Box Divvy Ashfield in Ashfield, New South Wales | Urban Farm

Box Divvy Ashfield

Locality: Ashfield, New South Wales

Address: Blackwood 2131 Ashfield, NSW, Australia

Website: https://www.boxdivvy.com/

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25.01.2022 Yes we have Coffs' Bananas: the Case for Coffs Great fruit choices galore this week, starting with bananas: the warmer weather is bringing on bigger crops and lower prices. After selling around $2.50 for most of winter and spring, they have now dropped to under $2. That alone is a good reason for going big this week. But here are a few other considerations: 95% of Box Divvy bananas are sourced mainly from the Coffs region from Scotts Head to Woolgoolga and some from nor...thern NSW around Murwillumbah. Transport from Coffs (530kms from Sydney) uses about 80% fewer food miles compared with Queensland bananas, most of which are grown in Innesfail, south of Cairns Because of the more humid climate in North Qld, the crop requires a fair amount of ag chemicals fungicides and pesticides mainly to maintain their good looks. That is important, as the major supermarkets only buy Qld bananas and cosmetics are What’s more: bananas are remarkably healthy. They provide lots of energy, but still have a lower GI (Glycaemic Index) than sweet potatoes and pumpkin. That means blood sugar rises only gradually after eating a banana. They’re also full of vitamin B6 important for the manufacture of red blood cells as well as potassium (good for brain development and maintaining healthy blood pressure) and fibre (including pectin, which can help prevent colon cancer). considered more important than flavour and nutrition. By contrast, Coffs bananas use little or no chemicals at all. What’s more: because it’s a little cooler than Qld, it takes an extra 1-2 months to bring the fruit to maturity. That makes the Coffs bananas noticeably sweeter. That said, they may not always win a beauty contest! Lower input and transport cost plus Box Divvy’s low-cost model mean they are consistently 30- 40% cheaper than supermarket bananas #Bananas #boxdivvy . Did we mention they’re fat-free and cholesterol-free? Little wonder that bananas are Australia’s number one selling fruit!

25.01.2022 Quick lunch. Roasted cauli florets on a bed of pearl barley with a tahini sauce. For the sauce: blend a couple of cloves of garlic, a whole rough chopped bunch of parsley, a quarter of a jar of tahini, a splash of olive oil, a teaspoon of harissa (or other hot sauce) and some lemon juice. Filling, tasty and easy. #Cauliflower #BoxDivvy

24.01.2022 How does our Friday morning Box Divvy work??? The short answer is beautifully. But I've attached a longer answer showing the order cycle. The Starting Order is based on everyone's Wish List and on Friday, once I've packed your boxes, there's a What's Good Value email sent out to all members. #BoxDivvy #Ashfield #Value

23.01.2022 A lazy Box Divvy supper. Some egg bread to which we added #BeliciousMasalaSpices, a piece of baked pumpkin and the last of this week's asparagus. #BoxDivvy #Asparagus

22.01.2022 Also every now & then go through your onions. You know what they say about one bad apple!

22.01.2022 Valencia oranges are ahead of their time -- re-greening in warm weather. The orange's skin goes a greenish tinge to protect it from the sun. So, the inside is ripe but the skin can go slightly green. A built in sunscreen! Sun smart. Clever. It’s a natural process and the soil quality can also make this happen as well. We assume that green skin on fruit indicates that the fruit isn’t ripe. In the case of Valencia oranges, the juicing orange, the opposite is true as they go slightly green to create a natural sun protection, so that they are sweeter and juicier. Warm temperatures in the season may make the orange skin reabsorb chlorophyll (https://en.wikipedia.org/wiki/Chlorophyll) causing it to look partly green. The piccy is of today's fruit in the lunchbox. Delicious. #Valencia #boxdivvy

22.01.2022 Using up the last of the veg on a Thursday night before tomorrow's fruit & veg delivery. Spag Bol, vegetarian style, with TVP (textured vegetable protein), a bottle of passata and a can of chopped tomatoes, some chopped silverbeet stems, mushrooms and broccoli. Dice an onion, crush a clove or five of garlic, sweat these in olive oil, add the mushrooms and cook a few minutes more. Then the rest of the ingredients. Leave the broccoli out of the pot until the last twenty mins. For flavour add a tablespoon of masala (#BeliciousHotMasla is excellent) and a generous glass of red wine. Simmer for as long as you can (a couple of hours) on a low slow heat with the pot lid on, stir occasionally, and dish up over pasta or a grain. We ate this on Basmati rice. Sooo good we went back for more. #Mushrooms #BoxDivvy

