~ Ingredients ~

1 bunch Gai Lan
Sesame seeds to garnish

SAUCE
1 tsp corn flour
6 tbsp water
1 tbsp oyster sauce
1/2 tsp tamari or soy sauce
1 tbsp Chinese cooking wine (substitute mirin or dry sherry)
1/2 tsp sesame oil
1/2 tbsp vegetable oil (peanut or coconut)
1/2 tsp sugar
1 clove Garlic - Russian, finely grated
1 tsp Ginger - FreshGinger - FreshGrown in a no till bed and spring-fed irrigated. Can be stored for many months in a cool dark place. Dry and powder, or use fresh in Indian dishes or stir-fries.STOCK
24, finely grated

~ Directions ~

Trim ends off the gai lan. If any stems are thick, cut them in half (you want all stems approximately the same width). Steam gai lan for 4 minutes or plunge into boiling water for 3-4 minutes and drain. The stem should be al dente. Stack the gai lan and cut into 10cm lengths, then place neatly on top of each other.
SAUCE
Combine water and corn flour in a small saucepan, mix to dissolve. Add the remaining ingredients. Over a medium heat bring to the boil. Boil for 30 seconds to allow to thicken, then remove from the stove. Drizzle over the gai lan, sprinkle over some sesame seeds and serve as a side dish.

This is a medium spice recipe so adjust to your palate. You can also add some green chilli to the pesto to zing it up further.

~ Ingredients ~

1 packet of spaghetti (gluten free is preferred)
150g Arugula (Rocket)Arugula (Rocket)Heirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
15, plus extra to serve
1/3 cup olive oil, plus 2 tablespoons extra
Juice of 1 LemonsLemonsVarious varieties of lemons, grown on permaculture swales, irrigated naturally and hand picked.STOCK
15
1 tbls sunflower seeds
2 cloves garlic - Russian, finely chopped
1 Tomatoes - Brandywine, finely diced (roast for extra flavour ahead of time)
10 whole anchovy fillets, finely chopped (vegan substitute: capers, green olives or miso paste)
3 long red chillies, seeded, finely chopped
1/2 cup grated parmesan or pecorino (vegan substitute: nutritional yeast)
Extra Pine nuts/sunflower seeds, chilli flakes to serve

~ Directions ~

In a large saucepan of boiling salted water, cook spaghetti following packet instructions. Drain and set aside. In a blender pulse rocket, olive oil, lemon juice, the sunflower seeds and half the garlic until combined. Set aside. In a large saucepan, heat extra olive oil (or use some anchovy oil) on medium. Cook tomato, anchovies, chillies and remaining garlic for 3-4 minutes until softened. Add pasta and rocket pesto to the pan. Cook for 1-2 minutes, stirring, until sauce has thickened and pasta is hot. Season to taste.
Serve pasta sprinkled with some sunflower seeds, extra chopped rocket, parmesan and dried chilli flakes.

~ Ingredients ~

2 stems lemongrass
3-4 chillies
1 onions - red
2 LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked. Currently Tahitian limes and key limes. Specify in notes which ones you prefer in what amounts.STOCK
5.5, juiced
1/2 cup coconut oil
salt to taste

~ Directions ~

Finely mince lemongrass stalks. Being careful you can do this using a cross hatch method using a sharp knife from the top of the stem then laying the stem on its side and finely slicing across the 'hatching'. Repeat this until you reach the woody part of the lemongrass. Place lemongrass in a medium serving bowl. Remove seeds (optional) from chillies and finely mince. Add these to the lemongrass. Finely mince the red onion and add to lemongrass. Squeeze over the lime juice, pour over the coconut oil and sprinkle generously with salt. Mix well and let sit while preparing the main dish.

