Last week, we launched a wildly exciting new initiative for the team at our flagship corporate café at GetSmarter: the option to order an organic veggie basket – delivered straight to your desk each week – sourced fresh from the Baphumele Fountain of Hope farm.
In order to maximise the impact and sustainability of this intiative, I’ll be supplementing the weekly organice veg basket deliveries with a blog post of nutritional info and advice relevant to each week’s harvest.
So, whats in season right now?
- Pak Choi
Team, here’s some inspiration for bringing your basket to life in the kitchen this week:
Mint has multiple health benefits: it improves digestive health and assists in weight maintenance, as well as aiding in the relief of nausea, mood swings, headaches, respiratory issues, memory loss, and dermatological conditions. Tip: Add mint and lemon to a cup of Rooibos tea to relieve nausea and alleviate indigestion.Alternatively, why not use your fresh mint to make these delicious cucumber-mint mojitos?
In oil form, rosemary is good for psychodermatological conditions such as eczema, and joint problems like arthritis. You can also mix it into your butter or add it to a bottle of olive oil if you’re interested in manipulating flavour. When mixed with Greek or Bulgarian yoghurt, it makes for a delicious dip or spread; and it’s a herb well-known to pair favourably with fish, lamb, cauliflower, potatoes, and kale.
Carrots are super rich in vitamins A, C, K, and B8. It’s no wonder one of our popular juices at Pure Good is the Carro Cleanse: a wickedly immune-boosting blend of carrots, orange, and ginger.
Personally, I believe beetroot is best used grated into a larney salad with some blue cheese, spinach, cranberry, butternut, and a sprinkle of toasted seeds. Oh – and another fresh juice punt because I simply can’t resist: nothing beats Pure Good’s Beet Box: an antioxidant-rich, deep fuchsia combination of beetroot, carrot, and orange.
When it comes to this iron-rich leafy green delight, my number one piece of advice is use it in salads in place of (or as a complementing foundation to) the usual lettuce.
- Pak Choi; Cabbage
I’ve grouped these two together because they’re from the same family and can be used in pretty much exactly the same ways.Pak choi, the less common of the two, is also known as bok choy, is a near relative of the turnip, and is a common ingredient in Chinese cooking. Three things worth knowing about pak choi:1. It’s absolutely packed with vitamins A and C.
2. You can keep it fresh in the fridge for up to 4 days.
3. All of it is 100% edible and nutritious.
Not only are kale chips super easy to make, they’re also a fantastic mid-afternoon snack if you’re trying to stave off a sugar craving. Simply wash, tear the leaves off into bite-sized chunks, lay them out on baking tray with some coconut oil, season with salt, pepper, paprika and cayenne pepper, then bake at 200 degrees for 10-12 minutes, opening up halfway through to toss them around a bit. (Be sure to keep your eye on these – they tend to burn quickly.)
Hands down one of the most overlooked member of the cabbage family in SA. They’re easy to grow, taste best when young and firm, and you can eat it raw in a summer salad the same way you’d eat broccoli stems, or chop ‘em and roast em’ in the oven to serve as a side with braai meat.