Food Garden in Castlemaine, Victoria | Grocers

Food Garden

Locality: Castlemaine, Victoria

Address: 14A Mostyn St 3450 Castlemaine, VIC, Australia

Website: https://foodgarden.com.au

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23.01.2022 fresh shelling peas and carrots from mildura, cauliflower from mornington for this simple twist of the popular fried rice -------------------- Cauliflower Fried Rice... 1 tablespoon olive oil 1/2 yellow onion , chopped 2 carrots , chopped 2 celery stalks , chopped 1 garlic clove , minced 1 teaspoon fresh ginger , minced 1 cup green peas (fresh or frozen) 4 cups cauliflower "rice" 1/4 cup tamari (gluten-free soy sauce), plus more to taste 2 eggs 1/2 teaspoon sesame oil (optional) Heat the olive oil in a large deep skillet, and saute the onion, carrots, and celery until they start to soften, about 5 minutes. Add in the garlic and ginger, and stir one more minute, just until fragrant. Add in the peas and cauliflower rice, along with the tamari. Stir to combine, then cover with a lid to let the vegetables cook until tender, about 5 to 8 minutes. Stir occasionally to prevent sticking, and feel free to use a splash of water to remove any vegetables that stick to the bottom of the pan. To add the eggs, use a spatula to move the cooked fried rice to the edge of the pan, leaving a well in the middle. Add a splash more oil to the center of the pan and then crack the two eggs into the middle of the pan. When you see them start to cook, use a spatula to scramble them in the middle, until cooked through. Mix the eggs into the rest of the cooked fried rice, and adjust any seasoning to taste, adding more tamari if desired. Serve warm. Leftover rice can be stored in the fridge in an airtight container for up to 4 days. detoxinista.com

23.01.2022 Week 46 - Shelling Peas, Butternut Pumpkin, Oak Lettuce, Baby Cauliflower, Berries and new season Stone Fruit Its so nice to see changes coming through each week now, with summer season starting to gather pace - we can mix the boxes up a little more now with the new season salad veg and summer brassicas arriving again. #plentyofseasonalproduce... Order your food box by 2pm WEDNESDAY for this week: https://foodgarden.com.au -------------------------------------- SHELLING PEAS are perfectly in season and in the large boxes this week - from Irymple near Mildura, these are fresh, delicious and only here for a short time each year. Good news with the salad greens, with green OAK LETTUCE being picked fresh, and BABY COS being a red variety this week. There will be just a small amount LEBANESE CUCUMBER from Labertouche, but they should catch up again in a couple of weeks - their TOMATO are coming in strong though, which is a very happy sign. New season BUTTERNUT PUMPKIN for the larger boxes - nice small sizes; still no sign on SWEET POTATO yet for those that have been asking - hopefully mid-December. From organic growers in Silvan, east of Melbourne, nice small sized CAULIFLOWER, left whole for the boxes - or half larger ones from Mornington - all depends on how the weather holds this week. ZUCCHINI continues in abundance - we have selections from Pakenham and MIldura for you. Also from the same area is BROCCOLI which is making a welcome return. ASPARAGUS is having a new flush so we are including it in the boxes again - as we’re not sure when the season will suddenly finish, so want to give you a little more taste of it before it's over. For fruit, new season stone fruit is here - mostly from over in South Australia, however the APRICOTS is the first of the Victorian produce, from biodynamic orchards in Mildura; PEACHES and NECTARINES from Euroa should follow soon. First of biodynamic ROCKMELON from Queensland arrives this week too, and berries seem to be arriving early also - with BLUEBERRIES very good value and the first of Daylesford summer STRAWBERRIES here (as well as some from Monbulk). Order your food box by 2pm Wednesday : https://foodgarden.com.au

21.01.2022 new season biodynamic shelling peas and asparagus for the basis for this light summer pasta dish, complete with cashew cream sauce... --------------------- Tagliatelle with Asparagus and Peas... 12 ounces tagliatelle pasta 1 tablespoon extra-virgin olive oil 1 bunch asparagus, tender parts, cut into 1-inch pieces cup peas 2 garlic cloves, grated Squeeze of lemon, plus zest for garnish cup fresh tarragon, chopped cup fresh chives, chopped cup fresh basil or mint leaves Sea salt Microgreens, optional Freshly grated Parmesan or Vegan Parmesan light cashew cream sauce: cup raw cashews cup water 1 garlic clove 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard teaspoon sea salt Make the sauce: In a high speed blender, combine the cashews, water, garlic, lemon juice, mustard, and salt. Blend until creamy. Bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente. Heat the oil in a large skillet over medium heat. Add the asparagus and a few pinches of salt and sauté for 3 minutes, until the asparagus is just tender. Add the peas and garlic and stir. Turn off the heat and add a squeeze of lemon. Assemble bowls with the pasta, vegetables, sauce, herbs, lemon zest, and microgreens, if using. Serve with Parmesan or vegan Parmesan. www.loveandlemons.com