Serves 4

~ Ingredients ~

DRESSING
1/4 cup rice vinegar
3 tbls LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked. Currently Tahitian limes and key limes. Specify in notes which ones you prefer in what amounts.STOCK
5.5 juice
3 tbls coconut sugar
2 tbls mushroom soy sauce (or fish sauce if not vegan)
1 stem freshly minced lemongrass
1 clove garlic - Russian, crushed
1 to 2 chillies, sliced (optional)
2 to 3 dashes Bragg's Amino Acids (sub. soy sauce)
1 tbls water

BUN CHAY
1 packet vermicelli rice noodles
6 carrots - heirloom colour mix (or 1 BeetrootBeetrootMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Different coloured beetroot contain different antioxidants. Get the benefits of eating the colours of the rainbow in every bunch!STOCK
9), julienned
1 large capsicums - green, red or yellow sliced paper thin
1 cup sliced cucumbers - lebanese in half moons
1 cup CorianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
9 stems and leaves
1 cup basil - Thai leaves
1 cup Mint - CommonMint - CommonHeirloom variety, grown from cuttings in our shade house. Irrigated naturally with our spring fed pond. Hand picked to order.STOCK
6 leaves
1 cup chopped peanuts
Lime wedges for serving (optional)

CARAMELISED TOFU
1 tbls peanut oil
1 packet firm tofu, in bite-sized squares
2 tsp soy sauce
1 tbls sesame oil
1 tbls coconut sugar

~ Directions ~

Set a large pot of water on the stove to boil. Whisk the dressing ingredients together in a small bowl. Set aside to infuse.
Cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
Top the noodle bowls with julienned carrot/BeetrootBeetrootMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Different coloured beetroot contain different antioxidants. Get the benefits of eating the colours of the rainbow in every bunch!STOCK
9, sliced capsicum, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.

Prepared jak fruit for cooking can be canned or frozen for later use. This is a messy process so we recommend doing this in batches and while young jak fruit is available or in season.

~ Ingredients ~

3 young jak fruit (unripe) will give you approximately 2 kilos of ‘meat’ depending on the size of the fruit
Paper to protect your bench and chopping board
Pair of latex or other suitable gloves
Large, sharp knife
1 large bowl or container half filled with salted water
1 large pot coated with bland cooking oil ie. Macadamia or sunflower
Additional oil for oiling knife blade
Water for boiling

~ Directions ~

Line your chopping area with sufficient paper to prevent the sticky latex from ruining your surfaces. Put on the gloves and lightly oil the blade of your chopping knife. Take the jak fruit and cut and remove the bottom and top. Discard. Slice the remaining jak fruit across-ways in 1-inch-thick slices. Cut away just enough of the skin to leave the fleshy part intact. Cut out the core but again leave a little intact to keep the jak fruit flesh from separating during boiling. Cut into large bite-sized triangles and place into the salted water immediately to prevent browning/discolouration. Continue this process with the remaining jak fruit. Once prepared fill the large oil-coated pot halfway and bring to the boil. Once boiled add the jak fruit pieces and simmer for 6-10 minutes. You may need to press down with a spatula as the jak fruit will float and you want to make sure it’s being cooked evenly. Ensure you don’t overcook it. Drain and cool immediately. Once cooled the jak fruit can be used in any dishes where meat would be used. Divide into portions and freeze or can for use at a later date.

~ Ingredients ~

½ teaspoon fennel seeds
Olive oil (extra virgin is best)
2 cloves of garlic - Russian, peeled and finely sliced
2 bulbs Fennel - FlorenceFennel - FlorenceHeirloom bulbing variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Either large individual bulb or bunch of baby bulbs. Herb tops included.STOCK
6, finely sliced, herby tops preserved
sea salt
freshly ground black pepper
1 risotto bianco (see below)
2 small dried chillies
4 tablespoons good crumbly ricotta
1 LemonsLemonsVarious varieties of lemons, grown on permaculture swales, irrigated naturally and hand picked.STOCK
15, zest and juice of
Pecorino Romano for grating

