RECIPES FOR FRESHLY PICKED VEGGIES

Can you think of anything nicer than a meal made from locally grown, freshly picked veggies? And, the fresher the veggies, the healthier.

Get all the health and flavour benefits of freshly picked veggies with these recipes.

Broccoli Salad

Ingredients
  • Tops of broccoli – raw (1 head should be enough for 6 people)
  • Sunflower seeds
  • Almonds – chopped
  • Spring onions – one whole bunch
  • Raisins
  • Mature cheddar cheese (optional)

Dressing: 2 cups mayonnaise or 1 cup mayonnaise and 1 cup plain yoghurt.

Spicy Organic Chicken and Organic Potato Salad (serves 6)

Ingredients
  • 750g waxy organic potatoes
  • 4 large breasts of boneless organic chicken (skins removed and cut into wide strips)
  • 120g organic spring or green onions – chopped (try growing these in your home garden or in a plant on your kitchen window sill)
  • 1Tbsp organic lemon juice
  • 6 Tbsp extra virgin organic olive oil
  • 2 Tbsp organic mint
  • 2 organic red chillies (deseeded and finely chopped)
  • 1 Tbsp smoked paprika
  • Salt and freshly ground black pepper
Method
  • Cook the potatoes in boiling salted water for about 12–15 minutes until tender, then drain and cut into wedges. Place in a large bowl.
  • Whisk together the lemon juice and 4 tablespoons of the oil, the mint and chillies. Next, season with salt and pepper to your preferred taste. Pour over the potatoes then leave to cool, and then stir in spring onions.
  • Mix the paprika and remaining oil, add chicken and mix well.
  • Preheat grill, lay the coated chicken on a foil lined tray and cook on the grill for 12 to 16 minutes (depending on thickness) turning once.
  • Lastly, arrange potato salad and chicken, and then serve with a wedge of lemon juice for the chicken.

Beetroot Cake

Ingredients
  • 40g cocoa
  • 180g cake flour
  • 2 tsp baking powder
  • 250g caster sugar
  • 250g cooked beetroot
  • 3 large eggs
  • 150-200ml vegetable oil
  • vanilla extract
Method
  • Preheat oven to 180°C degrees.
  • Puree the beetroot, then add the eggs and the oil.
  • Mix the dry ingredients in a bowl and add the beetroot puree.
  • Put the mixture in a greased baking tin. Bake at 180°C for 45-6 minutes until a needle or skewer comes out dry/clean.

Harvest of Hope

Abalimi Bezekhaya (“Farmers of Hope”) is a non-profit development organisation based primarily in township communities like Nyanga and Khayalitsha. Abalimi’s Harvest of Hope marketing project provides a much-needed outlet for excess produce on behalf of the microfarmers in the form of a weekly organic box scheme.  Harvest of Hope is a Community Supported Agriculture scheme (CSA) that facilitates the commitment between the microfarmers and the consumers/members. For information visit Harvest of Hope.

Ask around your community for similar projects that grow fresh, organic produce. Then let us know – we’d love to get the word out and connect these micro-farmers with other people who love freshly-picked, locally-grown produce.