What is it and what to do with that Vegetable?

Thanks to everyone who has supported our fledgling CSA program.  Such a rewarding experience sharing produce with the smiling faces in our community.

Im glad some of the more interesting veg and herbs have provoked some questions and also some culinary exploration! 
We have steered away from your standard peas and carrots for a number of reasons, although bound to grow these at some point :)

Climate Specific
A lot of your standard European foods that we are so used to simply don't perform well in our Sub-Tropical humid, hot and wet summers.  They require additional support, pest management and represent a significant risk to any farmer - but especially to us as we are only on the farm at most 2 days of the week to keep an eye on soil moisture, pests, disease etc.
While we will explore these standard varieties, we have tried to chose crops which are happier in our local climate in the hope they will require less inputs and time + its fun to try new things.

Availability
Its true most people are not too adventurous with their foods.   This means  your local farmers  are battling with crops and varieties that are not so suited to our region.  While it might be fine to grow zuccini and tomatoes in your home garden and suffer small losses after a wet season deluge - this represents a huge loss to a farmer depending on their crop for income.
And yet to meet consumer demands and make the farm financially viable - this is what is happening.
Either that or we are bringing produce from further afield where it is easier to grow.
So to be competitive in a local food market we are trying to supply different varieties and foods and hope that this exploration will educate consumers about what is seasonally specific and climatically appropriate to grow in the Northern Rivers.

Exploration
There are so many bold, beautiful, tasty and sensational foods in the world.  Why limit our cuisine to what we already know.   Our regions rich farmlands have huge potential to develop as substantial crop-lands.  Perhaps there is a great value to exploring culturally specific foods for a growing multicultural communities on the Gold Coast and Brisbane ?  and feeding local mouths with exciting new flavors.

Veggie Curry - a produce box inspired recipe
Thanks to Future Feeders customers Tess and Jaime

Ingredients :
Half Pumpkin - chopped finely
2 Squash - chopped
1 Zucchini or Angled Luffa - chopped
2 large Onions or 1 bunch Shallots - chopped
2 cups Tomatoes - chopped
2 Tbsp Lemongrass - thinly sliced bulb
1 Chilli - finely chopped
2 Kaffir Lime leaves
1 can Coconut cream
salt to taste

In a large pot or deep wok  on medium heat saute all the vegetables and spices to release flavors until soft .
Add Coconut milk and simmer for another 5-10 mins
Add salt to taste!

Serve with Rice or Quinoa

easy as that - enjoy

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We would love to hear how you use your weekly produce varieties. 
Please share and send in your recipes and ideas.  Or post on our FB page. Thanks!