The recipe box
What to cook with what we grow
Every week's box comes with menu suggestions — and they all end up here. Search by vegetable when you're staring at a kohlrabi wondering what it did to deserve you.
9 recipes
Whole roasted cauliflower with lemon & garlic butter
The winter centrepiece. A whole head, roasted until bronzed and tender all the way through, carved at the table like it's Sunday.
1 hour 15 minutes · serves 4
Silverbeet & ricotta pie
The never-fail answer to "what do I do with all this silverbeet" — a crisp, buttery pie that freezes beautifully and converts silverbeet sceptics.
1 hour · serves 6
Winter soup for a clay bowl
Roast-pumpkin and leek soup, the one we make in the packing shed all winter. Named for Tina's bowls, which make it taste better. This is science.
1 hour · serves 6
Frost-sweetened carrots with honey, cumin & yoghurt
Winter carrots barely need help — the frost has already done the seasoning. This dresses them up just enough for company.
40 minutes · serves 4
Heirloom tomato salad, barely touched
February tomatoes need a sharp knife, good salt and nerve enough to stop there. The recipe is mostly restraint.
10 minutes · serves 4
Green beans with mustard, shallots & toasted hazelnuts
Blanched beans, punchy dressing, crunchy nuts — the salad that goes with every summer barbecue and takes eight minutes.
15 minutes · serves 4
Zucchini fritters for the glut
By January every subscriber owns more zucchini than they agreed to. These crisp, herby fritters are the peace treaty.
30 minutes · serves 4
Smashed peas on ricotta toast
The first peas of October, half of which never make it home from the garden. For the survivors: this five-minute spring lunch.
10 minutes · serves 2
Garlic scape pesto
For a few weeks in spring the garlic sends up curly green scapes, and we snap them off so the bulbs fatten. This is what to do with them.
10 minutes · serves 1 jar