Young people at Green Connect

Here at Green Connect we are proud to offer youth employment opportunities and with International youth day passing us by last week, we’d like to honour their contribution to our work in the community.
Green Connect’s youth employment program is a NSW Government funded program aimed at helping young people gain real job skills. We offer youth employment opportunities across all arms of our business starting with work experience at either our Farm, our Op-Shop or in our office.

As International youth day was on the 12th of August, we would like to take this opportunity to honour and acknowledge the amazing contributions that young people make at Green Connect and in our community.

We love that they challenge themselves, that they jump into new situations, that they tell us their stories and that they bring their energy and enthusiasm to each role they take on. We respect their strengths and support them to build on these. We acknowledge the difficulties that many of them have to overcome in order come to work each week. And we celebrate their successes – big and small.

Young people are our future and Green Connect values the role we play in supporting this future.

Enjoy your boxes this week!

Ann Burbrook,
Green Connect Engagement & Support Manager
& Isabel West,
Green Connect Fair Food Coordinator.

What’s that in my box: Not too foreign to many of us, dill is an herb from the same plant family as parsley, cumin and the bay leaf. But if you don’t know how to use this herb in your cooking – dill can be added to soups, stews, casseroles, pasta, eggs, or otherwise it goes great with cream cheese and smoked salmon!
For more information on how to store & cook any of our vegetables, visit: and type in the veggie you’re looking for.

Oven roasted potatoes & fennel – Serves 4
4 medium potatoes sliced into 1cm slices
1 fennel bulb sliced into 1cm wedges
2 tablespoons of olive oil, more for drizzling
potato & fennel1 teaspoon chopped fresh rosemary, extra for garnish
1 teaspoon fresh thyme, extra for garnish
salt and pepper, to taste
Preheat the oven to 200°C.
Line a large baking sheet with parchment paper and set aside. Place the sliced potatoes and sliced fennel in a large bowl. Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables. Toss to combine and then spread them out in one single layer onto the prepared baking sheet. Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil. Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden-brown colour. Serve while still warm.

Unstuffed cabbage rolls
680 grams lean ground beef
1/2 onion, diced
2 cloves garlic, minced
1 large head of cabbage, choppedcabbage
700 ml marinara sauce
1/2 cup water
1 teaspoon salt
Add the beef to a 4 litre Dutch oven over medium heat (or a pot placed over a pot of water). Brown the meat, crumbling as it cooks. When meat is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often. Add the cabbage, marinara, water, and salt to the pan and stir to cover the cabbage in the marinara and beef.  Continue cooking, stirring occasionally, for 20 minutes or until the cabbage is as tender as you’d like. Serve immediately.


Have you checked out Wilde café in Thirroul? They’re a new pick-up hub for our boxes anwilde cafed are open for collections between 1:30-4pm and it’s right next to our other veg box hub Taylor’s Healthy Grocers. They offer specialty coffee, fresh smoothies, yummy breakfast food, and desserts. Definitely a solid local business to support in the northern suburbs!