Food Garden, 14A Mostyn Street, Castlemaine (2026)

12/05/2026

new season biodynamic parsnips from geelong area are a favourite for winter - in the boxes this week
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Roasted Parsnips

700 grms parsnips, cut into 1 cm-thick sticks
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon minced fresh rosemary
1 garlic clove, grated
¼ cup Gremolata
1 teaspoon fresh lemon juice, plus more to taste

Preheat the oven to 220°c and line a baking sheet with parchment paper.

Place the parsnips on the baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 40 minutes, or until tender and browned around the edges.

In a large bowl, whisk together the olive oil, rosemary, and garlic. Add the parsnips and toss to coat. Add the gremolata and lemon juice and toss again. Season to taste and serve.

loveandlemons.com

10/05/2026

nice seasonal value for j*p pumpkin from mildura, and new season biodynamic cauli now here
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Korma roasted pumpkin and cauliflower

1/4 cup korma curry paste
2 tbsp lemon juice
600g pumpkin, cut into 4cm-thick wedges (skin on)
400g cauliflower, cut into small florets
1/2 cup plain Greek-style yoghurt
1 small cucumber, seeded, diced
1/4 cup almond kernels, roughly chopped
1/3 cup fresh coriander sprigs

Preheat oven to 220 C/200 C fan-forced. Line a large baking tray with baking paper. Combine curry paste and 1/2 the lemon juice in a large bowl. Add pumpkin and cauliflower. Toss to coat. Place on prepared tray. Roast for 20 to 25 minutes or until golden and tender.

Meanwhile, combine yoghurt, cucumber and remaining lemon juice in a bowl. Season with salt and pepper.

Transfer pumpkin and cauliflower to a platter. Dollop with a little yoghurt mixture. Sprinkle with almonds and coriander sprigs. Serve with remaining yoghurt mixture.

taste.com.au

05/05/2026

biodynamic cauliflower returns to the food boxes this week, along with mildura j*p pumpkin
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Cauliflower Pumpkin Tikka Masala

1 cup pureed pumpkin
1 large head of cauliflower
1 tbsp coconut yogurt or your favorite yoghurt
2.5 tbsp ginger-garlic paste (4cm of ginger, 7 cloves of garlic)
1 onion
½ tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp garam masala
1 tsp red chili powder
1.5 cups tomato paste
¼ cup quick-soaked cashews + ¼ cup water optional

Blend onion into a paste. Alternatively, finely chop it. Marinate cauliflower with 1 tbsp yogurt, 1 tsp ginger-garlic paste, 1/2 tsp red chili powder. Broil on high for 4-5 minutes.

Add 1.5 tbsp neutral oil to a pan. Add cumin and coriander seeds. Fry for 1-2 min. Add onion, cook for 6-8 minutes if using onion paste or until slightly brown if using chopped onion.

Add remaining ginger-garlic paste and cook until fragrant, around 4-5 min. Add tomato paste and cook until it has thickened. Add dry spices and salt. Add pumpkin puree. Combine well before adding cauliflower and water.

Bring to a boil, add cashew paste, and let it simmer until it’s at desired texture, around 10-15 min.

upbeetanisha.com

04/05/2026

Biodynamic brassicas will take us through to Winter from here on - along with plenty of root veg, and local leafy greens from either side of the bay.

After a week of mild weather and sunshine, it's taken a turn and not sure strawberries, tomatoes or beans will fare too well after this week.

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Week 18 - Biodynamic Cauliflower, Pimento Capsicum, Sweet Corn, Green Beans, Red Grapefruit and Mandarins 🚚 🧅 🥦 🥕 🍊 🍎

Some summer produce hasn't got the mail about the weather, and just continues on - RED CAPSICUM from Mildura and GREEN BEANS from near Bairnsdale are still coming through.

And SWEET CORN from down the Peninsula has had a stunning year - getting a little smaller understandably.

TOMATO and CUCUMBER are definitely slowing now - with local harvests finished.

Instead we’ll have plenty of brassicas coming from here - complete with biodynamic CAULIFLOWER from up north, and dense green CABBAGE also from biodynamic northern growers.

And soon we’ll see BRUSSEL SPROUTS from Nyah in Victoria’s north, and YELLOW SQUASH too.

LETTUCE from Baxter should now include ICEBERG, returning for a late visit.

And for the boxes, expect bunches of SPINACH and FENNEL bulbs from Koo Wee Rup.

PUMPKIN from Mildura is good value, and local DUTCH CREAM from Bullarto starts this week.

STRAWBERRIES from Daylesford probably won’t fare well in this weather, so will wait until tomorrow to hear from the farm whether to include them - check back Tuesday after midday if you would like some punnets.

AVOCADO should be returning, and a new season for Imperial MANDARINS will start off this week too.

For the boxes we’ll have biodynamic FUJI APPLES and GOLDEN DELICIOUS from Red Hill; and for pears we’ll have biodynamic CORELLA PEARS from Shepparton.

