Seasonal Food

Garden harvest recipes

http://afreshlegacy.net

Kyrstie Barcak is the founder of A Fresh Legacy

she helps and inspires families to grow their own

vegetable garden and create fresh healthy meals

Kyrstie is passionate about fresh food and ensuring

that she provides her children with the skills and

opportunity to grow and eat seasonal food that they

have helped to grow and harvest.

She believes that healthy family meals can be

created in less time with less stress once you start to

grow your own fresh food.

She is slowly taking over the family’s backyard,

planting as many vegetables as possible in the

available space.

When there is not enough to eat from the garden

she supports local farmers and businesses.

Join the conversation:

Contents:

SUMMER

Zucchini Chorizo Slice

Mexican Eggplant

Corn Fritters

Freekeh Salad

AUTUMN

Warm Roast Pumpkin and Cashew Nut Salad

Apple Slaw

Apple Rhubarb Pies

Lamb and Spinach Meatballs

WINTER

Fennel Risotto

Warm Farro and Broccoli Salad

Spring Onion Kale Pancakes

SPRING

Slow Cooker Lemon Chicken

Raw Lemon Slice

Onion Artichoke Tart

Potato Parsnip Croquette

This e-book is filled with recipes that you can use to take advantage of seasonal produce. Find some of my favourite recipes that use seasonal produce that is commonly abundant in the vegetable garden during the four seasons of the year.

Why eat Seasonal? Seasonal food is that which is grown at a certain time of the year, year in and out. Food that is seasonal is at it’s nutritional peak. It is the prime time to eat this particular food type. The energy required to grow it is low and the local transport costs, storage and packaging are also minimised. Food warmed by the sun and grown in soil. My reasons to eat seasonal food include:

7. Meet new people by getting to know other gardeners

in your area, your neighbours, the local food swap

group, and community gardeners. Swap excess

produce, recipes and talk about common interests.

8. Store excess of the season by preserving for use later

– eg: in Summer make berry jam, freeze fresh berries

for use in baking throughout the year. Make Passata

and sauce from tomatoes. Dehydrate fruit.

1. Save money by buying produce when it is most

abundant. It is usually at it’s cheapest price.

2. Support local growers. Buying produce that is grown in

your area as it is available means that it has not had to be

transported from an alternate location it has also not been

picked early to make the transit possible

3. Seasonal food is at it’s most flavoursome. It has not

been stored in refrigeration for long periods of time.

4. Understand what is available locally and when thus

reducing and removing demand for overseas imports.

5. Develop a sound understanding of seasonal produce

by eating food when it is at it’s nutritional peak.

6. Teach your children items 4 and 5 so that change can

be sustained. Help them to understand what is grown locally

and in what seasons of the year so that they understand

certain types of fruit or vegetables are available to buy at

other times of the year.

Summer

• Apricot

• Banana

• Berries

• Capsicum

• Cherries

Chilli

• Corn

• Cucumber

• Eggplant

• Figs

• Garlic

• Grapes

• Nectarine

• Peach

• Plums

• Tomatoes

• Zucchini

Method:

1. Set the oven to 170 degrees

2. To a warm pan add the oil, chorizo and garlic cloves and cook until fragrant

3. To a mixing bowl add the remaining ingredients and stir well to combine

4. Add the cooked chorizo and garlic to the other ingredients and combine

5. Line a baking pan with raised sides with baking paper and pour in the mixture

6. Add to the oven and cook for 35 minutes

7. Test for readiness with a knife in the middle of the slice. It should be set - eg: no liquid oozes from the area the knife enters

Notes:

The pan that I used is sized at: 27 cm in length x 18 cm with a depth of 3.5 cm. The size of the pan will influence how long it takes to cook.

Zucchini Chorizo Slice Prep time: 10 min Cook time: 35 min Serves: 4-6

Ingredients:

drizzle cooking oil of choice

80 grams chorizo - finely chopped

2 garlic cloves - finely chopped

1 zucchini - grated

kernels from one corn cob - cooked

250 grams light ricotta

½ cup grated cheese

6 eggs - whisked

130 grams fresh beans chopped into small pieces

2 sprigs fresh rosemary - leaves removed

generous pinch salt and 3 grinds pepper

Method:

1. Set the oven to heat to 170 degrees

2. Soak the mulato chili first and let it sit for about 10 minutes

3. Once it has soaked remove it from the water and chop it into

small pieces. Keep the water to add as per the instructions

below.

