You are currently viewing 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.

Also, try these delicious summer-style Sunday lunches and serve up these perfect salads and sides.

Broccoli Salad

  • 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)

  • 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
  • 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

  • 40g cocoa
  • 180g cake flour
  • 2 tsp baking powder
  • 250g caster sugar
  • 250g cooked beetroot
  • 3 large eggs
  • 150-200ml vegetable oil
  • vanilla extract
  • 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.

Explore more recipes featuring healthy eating and  farm fresh vegetables.

Support local

Neighbourhood farms and township gardens are springing up around the country. Purchasing your fresh, organically grown vegetables from these small operations provides valuable support to micro-farmers, keeps the local economy moving and contributes towards future food security.

Ask around your community for projects that grow fresh, organic produce and buy directly from these operations. Local is lekker!