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Know Your Food 18/06/2020

Get to know more about where your food came from and how to make them last longer and go further – they’re too good to go bad.

LEMONS

~ IN ALL BOXES ~

With the colder months come the lovely sweet and sour citrus fruits – and the options on how to use your lemons are endless. You could use the juice of the lemon to flavour up an aioli or salad dressing, or to add some zing to your morning tea. Why not chop some up and make some quick pickled lemon preserve to serve? Store your Lemons at room temperature for about a week. After this, they start to deteriorate and lose their juiciness – to prevent this, pop them in an airtight container in the fridge or in an open bowl with a little water in the bottom to help keep them hydrated. 

FENNEL BULB

~ IN ALL BOXES~

We’re excited to have a fennel bulb in the box this week from Naturally Organics. Fennel is a flowering plant species from the carrot family – it’s a hardy, perennial herb with yellow flowers and feathery leaves. While the bulb is most commonly eaten, the leaves, seed and even the pollen are coveted flavours for dishes around the world. This wonderful plant is not only tasty (with its slight liquorice flavour) it’s full of potassium and a host of other benefits. When storing your fennel bulb, separate the stalks from the bulb and store the two parts separately in the fridge. The bulb can be stored upright in a cup of water and the leaves in an airtight container with a damp cloth to keep them hydrated. Try to use your bulb as soon as possible to get the best flavour, whether it be slow-roasted and served as a beautiful side or on top of hot toasted pitas (recipe in booklet).

RED RUSSIAN KALE

~ IN ALL BOXES ~

You’ll find some beautiful leaves in your box this week! Red Russian kale, known for its very pretty red-tipped frills, is the cousin of other decorative cabbages and kales. It’s a cool-weather vegetable that produces more vibrantly coloured leaves as the temperature drops (hence why yours are so bright). To keep your leaves fresher for longer, wrap them in a damp towel and place in the crisper drawer of the fridge. 

TURKISH LOAF

~ IN ALL BOXES ~

We’ve got a Turkish loaf from Knead to satisfy those winter carb cravings. Knead’s Turkish bread loaf is much like the ciabatta – it’s made the traditional way, and has a beautiful rustic appearance with a soft golden crust and a moist, light and slightly cake-like chewy texture (with deliberate air bubbles within the crumb). Freeze one of your breads for now. When you’re ready to eat and enjoy – defrost your loaf, spray it with some water (so it doesn’t dry out), pop it in the oven at 180°C for 15 minutes, and voilà! You've successfully stopped time.

ZAALOUK

~ IN YOUR VEGETARIAN & PLANT BASED BOXES ~

Cooked have really outdone themselves with the special Zaalouk in your box this week. Zaalouk is a Moroccan salad of cooked aubergine and tomatoes (yum). The eggplant is grilled, mixed with tomatoes, and then seasoned with garlic and spices. Load this up with other tasty layers like the hummus/chickpea dip and some zesty herby yoghurt and serve with toasted pitas.


CHEVRE STYLE CASHEW CHEESE

~ IN YOUR PLANT BASED BOX~

This week in your Plant Based Box, you’ll find the creamy Chevre-style cheese by Frauxmage. Made with cashews, white mould cultures, nutritional yeast and Himalayan salt – it’s all-natural and healthy. Frauxmage’s dairy-free cheeses are cashew-based, providing a wholesome foundation of creamy goodness that’s guaranteed to thrill everyone’s taste buds. Their outer packaging is made from recycled paper, so you can enjoy Fauxmage knowing you’re being kind to your body as well as the planet. This cheese is best stored in its wrapper in the fridge for up to 4 weeks. 

MILK

~ IN YOUR MEDIUM, LARGE & VEGETARIAN BOXES ~

Your fresh milk comes from the pristine Langvallei family farm in the mountains surrounding Roberston. Their cows enjoy fresh green pastures munching on good grass, just as cows should. Your milk is preservative-free and should last up to a week in the fridge, but can also be frozen for up to 3 months.

OAT MILK

~ IN YOUR PLANT BASED & LARGE BOXES ~

Your dairy alternative this week is Oat Milk. Produced by SOMA, Oatify is fresh oat milk produced right here in the Mother City. Oat milk is a highly sustainable replacement for cow’s milk. Plus, it tastes absolutely delicious (use liberally). Please note that because Oatify is a fresh preservative-free product, it requires refrigeration and should be consumed soon after opening – but we don’t reckon you’ll have any trouble with that.

HALLOUMI

~ IN YOUR MEDIUM, LARGE BOXES & VEGETARIAN BOXES ~

Ah, it’s everybody’s favourite cheese! This week’s halloumi is lovingly made by Gill from J’s Halloumi. Gill has a long history in cheese making – in fact, it has been her passion for over 18 years. The halloumi is made by hand from pasture-fed, hormone-free jersey milk in the traditional Cypriot way. You might be used to halloumi being white – but fear not, it’s only this traditional recipe and the special jersey cow milk giving it a warm buttery colour. Slightly salty, and uber yummy, make sure you use a sizzling hot pan to crisp up this cheese to perfection.

EGGS

~ IN YOUR LARGE, MEDIUM & VEGETARIAN BOXES ~

Your eggs are laid by pasture-raised chickens that feed on non-GMO seeds. What that means is that these birds are free to roam with no fences locking them in. They have a warm protected coop to shelter in at night and lay eggs in during the day. By following the cows around the ranch, these chickens fulfil a niche role, while scratching and searching for grubs and seeds in the lush pastures of Spier Wine Estate. 

FALAFEL

~ IN ALL YOUR BOXES ~

This week we have falafels from Yoffi Falafel! Specially prepared to be easily fried or baked, this mixture will make all your falafel dreams come true. If you decide to freeze your falafel mixture, please be sure to remove it from the container it came in before defrosting. Slowly defrost your mixture, shape your falafel mixture into koftas, balls or patties. Shallow fry in an oiled pan over a medium heat, or bake your patties in a hot oven until golden all over and heated through. 

LAMB

~ IN YOUR LARGE & MEDIUM BOXES ~

This week is extra special, with a deboned leg of lamb in your Medium Box and a deboned shoulder in the Large Box. Your lamb is carefully sourced from Herdsmen Ethical Meat Of Origin, a farm in Klein Rooiberg that strives for the ethical treatment and full traceability of their meat products. You can pop this into the freezer if you don’t want to use it within a few days – but the sooner you use it, the better. We’ve included some wonderful recipe suggestions on how to cook your lamb on our Recipe Inspiration blog page: whether it’s marinating it in berbere spice and roasting it up for some Ethiopian flare, or slowly stewing it with Morrocan flavours – the choice is yours.

Smashed Spicy Chickpea & Herb Dip

~ IN YOUR VEGETARIAN & PLANT BASED BOXES ~

Chickpeas, Tahini, Onion, Garlic, Spices, Honey, Chilli, Lemon & Coriander

Harissa Hummus

Mama Alles

~ IN YOUR MEDIUM BOX ~

Chickpeas, organic lemon juice, tahini,water, organic olive oil, Pesto Princess Harissa Paste, garlic, salt

Zaalouk

~ IN YOUR VEGETARIAN & PLANT BASED BOXES ~

Aubergine, Tomato, Olives, Onion, Garlic, Tahini, Spices & Parsley