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25.01.2022 Winter's only a few days away and we're totally onboard with all the delicious veg now in season! Keen to hear what winter veg you love (or hate). Our fav is kale nomnomnom

25.01.2022 Happy day #banana #gobananas #nationalbananaday #bananalicious

25.01.2022 All the colours of the veggie rainbow #veggies #brekky

24.01.2022 We're baaaack! Is your fridge is empty? Our's sure is.. Now taking orders for delivery on Monday. Start the year off right by eating fresh Aussie produce #fruitandvegbox #eataussie #newyearnewyou

24.01.2022 Woohoo - we've just launched a brand new website and product range! Our new website is easier to navigate and allows you to manage your subscriptions online. We're also excited to offer new add-ons and pantry staples (bread, eggs, honey and muesli) which we'll be featuring all this week. Stay tuned

22.01.2022 Did you know that 100% of our produce is Australian grown? It's no secret that our farmers have been doing it tough in recent months and we think it's more important than ever to be supporting them. Do your bit too and committ to buying Aussie grown fruit and veg

22.01.2022 Now selling The Sauce Depot's So Soo Saucy Real Tom Sauce. Handmade in Sydney's eastern suburbs with the freshest ingredients, this tomato sauce is to die for. Now available in our Pantry collection - check it out @the_sauce_depot #tomatosauce #smallbatch #madeinsydney #realfood

21.01.2022 We've got something exciting brewing (I mean baking) #freshbread #sourdough #fruitandvegbox

21.01.2022 Did you know that we now offer a Low FODMAP Mixed Box? FODMAPs are a group of fermentable carbs which can be difficult to digest for some people. If you're following a low FODMAP diet, this could be a good option for you #lowfodmap #lowfodmapliving #fruitandvegbox

21.01.2022 Happy tomato day

19.01.2022 Can't get enough of the delicious mangoes out there at the moment? We're now selling trays so you can eat your heart out. Now available in our 'add on' collection - https://greensforgood.com.au/collecti//products/mango-tray

19.01.2022 Yep, that's right, we're selling bread now! Freshly baked by Organic Bread Bar in Paddington and using the highest quality ingredients, this isn't your average loaf of bread. Try the white sourdough, multigrain sourdough, gluten free or brioche - all incredibly delicious #freshbread #artisanalbread #shoplocal @organicbreadbar

19.01.2022 We loooove Spanish food, but sometimes it's hard to find veggie options. Here's a veggie version of paella which is flavoursome, filling and fabulously colourful! Might be a good option for your next 5-person dinner party Ingredients (serves 6): - Olive oil, for frying - 1 red capsicum, sliced... - 1 green capsicum, sliced - 1 zucchini, sliced - 2 carrots, sliced - 1 cup of frozen peas - 6 cloves of garlic, diced - 1 brown onion, diced - 2 cups of Arborio rice - 1 400g can of diced tomatoes - 3 cups of vegetable stock - 1 400g can of chickpeas - 1 tablespoon of paprika - 1 teaspoon of cumin - teaspoon of saffron threads, crumbled - cup of fresh parsley, chopped - 1 lemon Method: 1. Coat a large saucepan with olive oil and fry onion and garlic on high for 5mins. Add tomatoes, paprika and cumin and continue to cook for 2mins 2. Stir in rice, cooking for a further 1min, then add in vegetable stock, chickpeas and saffron, stirring thoroughly 3. Turn stove down to low and continue to cook, stirring occasionally, until liquid is evaporated (approx. 15-20mins) 4. Meanwhile, cook carrot, capsicum and zucchini in a frypan for 15mins, or until browned, adding in peas in last 5mins 5. Mix veggies into the rice mixture and add in parsley and juice of half a lemon 6. Serve hot with a side of lemon wedges

18.01.2022 There's something pretty satisfying about cracking open a fresh pumpkin. We are excited to be welcoming the pumpkin season and are looking forward roast pumpkin dinners, hot pumpkin soups and pumpkin pie. Check out this week's veg and mixed boxes for some sweet butternut pumpkin