New season VANILLA PERSIMMON from Mildura are softening nicely - however you can eat these ones firm too (no astringency).

>

03/05/2026

new season dutch cream potato from bullarto, and most likely near the end of green beans from koo wee rup
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Green Bean Potato Salad

For the salad
700 grams fingerling or new potatoes
340 grams fresh green beans
1½ tablespoons fine sea salt (divided)
2 red capsicum
2 teaspoons olive oil

For the vinaigrette
6 tablespoons (90 ml) extra virgin olive oil
1 large clove garlic , minced or grated finely
4 tablespoons capers , drained well
¼ teaspoon chili flakes (OPTIONAL)
1 large or 2 small lemons (juice & zest) (about ¼ cup / 60ml of juice)
1½ tablespoons Dijon mustard
1 tablespoon maple syrup
½ teaspoon freshly ground black pepper

Wash the potatoes and cut them all in half (or quarters if they are large), so they are all evenly sized. Don't leave them whole even if small because they won't absorb the dressing well.

Add the potatoes to a large pan, cover with water, add 1 tablespoon of salt and bring to a boil. Cook for about 8 to 10 minutes until fork tender then drain, return to the warm pan and leave the lid off for them to steam dry.

Prep the green beans. Trim the ends and cut into bite sized. Add to a saucepan, cover with water, add ½ tablespoon of salt and bring to a boil. Boil for 3 minutes then turn off, drain through a sieve/colander and immediately rinse under running cold water. Give them a good shake then place the sieve/colander over their saucepan and let them sit and drain a bit more while you prepare the capsicum.

Deseed the capsicum and cut into bite sized strips. Heat a skillet (cast iron if you have it) over a high heat with 2 teaspoons of oil and when hot add the pepper strips. Cook for 5 to 6 minutes, moving them around frequently until they are soft with some nicely charred spots. Remove from the heat.

To a large serving bowl, add the cooked potatoes, blanched green beans, and capsicum strips.

For the vinaigrette
To a skillet or small pan, add the extra virgin olive oil and the capers. Warm over a medium heat until the capers start popping. Turn down to low and add the garlic, give it a stir and let it cook for 1 minute. Don't let it color.

Add the rest of the vinaigrette ingredients and stir really well. It takes a good mix to get it all somewhat combined. It won't emulsify completely though. Turn off the heat.

Give it a quick taste and adjust as needed. You can add more lemon, mustard, black pepper or maple syrup/sugar to get a balance that's right for you.

Pour the warm vinaigrette over the vegetables and toss gently to coat well. Leave to sit for at least 10 to 15 minutes before serving so the vinaigrette has time to be absorbed by the potatoes.

Toss gently once more before serving, or cover and refrigerate for up to 3 days. Be sure to bring back to room temperature before serving.

avirtualvegan.com

30/04/2026

Local honey in your jars

28/04/2026

we may be planting broad beans, but we're picking leeks, and they're in this weeks boxes
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Leek and Butter Bean Stew

2 leeks
2 tablespoons salted vegan butter
2 tablespoons olive oil
5 cloves garlic minced
1 teaspoon finely chopped fresh rosemary
0.5 teaspoon fresh thyme leaves
0.5 teaspoon freshly ground black pepper plus more to taste
0.25 teaspoon paprika
120 ml dry white wine or sub vegetable broth
1,350 g canned butter beans drained and rinsed (3 cans)
480 ml vegetable broth
Juice of 1/2 small lemon about 1 tablespoon
2 tablespoons chopped fresh parsley for garnish

Prep the Leeks: Cut the root ends and dark green parts off of the leeks, leaving only the tender white and light green parts. Cut each leek in half lengthwise, then run under water until clean, making sure to check the outer few layers of the leek for hidden dirt. Chop into 1/4” pieces. Prepare the remaining ingredients, if you haven’t already

Sauté the Leeks: Melt the butter and oil in a wide dutch oven or large pot over medium heat. Add the chopped leeks along with a pinch of salt and pepper. Sauté for 6 to 8 minutes, until the leeks are translucent and their volume has reduced by half.

Aromatics: Add the garlic, rosemary, thyme, pepper, and paprika to the pot and sauté for an additional 2 minutes, until the garlic is fragrant and begins to stick to the bottom of the pan.

Deglaze: Add the white wine to the pan and use a wooden spoon or spatula to scrape any browned bits off of the bottom of the pan. Sauté for 3 to 5 minutes, stirring occasionally.

Simmer: Add the butter beans and broth to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 10 to 15 minutes, stirring occasionally. If the stew begins to splatter, reduce the heat to medium low. If the stew becomes too thick for your liking you can also thin it out with additional vegetable broth.

Final Touches: Turn the heat off and stir in the lemon juice; taste the stew and add any additional salt or pepper to taste, if necessary.

Serve & Store: Divide the stew between serving bowls and garnish with a sprinkle of parsley. Serve warm; store any leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

frommybowl.com

27/04/2026

These mild autumn days mean longer seasons for Beans and Capsicum, whilst we wait for root veg such as Parsnip and Turnip to return.

