Congratulations Pleh Meh
Congratulations to Pleh Meh, who has just secured a permanent part time position at the Green Connect Farm!
Pleh Meh is Karenni, from Myanmar (formally Burma) and lived in a Thai refugee camp for much of her life. She moved to Australia in 2009, settling in Wollongong with her husband and two children.
Having worked on a casual basis at the farm for some time, Pleh Meh told me she really enjoys working outdoors in the fresh air, is very fond of the ducks (her favourite animal here) and loves all the vegetables!
Pleh Meh helps with harvesting and also works very hard on customer veg box exclusions/additions on packing day to make sure we don’t make any mistakes. Along with the other staff, she has been very patient in teaching me all about the Green Connect harvesting and packing procedures (as well as tolerating my endless questions)!
Pleh Meh also recently taught me about Thanaka: a yellowish/white paste she wears on her face which is traditional to her homeland. Thanaka is made from grinding up the bark of particular trees (for example elephant-apple) with water. It provides extremely effective natural sun protection, as well as offering antioxidant, moisturizing and insect repellent benefits. Perfect for days working on the farm!
Thank you Pleh Meh for all your hard work, it is great to have you on the team.
Fair Food and Farm Manager
In your box:
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 interesting liquorice-y 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 note that the flavour gets milder the longer it’s stored. Everything on a fennel is edible even though most cooking recipes will focus on the bulb. Feel free to cook with the bulb and use the stalks to make some fennel pesto!