22.01.2022 Panfried and steamed dumpling in sauce of soy sauce, sesame oil and tabasco. #leftoverveg #boxdivvy

22.01.2022 Stuffed red capsicum, so easy to make. These are made with basmati rice, quinoa, carrots, tomato, red onions, garlic and a bit of cabbage. I threw in a handful of pistachios, some brown lentils, some chickpeas, a couple of tablespoons of Belicious's Zesty Lemon & Herb Mix. Cut the capsicum in half, pull out the seeds to make way for the rice mix, spoon in the rice mix and bake in a 180 degree oven for 45 minutes. At the 30min mark, top with cheese. Easy and healthy. #boxdivvy #stuffedpeppers

21.01.2022 What's in the box? Lunch -- a vegan spag bol served on cous cous rather than rice with #Belicious harissa. The harissa is a coriander inflected & flavourful. Not too hot which is good as we like to share food. We used textured veg protein and added a roma tomato sauce and onion. Also the last of the capsicum, broccoli (florets and stem) and mushrooms. Also half a can of kidney beans, dried basil and many turns of the pepper grinder. #boxdivvy

19.01.2022 When silverbeet is cheap we make minestrone. Such an easy hearty soup. Dice onion, carrots, a large potato or a couple of small ones, and celery and sweat for five mins in a olive oil big pot. Add two tablespoons of stock dissolved in a couple of litres of water. Rosa one of my hub members -- turned some of last week's into stock -- and generously gave me a jar. (Thank you Rosa.) We put in a four crushed cloves of garlic for flavour and a heaped tablespoon of #BeliciousPo...rtugueseSpice. It has paprika, oregano, tomato, parsley, garlic, bay leaf, onion, chili, with black pepper and rock salt-- great in soup. Then we added a quarter cauli stem pieces and florets, and half a jar passata. A handful of pasta and bring to a boil and then in the final 5mins add some pre-cooked Barlotti beans, lower heat to a simmer and throw in the bright green finely chopped silver beet leaves. Top with grated Parmesan or pecorino. Hearty and very early spring. #Silverbeet #BoxDivvy See more

18.01.2022 Black Market Roasters are bringing us a New Single Origin Bean from Huila, Colombia Nitrogen-rich volcanic soil, between 1200 and 1800m above sea-level and a moderate climate: conditions for coffee-growing don’t get much better than in Colombia’s Huila region. Huila is framed by the Central and Eastern ranges of the Andes, with most of it sitting in the Magdalena Valley. This month’s Single Origin is actually a blend of 3 varietals - Colombia, Caturra and Castillo - from nine... different growers that has won accolades from aficionados across the globe. Flavour notes: caramel, hazelnut, black currant and peach. The Huila region is synonymous with quality coffee, a claim backed up by its Denomination of Origin status. This is the same status awarded to Champagne, Roquefort cheese and other foods with location-specific characteristics. No-one can deny the caramelly goodness. #BlackMarketRoasters #BoxDivvy See more

18.01.2022 On Sundays we have a mixed citrus juice. This one contains giant navel oranges, blood oranges and afourer mandarins. Delish. #Citrus #BoxDivvy

16.01.2022 We're on a mission to use every edible part of the vegetable we can. This is celery leaf pesto -- there's more nutrition in celery leaves than there is in the crunchy stems. We used walnuts, parmesan cheese, all the leaves on one medium celery and two thirds a cup of olive oil. There's also a couple of cloves of garlic in this. We're eating it with quinoa, pasta, rice and on toast. #CeleryLeaves #BoxDivvy

16.01.2022 Vegetarian Pizza with an base of cauliflower rice, nuts and oats. #Cauliflower #boxdivvy

16.01.2022 Pot pie is a favourite when there are bits and pieces of veg to use up before Friday's delivery. Simply cook up some veg: we've used a potato, an ancient sweet potato, a carrot, some celery, broccoli, broccoli stems. We sweated them in a little olive oil for twenty mins stirring every now and then. When they're cooked, but not mush, add what's in the fridge in our case its chickpeas and pearl barley. We flavoured this pot pie with Belicious's Masala Spice Mix. In a separ...ate pan make some white sauce with half a cup of flour and 500ml of milk. We added a tablespoon of mustard and some crushed garlic for extra oomph. Combine the sauce and the veg. Top with pastry. We cheat with ready made puff pastry. You can see I was a tad lazy spreading the egg wash and forgot to slash the pie to allow the steam out! Still fabulous! Cook for 30 mins at 180 degrees. #Belicious #Leftovers #BoxDivvy