4. Place the eggplant pieces into a baking tray

5. Mix the other ingredients in a separate bowl (except those

listed under the heading To Serve) and add the water from

the soaked chili

6. Pour the mixed ingredients over the eggplant and give it a stir

to ensure that the pieces are coated.

7. Place the eggplant into the oven and bake for 25 minutes -

stir the eggplant once during the cooking time

8. To serve squeeze ½ lime over the eggplant and serve with a

dollop of plain natural yogurt and fresh coriander leaves

Mexican Eggplant Prep time: 5 min Cook time: 25 min Serves: 4

Ingredients:

1 dried Mulato Chili

¾ teaspoon dried coriander

3 tablespoons of hot water

1 eggplant - peeled and cut

into 2 cm cubes

3 garlic cloves- chopped finely

2 tablespoons oil

¾ teaspoon cumin

¼ teaspoon chili flakes

1 teaspoon salt

To Serve

half of 1 lime

large handful of fresh coriander

leaves

few tablespoons of natural

yoghurt

Corn Fritters Prep time: 10min Cook time: 10 min Serves: 4-6

Method:

1. Add all of the ingredients to a bowl - adding the water last, a

little at a time until the mixture is the consistency of a thick

paste. You may not need to use it all.

2. Mix the ingredients with a spoon to combine

3. Heat a pan with oil and add scoops of the mixture to the hot

oil to fry

4. Turn each fritter once

5. Remove from the oil when golden brown on both sides and

drain on paper towel

6. Serve with dipping sauce of choice and a salad, or serve as a

side dish

Ingredients:

1 cup of cooked corn kernels

1 small zucchini peeled and

grated

50 grams plain flour

generous pinch salt

2 tablespoons fresh chopped

chives

1 egg whisked

generous pinch whole celery

seeds (optional)

30 ml of water

oil for frying

Notes:

Test if the oil is hot enough to commence cooking the fritters by

placing the end of a wooden spoon into the oil. If tiny bubbles

rise from around the end of the immersed handle the oil is hot

enough.

Take extra care when cooking with hot oil and ensure children

are not in the immediate vicinity and that the oil is not left

unattended for any length of time.

If you do not have fresh chives available substitute with any

herbs - the recipe works well with sage and thyme also

Freekeh Salad Prep time: 65 min Cook time: 40 min Serves: 6

Ingredients:

1 cup freekeh

1 small capsicum - sliced into rounds

1 small zucchini - sliced into rounds

1 small eggplant - sliced into rounds

about 250 grams of tomatoes - halved

feta cheese to serve

Dressing:

½ tablespoon orange blossom water

½ tablespoon honey

1 lemon - juice and zest

Method: 1. Soak 1 cup of freekeh in water for 1 hour, or overnight if you

have time, drain and rinse 2. Add 2 and ½ cups of water to a saucepan and bring to the boil.

Add the soaked freekeh and cook for approximately 15 minutes until the water has been absorbed

3. Drain any remaining water and scoop the freekeh onto a serving plate

4. Heat a griddle pan and grill the vegetables until all are done and nicely charred

5. Allow the vegetables to cool and then add them to the freekeh 6. Add cubes of feta 7. Combine the ingredients for the dressing and drizzle over the

salad to serve

Notes:

The time to soak the freekeh is included in this recipe

Autumn

• Apples

• Fig

• Leek

Lime

• Mandarin

• Orange

• Pear

• Pumpkin

• Rhubarb

• Rocket

• Spinach

Warm Roast Pumpkin & Cashew Salad

Ingredients:

500 grams pumpkin - cubed

1 tablespoon coconut oil

1 tablespoon rice malt syrup

1 tablespoon grated ginger

1 lime - zest and juice

120 grams rocket or green salad leaves

spring onion - chopped or finely shredded

2 tablespoons cashew nuts unsalted

pinch salt

Method:

1. Set the oven to heat to 170 degrees Celsius

2. Combine the oil, rice malt syrup, ginger and lime zest and mix

3. Pour evenly over the cubed pumpkin

4. Bake in the oven for 20- 25 minutes until the pumpkin is cooked through

5. Stir once during the cooking time to ensure that the pumpkin is coated well in the oil, syrup, ginger and lime

6. Remove from the oven and sit to cool for 5-10 minutes

7. Serve the warm pumpkin on rocket leaves and topped with chopped (or shredded) spring onion, cashew nuts, lime juice and a pinch of salt