Still, plenty of root veg in the boxes this week - sweet potato, carrots, local potato, beetroot - and greens will be Rainbow Chard and Baby Cos lettuce.

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Week 17 - Rainbow Chard, Leek, Cauliflower, Red Cabbage, Pimento Capsicum and Red Lady Potato 🚚 🧅 🥦 🥕 🍊 🍎

Rather than Onions, we’ll have LEEK in this week's boxes - their subtle flavours are perfect with other seasonal veg like pumpkin, cauliflower and carrots.

Still just small amounts, we’ll see more CAULIFLOWER over the next few weeks (hopefully) as BROCCOLI slows.

Biodynamic RED CABBAGE from up north returns, as the local cabbage season takes a small break.

The strong CAPSICUM season keeps giving us PIMENTO CAPSICUM from Gippsland, and biodynamic RED CAPSICUM from Mildura.

New season biodynamic RED LADY POTATO from Geelong is similar to the Otway Red variety. Local DUTCH CREAM from Bullarto starting this week too.

Small RED SWEET POTATO from up north and BEETROOT from Swan Hill join plenty of root veg in the boxes.

Greens will be RAINBOW CHARD and BABY COS from Baxter on the Peninsula.

And the last of the BEANS from Shepparton.

For fruit, biodynamic FUJI APPLES from Red Hill will be your apple in the boxes (or GOLDEN DELICIOUS if they start this week).

NAVEL ORANGES should be with us over the next couple of weeks; whilst Daylesford STRAWBERRIES finish up as the cold takes them.

The cold weather is better suited for QUINCE and RHUBARB, which we’ll see more of.

>

26/04/2026

if you like your bread and cheese, try this recipe with some seasonal pumpkin from mildura and leeks from colac and pakenham

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Pumpkin, leek and Gorgonzola galette

1 portion flaky pastry dough (see notes), rolled out to a 3-4mm thick round, or 1-2 sheets store-bought shortcrust pastry, cut and pasted to form a 30cm circle
2 tbs extra virgin olive oil
1 onion, thinly sliced
1 large leek, thinly sliced
2 tsp plain flour
300g pumpkin (we used butternut), deseeded, thinly sliced, skin left on
2 tbs chopped rosemary or sage leaves (or a combination of both), plus extra to serve
1/4 cup (60ml) pure (thin) cream
50g Gorgonzola Dolce, or other mild soft blue cheese
1 egg, whisked with 1 tsp water

Place rolled dough on a large baking tray lined with baking paper in the fridge. Heat a large frypan over a medium heat and add the oil. Add onion and leek, season, and cook until they are soft and sweet but have no colour, about 10-15 minutes. Remove and cool in the fridge until you’re ready to assemble your galette.

Preheat oven to 200°C/180°C fan-forced. Remove dough from fridge and spread the flour across the base (this will absorb moisture from the onion and leek to prevent the base from going soggy). Top pastry with cooked onion and leek, leaving a 5-6 cm border around the entire edge.

In a mixing bowl, combine pumpkin slices with rosemary and/or sage leaves, cream, Gorgonzola, a pinch of fine sea salt and a grind of pepper. Lay mixture on top of onion and leek, then pour any excess cream or cheese in bowl over the top.

Fold edges of galette up over pumpkin layer, leaving filling exposed in the middle. Use a pastry brush to brush the crust of the galette with egg wash. Finish with a sprinkle of sea salt flakes and freshly ground black pepper over the crust. Place galette in oven and immediately turn temperature down to 180°C/160°C fan-forced. After about 40-50 minutes, the crust should be deeply golden, and the pumpkin should be browned.

Transfer galette to a cooling rack without the baking paper underneath so the pastry remains crisp on the bottom while it cools slightly. Serve warm, scattered with extra rosemary and/or sage.

delicious.com.au

21/04/2026

love a good bean stew
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Zucchini and Cannellini Tomato Stew

1 tbsp (15 ml) olive oil
1 cup (160 g) chopped red onion
1 tbsp (9 g) garlic, minced
1 medium zucchini, sliced into rounds
1 (15-oz [425-g]) can diced tomatoes
1 cup (240 ml) vegetable stock
1 (15-oz [425-g]) can cannellini beans, drained and rinsed
1 big handful spinach
Salt if needed
Parmesan for topping, optional

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Add the onion, garlic and zucchini. Cook for 4 to 5 minutes,or until onion is soft.

Stir in the tomatoes and vegetable stock. Simmer for 10 to 15 minutes until the sauce reduces down and thickens. Make sure to stir every so often to keep the bottom from burning.

Stir in the cannellini beans and let simmer for 5 minutes. Add the spinach and stir in until it’s just wilted. Taste and season with salt as needed. Sprinkle over a little vegan parm (if using) and enjoy!

asaucykitchen.com

Food Garden

12/05/2026

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30/04/2026

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21/04/2026

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