18.01.2022 Pears are back and we are super excited about it! There are thousands of varieties of pears grown around the world - many of which we grow in our backyard. This week we have included Corella pears in our fruit and mixed boxes to sweeten up your week

17.01.2022 Pineapples are in and it's starting to look a whole lot like summer. Bring on the long days and juicy juicy summer fruit #pineapple #inseason #aussiefruit #fruitandvegbox

17.01.2022 Strawberries at the moment are to die for! These cuties were grown in Elimbah QLD and taste delish #queenslandstrawberries #australianproduce #eataussie

16.01.2022 Our new favourite way to eat Brussels Sprouts - Brussels Sprouts Risoni with Lemon and Oregano! Delicious, nutritious and super easy to whip up. Truly the perfect weeknight meal Ingredients: - Olive oil - 1 cup of risoni pasta ... - 350g of brussels sprouts - 1 brown onion - 1 400g can of cannellini beans - cup of chopped black olives - cup of slivered almonds - 80g of feta - lemon, juiced - Small bunch of oregano, chopped Method: 1. Prepare the veggies and beans. Chop the ends off the brussels sprouts and slice them thinly. Remove the skin of the onion and dice. Drain and rinse the beans and set aside 2. Cook the risoni. Bring a saucepan of water to a boil and cook the risoni for about 5mins, or until al dente. Drain and set aside 3. Cook the veggies. Coat a fry pan with olive oil and heat on medium. Cook the onion for 2-3mins, or until fragrant. Add the brussels sprouts and cook for 5mins, or until lightly browned. Then, add in the beans, olives and almonds and continue to cook for 3-4mins, or until well combined. Turn off heat 4. Combine. Mix the risoni and oregano into the veggies. Mix through some extra olive oil and the lemon juice and season with salt and pepper 5. Serve hot, topped with a generous crumble of feta

16.01.2022 Sometimes I wonder if my boyfriend loves chilli more than me. He sneaks as much of it as he can into our meals and I get it, chilli is awesome, but isn't there such a thing as too much of a good thing? So here's an ode I wrote to chilli - hope you like it! PS check out next week's mixed and veg boxes for your weekly fix

16.01.2022 Sticky, sweet, pure Australian honey - we can't get enough of it We're excited to now be offering Blue Hills Bees honey, produced by a second-generation family-run farm on the south coast of NSW. It's 100% Australian and 100% natural honey. Available now #australianhoney #southcoastnsw #shoplocal @perfecthoneycompany

15.01.2022 Cook yourself up something fresh tonight - try these vegan tofu banh mi. Swap the pork for tofu and the liver pate with a tasty mushroom pate and you've got yourself a winner! Ingredients: - 200g firm tofu, cut into 4 pieces - 2 tablespoons olive oil... - 2 tablespoons soy sauce - 1 lime, juiced and zested - 1 carrot, cut into matchsticks - 1 cucumber, thinly sliced - red onion, sliced thinly (can be swapped for radish) - 5 tablespoons white wine vinegar - 2 teaspoons of sugar - 1 teaspoon of salt - 100g chopped walnuts - 200g mushrooms, chopped finely - 4 cloves of garlic, chopped finely - 1 baguette, cut into 4 pieces and sliced down the middle - 1 bunch of coriander Method: 1. Marinate the tofu. Mix together the oil, soy sauce, lime juice and zest and some pepper and pour over the tofu. Refrigerate for an hour 2. Pickle the veggies. Put the carrots, cucumber and red onion in a bowl and mix in the vinegar, sugar and salt. Refrigerate for an hour 3. Make the mushroom pate. Lightly toast the walnuts in a frypan and set aside. Then, fry the mushroom and garlic on medium heat for about 10mins, or until all the moisture has evaporated. Cool for a few minutes and then blitz the walnuts, mushroom and garlic in a blender until smooth. Set aside to cool 4. Cook the tofu. Fry the tofu on medium heat for 5mins on either side, or until browned 5. Assemble. Drain the veggies and chop up the coriander. Take a piece of the baguette and layer on the mushroom pate, tofu, pickled veg and coriander. Repeat for remaining pieces