20.01.2022 fresh bunches of kale, in season broccoli and pumpkin for this weeks recipe -------------------------- Pumpkin, Broccoli & Kale Salad with Roasted Garlic Dressing... 1 head broccoli cut into small florets 3 cups cubed pumpkin 1 red onion cut into thick slices 1 bulb garlic 1 1/2 tbsp olive oil 1/2 tsp salt 1 bunch Tuscan Kale 1/3 cup olive oil 2 tbsp balsamic vinegar 1 egg yolk (omit if vegan) 1/2 tsp black pepper 1/3 cup almonds roughly chopped Preheat the oven to 220 degrees Celsius (425F). Place the cubed pumpkin, broccoli florets and red onion on a baking tray. Cut the top off of the garlic bulb and place it on the baking tray. Drizzle everything with 1 1/2tbsp olive oil and sprinkle with 1/2 tsp salt. Place in the oven to bake for 20 minutes until the pumpkin is tender. To prep the kale, remove the stems and chop the leaves into bite sized pieces. Place the chopped kale in a large salad bowl and sprinkle the leaves with a pinch of salt. With clean hands massage the kale leaves by scrunching it between your hands for about 1 minute. The kale will become darker in colour when you do this. Squeeze the cloves out of the roasted head of garlic and place them in a blender or nutribullet. Add in the olive oil, balsamic, pepper and optional egg yolk. Blend until smooth and creamy. To assemble the salad place the shredded kale in a bowl, top with the roasted pumpkin, broccoli and red onion, top with the chopped almonds and toss with the dressing. everylastbite.com

14.01.2022 new season butternut pumpkin and cauliflower make up this delicious risotto dish for this weeks food boxes -------------------- Oven-roasted spiced squash and cauliflower risotto... 1 large squash, peeled, de-seeded and cut into chunks 1 large cauliflower, cut into florets (leaves reserved) 1 tbsp light olive oil 8 fresh thyme sprigs 1 tsp chilli flakes 2 tsp fennel seeds 1 large onion, finely chopped 5 garlic cloves, crushed 200g risotto rice 700ml good quality vegetable stock, hot 75g parmesan (or vegan alternative), finely grated Heat the oven to 200C/180C fan/gas 6. Put the squash in one side of a large roasting tin and the cauliflower florets in the other. Drizzle with 1 tbsp oil, then add the thyme, chilli flakes, fennel seeds and some salt and pepper. Roast for 40 minutes, tossing halfway through. Add the cauliflower leaves for the final 5 minutes of the cooking time, tossing them in the oil to coat. Cook until the vegetables are just tender and lightly charred. Meanwhile, heat the remaining tbsp oil in an ovenproof saucepan or flameproof casserole over a medium heat. Cook the onion for 5 minutes until lightly golden, add the garlic, mix well for 1 minute, then stir in the rice. Add the hot stock and transfer to the oven for 20-30 minutes until the liquid has been absorbed and the rice is tender. Stir the roast vegetables into the rice along with the cheese. Taste and season, then serve. www.deliciousmagazine.co.uk