8. Ensure that any juices and bits from the baking pan are added to the top of the salad also.

Prep time: 10 min Cook time: 30 min Serves: 4

Apple Slaw Ingredients:

1 green apple - cored and peeled if desired then shredded

1 red apple - cored and peeled if desired then shredded

½ a small wombok (Chinese) cabbage - cut into fine thin strips

1 carrot - shredded

Dressing:

⅓ cup plain yogurt

½ lime juiced

1 tablespoon coconut concentrate

⅓ avocado mashed

Fresh mint leaves finely chopped

Method: 1. Use a food processor to coarsely shred the salad ingredients or chop finely into thin strips with a knife 2. Add to a serving bowl

3. Mix the dressing ingredients together and season to taste

with salt if desired

4. Stir half of the dressing through the salad and then add the

remaining half and stir through also - doing this in two steps

helps to disperse the dressing evenly

Notes: I don't use the entire thick white stem of the cabbage, I use a small amount of it for additional texture but prefer to add the softer green pieces in this recipe. Coconut concentrate can be purchased from good quality delis or wholefood stores. It may be substituted with coconut cream (don't shake the can and just scoop out the thick cream) The preparation timing of this recipe is based on using a food processor

Prep time: 15 min Cook time: 0 min Serves: 6

Apple Rhubarb Pies

Ingredients:

6 rhubarb stems - chopped

3 apples of choice - peeled and chopped into cubes

1 lemon - juiced

1 cinnamon stick

1 cup macadamia nuts - processed or chopped roughly

1 tablespoon coconut sugar

Defrosted ready made puff pastry sheets (number is

dependent on the size/type of pie being made so use your

judgement!)

1 egg - whisked (optional - for brushing the top of the

pastry)

Plain yogurt to serve

Method: 1. Add the rhubarb, apples, lemon juice and cinnamon to a pot, cover and bring to simmer 2. Simmer on low heat for 10 minutes 3. Set the oven to heat to 170 degrees Celsius 4. Cut the pastry sheets into the desired shapes. I used cookie cutters to make the Christmas tree shaped hand pies.

5. When softened add the macadamia nuts and sugar and

stir

6. Remove from the heat

7. Place the base of the hand pies on a non heated baking

tray, scoop the pie filling mixture onto the pastry and then

cover with the top piece of pastry and seal the edges. Repeat

until all the mixture is used.

Prep time: 15 min Cook time: 15 -30 min Serves: 8-10

Notes:

I was running short of time when making these hand pies. I made

7 of them and decided that they would be perfect for the kids and

then proceeded to use the rest of the mixture using individual pie

tins (5 of them). I estimate that I could have made an additional

18 more....

The size of the hand pies, or pies will determine the required

cooking time. The trees took 15 minutes, the individual pies 30

minutes.

Brush the top of the pastry with whisked egg if you wish

(optional)

Lamb & Spinach Meatballs Prep time: 40 min Cook time: 30 min Serves: 4-6

Meatball Sauce:

2 (long neck) bottles of Sauce Day sauce - or 2 x tins 400

grams tinned tomatoes

small bunch of fresh parsley - leaves chopped

small handful of fresh basil leaves, torn

salt and pepper

freshly grated Parmesan cheese to serve

Method:

1. To a bowl add the meatball ingredients and mix well

2. Use a spoon to scoop the mix from the bowl and roll into

small balls. Don't roll large balls as they will take too long

to cook through

3. Place the rolled meatballs onto a plate and refrigerate for

at least 30 minutes

4. When the meatballs have been in the fridge for 15

minutes add the tomato sauce (or tinned tomatoes) to a

large warmed pan.

5. Add the herbs to the tomatoes and season with salt and

pepper.

