The Zero-Waste Veg Box

Many of you would know that Green Connect runs a Zero-waste service, where our staff work to divert waste from landfill into recycling and organic streams. So we know a thing or two about waste! This is why since day one, we have sought to make our veg box the Zero-waste veg box.
There are a number of ways that we do this. Having a subscription model, where we know how many people we are growing for months in advance, reduces the chance of
overproduction. Overproduction results in waste in more conventional markets. Also, the inclusion of vegetables that  grow well in the Illawarra means we don’t need to waste as
much energy producing the few things that are popular in the major supermarkets. Kristin’s recipes help our customers understand how to cook with some of our more weird and
wonderful veg so that people make the most of what veg they’ve got. In these recipes, we emphasis eating from ‘root-to leaf’ to make the most of the stems and leaves – edible parts that are often discarded.
As a customer, you have an important role to play to help us achieve our zero-waste mission. While most veg boxes the world over have resorted to using single-use, disposable boxes for convenience and cost-effectiveness, we choose to persist with our reusable waxed boxes to limit our waste footprint. These boxes are coated in a protective natural wax, and if treated right and left at your door (home delivery fee is $7) or at your pickup hub for our driver to collect the following week, they can last for up to ten weeks.

Please help us with our Zero-waste mission by returning your box the week after receiving it, and if you are storing
it for us, please keep it out of the rain and sun.

Enjoy this week’s box!
Cal Champagne
Green Connect Farm Manager

What’s that in my box?

Rainbow chard/SilverbeetRainbow chard :Also known as Swiss chard , some people refer to it as spinach, but i s not the same. English spinach is a smaller flatter leaf with green veins as opposed to the silverbeets and chards white or colorful rainbow stem.

They are related however and can be used as substitutes f o r each other. Silverbeet chard is highly nutritious and rich in an array of minerals with high levels of magnesium, calcium, zinc, vitamin K, iron, potassium, Vitamin A, copper, zinc, Vitamin C, dietary fibers and Vitamin E.

Phew that’s quite the list!
I love just sautéeing the leaves and stem with garlic and olive oil and squeeze some lemon juice on top and serve with some steamed fish, or poached egg or just on its own. It s nice to add some chopped almonds for texture , or other seeds an d nuts. It s great in a quiche or pie and is often found in many Middle Eastern and Greek recipes. Don’t forget to share your creations on the Green Connect Fair Food Facebook Page.


Kristin Watson
Fair Food Coordinator.

Turnip Carrot Cakes with Garlic Aioli
• 2 large turnips, peeled and shredded
• 8 large carrots, peeled and shredded
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 egg
• 1/4 cup cornmeal or flour (or more if needed)
• 2 teaspoons cooking oil

• 2 cloves, minced
• 1/2 cup mayo (I used vegan mayo)
• 1/4 teaspoon paprika
• pinch of salt and pepper to taste
1. In a large bowl, combine shredded turnips and
carrots with salt, pepper, paprika, turmeric, egg
and cornmeal or flour in a large bowl. Mix well and form palm
size thin cakes and set aside.
2. Heat oil in a large skillet over medium high heat. When pan is heated place the veggie patties
gently and cook until brown and crispy on both sides, about 3 4 minutes a side.
3. For aioli: Combine garlic, mayo, paprika and salt and pepper in a small blender or mixing bowl.
Blend or mix until well combined and serve on side with veggie cake.
Full recipe here: carrot cakes/#mv creation 34 j tr