14.01.2022 Week 47 - Butter Lettuce, Celery, Snow Peas, Leek, Carrots and Beetroot The first of the summer local season has started with BUTTER LETTUCE grown for us in Campbelltown by Ronald on his new plot - just a small number for the Victorian boxes this week, and then a decent haul next week for the Mixed Choice. #plentyofseasonalproduce... Order your food box by 2pm WEDNESDAY for this week: https://foodgarden.com.au -------------------------------------- Other LETTUCE for you will be BABY COS from Labertouche, large COS from Mornington and some of those delicious OAK LETTUCE again, red and green, Other greens for the boxes will be small new season half bunches of CELERY from out west. From Gippsland and Joe in Colac, small sized LEEK will be in the boxes instead of Onions for this week. And also from Gippsland TOMATO are having a great start to the season - these have been exceptional and ripening well before they arrive to us. BROCCOLI will be in short availability this week, so expect some more halves of CAULIFLOWER from down the Peninsula. New season biodynamic SNOW PEAS are with us this week, from Darren at Vortex in Inverleigh near Geelong, and will be in most of the boxes for the week as a nice early summer treat. Not sure if BEANS will be here, but if the rumours are true. . so too with CAPSICUM, could be an early arrival. For fruit, from Swan Hill the first of NECTARINES are getting picked, and PEACHES are now from Euroa, and APRICOTS with skin markings, from biodynamic orchards near MIldura. MANGO has had another flush from a different area of Queensland, so we have plenty available this week. For other local fruit, the APPLES are starting to soften and roughen up - hoping we can have some for the Vic boxes through to Christmas, otherwise we’ll have to change over the Tassie crop if the local ones can’t hold up. STRAWBERRIES from Daylesford are having a second good year in a row, weather has been perfect so far; so too with CHERRIES from Harcourt with the Bing variety this weeks (and last). Order your food box by 2pm Wednesday : https://foodgarden.com.au

12.01.2022 fresh bunches of spinach, in season cauliflower and pumpkin for this weeks recipe -------------------------- Grilled Pumpkin With Spinach Cauliflower Pesto... 1 small pumpkin 1.7 ounces cauliflower 1 handful spinach 15 almonds 3 teaspoons pumpkin seeds 2 tablespoons chopped fresh chives 1/2 lemon Olive oil, as needed Salt, as needed Pepper, as needed Cut the cauliflower slices and season with oil, salt, pepper, and lemon and marinate for at least 1 hour. Wash the pumpkin, remove the internal seeds (you can make them dry in a low temperature oven or in a dryer and then eat them as a snack) and cut into slices of about 1/5-inch thick. Soak the almonds by immersing them in boiling water for three minutes. Then, soak with pumpkin seeds for a couple of hours. Heat the griddle and lightly fry the pumpkin slices. Place them on the hot grill by lowering the temperature slightly and grilling them on both sides for a few minutes. Put the almonds, pumpkin seeds, cauliflower, spinach, and salt into the food processor or blender and mix until creamy. Add two tablespoons of oil and a little water and lemon juice to taste (without exaggerating) and continue to mix intermittently until you get a soft pesto. Serve the hot pumpkin with pesto and slices of toast if you like. www.onegreenplanet.org

10.01.2022 more victorian cauliflower this week, combined with local greens in this simple, and unique recipe --------------------------------- Bodega's fried cauliflower, chickpea and silverbeet salad... 200 gm dried chickpeas, soaked in cold water overnight and drained 500 ml vegetable oil (2 cups) 1 small (about 800gm) cauliflower, cut into florets, stem discarded 100 ml extra-virgin olive oil 2 tbsp cumin seeds 5 cloves garlic, thinly sliced 400 gm silverbeet leaves, coarsely chopped 1 lemon, juice only Cook chickpeas in boiling salted water for 40 minutes or until tender, then drain and set aside. Heat vegetable oil in a deep saucepan over medium heat until a thermometer reads180C. Fry cauliflower in batches for 5 minutes or until golden, remove and drain on absorbent paper. Heat 50ml olive oil in a large frying pan and cook cumin seeds for 2 minutes or until fragrant, then transfer to a bowl. Add remaining olive oil to pan, add garlic and cook for 3 minutes or until golden. Add silverbeet and cook for 5 minutes or until wilted. Add cumin seeds, chickpeas and cauliflower to pan, stir to combine and cook for 5 minutes or until heated through. Add lemon juice, season to taste with sea salt and freshly ground black pepper and serve. www.gourmettraveller.com.au

10.01.2022 Week 37 - bunches of Spinach and Kale, dense biodynamic Cabbage, new season Broad Beans, Snowpeas, Roma Tomato and Fennel Plenty of greens in baby spinach, mixed salad and green kale to go with the seasons brassicas and the arrival of beans, broad beans and snow peas .. and just a few more sleeps for asparagus from koo wee rup. #plentyofseasonalproduce... Order your food box by 2pm WEDNESDAY for this week: https://foodgarden.com.au -------------------------------------- Victorian POTATO are now finished, so we’ll have JAP PUMPKIN for the boxes instead - the Mixed Choice boxes will have SEBAGO spuds. New season BROAD BEANS are here, at the moment from interstate growers, soon we’ll see local growers starting - local growers down in Koo Wee Rup have started picking ASPARAGUS and should see prices down more to have them available next week. Some northern warmth is giving a taste of our summer with ROMA TOMATO, a small amount of BULLHORN CAPSICUM and plenty of LEBANESE CUCUMBER. For us southerners we’ll have to be happy with the new season FENNEL in abundance, plenty of green KALE from Labertouche and fresh SPINACH from Nyah. For larger boxes, bags of BEANS, and there is great value in SNOWPEAS at the moment too. For Fruit, not a lot of new news for you - plenty of apples, with FUJI, PINK LADY, KALEI, GALA and GOLDEN DELICIOUS. A small amount of AVANA MANDARINS for another week or two, more NAVEL ORANGES from biodynamic citrus orchards in Mildura and PACKHAM PEARS are from biodynamic growers in Merrigum. Order your food box by 2pm Wednesday : https://foodgarden.com.au

