Hi Everyone, welcome to Week 30!
We've been a bit busy the last few weeks so missed a few newsletters.
Crops are going ok - we've had some issues with wildlife enjoying them - the rabbits absolutely love Green Kale!!! We hope to have that sorted in the next few weeks, before we get into heavy spring planting.
Vanessa and Jason
|Recipe of the WeekSpaghetti Squash with Mushrooms & Sage (or Thyme)
Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavourful and healthy low-carb meal that feels like a comforting pasta dish! Keep it vegan or add grated Romano cheese!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 2-4 1x
- Category: Main, low carb, paleo, vegan, vegetarian
- Method: stove top
- Cuisine: northwest
- 1 small spaghetti squash (about 2 lbs)
- 1 tablespoon butter ( optional, or just use olive oil)
- 2 tablespoon olive oil
- ½ an onion, chopped
- 400g sliced mushrooms
- 4–6 garlic cloves, finely chopped
- 3 tablespoons fresh torn sage (substitute with Thyme)
- salt and pepper to taste
- generous pinch nutmeg
- ¼ cup grated Romano cheese (or Parmesan) OPTIONAL
- drizzle olive – optional
- toasted pine nuts – optional but delicious!
- Preheat oven to 400 F
- Cut spaghetti squash in half (either way) and place open side down on baking paper.
- Bake 40 minutes-50 minutes – or microwave for 12 minutes.
- While squash is baking, heat oil and butter in a large skillet over medium high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms , turn heat to medium and saute until they begin to release their liquid,about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season generously with salt and pepper and nutmeg.
- Check squash, by piercing with the tip of a sharp knife to see if it’s done.
- When tender, take out of the oven, turn over and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the saute pan with the mushrooms and stir to incorporate. Taste for salt, and add more if necessary. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of olive oil and sprinkling of pine nuts.
This is what the certified organic industry has been saying for years.
Supporting certified organic will not only change people’s health but it will fix climate change.
Where is your money spent? Does it support an industry that supports cheap food? Of course we know OrganicBox customers put health and environment first! We need more people to understand what impact cheap food has on everyone and everything!
It’s often said that organic food is too expensive, we don't think so, what price do you put on your health and that of your family, fixing climate change and saving animals?
Supporting organic farmers will make a difference. As many leaders in this field have been saying for years. Cheap food is an illusion because the price is paid at the wrong end of the transaction. The price is paid in poor health, contributing to climate change and paying the medical system when people get sick.
Organic food is paid upfront with no negative consequences at the end, only benefits.
The big supermarkets have brainwashed people with the cheap food paradigm and it sucks because everyone loses, except the big supermarkets. Convert more farms and people to organic = save people and planet. Plus more supply will bring down costs! Simple and easy!!!
We don’t say these things purely to sell our food, because for those of us who grow, sell and promote certified organic it really means something, we definitely do it for love! We are on a mission to make a difference and do the right thing!!!!
If you, like us, have concerns about the rollout of 5G we suggest joining the group STOP 5G Adelaide to keep up to date with health news and updates. The team are currently working on an action plan to bring concerns to local government, councils and schools.
There is also a world world online 5G summit August 26th - September 1st - click here to register
|We have once again some super awesome locally grown cauliflowers - this week from Farmer Hayden!
Brussel sprouts, pak choy, romanesque cauliflowers and daikon bunchs available this week from Ngeringa, and how amazing were the parsnip bunches!!!
Biopark has beautiful cabbages, bunch carrots and stunning rainbow chard plus the usuals, and we are slowly seeing the end of their fabulous potatoes. The capsicums have finished for the season (finally - they did stay around much longer this year).
Beautiful Silverbeet, Leeks and Spinach from Monika.
We've also had some more calves born - we are a total of 3 now with 1 to go!! So we have Bohchu, Milo and Fedha (Fedha means silver in Swahili, we chose this name as she really does look silvery).