Recipe inspired by Jamie Oliver

~ Directions ~

Put your fennel seeds into a pestle and mortar and bash up to a powder. Get a wide, hot saucepan, add a couple of splashes of olive oil and fry the garlic until softened, then add the bashed fennel seeds and sliced fennel. Add a pinch of salt and pepper and turn down to a medium-low heat. Place a lid on the pan and cook nice and slowly for around 20 minutes, until the fennel’s soft and sweet.
Start the risotto bianco as usual and continue through the recipe until the rice is half cooked. Half-way through Stage 3, stir in the sautéed fennel, then keep cooking the risotto until the rice is perfectly cooked.
Bash up the dried chillies in the pestle and mortar until you have a fine powder. At Stage 4, when you add the butter and Pecorino Romano, add the crumbled ricotta and lemon zest. Check the seasoning carefully and balance the flavour with as much lemon juice as you feel it needs to work with the fennel. Divide between your plates, sprinkle over your fennel tops and dust with the ground chillies. Grate over some fresh Pecorino at the table.

~ Ingredients ~

1 tbls butter
3 leeks finely sliced
1 onions - brown finely chopped
6 Carrots - Parisienne de MercadoCarrots - Parisienne de MercadoSweet heirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. These golf ball sized round carrots are deliciously sweet and a beautiful addition to your plate.STOCK
6, diced
1 kohlrabi, diced (substitute, turnips - hakurei, broccoli stalks or a Radish - DaikonRadish - DaikonHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
2)
500ml vegetable stock
50g gluten free macaroni or risoni
2 tbls milk
1 tin cannellini beans
200ml cream
100g SilverbeetSilverbeetMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Different coloured silverbeet contain different antioxidants. Get the benefits of eating the colours of the rainbow in every bunch!STOCK
9 / Spinach - BabySpinach - BabyGrown from seed, spring-fed irrigated in a no till bed and hand picked to order. Bagged for your convenience and prolonged freshness. Never hydroponically grown so flavour is enhanced.STOCK
6 / kale - baby shredded
50g grated Gruyere or Swiss cheese
1 pinch ground nutmeg
black pepper to taste

~ Directions ~

Melt butter in a saucepan on medium/low heat. Saute leeks and onion until softened. Add kohlrabi and carrot and continue to cook. Add the vegetable stock and bring to a boil. Reduce heat, cover and simmer for approximately 10 minutes.
Add macaroni and milk and bring to boil. Reduce heat, simmer for approximately 10 minutes.
Add drained beans, cream, kale/SilverbeetSilverbeetMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Different coloured silverbeet contain different antioxidants. Get the benefits of eating the colours of the rainbow in every bunch!STOCK
9/spinach and cheese. Warm through. Add nutmeg and pepper and serve.

~ Ingredients ~

1 1⁄2 kg eggplant - Greek / eggplant - Italian (brinjal)
5 inch piece of Ginger - FreshGinger - FreshGrown in a no till bed and spring-fed irrigated. Can be stored for many months in a cool dark place. Dry and powder, or use fresh in Indian dishes or stir-fries.STOCK
24 or GalangalGalangalGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
12
3 bulbs garlic - Russian
140g chilli powder
1 tbsp fresh grated turmeric
2 tbsp black mustard seeds
1 1/2 tbsp fenugreek seeds, roasted and powdered
2 tbsp cumin seeds, roasted and powdered
1/4 cup salt (for preparation of eggplant)
1 cup dextrose or 1/2 cup sugar
1 1/2 cups mustard oil or sunflower oil
1 1/2 tbsp tamarind pods paste
6-8 Curry LeavesCurry LeavesGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
12 sliced
1 1/4 cups white vinegar

~ Directions ~

Dice brinjal-eggplant into 1/2 inch cubes.
Layer brinjal with salt alternately. Let stand 4-5 hours until water separates from vegetable.
Squeeze handfuls of brinjal until water is removed. Set aside.
Grind ginger and garlic in some of the vinegar to form a paste.
Heat oil until smoke starts rising. Fry brinjals two handfuls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil and the bubbles stop before frying another lot of brinjal.
Add and fry garlic and ginger paste for 5 minutes.
Add dry spices, fry 2 minutes.
Add vinegar and tamarind, mix well for 1 minute.
Add Curry LeavesCurry LeavesGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
12 and dextrose/sugar, mix well.
Add eggplant and mix well and cook 1-2 minutes.
Cool and bottle. Store in refrigerator.
Serve with Indian dishes such as curry and rice. Also goes great with cheddar cheese, rice crackers, sliced tomatoes and cucumbers.