08.01.2022 look out for the biodynamic red cabbage and celery in this weeks boxes ----------------- Tangy cabbage slaw... 250ml mayonnaise zest and juice 1 lemon 2 tbsp cider vinegar 2 tbsp wholegrain mustard 1 tsp celery salt head white cabbage, very thinly sliced head red cabbage, very thinly sliced 2 carrots, julienned 1 large red onion, diced 2 sticks celery, thinly sliced Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously. Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead. bbcgoodfood.com

08.01.2022 Week 39 - Broad Beans, Lebanese Cucumber, Celery, Red Onions and Snowpeas We’re kicking off the biodynamic Broad Bean season this week in the Vic boxes, along with Cucumber from Gippsland and Red onions from Koo Wee Rup - at last, something other than broccoli, cabbage and cauliflower for you .. although they’ll be there too :)... #plentyofseasonalproduce Order your food box by 2pm WEDNESDAY for this week: https://foodgarden.com.au -------------------------------------- CARROTS are becoming increasingly hard to get for the boxes with produce from Mildura slowing down and produce from up north hard to get down here - hence a large price increase in the last couple of weeks. The same goes for POTATO, with local season well finished, and now relying on up north until the beginning of next year. This time of year when we’re relying on out of town growers is the hardest time to get consistent quality and reliability in the boxes, so apologies if you notice us changing the contents around a bit. Local growers will still have plenty of BROCCOLI and the small CAULIFLOWER from Swan Hill will be prevalent in all the boxes - either as whole caulis in the larger boxes or small halves in the $35 boxes. CELERY is coming from Mildura this week for the Vic boxes, and we’ll have celery from up north for the other boxes. From Labertouche in Gippsland , we have BABY COS LETTUCE and the first of the LEBANESE CUCUMBER, which is a great sign for the season, after a tough one for these growers last summer. Also a new season for BROAD BEANS - with the first of the biodynamic crop from Mildura for the Vic boxes. SNOW PEAS are still great value, and we’ll have them for the smaller box this week. Biodynamic RED CABBAGE in halves and quarters, RED ONIONS also form biodynamic growers, and for something different we have yellow SQUASH instead of zucchini in the boxes. For greens, more RAINBOW CHARD from Castlemaine growers; KALE is excellent from Labertouche, and we’ll have CELERY or BABY COS for the Mixed Choice boxes. For fruit, NAVEL ORANGES continue to delight, and the frist of the MANGO arrives in small batches. Order your food box by 2pm Wednesday : https://foodgarden.com.au

06.01.2022 Week 38 - Bullhorn Capsicum, Roma Tomato, Rainbow Chard, Asparagus and Snowpeas Even though last week we were delivering food boxes in the snow (!), this week we’re discussing tomato, capsicum, cucumber and even mango :) #plentyofseasonalproduce... Order your food box by 2pm WEDNESDAY for this week: https://foodgarden.com.au -------------------------------------- This weeks greens will be bunches of RAINBOW CHARD or SILVERBEET from Labertouche in Gippsland. Green KALE is excellent at the moment, and there is new season Tuscan Kale arriving too. If you’re not up for Chard, you can swap for some CELERY in the Mixed Choice boxes; or perhaps some COS LETTUCE from Mornington? New season ASPARAGUS is here - from Koo Wee Rup and the Pakenham area; expect some in the boxes in a couple of weeks time. We’re expecting CARROTS to start to be short in the next few weeks, as we start to rely on growers up north - hopefully one or two more weeks with the Swan Hill crop. Plenty of BROCCOLI though - as the abundant season continues on, and the same for CAULIFLOWER too. From northern growers, BULLHORN CAPSICUM and ROMA TOMATO are a welcome inclusion in the boxes, and for potato we have some DUTCH CREAM CHATS. And for the larger boxes, bags of SNOWPEAS are excellent value - just $2.80 a bag. For fruit, we’re starting to see the first of MANGO appearing, and more WATERMELON too. Hopefully the start of a nice season. Order your food box by 2pm Wednesday : https://foodgarden.com.au

