Order now for delivery Thursday 10th December

This week's Market Box Letter

There’s zero food waste on the menu today! This week’s Market Box delivery is all about using your #goodproduce whole. We’re sharing cooking tips, recipes and ways to significantly reduce food wastage in your home. You might not see yourself as a “food waster”, but how often has a scenario such as the below happened: 

You’ve bulk bought groceries to last about a month. You then receive an invite that sees you spend a week away from home. You return to a kitchen that smells…off.  You know it, something in the fridge has spoiled – you’re going to need to throw a food item or two away.      

Because the UCOOK Market Box team is committed to reducing food waste, your box isn’t only packed and designed to reduce food waste, but this week’s focus really is all about creating awareness around the food choices we make at home and sharing ways in which we can all do more cooking with less wastage. 

Got a few banana peels and fish bones waiting to be used? Great! Our Market Box foodies have loads of onsite recipes to help you transform your bones, peels, and offcuts into nutritious meals – visit our Recipe Inspiration blog page for all the tips and tricks. Here’s a peek into some of our favourites from the site:

Basic Fish Stock (S/M/L)

Use the bones and head from your Abolobi Cape bream fish to create a nourishing fish stock, which you can use for soups, pasta, or sauces. Not for the Red Meat box option.

Melt a knob of butter in a large pan, add 1 small roughly chopped onion and cook for 3 minutes stirring to soften.

Tip in the fish head and bones and cook, stirring occasionally for a further 4 minutes.

Pour in 125ml of white wine (optional) and 750ml of cold water.

Add some herbs of choice – parsley would work superbly here – add a pinch of salt and bring to the boil. Then reduce the heat to a simmer and cook for 20 minutes.

Skim any scum from the top, leave to infuse for 3-4 hours or overnight in the fridge.

Pass through a sieve, pouring the stock into a container. Chuck the bits.

Store in the fridge for 4 days and freeze for up to 3 months. It’s so worth the wait!

Banana Peel “Pulled Pork” (S/M/L/V/PB)

Don’t let your Naturally Organic banana peels go to waste, make this clever version of “pulled pork.”

Peel 2 bananas.  Lay the skins, outer side down, and use a spoon to scrape off any residual banana flesh off the peel. Set that aside.  

 Using a fork, shred the peels into thin strips. Set them aside. 

 In a bowl, combine 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder (or fresh), 1 teaspoon of dry mustard, 1 teaspoon of chili powder, and ½ teaspoon of cumin. Mix to combine, then add the peel strips and stir to coat.  

 Place in a pan over low-medium heat and pan-fry until fragrant and the peels have softened, stirring occasionally. In the final minute add 2tbsp BBQ sauce, stir through and season to taste.  

 Serve in a sandwich, roll, taco, wrap – or simply as is. 

Food for thought:

“If food is wasted, it means that all the resources and inputs used in the production of all the food are also lost. For example, it takes about 1 000 litres of water to produce one litre of milk and about 16,000 litres goes into a cow's food for each hamburger produced. The resulting greenhouse gas emissions from the cows themselves, and throughout the food supply chain, all end up in vain when we waste food.” - Think, eat and save, Canberra Times.

With just enough locally-sourced fresh produce to last about 4 days; a new order cycle ensuring there’s never a surplus of boxes or produce; and customisable features that allow you to pick only the protein items you want meaning no unwanted foods are left to spoil – our mission to combat food waste one Market Box at a time is set in motion. Thanks so much for joining us on this journey, Chef!

With Love !

  • Your Market Box Team