What’s been happening at the farm this May?
Babaco (Champagne Fruit): I have hit my head on babaco fruit overhanging our walking track quite a few times recently and am getting excited for them to ripen so we can harvest! Babaco is related to paw paw and hails from Ecuador. The torpedo-shaped fruit, which tastes a bit like papaya, strawberry and pineapple mixed, is refreshing and slightly effervescent, earning them the nickname ‘Champagne Fruit.’ Fruit box customers, keep an eye out for these beauties in the coming months!
Coriander: I won’t lie, the smell of fresh coriander does not bring joy to my heart. Apparently, our love-hate relationship with coriander is determined by our genetics. So the soapy, metallic taste I get from this herb that so many find delicious is real! Our coriander plants at the farm are thriving. The farm hands were excited to tell me about this week’s enormous harvest (they are all big coriander fans). I hope you enjoy…
Chooks: With the wet weather, our chooks haven’t had much opportunity for one of their favourite activities; having a good dust bath! This week we gave them an indoor bath, made of sand from the sandpit and ash from a volunteer’s fireplace. They love it! Plans are also coming together for our new, secure, outdoor chook run and construction will start in June. We are looking forward to welcoming more chooks to our farm family soon, which will mean more eggs for veg box customers.
Fair Food and Farm Manager
In your box this week:
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?
Cauliflower: The white cauliflower head or ‘curd’ is actually an immature cluster of flowers! Cauliflower, a relative of broccoli, cabbage, turnips, and other brassicas, is SO versatile. When cooked, its texture stays firm but becomes tender and it readily absorbs accompanying flavours. Try pureeing it for a sauce, chopping into rice, adding it to a curry, soup, pasta, or stir-fry, roasting it whole, or eating it raw! The leaves and stem can be eaten too.