15.01.2022 Red, yellow, orange or green, short, tall, thin or fat, we love capsicums of every colour, shape and size! Here's a delicious recipe to celebrate capsicums: lentil stuffed capsicums. Happy Wednesday! Ingredients (makes 6): - Canola oil, for frying - 6 capsicums (red, green. yellow or a combination)... - 1 400g can on lentils - 3 medium carrots, diced - 2 medium zucchinis, diced - 1 brown onion, diced - 5 cloves of garlic, diced - of 1 400g can of diced tomatoes - 2 teaspoons of paprika - Handful of crumbed feta, to serve - Handful of shredded parsley, to serve Method: 1. Preheat the oven to 2200C 2. Cut the tops off the capsicums, scoop out the seeds and place on a greased baking tray 3. Fry the onion and garlic in a large saucepan on medium until browned. Add in the carrots and zucchini and continue to cook for 10mins 4. Add in the diced tomatoes, lentils and paprika and mix well. 5. Cook the mixture for a further 10-15mins or until the lentils soft and the vegetables are cooked through. Remove from heat 6. Spoon the lentil mixture into the capsicums and cook for around 40mins, or until the capsicums have softened 7. Serve hot, topped with feta and parsley

15.01.2022 Got some delicious gourmet products now on offer in our gourmet store. You can find them in our Pantry section #gourmet #shoplocal #fruitandvegbox

14.01.2022 Lusting for lettuce #lettuce #greenisgood #vegbox

13.01.2022 Did you know it's world meat free week? We've been cooking some delightful veggie meals to celebrate. What have you been cooking? #worldmeatfreeweek #vegetarian #vegan

13.01.2022 Have you tried oat 'milk'? It's pretty delicious. It also fares very well when it comes to sustainability - it uses 80% less land than dairy, substantially less water than almond milk and produces fewer greenhouse gas emissions than soy milk. It also froths really well for coffee. Our pick is Minor Figures, because it's tasty and it's made by a company that's truly committed to sustainability. Check out our online store if you're keen to give it a try #oatmilk #veganmilk #sustainability #minorfigures

13.01.2022 Brussels sprouts sometimes get a bad rap but these little guys are one of nature's greatest superfoods! They're high in vitamins, antioxidants, iron, calcium and fibre, and are great for digestion and lowering cholesterol. Plus, cooked right, they are simply delicious! Serve some up for dinner tonight #brusselssprouts #superfoods #greenveggies

13.01.2022 Today is Earth Day and the theme for this year is climate action. It's a good time to think about what we can each do to treat the Earth better and fight climate change. The Earth Day folks have shared a long list of ideas to get you inspired (see: https://www.earthday.org/earth-day-tips/). We are keen to hear what you are planning to do!

13.01.2022 Our mission is to feed people, and there are a lot of people out there struggling to put food on the table. It's been an incredibly difficult start to the year and we think it's going to be important for us to work together as a community to get through this. That's why, as long as we can remain operating during this time, we are: 1. Offering payment plans to existing and future subscription customers experiencing financial hardship... 2. Offering discounted boxes to anyone who has recently lost their job or is experiencing significant financial hardship 3. Offering our contactless services to elderly and/or vulnerable people who may be self-isolating 4. Not increasing the prices of our boxes, despite the rising cost of fruit and veg. We think it's more important than ever that our boxes to continue to be affordable 5. Continuing to contribute 50% of our profit to our not-for-profit partners fighting hunger and food insecurity, both locally (Foodbank) and abroad (The Hunger Project). If you, or anyone you know, could benefit from these services, please reach out to us directly for more information at [email protected]