Kombucha is a fermented drink made from sweetened tea. Its exact origin is unknown, however it was being made in China, Japan and Tibet at least 2000 years ago. Typical carbonated drinks are a mixture of sugar, carbonated water and artificial flavours whereas kombucha is truly alive. The natural fizz is produced through fermentation and it has natural flavours. Once you’ve tried properly made homemade kombucha the store bought versions will no longer satisfy.

~ Ingredients ~

FIRST FERMENTATION
1 Kombucha SCOBYKombucha SCOBYOnce you have a new SCOBY (Symbiotic Culture Of Bacteria and Yeast) you can make your very own fizzy, tangy kombucha. This is a two step fermentation process. Recipe found on our Recipes page.STOCK
2 and starter liquid
4 bags of organic green tea (you can use black, white or green however we prefer green)
300g organic raw brown sugar
4 litres of rain water or unchlorinated water
A 4 litre glass drink dispenser with tap is ideal
Piece of cheese cloth or other fabric to cover drink dispenser lid
Large elastic band or string to secure fabric ‘lid’

SECOND FERMENTATION
10 x 375ml preferably glass bottles with lid. We like to reuse any glass bottles with a flip lid attached.
30 Lemon Myrtle LeavesLemon Myrtle LeavesGrown on permaculture swales, irrigated naturally and hand picked to order. Use fresh in herbal teas or use in place of lemon in cream dishes. Also great dried and powdered for a fresh lemon taste in baked goods. We love to use our lemon myrtle in our homemade Kombucha.STOCK
12, gently crushed to release the oils
30 fine slices of Ginger - FreshGinger - FreshGrown in a no till bed and spring-fed irrigated. Can be stored for many months in a cool dark place. Dry and powder, or use fresh in Indian dishes or stir-fries.STOCK
24, unpeeled preferred
Raw brown sugar
4 litres of homemade first ferment kombucha (see above)
funnel

~ Directions ~

FIRST FERMENTATION
Bring 1 litre of the water to boil in a large saucepan. Once the water has boiled remove from the heat and add the tea bags and sugar. Stir in to dissolve the sugar then let stand for 10 mins to steep and cool slightly. Remove and compost tea bags and while the tea cools you can prepare the glass dispenser. In the glass dispenser place the remaining 3 litres of water and add the Kombucha SCOBYKombucha SCOBYOnce you have a new SCOBY (Symbiotic Culture Of Bacteria and Yeast) you can make your very own fizzy, tangy kombucha. This is a two step fermentation process. Recipe found on our Recipes page.STOCK
2 and starter liquid. Once the hot tea has cooled to luke-warm or room temperature you can slowly add to the drink dispenser. Cover the opening of the dispenser with fabric and secure with string or an elastic band. It’s important to let the kombucha breathe but to also prevent flies and other insects from gaining access to the ferment. Place dispenser in a warm place and away from direct sunlight. Ideal fermenting temperature is above 25 degrees Celsius. Once a new SCOBY has formed on the surface of your ferment (approximately 7 to 14 days depending on the temperature) you can start the second fermentation.

SECOND FERMENTATION
Using the funnel place half a teaspoon of sugar in each bottle, 3 Lemon Myrtle LeavesLemon Myrtle LeavesGrown on permaculture swales, irrigated naturally and hand picked to order. Use fresh in herbal teas or use in place of lemon in cream dishes. Also great dried and powdered for a fresh lemon taste in baked goods. We love to use our lemon myrtle in our homemade Kombucha.STOCK
12 and 3 slices of ginger. Top up the bottles with first ferment kombucha leaving a 1-2cm gap of air at the top and seal the flip lid shut. Place bottles in a warm location out of direct sunlight. Allow to stand for 3-7 days then move to the refrigerator. It is now ready to drink.

