Jump on to organicscarecrow.com to add your dairy, pantry staples, cold pressed juice, meat & more. We have awesome fruit and veg market specials in case you want to add extra's to your box as well! Have a fabulous weekend.
xx TOS family
So, what's in this weeks box?New Season ApplesCavendish BananasMandarinsKiwi FruitRed Sensation PearsBroccoliCauliflowerCarrotsTassie PotatoesOnionsMixed Herb BunchesGrape Mini TomatoesEnglish Spinach
While we can't guarantee each of these items will pass Dave's scrupulous quality testing at the markets on the day, we do hope it gives you some idea in regards to preparation and meal planning!
Preparation & Cooking: 50mins Serves : 4 INGREDIENTS 200g Pumpkin, roughly chopped 4 Carrots, roughly chopped 1 Sweet Potato, roughly chopped 4 Tomatoes, roughly chopped 3 Cloves Garlic 1tsp Mustard Seeds 1 Red Onion 300ml Vegetable Stock 200ml Coconut Cream 1 Handful Coriander chopped 1 Inch Fresh Turmeric Root 1 Inch Fresh Ginger Root 1/2 Red Capsicum 1 Cup of Lentils Coconut Oil OPTIONAL TOPPINGS 1/2 Cup Cashews 2 Tbsp Pumpkin Seeds 1 Clove Garlic, minced thinly sliced red chilli METHOD Start by chopping the red onion, garlic, ginger (peeled) and turmeric (peeled) roughly. Gently heat a little coconut oil in a pan and very gently get the onion started, and once it’s cooking a little, add the turmeric,...
PRAWN, KALE & GRAPEFRUIT SALAD SALAD 1 medium red onion⁄ 1 head Kale 100g rocket 2 medium ruby grapefruit 12 shelled prawns 2 tbs lemon juice salt and pepper 1 tbs butter 2 tbs dry vermouth Finely dice onion. Tear Kale into bite sized pieces removing the hard stems. Sweat to personal taste. With a sharp knife, remove skin and white pith from grapefruit. Separate grapefruit into segments. Drizzle prawns with lemon juice and sprinkle with salt and pepper. Heat butter in a nonstick pan and cook prawns about 2 minutes on each side; add vermouth and cook another 1 to 2 minutes. Remove from heat. MUSTARD VINAIGRETTE 3 tbs olive oil 2 tbs red wine vinegar 1 tsp...
At this time of year silverbeet (AKA chard) is so bloody delicious. It has soft and delicate iron rich and dark green leaves which are packed full of nutrients. In abundance now, silverbeet has a deep earthy flavour and a wonderful bitter sweetness. The plant is especially popular in Mediterranean cooking; both the leaf and juicy stalks can be utilised and are very versatile. For example, when you've collected enough of the stems (which most people through out), you can make an easy vegetable stock. Like many leafy green vegetables, silverbeet are rich in a dazzling array of minerals. It has high levels of magnesium, calcium, vitamin K, iron, potassium, vitamin A and fibre. How to use Try silverbeet...
Hi TOS Community, Tim here AKA Mr Scarecrow, with some pretty exciting news to share with you all. We are all over the moon 🌙 to welcome in to the world 🌏 our latest little recruit TITO TEDDY SATIU 👶🏽 Weighing 3.79kg and 54cm long He landed earth side on Easter Monday 22.4.19 at home caught by a completely calm Mia in her arms in an unforgettable water birth, with his big sister & both brothers protectively and patiently waiting to receive and welcome the new member of the tribe Lovingly known as Teddy by his siblings the little guy hasn't been put down (with plenty of open arms ready for a snuggle) since he blessed us all with his gift of life....