12.01.2022 How should I store my fruit and veg? It's a question we get asked a lot! Check out this cheat sheet and stick it on your fridge so you can keep your fruit and veg fresh and tasty #freshproduce #foodstorage #nifty #minimisewaste

12.01.2022 Now selling free range eggs from family owned and operated Hunter Valley Eggs. With a maximum of 950 hens per hectare, these are 100% certified free range and 100% nutritious and delicious. Available now #freerangeeggs #huntervalleyproduce #buylocal

12.01.2022 Get dinner on the table in under 15mins tonight with this easy-as halloumi and roasted capsicum pita, featuring homemade tzatziki. Ingredients: Olive oil 4 pieces of good quality pita bread... 1 red capsicum 3 large tomatoes, quartered and sliced 1 cup of spinach leaves, picked Chopped olives (optional) 250g of halloumi, cut into thick slices 1 cup of Greek yoghurt 2 tablespoons of lemon juice 2 large cloves of garlic, minced 1 cucumber, grated 1 tablespoon of fresh mint, chopped Method: - First, roast the capsicum. Wash and deseed the capsicum and cut it into thick strips. Place on a baking tray and drizzle with olive oil and 1tbs of lemon juice. Roast at 2200C for 10-15 minutes, or until cooked through - Next, make the tzatziki. Mix together the yoghurt, remaining lemon juice, garlic, cucumber and mint and set aside - Then, cook the halloumi. Coat a frypan in oil and heat on high. Fry the halloumi pieces for 1-2mins or either side or until sufficiently browned - Finally, assemble! Take a piece of pita and coat it with 2-3 tablespoons of tzatziki. Top with spinach, tomato, capsicum, halloumi and olives (if using)

12.01.2022 Today is World Mental Health Day and we hope you are all looking after yourselves and those around you. It's been a tough year and it's ok to reach out for help if you're struggling. There are lots of great resources online if you're looking for a place to start (try Beyond Blue, Lifeline or Kids Help Line). Take care!

10.01.2022 Surely persimmons are the most adorable fruit out there.. and they are just as tasty as they look! Originating in China, these little guys were grown in Victoria. If you've never had one before, now's the time - it's persimmon season. Check out this week's fruit and mixed boxes for your weekly dose

10.01.2022 Now selling deliciously hand-crafted muesli from Sydney-based InnaMuse. We have 3 flavours on offer, all made with over 50% nuts and seeds. This muesli is seriously good (and addictive) #eatrealfood #shoplocal @innamusesydney

10.01.2022 We are helping many people, across a number of different community groups right now who are doing it really tough. Foodbank is here to help. If you know someo...ne who is struggling due to #COVID19 and English may not be their first language, please share this message. For food relief, please head to our website www.foodbank.org.au to locate your local charity or call us on (02) 9756 3099. #ZeroHunger #FoodRelief #Arabic #Mandarin #Farsi #Vietnamese #Foodbanking #CovidAus

09.01.2022 Save yourself the trouble of going to the supermarket and finding out that there are no potatoes, onions or garlic left; that the capsicum is double the usual price; and that you'd have to fight with someone to get the last bunch of kale - get a fruit and veg box delivered instead. Ours are reasonably priced, hygenically packaged and delivered directly to your door. We are still open for business

09.01.2022 Feeling pretty green today

08.01.2022 It may not feel like it but the Easter long weekend is almost here! That means our deliveries will be happening on Wednesday next week, instead of Tuesday. We hope you have some fun indoorsy plans ahead of you. We are looking forward to some autumn (spring) cleaning, baking, netlfixing and afternoon napping. Stay safe

