Producing a seasonal veg box is a bit like running a giant social research experiment on what veggies people like, don’t like, and like sometimes but not too much. One thing we hear a lot is how surprised people are by the diversity of leafy greens that we grow, and by how different our locally-grown greens taste compared with those purchased in the supermarket.
It’s always frustrated me that many people lump all leafy greens together as if they are the same thing. The diversity of plants grown for their edible leaves is larger than any other type of food. They vary enormously in botanical origin, the region of the world that they originate from, and in taste and texture.
Our team really prides ourselves on our leafy greens. And this season, the colours throughout the farm and in veg boxes are amazing.
Our famous oak lettuce and cos lettuce are regular features in our boxes, as is silverbeet. Silverbeet belongs to a larger botanical family known as the ‘chards’. This week some customers will be receiving rainbow chard, which grows, tastes and cooks just like silverbeet, but comes in an array of beautiful colours. Some customers will also be receiving Florence fennel, a spring favourite with leaves that can be used as a green and a bulb that can be sautéed down to create a range of delicious dishes.
Green Connect 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?
Snow pea tips, or Chinese pea shoots, come from the leafy growth between the tough curly tendrils and the thicker stalks in the middle of the snow pea plant. The stalks are crisp and hollow and the leaves are tender and flavourful, with a taste reminiscent of snow peas themselves but slightly grassier and fresher. Unlike many Asian greens, snow pea tips are so flavourful that they can be cooked and enjoyed on their own, though many recipes do pair them with garlic or other Asian aromatics and sauces. Try eating them in a stir-fry or wilted into soup!