with Silver beet
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
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
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
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
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 Perilla
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
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 [...]
Cory’s journey
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 [...]
Beetroot Risotto
Vegan Beetroot Risotto - Serves 2/3 Ingredients 3 medium sized beetroots 40 ml / 2½ tbsp extra virgin olive oil, plus more for grilling ¾ tsp salt, more to taste [...]
Basil-mania
Basil-mania Growing food without chemical means that we have to get a bit creative with how we manage weeds, fungal diseases, soil fertility, and pests. One of the ways we [...]
Moroccan Carrots
Moroccan Carrots Ingredients 5 cups peeled and chopped carrots 1 clove garlic 1 teaspoon coarse kosher salt ¼ cup red wine vinegar ¼ cup extra-virgin olive oil 2 tablespoons ground [...]
Working with Nature
Working with Nature Growing food, especially organic food, is all about working with the ebbs-and-flows of nature. There is no other industry on earth whose day to day operations, and [...]
An IrreSistABEL Journey
~Interview with our Fair Food Coordinator Isabel~ How did you get involved with Green Connect? I started volunteering at the farm in January 2018. I’d heard about their urban farm [...]
Easy Korean Bibimbap
Korean Bibimbap - Serves 6 Bibimbap is a classic Korean dish made up of rice, sauce, veggies, and egg. Like the buddha bowls or other deconstructed salads, it's usually presented [...]
This Summer
What to expect from Green Connect this Summer Summer is a time on the farm where everything speeds up. If we can manage to keep on top of the irrigation, [...]
Green Connect News December 2020
Hi, I’m sure, like me, your inbox is full of end-of-year newsletters so this is just a quick one from me to say… Thank you to all of [...]
Silver beet and Mushroom pasta
Silver beet and Mushroom pasta Ingredients 400 gram pappardelle 1 tablespoon olive oil 1 onion, chopped 200 gram button mushrooms, quartered 1 bunch silver beet, stems removed, leaves finely sliced [...]
Christmas fruits
The Taste of Summer We hope you, and all of your families had a great Christmas, and are gearing up to say goodbye to 2020 in style. We’ve been lucky [...]