08.01.2022 We've hit peak winter and we're all about thick soups, crusty bread and mulled wine! If you're looking for a tasty soup to make tonight, why not try our creamy mushroom soup? It's pretty tasty.. Ingredients: 3 tablespoons of butter 1 brown onion, diced... 4 cloves of garlic, diced 500g of cup or button mushrooms, sliced roughly 4 teaspoons of thyme, chopped cup of dry white wine 4 tablespoons of all-purpose flour 3 cups of vegetable stock 1 teaspoon of garlic powder 150ml of heavy cream Salt and pepper, to taste Shredded parsley, to serve Method: - Melt the butter in a large saucepan on medium heat and sauté the onion and garlic for a few minutes, or until fragrant - Add in the mushrooms and half of the thyme and cook for 5 mins. Add in the wine and cook for a further 5 mins - Stir in the flour and then mix in the stock. Increase the heat and bring the mixture to a boil for 2 mins and then reduce the heat and bring the mixture back to a simmer - Cover the saucepan and allow the soup to simmer for 10-15 mins, stirring occasionally. The soup will slowly thicken - Stir in the cream and simmer for a final couple of minutes, seasoning with salt and pepper (to taste) - Serve hot, topped with parsley and the remaining thyme and a side of bread #mushrooms #vegetarianrecipes #wintersoups #fruitandvegbox

08.01.2022 Is it an apple? Is it a pear? No - it's a nashi! Nashis have the crunch of an apple but the sweet taste of a pear and we are super excited to sink our teeth into some this week. Check out this week's fruit and mixed boxes for your fill

07.01.2022 How great is spag bol? We created a vegetarian version to help you pack more veggie-goodness into this Aussie classic. Give this one a go - you won't be disappointed! Ingredients: - Olive oil - 100g mushrooms (cup or button), finely diced... - 1 carrot, finely diced - 1 red capsicum, finely diced - 2 celery sticks, finely diced - 3 tomatoes, finely diced - 1 tablespoon of tomato paste - 3 cloves of garlic, finely diced - 1 brown onion, finely diced - 1 teaspoon of dried oregano - 1 400g can of brown lentils, drained and rinsed - 500g of spaghetti - Shredded parsley or oregano, to serve - Shaved parmesan, to serve Method: 1. Coat a large fry pan with oil and fry the onion and garlic on medium heat for a few minutes (or until fragrant) 2. Add in the mushrooms, carrot, capsicum and celery and continue to cook for 5 minutes (or until softened) 3. Add in the tomatoes, tomato paste, lentils, dried oregano and half a cup of water and bring the mixture to a boil. Then, reduce the heat to low and simmer for 20mins, or until the sauce is well-thickened 4. Meanwhile, cook the spaghetti according to the packet instructions. Drain well and set aside 5. When the sauce is fully cooked, combine the sauce with the spaghetti 6. Serve hot, topped with parmesan and a handful of your preferred herb #spagbol #vegetarianrecipes #vegetarianitalian #freshveggies #fruitandvegbox

07.01.2022 It's early days but the cherry season has started! These beauties were grown in South Australia and we should see more come through over the next few weeks. Can't wait #australiancherries #cherries #australiangrown #inseason

07.01.2022 Wishing all the mummas a Happy Mother's Day today! Hope you all get spoiled - you deserve it

06.01.2022 Fresh off the tree #apple #appletree

05.01.2022 Looking for something warm and cheesy to eat tonight? Check out this tomato halloumi bake. You won't be disappointed Ingredients: Olive oil 4 cloves of garlic, diced... 1 400g can of cannellini beans, drained 1 red capsicum, chopped finely 1 punnet of cherry tomatoes, halved 2 400g cans of diced tomatoes 500g of halloumi 1 teaspoon of paprika teaspoon of dried oregano 1 teaspoon of red wine vinegar teaspoon of brown sugar Shredded parsley or coriander, to serve (optional) Warm pita bread, to serve (optional) Method: 1. Pre-heat the oven to 2000C 2. Fry the garlic in a large saucepan on medium heat until browned 3. Stir in the paprika and oregano, and then mix in the diced tomatoes, cherry tomatoes, capsicum, vinegar and brown sugar. Simmer for 5mins 4. Mix in the cannellini beans and then transfer the mixture to a shallow casserole dish 5. Arrange the halloumi on top of the mixture, overlapping as little as possible 6. Bake for 20mins, or until the mixture is lightly bubbling and the halloumi is slightly browned 7. Serve hot, topped with fresh herbs and a side of pita bread

