Sensational Spring

We’re still soaking up the spring vibes at the farm! In last week’s fair food blog, we shared information on what we’re growing at the farm right now and what you can expect in your veg box this season. Check out

The transition from winter to spring on the farm is glorious. After the slower growth in winter, crops take off at a break-necking pace, as evident by the beautiful kohlrabis we’ll be packing in larger boxes this week! Kohlrabi typically features in our winter boxes but have been slow to grow this year in the wet conditions. With the extra warmth and sun, they are finally thriving. For more info on how to prepare them, see the feature veg write-up below.

Undisputably, the cutest members of the farm at this time of year are the baby goats. Last week, we welcomed 2 kids and they are thriving! Finn (white) is the son of Princess. We’re waiting with anticipation to see if he will inherit her angora coat. Evie (black) is daughter to Jessica and already looks like her dad Rigby! She was named after a farm volunteer who is very fond of the goats (especially Rigby). We’re making sure both babies get lots of cuddles so that they are comfortable around people.

We’ve just set Saturday 22 October from 2-4pm as our next Veg Box Customer Afternoon Tea. Save the date so you can soak up this sensational season at the farm and maybe get a goat cuddle too! Formal invitation to come soon.


Lindsay Burlton
Fair Food Coordinator

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].

Feature Veg: Kohlrabi & Chinese Celery

 Kohlrabi: A member of the brassica family and a stable veg in Germany, kohlrabi tastes a bit like broccoli stem, mild radish, or cabbage. You can eat the leaf, stem, and bulb of this plant so nothing goes to waste! Cook the greens and stem like kale or silverbeet and be sure to peel the bulb before you roast, sauté, pickle, or shred it.

Chinese Celery, also known as leaf celery or golden celery, is cultivated in East Asian countries for its thin, crunchy stems and fragrant leaves.  Though some find the flavour too strong to eat it on its own, the leaves and stems can be finely chopped to use in salads, soups, stews or stir-fried rice and noodle dishes.



Find out what produce we grow at the farm and check out the recipes, to turn the fruit and vegetables you find in your veg box into delicious, healthy meals.

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