04.01.2022 biodynamic Broad Beans, loads of Asparagus from Pakenham way and nice sized Fennel from Koo Wee Rup make up this weeks recipes -------------------------- Asparagus, Roasted Fennel and Broad Bean Salad... 1 large fennel bulb, tops trimmed off for garnish 2 bunches slim asparagus, tough ends snapped off olive oil 2 cups frozen broad beans, blanched and peeled cup roasted hazelnuts or walnuts, roughly chopped sea salt and ground pepper Crème fraîche dressing 1 tablespoon poppy seeds cup crème fraîche 2 tablespoons plain yoghurt 2 teaspoons lemon juice 1 clove garlic, crushed Preheat the oven to 180C fan bake. Slice the fennel thinly and place on a roasting tray. Place the asparagus on another roasting tray. Toss both vegetables with olive oil, salt and pepper. Roast until just tender, then set aside to cool. The asparagus will cook quickly if very slim. Dressing: Toast the poppy seeds in a dry sauté pan until fragrant. Tip into a bowl and whisk in the remaining ingredients and season. To serve: Arrange the vegetables on a serving platter. Drizzle with a little of the dressing, serving the rest separately. Scatter over the nuts and top with the reserved fennel fronds. dish.co.nz

04.01.2022 A little bit of fun https://fb.watch/1RSzyvpAY1/

02.01.2022 this weeks recipe using local greens with bullhorn capsicum and snow peas --------------------------------- Silverbeet omelette with capsicum salad... 260 gram chargrilled red capsicum (bell pepper), drained, sliced thickly 1 tablespoon fresh thyme leaves 1 clove garlic, crushed 1 tablespoon balsamic vinegar 1 tablespoon olive oil 6 medium stalks silver beet (swiss chard) 10 free-range eggs 1/4 cup (60ml) milk 2 clove garlic, extra, crushed 3 cup (350g) firmly packed snow pea tendrils 1/2 cup (40g) shaved pecorino cheese Combine capsicum, thyme, garlic, vinegar and oil in a large bowl; stand for 15 minutes. Meanwhile, cut stems from silver beet (save for another use if you like); shred leaves. Whisk eggs, milk, shredded silver beet and extra garlic in a large bowl; season. Heat a small non-stick frying pan over medium heat. Pour one-quarter of the egg mixture into pan; tilt pan to cover base with egg mixture. Cook over medium heat for 3 minutes or until omelette is just set. Carefully slide omelette onto plate; cover to keep warm. Repeat with remaining egg mixture to make 4 omelettes in total. Add snow pea tendrils and pecorino to capsicum mixture; toss to combine. Serve omelettes topped with capsicum salad. www.womensweeklyfood.com.au

01.01.2022 a hearty stew of red cabbage, celery, carrots, sweet potato for the cooler end to this week .. and try the other recipe for this week, the Tangy Slaw -------------------------------------- RED CABBAGE VEGETABLE QUINOA STEW... 1 tbsp olive oil 1 large onion, chopped 2 stalks celery, chopped 2 large carrots, chopped 3 cloves garlic, chopped 2 tsp freshly grated turmeric (or 2 tsp turmeric powder) 1 tsp sea salt 1/4 tsp ground black pepper 1/2 tsp dried oregano 2 bay leaves 1 cup sweet potato, diced (about 1 medium sweet potato) 1/2 small red cabbage, chopped 4 cups vegetable stock 28 oz whole peeled tomato (canned) 2 cups water 3/4 cup quinoa 1 can chickpeas (15 ounce can) 3 cups baby kale fresh lemon juice for serving In a large soup pot over medium heat saute onion, celery, garlic, and carrot in olive oil for 5 minutes. Add fresh turmeric (or dried), sea salt, black pepper, oregano, bay leaves, sweet potato, and red cabbage. Saute for 2 minutes. Add vegetable stock, tomato, and water, stir well. Add quinoa, bring to a boil, reduce heat and simmer for 25 minutes. Add chickpeas and kale, simmer for 5 more minutes. Finish with 2 tbsp of fresh lemon juice. Serve each bowl with additional lemon juice. abraskitchen.com