16.01.2022 When it's too hot to cook, we use our pressure cooker to take some of the heat out of the kitchen. Our substantial meal was an easy pressure cooker red lentil dahl with garlic, carrots and zucchini. Grated fresh ginger was added once we'd plated up. Tasty, filling and a very fast cook in over this weekend. #HarkolaLentils #boxdivvy

16.01.2022 Always good to have a few of these fabulous storage tips keeping fruit & veg fresh for longer. #boxdivvy

16.01.2022 Easy Friday night tucker. #Harkola cheap, good #Balducci Australian fusilli pasta cooked tossed with sautéed red onion, mushrooms and baby spinach. Lots of pepper, lots of clarified butter and then topped with some chilli flakes, and chopped walnuts. So yum we didn't even need to top it with cheese. Seriously fast. #BoxDivvy #BabySpinach

14.01.2022 Once a season or so this is grand mashed with potatoes and grated Parmesan, cheddar and/or pecorino.

14.01.2022 Our idea of heaven!

14.01.2022 We love our bread! #ShepherdsBakery #BoxDivvy

13.01.2022 Avos now around $1.75 each

12.01.2022 Dumplings. Potstickers. This is an easy way to eat veg. Chopping the veg & mixing & folding the wrappers becomes a meditative practice and you end up with a feast. We've used a heel of a cabbage, a carrot, a red capsicum, half a red onion, a couple of chopped garlic cloves, a small head of broccoli and mushrooms. Fried in a little soy sauce and some sesame oil. Cooled and then wrapped. To cook, I'll brush these with oil and bake them but you can pop them in a fry pan until the bottoms are brown then put in 60ml of water and put a lid on top to steam them. #LeftoverVeg #boxdivvy

10.01.2022 When we think celery we normally think crunch. And it is the best with baba ganoush or hummus. Or in a pear, walnut and blue cheese salad. Mirepoix (a sweet mix of cooked celery, carrot and onion) sits at the heart of French cuisine. But my favourite is braised celery. Remove the leaves (save for a soup or smoothies) and quarter to fit a large baking dish. This is one of those dishes that starts on the stove and finishes in the oven. Popped on the stove top in a mix o...f 2 tablespoons of butter and 1 olive oil with a couple of sliced cloves of garlic. Now add a couple of cups of stock -- I use vegetable stock but you can use chicken or beef -- cover with baking paper and bake until melt in your mouth yumminess . 20-35mins at 180 degrees. Stephanie Alexander in her invaluable The Cook's Companion recommends you put the dish back on the stove top on a high heat to reduce the liquid to a syrupy consistency. Sometimes I'll chop a couple of bulbs of fennel into the braise. Or add small whole carrots. Use good oven gloves. #Celery #BoxDivvy

09.01.2022 Easy penne dish using yesterday's broccoli, a couple of the beautiful roma tomatoes and some Aussie cheddar. Topped with fresh chives. It doesn't get better than this. #BalducciPasta #boxdivvy

09.01.2022 Too many zucchini? Impossible! Try this cross between a frittata and a strata. Thursday night is "use up what's in the fridge night" ahead of our Friday Box Divvy delivery. This Thurs we had half a loaf of bread in the freezer, a dozen small free range eggs in the fridge and four zucchini. Also half a liter of milk, some cheddar cheese, chili flakes, dried basil and pepper. So soak the bread (this is Shepherd's rye sourdough) in the milk, and whilst it's soaking grate the zucchini and about 150g of cheese. Mix the eggs together, add seasoning and basil and the bread/milk combo. Pop into a greased baking tray and bake at 180 for three quarters of an hour. Seriously yum. #boxdivvy #Zucchini

08.01.2022 Fabulous news as there's no such thing as too much pesto! Have just heard from our basil supplier: he’s expecting a bit of a glut over the coming week expect prices to drop below $3 a bunch. Basil Pesto, anyone?... No pine nuts? Try almonds, walnuts, sunflower seeds or a combo. #BoxDivvy #Pesto

08.01.2022 So good! So cheap! #RedCabbage #boxdivvy

08.01.2022 Very easy pasta sauce with tofu and tahini. Chop onions and fry them on high in half a cup of water. Add hard veg like celery. No celery? Choppd fennel bulbs work well. Also carrot, zucchini, mushrooms. Flavourings include soy sauce, garlic and a tablespoon of #BeliciousMasalaMix. When the mushrooms have begun to sweat and brown, add tofu, a tin of tomatoes, sugar snaps, then lower the heat and also add a couple of tablespoons of tahini or peanut butter. Serve up on pasta or your fav. grain. #Fennel #boxdivvy

03.01.2022 #passionfruit #boxdivvy

02.01.2022 Celery soup! Perfect for these chilly nights.