What the Farm means to me

As the fair food coordinator at Green Connect for the past 2 years. It’s been an amazing journey. I have always worked with food, but fresh produce seriously gets my blood pumping. It’s been a joy and an honour to have been able to work so closely with the produce and staff at Green Connect. I have learnt so much about the challenges of chemical-free farming and all the challenges that nature throws at you whilst trying to plan for 200 veg boxes.

But I love how our veggies are not harvested until they are ready – when the climate and natural conditions say so.
It must be one of the purest ways you can eat in today’s society.
I believe, that for people to be able to eat more climate conscious and fair, we need to change our expectations of food. We have been spoiled with being able to get any type of food, whenever we want and are not used to being restricted to the seasons and areas in which we live. But the fact is that when you start eating fresh seasonal vegetables, you soon taste the difference. And even more so, you often find that what grows in each different season is just what our bodies crave and need for the climate and conditions of that season. So now, for example, we are in winter, with hearty root vegetables perfect for warm comforting stews and soup. And radishes and leafy greens full of antioxidants and vitamins great for our immune system. In Summer we have lighter vegetables full of water such as cucumbers, tomatoes and zucchinis and they help us keep cool and hydrated.

I admit, that at the beginning of my veg box experience, I sometimes struggled to make use of everything in my box. I soon realised that I tried to plan ahead too much. So instead I changed my routine and now I wait for the box to arrive on a Thursday afternoon. As I wash my leaves and carefully pack away my veggies, I get inspired and I plan for the week ahead.  Sometimes I’ll make more complex dishes over the weekend or do a large cook-up that lasts me the rest of the week. Any leftover greens I chuck in a smoothie or turn into pesto. Leafy tops from beetroots and radishes go into my weekly dahl which I often eat for lunch.

Apart from the farm and the extremely passionate, loving and hardworking people that I have met and worked with at Green Connect. I have loved working with our customers. I often say that we have the best customers, and I feel such genuine love and care for all of our customer’s satisfaction and personal food journeys. It’s been a joy to have gotten to know you and how amazingly supportive and patient you have been with all the changes that we have gone through as we have grown. I’m now off to new adventures and will be leaving Green Connect as of this week, you might still see me around and I will definitely keep sharing my recipes and ideas on Instagram (@produceconnection) and the Green Connect Fair Food Facebook group.

Thank you all, for helping us and supporting Green Connect, please keep spreading the word, keep experimenting in the kitchen and be curious and adventurous with your flavours. Remember a variable diet is the key to a healthy gut and when you support Green Connect you support your local community and our fight for a fairer and healthier look on food.


What’s that in my box: Rainbow chard is a relative of beetroot, but it’s a lot more alike to its other cousin spinach. It’s a good source of calcium, magnesium and vitamin C and boasts many other health benefits. I recommend adding the leaves to any meal you would normally add spinach and the stems go great in stir fry, pasta or a smoothie!

Buffalo Cauliflower wings makes 6 – perfect for getting kids to eat veggies

Battered cauliflower
1 head of cauliflower, cut into florets
3/4 cup flour1 teaspoon ground paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
3/4 cup milk (dairy or non-dairy)
2 tablespoons butter, melted
1/3 cup Buffalo Sauce

Preheat the oven to 190°c and line two baking sheets with parchment paper. Set aside.
In a large bowl, combine the spices, salt, and the flour. Add the buttermilk and stir until combined. The mixture should be pretty thick!
Add the cauliflower florets to the batter, coating each piece evenly in the buttermilk mixture. Place the coated cauliflower on the prepare baking pans, leaving room between each piece to the air can circulate around them.
Bake for 20 minutes and then flip the cauliflower over to its other side to get an even bake. Bake for another 20 minutes on the other side!
While the cauliflower bakes, make the buffalo sauce. Combine the buffalo sauce with the melted butter and whisk to combine.
When the cauliflower is done, add the florets into the bowl the hot sauce mixture is in. Toss to combine and enjoy!

Full recipe: https://bromabakery.com/buffalo-cauliflower-wings/