Spring is in the air
Su Meh, Pleh Meh and Kaw Meh arrived at the farm last Sunday morning to find one of our miniature goats giving birth to triplets.
As these ladies have experience delivering livestock in their home country, these kids were in good hands, with all three being born healthy. These goats are Australian miniatures and we are breeding them to be sold to people who want an awesome pet that doubles as a lawnmower and a weed eradicator!
While I can see that it might be difficult for us to keep focused on work over the next few months with all the entertainment these kids will provide, I like to think that this is a good omen for what spring has in store for us.
Spring is a wonderful time to be at the farm. While in winter we arrive at the farm in darkness, in spring the days get longer and we see the sun starting to rise and hear the birds chirping away as we walk down the hill. The key crops that were planted in winter (think broccoli, cauliflower, cabbage and snow pea) really start to flex their muscles in this time of year and our planting shifts from these cool season crops, to heat-loving fruiting veggies such as tomatoes, cucumbers, zucchinis, eggplants, and beans.
For our farm team, September is a pivotal month where we review our lessons from last summer and use these learnings to put in place systems that will lead to healthy crops, a healthy agro-ecosystem, and a healthy work environment.
Come learn with us this spring at one of our Farm tours!
Green Connect Farm Manager
What’s that in my box: Did you know that beetroot was used medicinally in the Middle Ages? They prescribed it for digestion and blood issues but today we have the science to back the benefits of this red root. High in folate and a great detoxifying agent, Beetroot is a great addition to your diet. Its flavour can be sweet, earthy, and tender and works wonders in bakes, in smoothies, and pastas.
For more information on how to store & cook any of our vegetables, visit: https://draxe.com/ and type in the veggie you’re looking for.
Silverbeet & feta filo pastry – Serves 4
large bunch of greens (about 1kg) : silverbeet, beetroot greens, or spinach
handful fresh herbs (oregano, thyme, dill, rosemary)
50g butter, melted
2 tablespoons olive oil
8 sheets filo pastry
Preheat oven to 190°C. Wash and roughly chop the greens. Place in a saucepan, cover, and cook over a high heat until wilted. Remove the lid and continue cooking, stirring constantly until excess cooking liquid has evaporated. Tip into a sieve and press any remaining liquid from the greens. Place into a bowl and add the chopped herbs, feta, egg and a generous grind of cracked pepper. Combine the melted butter and olive oil in a bowl. Use a pastry brush to grease a shallow roasting dish with the butter mixture. Unroll the filo pastry and arrange 2 sheets in the dish, brush with the butter, then repeat this layer. Spread the greens mixture evenly over the pastry, leaving a 4cm border. Arrange another 2 sheets of filo on top, brush with butter, and repeat the filo layer. After a total of 8 sheets of filo has been used, fold up the sides to encase the mixture and drizzle any remaining melted butter over the pie. Bake for 30 to 35 minutes until the pastry is golden and the inside is cooked. Cut into wedges and serve hot or cold.
Lazy-girl healthy kohlrabi quiche
2 cups Kohlrabi (1-2 medium kohlrabi) finely grated
1 teaspoon Sea salt
2 cups Carrots, finely grated
1/2 to 1 cup cooked, crumbled Bacon or Chorizo sausage
2 Tablespoons fresh Rosemary leaves (or 2 teaspoons dried, chopped)
1/4 cup Green onions, finely chopped
1 teaspoon freshly ground Black pepper
Oil for greasing the baking dish
Heat oven to 190°c. Cook the bacon or chorizo sausage. Cool slightly and crumble. Peel the tough outer layer from the kohlrabi and grate it. Transfer kohlrabi to a medium bowl, sprinkle with 1 teaspoon sea salt and let stand while you prepare the remaining ingredients. Grate the carrots. Crack the eggs into a bowl and whisk until well combined. Add the grated carrots, bacon or sausage, rosemary, onions, and pepper. Put the kohlrabi in a cheesecloth bag (or just use your hands) to squeeze out as much water as you can. This will help the quiche to set up nicely. Add the drained kohlrabi to the bowl with the rest of the ingredients and stir until well combined. Oil a 23cm or 25cm quiche dish or pie pan. Pour the mixture into the dish and smooth with the back of a spoon. Bake at 190°c. for 40 to 45 minutes until set in the middle, lightly browned and just beginning to brown on the edges. Serve.