6. Simmer gently for 10 minutes

7. Remove the meatballs from the fridge and gently add to

the pan of tomatoes - the liquid should almost cover the

meatballs

8. Simmer on medium heat for 15 minutes or until the

meatballs are cooked through, stir gently occasionally

9. Remove from heat and serve with crusty bread and fresh

Parmesan. Notes: Keep the size of the meatballs small or they will not cook

through in this time

Meatballs:

500 grams lamb mince

3 tablespoons toasted pine nuts

1 cup of dried apricots or plums finely chopped

3 pieces of bread and ¼ cup of Parmesan - whizzed in a

processor to a fine crumb (fresh bread crumbs- just under 2

cups)

30 grams of fresh spinach leaves (with stems removed) finely

chopped - 1 cup

2 eggs

Winter

• Broccoli

• Cabbage

• Carrots

• Cauliflower

• Lemons

• Parsley

• Rocket

• Kale

Fennel Risotto

Method:

1. Set the oven to heat to 170 degrees

2. Prepare the fennel, place in a baking pan, drizzle with

olive oil and sprinkle with a pinch of salt

3. Bake for 25 minutes remove from the oven and chop into

cubes

4. Place the mushrooms in a dish with ½ cup of boiling water

and let them sit to soften

5. Add the oil to a pan and over medium high heat cook the

garlic and onion

6. Add the bacon and stir until it starts to cook them add the

rice and stir to coat

7. Add the wine and stir, wait until it reduces by half

8. Add the porcini mushrooms and the liquid they were

soaking in and reduce the heat of the pan slightly

9. Once the liquid is almost all absorbed add the stock 1 cup

at a time until it is absorbed, then add the next cup of

stock until it is all used

10.When you add the last cup of stock add the chopped

baked fennel

11.Serve with shredded spring onion and fresh grinds of

black pepper Ingredients:

2 small fennel bulbs trimmed

and quartered

1 tablespoon olive oil

pinch salt

¼ cup dried porcini mushrooms

½ cup boiling water

3 garlic cloves - chopped

1 tablespoon oil

1 red onion - chopped finely

100 grams short rind bacon -

diced

1 cup Arborio risotto rice

⅓ cup white wine (dry not

sweet)

3 cups vegetable stock

fresh spring onion - shredded to

serve

freshly ground black pepper to

serve

Prep time: 10 min Cook time: 50 min Serves: 6

Warm Farro and Broccoli Salad Ingredients:

1 cup of farro cooked (according to packet instructions)

Drizzle of cooking oil of choice

2 cloves garlic

2 anchovy fillets - chopped

250 grams fresh broccoli - cut into pieces

½ red capsicum - sliced into strips

zest and juice of 1 lemon

2 tablespoons pine nuts or almonds

a few sprigs of fresh curly kale baked (optional)

Dressing:

2 teaspoons Sesame Oil

2 tablespoons olive oil

1 tablespoon lemon juice

pinch salt

Method:

1. Set the farro to cook

2. Set a pot of water to boil

3. Add the broccoli to the boiling water for 3 minutes, drain

4. Add the chopped garlic and anchovies to the oil drizzled in a

pan

5. Add the partially cooked broccoli pieces and stir to coat

6. Add the lemon zest and capsicum strips and continue to stir

often until they just begin to soften

7. Heat another pan to medium heat and add the pine nuts or

almonds and cook until they start to color ( a few minutes)

then remove and set aside

8. Add the broccoli mix to the top of the drained, cooked farro

and then top with the pine nut or almonds and the baked

kale

9. Combine the dressing ingredients and drizzle over to serve

Prep time: 5 min Cook time: 35 min Serves:: 4

Spring Onion & Kale Pancakes

Pancakes:

1 and ½ cup OO Flour

1 teaspoon salt

1 tablespoon Sesame Oil

½ cup hot water

½ cup chopped spring onions

½ cup chopped kale

1 small lemon - zest

1 tablespoon coconut oil

(melted) plus extra for cooking

Method:

To make the pancakes:

1. Add the flour, salt, sesame oil and hot water to a bowl and

mix to combine

2. Use your hands to knead the dough until it is smooth in

texture and springy and soft to touch

3. Cover with a clean tea towel and set aside to rest for 30

minutes

4. Once the dough has rested divide it into 3 pieces and roll out

each one thinly into a round shape

5. Brush each piece of dough that you have rolled some melted

coconut oil. Add some of the spring onion, kale and lemon

zest to the top of the dough after it has been brushed with oil,

pick up the edge closest to you and roll it away from you into

a log. Flatten it slightly with your hands

6. Brush the top of the log with some more melted coconut oil

and then roll up again in the opposite direction

7. Flatten with the heel of your hand and then roll out flat again -

not quite as thin as previously.

