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Know Your Food 24/08/2020

Where it’s from, a bit about it, perhaps a fun fact and how to store or keep fresh

Swiss Chard


This leafy green vegetable – with large, fleshy, tender, deep-green leaves and a thick, crisp stalk – is Swiss chard sourced from Naturally Organics. Although they’re unrelated, chard is similar to spinach, but with a stronger, slightly bitter, flavour. Enjoy braised, in a stew or as a side. The stems are firmer than the leaves, so chop up and cook them before the leaves. Chards keep for up to four days in the fridge, or you can store them in a vase of water out of the fridge – they double as a bouquet of flowers.



There’s Naturally Organic to thank for the nutrient-packed beetroot in your box! Did you know, this humble vegetable is a great source of folic acid, fibre, manganese and potassium, it’s also a great alternative for red meat. Enjoy roasted whole with olive oil, blended into a soup, added to a salad or processed as a beetroot juice. Store your beets in the refrigerator in a perforated plastic bag in the vegetable crisper drawer. Beets will keep in the refrigerator for 1-3 months. If there’s no room in the refrigerator, beets can also be packed into a container (a bucket or plastic storage box or cooler) in moist sand, peat moss, or sawdust.

Dry Figs 


The Figary products originate from the Osdrift Farm – a farm of fig orchards situated in Aan De Doorns, on the banks of the Breede River. Their fig orchards are proudly plant-protection-product (pesticide) free. We hope you enjoy the complimentary sample of dry figs in your box this week! 



On the banks of Orange River, you’ll find the Roux Pecan Farm. Here, the most delicious, certified organic, 100% raw pecan nuts are grown. To maximize the shelf life of your shelled pecans, store them in a cool, dry area. After opening your package, place the pecans in a sealed airtight container, or place the original package in a resealable, heavy-duty freezer bag.



The juicy apples in your box come from Terra Madre farm based in the beautiful Elgin Valley. Terra Madre is a family-owned business that grows and sources sustainable fruits and vegetables. It’s the result of the Precoudis family’s commitment to sustainability and the community they serve. Theirs is a vision to genuinely make a difference in society and in peoples’ health, while honouring and respecting Mother Earth. 



The pomegranate in your box hails from the Ganico Organic Farm. Enjoy the sweet red arils as is (the fibre-rich seeds are edible too), or process the arils into pomegranate juice – discard the peel. Whole pomegranates keep well at room temperature and away from sunlight for several days – and up to 3 months when refrigerated in plastic bags. Arils (seeds) can be refrigerated for up to 3 days.

Falafel Mix


Outcast’s falafel is made using activated chickpeas, and pure herbs and spices. Although they’re healthy, they are also incredibly moreish. Prepare them at home by frying them, and then gobble them up fresh out the pan. 



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 cheese


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 and the planet too. This cheese is best stored in its wrapper in the fridge for up to 4 weeks. 



All hail halloumi! Your halloumi hails from Camelot Organic Farm, and is handmade using only pasture-fed cows milk and rennet. It’s brined in water and hand-harvested West Coast sea salt – with no other additives. Keep it refrigerated (as it’s preservative free). If looked after, it has a shelf life of 3-4 weeks – it tastes best if eaten within the first week or so. Because it’s brined in salty water, do a small taste test before cooking – this will let you determine if you’re happy with the level of saltiness. Halloumi is already cooked, so it can be eaten without frying – but it’s best served fried. If it’s too salty, soak your cheese in clean cold water for 5-10 minutes, then pat dry with a paper towel and cook.

Mini Wraps


Find delicious mini wraps in your box this week from the Lebanese Bakery. Made from flour, sugar, yeast, and oil, these flat breads are cooked in a heated metal dome called a "saj". Each wrap is individually hand shaped and rolled – enjoy by simply placing them on a warmed pan to reheat.



The Langvallei Milk in your Market Box comes from grass-fed Jersey Cows that roam freely upon the hills of Robertson in the Dassieshoek Nature Reserve. Milk from Jersey Cows is unique as it contains 18% more protein, 20% more calcium and 25% more butterfat than 'average' milk – hence its rich, creamy colour. We made a slight blooper last week and are pleased to let you know that your milk is pastuerised! What your milk is not, is that it is not homogenised, which means the cream will separate from the milk, so be sure to give it a good shake to keep the cream from separating – this extends the milk’s shelf life too!  



The popular hummus dip in your box is sourced from Mama Alles and COOKED. Hummus can double over as a healthy spread or dip – think: hummus platter with fresh veggies and hand tossed whole wheat flat bread (delicious). You can help hummus stay fresh longer by storing it in your refrigerator after every use.

Mixed Veg Atchar


We are delighted to have some of Nuru Pickles’ Atchar in your box. Nuru’s family comes from India and it was her aunt who taught her how to make Atchar and pickles. Traditionally, Atchar comes from the Indian cuisine in South Africa. In India, it is spelled Achar, which means ‘pickle’ in Hindi. Usually, Atchar made in South Africa is made with unripe, green mangoes and chillies – but this variation is made with dried mixed vegetables. Mixed with masala and Indian spices, this pungent-but-mild Atchar is going to elevate all your dishes to new levels of yumminess. This is a fresh pickle and must be stored in the fridge. 

Lamb Skewers


We have some wonderful lamb skewers from Herdsmen! Their production follows a local and ethically reared process ensuring animals are treated with love and respect when reared. One of the Herdsmen’s farming arrears can be found in the Hantam district in the South Western part of the Northern Cape. Hantam is a Khoi name that means “Mountains where the bulb grows”. Another of their farming areas can be found in Klein Rooiberg, where ethical treatment is at the core of meat production. The cuts in your box this week can be enjoyed as soon as you’ve received them, or pop them in the freezer to allow them last longer. 

Deboned Chicken thighs


Son of a Butcher’s tender deboned chicken thigh pieces are a feature to look forward to in your box this week! Pasture-raised and free from hormones, you can rest assured that your chicken pieces are sourced from an ethical producer. Here are some handy pre-cooking tips to follow: once removed from its packaging, discard any residue liquids – then, rinse your chicken pieces and set them aside to air for 20 minutes. This process helps remove the cold edge, bringing it closer to room temperature – ensuring a smoother cooking process and tastier results. Tip #2: when removing your chicken from its packaging, don’t be alarmed if you pick up on a slightly egg-like, sulphuric smell. When vacuum-sealing the chicken, oxygen is removed from the packaging to preserve its quality.



Your hake comes from Greenfish, a small family-run business that draws on its knowledge of fishing and weather patterns, as well as fish availability. Plus, all fish they catch are green-listed on the SASSI list. Your hake will come defrosted so it’s not a good idea to freeze again – rather use within two days of receiving your box. When you are ready to cook, rinse it under the tap and pat dry with a tea towel. Then, pan-fry it until golden in a lemon and garlic butter, or make a winter warming fish pie – both suggestions found on our blog under ‘Recipe Inspiration’ tab. But most of all, enjoy the taste of the sea. 

Be sure to check out our Recipe Inspiration Blog Page this Thursday and get stuck into all the weird and wonderful ways of using this #goodproduce in your box this week