04.01.2022 Today marks the start of Compost Awareness Week - a week dedicated to promoting greater awareness and uptake of composting. Composting is easy, and it's a great way to reduce the amount of waste we send to landfill and create some goodness for our gardens. It's also a great way to make good use of isolation times! Not sure where to start? Check out this beginner's guide from Foodwise: https://www.foodwise.com.au/our-beginners-guide-to-compost/

04.01.2022 Friday night is pizza night.. right? Clean the fridge with this super easy sweet potato, spinach and cherry tomato pizza. Yummm Ingredients: small sweet potato punnet of cherry tomatoes... 1 handful of spinach avocado 2 tablespoons of tomato paste 2 cloves of garlic brown onion 1 teaspoon dried basil 1 teaspoon dried oregano 1 ready-made pizza base 1 cups shredded mozzarella Method: 1. Pre-heat oven at 2000C and spray a baking tray with oil. Place base on tray 2. Prepare the pizza toppings. Slice the sweet potato thinly, cut the cherry tomatoes in half, slice the avocado into small squares, crush the garlic and slice the onion thinly 3. Prepare the pizza base. Spread the tomato paste over the base evenly, sprinkle the dried basil and oregano and top with garlic 4. Layer the pizza. Cover the base with the sweet potato, onion and cherry tomato. Top with a layer of cheese 5. Bake the pizza for 20 mins, or until the cheese has slightly browned 6. Top with spinach and avocado to serve

03.01.2022 There are more and more hungry people to feed in this turbulent economic climate. Please consider donating to our partner Foodbank, Australia's largest food relief organisation, or purchasing one of our fruit and veg boxes (50% of our profit goes to charities fighting food insecurity, including Foodbank)

03.01.2022 Beetroot chocolate cake. It sounds wrong but it's just. so. good. Next time you make a chocolate cake throw in a cup of grated beetroot for extra goodness #beetroot #beets #beetrecipes #veggiesindisguise

03.01.2022 Wishing you all a very Happy Easter! We heard the Easter Bunny got classified as an essential service, so we hope you all got a visit

03.01.2022 Check out this fabulous rendition of our tandoori pumpkin and brussels sprouts salad shared by one of our lovely members. Instead of tandoori paste she made a delicious chilli marinade - how's that for resourcefulness! #vegetarianrecipes #winterrecipes #warmsalads

01.01.2022 Got a mish mash of veggies in your fridge and not sure what to do with them? Let this ratatouille recipe bring it all together for you in a hearty bowl of goodness. Ingredients (serves 4): - Olive oil - 2 onions, red or brown... - 6 cloves of garlic - 1 eggplant - 3 zucchini - 3 capsicums (red, green, yellow or a mix) - 4 ripe tomatoes - 1 x 400g can of diced tomatoes - 1 tablespoon of balsamic vinegar - 1 teaspoon of paprika - 1 cup of basil, shredded - lemon, juiced Method: 1. Prep the vegetables. Chop the onions into wedges, dice the garlic and tomatoes, chop the eggplant, zucchini and capsicums into 2cm chunks 2. Coat a large saucepan with olive oil and fry the onion and garlic until browned 3. Add in the eggplant, zucchini and capsicum and fry for 10mins, or until softened 4. Stir in the fresh and canned tomatoes, balsamic vinegar and paprika and mix well. Cover the pan and simmer on low for 20-30mins, or until the mixture is thickened 5. Stir in the basil and lemon juice and serve hot with a side of bread

01.01.2022 PB on toast topped with banana and a side of tea - one of my favourite ways to start the day It's tasty and has a good amount of fibre and protein to keep me going! Plus you can get all of the ingredients in our boxes (minus the tea), and the PB is as delicious as it is nutritious #breakfastofchampions #breakfastideas #peanutbutter