8. Repeat with each third until all are complete

9. Set a pan to medium hot heat and add coconut oil for cooking

10.Cook each pancake for a couple of minutes, turning over a

few times until cooked through (this takes about 3-4 minutes)

11.Cut into wedges and serve hot with the dipping sauce

To make Chilli Dipping Sauce:

1. Add the ingredients to a bowl and stir to combine

2. Extra sauce will keep in the fridge for a couple of days

Notes:

An iron pan is perfect for cooking these as it provides a high,

even temperature.

It is important to use a good quality organic, cold pressed sesame oil or the flavour will overpower the other ingredients.

Prep time:40 min Cook time: 10 min Serves: 3

Chilli Dipping Sauce:

1 and ½ tablespoons Tamari (or

Soy Sauce)

½ tablespoon Sesame Oil

½ long red chilli chopped

1 teaspoon grated palm sugar

1 cm fresh ginger grated

1 lime - juice

fresh coriander leaves

Spring

• Artichoke

• Asparagus

• Cabbage

• Leek

• Lemon

• Onion

• Parsnip

• Peas

• Potato

• Radicchio

• Rocket

• Spring Onion

Slow Cooker Lemon Chicken Method: 1. These instructions are based on using a Super Sear Cooker. If your

slow cooker does not have a removable pan that can be used on the stove top, complete the next four steps in a pan on the stove and then use the slow cooker.

2. Add the coconut oil to the slow cooker pan set to medium heat 3. Add the garlic, lemon zest and sumac and stir 4. Add the Shao Xing and reduce by half 5. Add the chicken pieces to brown and coat in the ingredients in the

pan 6. Place the chicken into the slow cooker with all of the bits from the

pan 7. Add the sesame oil, lemon juice and stock 8. Set the slow cooker to high for 4 hours 9. Half an hour prior to the chicken being ready, cook the red rice 10. Add the cooked rice to a bowl with the herbs, olive oil and lemon

juice (listed in the ingredient list above) stir and serve the rice topped with the chicken and cashew nuts

Notes:

*I used a whole chicken to make this dish but you may use

chicken pieces such as Marylands if you wish. Keep the chicken

pieces as large as possible to avoid them becoming over cooked

and dry. Remove as much skin as possible prior to commencing

cooking

*If using a whole bird, use the chicken frame and wings to make

stock on another day

To roast the cashews add them to a pan in the oven for 10

minutes

replace red rice with basmati if desired

Shao Xing Wine can be found at Asian grocery stores

Prep time: 15 min Cook time: 4 hours Serves: 4

Ingredients:

Lemon Chicken

½ tablespoon coconut oil

3 cloves garlic - chopped finely

2 lemons - zest and juice (3 tablespoons juice)

1 teaspoon sumac

2 tablespoons - Shao Xing Wine

1.4 kg free range chicken - cut into 6-8 pieces*

1 teaspoon sesame oil

½ cup chicken stock

Herbed Red Rice

1 cup red rice

1 cup fresh parsley leaves -roughly chopped

1 lemon - juice and zest

1 cup fresh coriander leaves -roughly chopped

½ cup fresh mint leaves - roughly chopped

1 tablespoon extra virgin olive oil

2 tablespoons unsalted cashew nuts (roasted- see notes)

Raw Lemon Slice Top Ingredients:

Juice of 2 small lemons (3 tablespoons) and zest finely chopped

1 tablespoon coconut oil

½ cup coconut flakes

2 tablespoons Rice Malt Syrup

1 cup cashew nuts (unsalted)

1 tablespoon cocao powder

To Serve:

1 tablespoon coconut flakes - chopped finely

Method:

1. Line a baking tin or low edged tray with baking paper

2. Add the ingredients for the base to a food processor and pulse

until a thick paste. It does not need to be totally smooth

3. Scoop these ingredients out for the processor bowl into the tin

and push down firmly with the back of a spatula or spoon until

smooth and evenly spread across the base of the tin.

4. Add the ingredients for the top of the slice to the food

processor bowl and process until it becomes like a paste - it will

take a few minutes

5. Scoop the paste out of the processor bowl and spread it

evenly over the top of the base and smooth it down with a

spatula

6. Place into the fridge for 3+ hours

7. To serve, hold the edges of the baking paper to remove the

slice from the tin

8. Slice into desired size with a sharp knife and top with the finely

chopped coconut flakes

9. Store in an airtight container in the fridge for up to a week (if

they last that long!)