Experiment with flavours in the second ferment. Ideas include OrangesOrangesSweet and juicy pineapple oranges, grown on permaculture swales, irrigated naturally and hand picked.STOCK
12 and RosemaryRosemaryGrown from cuttings, spring-fed irrigated in our perennial hedgerow and hand picked to order.STOCK
12, LemonsLemonsVarious varieties of lemons, grown on permaculture swales, irrigated naturally and hand picked.STOCK
15 and LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked. Currently Tahitian limes and key limes. Specify in notes which ones you prefer in what amounts.STOCK
5.5, Fennel - FlorenceFennel - FlorenceHeirloom bulbing variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Either large individual bulb or bunch of baby bulbs. Herb tops included.STOCK
6 and Mint - CommonMint - CommonHeirloom variety, grown from cuttings in our shade house. Irrigated naturally with our spring fed pond. Hand picked to order.STOCK
6, mulberry, grapefruit with MarjoramMarjoramGrown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
1 or stand-alone passionfruit. Just add a sprig and 2 tablespoons of juice or fruit pulp per bottle and the sugar. Note: be careful with passionfruit during the second fermentation because it ferments quicker and may need a burp after a couple of days to release some gas, or simply place in the fridge earlier. Failure to check this will result in an explosive bottle ie. When you open it you’ll lose most of the contents. Think of a shaken-up bottle of champagne.

Reuse the new Kombucha SCOBYKombucha SCOBYOnce you have a new SCOBY (Symbiotic Culture Of Bacteria and Yeast) you can make your very own fizzy, tangy kombucha. This is a two step fermentation process. Recipe found on our Recipes page.STOCK
2 and remaining kombucha liquid to make a new batch of first ferment. Or, gift the old (sunken or lower floating SCOBY) to a friend so they can make their own kombucha, or save in the fridge as back up, or even start up a second batch and grow your supply!

~ Ingredients ~

1 cup brown rice
2 large sweet potatoes - 4 cups
2 capsicums - green, red or yellow
1/4 cup olive oil
1/2 teaspoon smoked paprika
1 teaspoon chipotle in adobo sauce (La Costena brand if possible)
Salt and pepper 1/2 teaspoon each

Refried Beans
2 cans organic black beans drained and rinsed
1 clove crushed garlic - Russian
½ tablespoon cumin powder
½ tablespoon CorianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
9 powder
1 cup vegetable broth (see above recipe or use store bought)
Olive oil
Optional: chopped CorianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
9 or fresh chopped chillies

Chipotle Dressing
1/2 cup full fat regular mayonnaise (use vegan mayonnaise to make vegan)
3 tablespoons juice from freshly squeezed LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked. Currently Tahitian limes and key limes. Specify in notes which ones you prefer in what amounts.STOCK
5.5, 1/4 teaspoon lime zest
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon hot sauce (eg. Tabasco)
1 tsp of chipotle in adobo sauce
Pinch of salt and ground black pepper
1 tsp chopped fresh CorianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
9

Toppings
Chopped CorianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
9, shredded Lettuce - Bagged Mixed LeavesLettuce - Bagged Mixed LeavesMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Bagged for your convenience and prolonged freshness.STOCK
30 or Mesclun MixMesclun MixMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Bagged for your convenience and prolonged freshness. Typical mix includes baby leaves of MizunaMizunaMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
9, TatsoiTatsoiGrown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bagged for your convenience for prolonged freshness.STOCK
9, lettuces, kale, cress, red veined sorrel, spinach and endive.STOCK
30, fresh LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked. Currently Tahitian limes and key limes. Specify in notes which ones you prefer in what amounts.STOCK
5.5 (slices), diced AvocadosAvocadosHand picked organically grown avocados from Young's Farm, Childers. Current variety: HassSTOCK
24, chopped fresh tomatoes - heirloom mix.

