Veg Box Packing Team
If you are a new or recent subscriber, we would like to introduce you to the amazing Green Connect veg box packing team!
Su Meh is chief flower forager, arriving at 6am on Tuesdays to walk the farm picking flowers. She also collects eggs and loves joking around, telling me to go and ‘squeeze a chook’ if we are an egg or two short of completing a carton!
Shay Reh and Eh Moo also start at 6am on Tuesdays, harvesting fragile items such as lettuce and other leafy greens so they can be packed and delivered on the same day. In winter, this requires wrapping up warm and fixing a light to their wheelbarrow! It is much more pleasant in the summer though, as both staff and veg avoid being exposed to the heat of the day. Shay and Eh Moo complete most of the veg box packing, then walk the farm to help plan the following weeks harvest.
Pleh Meh arrives later and takes care of exclusions and add-ons. She also cleans the packing area, tends to the animals with Su Meh, and then stays at the farm until 5.30pm so customers can pick-ups their boxes.
Lindsay and I also jump in to help as needed and to ensure everyone gets a well-deserved break.
Thanks to this great team for the care and hard work they put into packing veg boxes each week!
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].
Feature Veg: Red Elk & Chinese Celery
Red Elk is a leafy green vegetable from the mustard or Brassica family with small, feathery, red leaves and a slightly peppery flavour. It is similar to mizuna and is delicious raw in salads, either mixed or on its own, or when made into a pesto. You can also cook it with pastas, risottos, pizzas, stir-fries, or soups. The peppery flavour gets milder with cooking.
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. Try this Chinese celery stir-fry recipe for a delicious side dish!