Prep time: 10 min Rest time: 3 hrs Serves: 8

Base Ingredients;

1 cup dates

½ cup puffed quinoa

½ cup oats

2 tablespoons chia seeds

Onion Artichoke Tart Prep time: 40 min Cook time: 20 min Serves: 4-6

Method:

1. Put the sliced onions into a wide based (or large) saucepan

with the oil and cover to cook on a gently heat for 20 minutes,

check and stir occasionally

2. Uncover after 20 minutes and add the sugar then stir often for

a further 5-10 minutes (approximately) until the onion

thickens and becomes a golden brown

3. While the onions are cooking - Set a large pot of water to boil

and add a generous pinch of salt

4. Place the trimmed artichokes into the boiling water and place

a small plate on top of them to keep them submerged

5. Turn on the oven to heat to 170 degrees

6. Boil the artichokes for 15 minutes and then remove with a

slotted spoon. Test for readiness with a skewer by poking it

into the base, there should be minimal resistance

7. Once cool enough to handle cut the artichokes into quarters

and slice off the leaves - except the area close to the base.

Cut out the hairy middle section to be discarded

8. Line a pie or slice dish with pastry

9. Slice the base of the artichoke into pieces and add it to the

bottom of a pie dish and top with the lemon zest

10.Add the cherry tomatoes on top of the artichoke pieces and

then spoon the caramelized onion evenly around the top

11.Season with salt and pepper and the rosemary leaves

12.Place on the middle shelf of the oven and cook using the fan

forced option for 15 minutes until the pastry is golden brown

and crispy

13.Turn the oven function to cook the base of the tart for a

further 5 minutes

14.Remove from the oven and cool for 5 minutes then remove

from the dish

15.Serve with a salad or vegetables

Ingredients:

3 small red onions- sliced

1 tablespoon of oil

2 teaspoon of brown sugar

2 artichokes - outer leaves

removed and base trimmed

salt to add to water

zest of 1 lemon

80-100 grams of cherry

tomatoes, or sliced tomatoes

salt and pepper to season

1 sprig of fresh rosemary

leaves

1 - 2 piece of puff pastry -

defrosted (depending on pan

size used)

Potato Parsnip Croquette Method:

1. Add the potato and parsnip to a pot of water, bring to boil and

cook until tender (test with a skewer - nil resistance = cooked)

2. Remove from the heat, drain and mash, or blend in a

processor until smooth . Put into the fridge.

3. While the potatoes are cooking, process the stuffing

ingredients in a food processor until a chunky paste is

created.

4. Clean and dry the food processor and add the oats and

puffed quinoa and pulse a few times until they resemble a

bread crumb (not too fine)

5. On a plate line one side with the oat and quinoa and on the

other side add the chickpea flour

6. Remove the potato and parsnip mash from the fridge and

mold a small log shape with your hands.

7. Poke some of the filling mix into the middle and cover the

hole with either more mash or smooth it over with your hands.

It doesn't matter if the filling is not neatly in the middle of the

croquette or if it is mixed in, it will still taste great

8. Roll each croquette in the chickpea flour then dip into the egg

using a fork to roll it for even coverage, remove and roll in the

oat crumb

9. Once all croquettes are crumbed in the manner outlined

above, heat a pan with your cooking oil of choice and cook in

batches, turning in the pan every few minutes until golden all

over 10.Serve immediately Notes:

Ensure the oil is heated to the correct temperature to avoid the

food soaking up the oil. To test for readiness, place the end of a

chop stick into the centre of the pan, if bubbles rise and appear

to sit around the end of the stick the food can be placed in the

pan to commence cooking.

Ingredients:

300 grams potatoes - peeled

150 grams parsnip - peeled and chopped into pieces

Stuffing

1 cup tightly packed fresh parsley leaves

⅓ cup parmesan cheese

2 tablespoons dehydrated or sun dried tomatoes

1 lemon zest

pinch salt

Crumb

¾ cup organic "quick" oats

¼ cup puffed quinoa

½ cup chickpea flour

2 eggs whisked

Oil for cooking

Prep time: 20 min Cook time: 26 min Serves: 6

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I am passionate about helping families grow their own vegetable garden and

enjoy the produce in fresh healthy meals. I believe that anyone can grow at

least one food item at home and that this will have a positive impact on their

health and wellbeing.

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