~ Directions ~

Preheat the oven to 200 degrees Celsius.
Start by cooking the brown rice according to directions. Allow to cool slightly before assembling the final bowls.
Chop the sweet potatoes into bite-sized chunks. Slice the capsicum and set aside.
Toss the potatoes with 3 tablespoons olive oil, smoked paprika and chipotle in adobo sauce.
Place the potatoes in the oven for 15 minutes. Remove from oven and add in the sliced capsicums and toss around to coat.
Return to the oven and cook for another 15-20 minutes or until the capsicums are crisp tender and the potatoes are tender.
While the potatoes and capsicums are cooking prepare the refried beans. In a flat heavy saucepan fry the beans over a medium heat for a minute or two. Add the garlic, CorianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
9 powder, cumin powder and chili powder. Continue frying for 5 minutes. Add the vegetable broth and simmer until some of the broth has evaporated. Mash the beans in the pan (keeping on the heat) with a potato masher. It’s important to leave enough moisture to mash the beans in the pan. If you don’t the beans will be dry. The beans should be mashed to the point where they are somewhat smooth yet chunky. Stir in the fresh chili and CorianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
9 if using.
While everything is cooking, in a small bowl, combine all of the dressing ingredients and whisk together until completely combined.
Make the bowls: fill a bowl with cooked rice, top with veggies and beans, and add toppings and dressing.

~ Ingredients ~

1 bunch of Pine NeedlesPine NeedlesPine needles actually make a pleasant tasting tisane similar in flavour to mild lemon. The benefits of pine needle tea can be seen here https://www.outdoorapothecary.com/pine-needle-tea/. We also recommend soaking green pine needles in olive oil for a few days to make a fragrant dressing that can be drizzled over salads, vegetables or grains and beans.STOCK
12
3 cups of boiling water
6 Lemon Myrtle LeavesLemon Myrtle LeavesGrown on permaculture swales, irrigated naturally and hand picked to order. Use fresh in herbal teas or use in place of lemon in cream dishes. Also great dried and powdered for a fresh lemon taste in baked goods. We love to use our lemon myrtle in our homemade Kombucha.STOCK
12 (optional)

~ Directions ~

Chop the Pine NeedlesPine NeedlesPine needles actually make a pleasant tasting tisane similar in flavour to mild lemon. The benefits of pine needle tea can be seen here https://www.outdoorapothecary.com/pine-needle-tea/. We also recommend soaking green pine needles in olive oil for a few days to make a fragrant dressing that can be drizzled over salads, vegetables or grains and beans.STOCK
12 into small pieces to make 1 cup. Cover the chopped needles in 3 cups of boiling water. Stir. Steep for at least 10 minutes. Use a strainer to filter the Pine NeedlesPine NeedlesPine needles actually make a pleasant tasting tisane similar in flavour to mild lemon. The benefits of pine needle tea can be seen here https://www.outdoorapothecary.com/pine-needle-tea/. We also recommend soaking green pine needles in olive oil for a few days to make a fragrant dressing that can be drizzled over salads, vegetables or grains and beans.STOCK
12 out of the tea. Add honey or maple syrup to sweeten.
Steep overnight and drink cold, however fresh tea is more nutritious.

~ Ingredients ~

200g of Sweet Potato LeavesSweet Potato LeavesGrown from slips or seed potatoes and spring-fed irrigated in a no till bed. Hand picked to order. Extremely healthy with a milder flavor than many leafy greens. Something along the lines of spinach that when cooked properly are tender and buttery.STOCK
3
Soy sauce for sprinkling

DRESSING
½ cup white or black sesame seeds
1½ tsps castor sugar
1 tbls sake
1½ tbls dashi liquid (make to packet directions)
2 tsps tamari

~ Directions ~

Bring a saucepan of water to the boil, add the Sweet Potato LeavesSweet Potato LeavesGrown from slips or seed potatoes and spring-fed irrigated in a no till bed. Hand picked to order. Extremely healthy with a milder flavor than many leafy greens. Something along the lines of spinach that when cooked properly are tender and buttery.STOCK
3 and cook for 1 minute. Drain and plunge into iced water to halt the cooking process, then drain well. Sprinkle with a little soy sauce and allow to cool then cut into 3 cm lengths.

