3 a lot of vegetables & greens

3 a lot of vegetables & greens

you love vegetables. this is for living the good plant life in abundance. a definite for solo vegetarian devotees, families & regular kitchen dwellers who feed their hungry favourites.

the weekly market lists are created with a balanced diet in mind with consideration to colour, texture and complimentary flavours. 


grown in sydney on small traditional family run farms 

leafy greens
rocket 1 bunch*
baby endive 1 head*
rainbow chard 1 bunch*
chives 2 bunches*
mint 1 bunch*
in the middle
brussel sprouts 250gm*
mixed red winter capsicums 500gm*
green or purple kohl rabi 500gm
fennel 1 head
butternut pumpkin 1.3kg whole 
purple haze dutch carrots (purple inside, yellow outside) 1 bunch*
purple beetroot 1 bunch*
ruby grapefruit 

Eating your way through these bags need not be complicated. cast aside those recipes and instead favour really simple, mindful cooking methods that respect produce this fresh. 

Preparing food at home should always be simple and enjoyable. Although using recipes provides exact instruction for those a little less experienced in the kitchen they should be viewed only as inspiration. Using bright, fresh ingredients don’t complicated cooking methods with lots of ingredients and sauces except a splash of your favourite acid, good quality olive oil and a little sea salt & pepper.

Find or make batches of good quality additions to finish with (pickles, relishes, vinegar's, dressings, lots of herbs, cheeses, garlic or chilli oils, toasted seeds & nuts, olives, tahini & hummus etc). Choose a few fresh to rotate until they are all finished. 

When making soups merge away from store bought stock or broth they are extremely watered down and won't effect the end result at all if you're using fresh ingredients. When making soups try not to boil boil boil, instead leave to lightly simmer over a longer time.  If you like to include bone broth into your winter diet I would recommend Love & Bones Broth