Dreaming Big
In 2011, some passionate community members got together and imagined what it would be like if they could set up a social enterprise – a business that did good, that tackled the big challenges facing locals. The three biggest challenges were (1) unacceptably high unemployment in the Illawarra, especially for young people and former refugees, (2) unpresented levels of waste going into landfill, and
(3) an unsustainable food system that was damaging the environment and human health.
Over the years, the passion to be part of the solution to those three big problems has turned into what Green Connect is today – a diverse social enterprise employing young people and former refugees to reduce waste and grow fair food. We have four business arms – the farm, which you support by buying a weekly box from; an op shop, opening soon in a new location; zero waste services that compost and recycle waste from big events and help businesses to set up better systems so they can do the same; and staffing solutions including labour hire to connect individuals and businesses needing a hand to our hardworking, reliable staff.
All four business arms are managed by an incredibly passionate, hardworking and multi-skilled team, and it is a privilege to work with them every day.
END OF FINANCIAL YEAR
We would love to do more! As a social enterprise we are striving to be 100% funded through trade, but it has been a challenging year with several setbacks. Currently donations and grants cover 20% of our expenses. We know that these are challenging times for many of us but if you can, please consider making a donation – or support the farm by sponsoring a tree, a chicken or a veg box!
All donations over $2 are tax-deductible https://green-connect.com.au/donations/
Have a wonderful week.
Kylie Flament, General Manager
What’s that in my box: Fenugreek is a highly nutritious herb that is often used in traditional medicine both as oil and eating. It has a slightly bitter taste and is best cooked. Fenugreek can help with digestive problems, fight inflammation inside the body and helps increase appetite and energy.
Methi Malai Paneer (Creamy Fenugreek and Spinach with Cheese) serves 4-6
Ingredients
2 tbsp. canola oil
1⁄4 cup cashews
1⁄2 tsp. cumin seeds
2 cloves garlic, minced
1⁄2 small red onion, minced
1 bunch silver beet or chard
1bunch. fenugreek, trimmed and roughly chopped
100g paneer, coarsely grated
1⁄2 cup frozen peas
1⁄4 cup heavy cream
2 tbsp. unsalted butter
1⁄2 tsp. red chili powder, such as cayenne
1⁄2 tsp. garam masala
1⁄2 tsp. ground coriander
1⁄2 tsp. ground cumin
1⁄2 tsp. ground turmeric
3 canned whole, peeled tomatoes, drained and crushed by hand
Kosher salt, to taste
Naan, for serving (optional)
Instructions
Heat oil in a medium size pan over medium-high.
Cook cashews and cumin seeds until fragrant and seeds begin to pop, 1–2 minutes. Add garlic and onion; cook until golden, 3–4 minutes. Add greens and fenugreek; cook until wilted, 2–3 minutes. Add paneer, peas, cream, butter, cayenne, garam masala, coriander, cumin, turmeric, tomatoes, salt, and ¼ cup water; boil. Reduce heat to medium; cook, covered, and stirring occasionally, until mixture is slightly thickened, about 25 minutes.
Full recipe: https://www.saveur.com/article/recipes/methi-malai-paneer-creamy-fenugreek-and-spinach-with-cheese/
Baked Vegan Mac and Cheese with Broccoli
Ingredients
250g macaroni elbows or (gluten-free) pasta
1 head of broccoli cut into 2 cups small florets
Vegan Cheese Sauce
1 medium potato, peeled and cubed
1 small carrot peeled and halved
⅔ cup raw cashews 100g,
1 cup water or more as needed
1 tbsp olive oil
1 onion chopped,
3 cloves garlic minced
4 tbsp nutritional yeast
1 tsp mustard or 2 tsp white miso paste
1 tsp sea salt or to taste
2 tsp lemon juice or white vinegar
Instructions: Add the potatoes, carrots, cashews and 1 cups of water in a pot. Cook for about 10 minutes, or until soft enough to blend.
Meanwhile, heat the oil in a pan over medium heat. Sautee onion and garlic
Once the potatoes are done, carefully pour the whole mixture (+ carrots, cashews and cooking water) into a blender along with the sautéed onion, garlic, nutritional yeast, mustard, salt, and lemon juice. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides. Cook the pasta al dente and add with broccoli to the skillet, Pour the vegan cheese sauce over the pasta and toss to combine. Sprinkle with dairy-free cheese and bake for 10-15 minutes or until the cheese has melted. Remove from the oven, sprinkle with vegan parmesan and fresh herbs.
Full recipe: https://biancazapatka.com/en/broccoli-mac-and-cheese-vegan/#wprm-recipe-container-26611
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