To make the dressing, dry fry the sesame seeds over medium heat, stirring regularly for about 5 minutes or until lightly golden. Immediately place the seeds into a mortar and grind until very finely crushed. Gradually incorporate the sugar, sake, dashi and tamari until it forms a smooth paste.

Just before serving toss the Sweet Potato LeavesSweet Potato LeavesGrown from slips or seed potatoes and spring-fed irrigated in a no till bed. Hand picked to order. Extremely healthy with a milder flavor than many leafy greens. Something along the lines of spinach that when cooked properly are tender and buttery.STOCK
3 and dressing together and serve with rice and grilled salmon.

~ Ingredients ~

1 cup quinoa
2 cups water
2 cups Arugula (Rocket)Arugula (Rocket)Heirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
15 or kale - baby
1 medium onions - red
1/2 cup sunflower seeds (toasted)
1/2 cup pepitas (toasted)
1 cup Mint - CommonMint - CommonHeirloom variety, grown from cuttings in our shade house. Irrigated naturally with our spring fed pond. Hand picked to order.STOCK
6 leaves
1 cup Parsley - ItalianParsley - ItalianHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
12 leaves
1/2 cup kalamata olives, pitted and cut in half lengthways
1 cup chopped tomatoes - heirloom mix

DRESSING
1/2 cup 1/2 cup juice of LemonsLemonsVarious varieties of lemons, grown on permaculture swales, irrigated naturally and hand picked.STOCK
15
1/2 cup olive oil
1 tsp good salt
1/2 tsp cracked pepper

~ Directions ~

Cook the quinoa in 2 cups of water. Ensure you don't over cook the quinoa. When just al dente, using a fork transfer to a plate and allow to cool.
Except for the dressing, combine all the ingredients in a salad bowl.
To make the dressing shake all the ingredients in a jar. When ready to serve pour over the salad, toss and serve.

~ Ingredients ~

4 tbsp oil (coconut or mustard)
30 okra (bhindi), tops removed and sliced lengthways
2 tsp cumin powder
6 pods cardamom
2 inch cinnamon stick
2 green chillies, slit lengthways
2 tsp Ginger - FreshGinger - FreshGrown in a no till bed and spring-fed irrigated. Can be stored for many months in a cool dark place. Dry and powder, or use fresh in Indian dishes or stir-fries.STOCK
24/GalangalGalangalGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
12 finely grated
2 tsp garlic - Russian, finely grated or crushed
4 onions - brown, thinly sliced
1 tsp turmeric powder or fresh equivalent, grated
1 tsp red chilli powder
2 tsp dry mango powder / achar masala can be used as a substitute.
½ tsp good salt
4 tbls Greek plain yoghurt
½ tsp garam masala
¼ cup CorianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
9, finely chopped

~ Directions ~

In a large saucepan heat the oil fry the onion and okra, cumin, cardamom and cinnamon. Saute on medium heat and until the okra starts to change colour.
Add the green chilli, garlic and ginger pastes. Saute until fragrant and onions are translucent. Add the turmeric, chilli powder, mango powder and salt.
Saute on low heat until spices turn aromatic. Add the yoghurt and garam masala. Mix well until the yoghurt combines and starts to release oil. Saute for a few more minutes on low heat and serve immediately with rice and chopped CorianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
9.

Add more herbs to your diet with this truly delicious French sauce, which can be served over delicately flavoured fish, meat or vegetables (asparagus).

~ Ingredients ~

1 clove garlic - Russian
1 tsp TarragonTarragonGrown from cuttings, spring-fed irrigated in permanent no till beds and hand picked to order.STOCK
1, chopped
2 tbsp Parsley - ItalianParsley - ItalianHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
12, chopped
2 tbsp chives - onion, chopped
2 tsp capers
1 tbsp Dijon mustard
1 tbsp red or white wine vinegar
Pinch of freshly ground sea salt
150ml extra virgin olive oil

~ Directions ~

Blend all the ingredients except the oil. Add the oil very slowly, a little at a time, until the mixture emulsifies, then gently add the rest of the oil.