Orders are open for delivery Thursday 13th August, greater CPT area

Know Your Food 13/07/2020

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.

TOMATOES

~ ALL BOXES~

While it isn’t tomato season just yet, how can we live without these tasty red jewels? Grown under tunnels to keep the frost at bay, these tomatoes might be a little less ripe than optimal. To ripen tomatoes in winter: place them in a paper bag with a banana or apple – they release ethylene, an odourless gas that will speed up the ripening process. Once the flesh has turned a deep pinky-red, you know the flesh is soft, sweet and ready to be enjoyed.

CAULIFLOWER

~ ALL BOXES~

Your cauliflower this week comes from Umthunzi. Related to cabbage and kale, cauli is a veg that can be used in many ways. Eaten raw or steamed, it retains most of its nutrients – but it’s also delicious roasted, baked, braaied or even crumbed to create a rice replacement. Fun fact: cauliflower comes in various different colours – white, green, purple and even yellow. Store your cauli in your crisper drawer – preferably in a loosely wrapped bag, or a container, to keep it fresher for longer. 

HERB PACK

~ ALL BOXES~

You know the beautifully packed herbs that you get that come packed with a trademark flower? Well, these pretty perfect herbs are grown by Steve Botha from Magic Herbs – a small organic vegetable, herb and fruit farm located at the Olifants River Mountains in Porterville. Steve prides himself in hunting down the strange and unusual, and has grown to become a supplier to many of SA’s top restaurants. Store your herbs in the bag it came in, or place in a container with a damp cloth.  

AVO

~ ALL BOXES~

A winter favourite for pretty much everyone. Avos are incredibly nutritious and contain more potassium than bananas – they are also loaded with heart-healthy monounsaturated fatty acids, fibre and they even lower cholesterol. Ideally, store this green fruit at room temperature – out of direct sunlight. Once ripe, you want to slow the ripening process down, if you aren’t going to eat straight away – so stick them in the fridge. If you cut your avo, brush the exposed flesh with lemon juice, cover tightly with a Beeswax wrap, and refrigerate. The acidity of the lemon juice helps stop oxidation, as does limiting the amount of oxygen that comes into contact with the flesh of the fruit. Long live avocados!

CHIMICHURRI

~ ALL BOXES~

Chimichurri is a wonder condiment! Yours hails from N° JUAN – run by a true Argentinan Juan Andres, who started N° JUAN to bring a bit of Argentinian flavour to SA – all their products are 100% locally sourced, and produced in Cape Town. This chimichurri recipe “is really, TRUELY, an ancient recipe from my grandmother’s cupboard” says Juan. This handmade goodness is conservative free, gluten free and vegan – and is made from a mix of fresh, locally grown herbs, mixed with brine and sunflower oil – and a dash of Argentinian flare.

BBQ VEGAN SPARE RIBS WITH KOREAN STYLE SAUCE

~ PLANT AND VEG BOXES ~

These BBQ Vegan Spare Ribs glazed with Korean Style Sauce are super easy to prep. The ribs are made from seitan – a wheat protein, and vegan meat substitute, made entirely out of hydrated gluten. To BRAAI: defrost and put them on the grill for a few seconds, just to heat through – they’ve already been barbecued and you don’t want them to burn more. To MICROWAVE: remember they are completely cooked, so heat them for 02:30 (from frozen) in the packet. To FRY: defrost thoroughly first – then, pop them in a pan to heat through. For OVEN BAKING (although not recommended): cover them so they don’t dry out. Store them in the fridge or frozen. 

COLBY CHEESE

~ VEG, MED & LARGE BOXES ~ 

Your Colby cheese comes from Klienrivier Cheese, situated near Stanford, and home to the Baleta family – who’re dedicated to living and working in tune with their environment and community. Colby cheese is ‘all-purpose’ cheese – it can be grated, wedged, melted, eaten on its own, and it slices wonderfully! This deliciously creamy and mild cheese is made with pasture-fed Jersey cow milk that has been pasteurised. Remove the plastic wrapping from your cheese and instead store (wrapped up) in a Beeswax wrap, tinfoil or in a sealed container in the fridge.


HALLOUMI

~ VEG, MED & LARGE BOXES ~ 

All hail halloumi! Yours hails from from Camelot Organic Farm, and is handmade using only pasture-fed cows milk and rennet. It’s brined in a 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 (halloumi is already cooked, so it can be eaten without frying – but it’s best served fried) – this will let you determine if you’re happy with the level of saltiness. 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.

BEEF ARGENTINIAN SPICED SAUSAGE

~ MED & LARGE BOXES ~ 

We have some mouthwatering sausages for you from Frankie Fenner this week – all of their beef is grass-fed, which means the animals eat nothing but grass. No artificial feed. No grain. No growth hormones. No supplements. Just grass, you guys. The result is a deep, nutty flavour. The beef itself is dry-aged under strict conditions which improves flavour. The sausage they made especially for your box is made from off-cuts from last week's steaks that you got! Keep your sausage in the fridge, when you are about to eat, let it reach room temperature before cooking.




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

BEEF ARGENTINIAN SPICED SAUSAGE

~ MED & LARGE BOXES ~ 

Ground, grass-fed beef is spiked with strong flavours like fresh garlic, paprika, chilli, cumin seeds and fennel seeds *there is no pork in these sausages

LEBANESE BAKERY TORTILLA 

~ LARGE BOXES ~

Flour, yeast, sugar, salt, water and love

 ~ ~ ~ ~ ~ ~

EL BURRO MERCADO TACOS

~ PLANT, VEG AND MEDIUM BOXES ~

Corn, water, salt, Calcium Hydroxide and some limestone


Harissa Kidney Bean Spread by Mama Alles

~ PLANT AND VEG BOXES ~

Kidney Beans, water, organic olive oil, organic lemon juice, Pesto Princess Harissa, roasted garlic, salt.