Archive for the ‘harvest’ Category

Posted on 15th April 2014

Farewell from Grow Harvest Cook

Four years ago 4 women, with a combined “lifetime” of experience in lifestyle publishing decided to publish a blog following their combined passions of food, photography, gardening and design.  It was naturally named Grow Harvest Cook.

Over this time we have covered so many delicious garden grown ingredients, culminating in the production of the Grow Harvest Book of the same name, which has over 280 recipes and garden tips.  Grow Harvest Cook has now decided that this is a good time to hang up their tools, fold their apron strings and venture out on new projects solo.

The book of which we are all so proud will continue to be available at bookstores and online, and for a limited time.

the designer
Sue Cadzow

the gardener
Meredith Kirton  Twitter @meredithkirton

the cook
Mandy Sinclair

the photographer
Sue Stubbs

Posted under 5 minutes with..., community, cook, grow, harvest, product reviews, readers' recipes
Posted on 6th February 2014

Harvest | Asian Greens


 Asian Greens from the garden


The most common varieties under the umbrella of Asian Greens are pak choy, choy sum, gai larn and baby bok choy. Due to the naturally high water content of Asian greens they generally don’t store well, and are best picked at the time of using. If storing is absolutely necessary, pack in a perforated plastic bag and refrigerate for 1-2 days.

What to do with glut

  • Wilt, chop, freeze

Place greens in a large strainer and pour over a kettle over boiling water. Refresh under cold water and drain well. Transfer to a clean tea towel and pat dry. Pack into airtight containers or clip lock bags and freeze for up to 2 months.

freezing asian greens

  • To Preserve

Pickled greens

 Using your choice of greens, separate any leaves and cut leaves and stems into 4cm lengths. Place into an airtight container. Heat 1 cup rice wine vinegar, ½ cup white sugar and 1 tbsp shredded ginger in a pan on low, stirring, until sugar has dissolved. Bring to boil. Remove from heat and immediately pour over vegetables. Toss to combine. Seal and refrigerate overnight before using. Refrigerate for up to 2 weeks.


Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS


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Posted under harvest
Posted on 20th December 2013

Harvest | Kiwi Fruit


kiwi fruit


Pick kiwi fruit whilst still firm and under ripe. Store in the refrigerator for up to 5 weeks. To ripen, store at room temperature for 1-2 days until the fruit gives slightly, when touched.

What to do with glut

  • Freeze

Kiwi choc pops

Peel kiwi fruit and cut into 2cm thick slices. Push a paddle pop stick into the sides of each slice. Place on a tray and freeze until firm. Melt 1 cup dark chocolate. Set aside to cool. Dip each frozen kiwi piece into chocolate, allowing excess to drip off. Freeze until ready to serve.

  • Preserve

Kiwi fruit jam

1 kg kiwi fruit, peeled, chopped
½ cup orange juice
3 cups caster sugar

1. Place a small saucer in the freezer.
2. Place kiwi fruit, water and orange juice in a large saucepan. Boil for 5 mins, until fruit has softened. Remove from heat. Add sugar and stir until dissolved. Boil for 40 mins.
3. To test for setting. Remove jam from heat. Drop 1 tsp of jam onto cold saucer. Leave for 30 secs to cool. Setting point is reached if the surface wrinkles when touched and a channel is formed by a finger, remains open. If not, boil for another 10 mins, before testing again.
4. Transfer to sterilized jars and seal immediately. Store in a cool dark place until opening, then refrigerate.

Makes about 4 cups

kiwi fruit jam recipe

  • Dry

Preheat oven to 140C or 120C fan. Line baking trays with baking paper.
Fill a bowl with water and add the juice of 2 lemons. Peel kiwi fruit and cut into 1cm thick slices. Dip into acidulated water to prevent discolouration. Lay kiwi fruit in a single layer, on prepared trays. Bake for 4 hrs, turning after 2 hrs, until dry. The fruit should not be crisp dry but soft and pliable. Cool completely before storing in an airtight container.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 1st December 2013

Harvest | Turnip & Kohlrabi


home grown turnips



The longer turnips and kohlrabi are stored the more woody they become, therefore harvest as needed if possible. If this isn’t an option, rinse under cold water, wrap in damp paper towel and place in a plastic bag. Refrigerate for up to 10 days.

What to do with glut

turnip and aplle slaw recipe

Turnip and apple slaw

Place 1 medium turnip, peeled, cut into thin batons,1 granny smith apple, cored, julienned, 2 celery stalks, trimmed, washed, diced and 1 cup parsely leaves in a large bowl. Mix together 1/4 cup whole egg mayonnaise and 1 tablespoon Dijon mustard. Season. Add to turnip mixture and toss to combine.

Serves 6

  • Freeze

Peel and halve kohlrabi or turnip. Blanch in a pan of boiling water for 5 mins. Drain and refresh under cold water. Transfer to clip lock bags and freeze for up to 6 months.

  • Preserve

Pickled kohlrabi & turnips

Peel 2 kohlrabi and 1 turnip and cut into 5mm slices. Cut slices into 1cm wide strips. Pack into a sterilized jar. Heat 1 cup white vinegar, 1 cup water, 1/4 cup sugar, 1 teaspoon mustard seeds, 1/2 tsp whole peppercorns and 1/4 tsp of dried chilli flakes in a saucepan on medium heat, stirring until sugar dissolves. Increase heat to high and boil for 3 mins. Pour boiling liquid over vegetables to cover. Seal. Store in a cool dark place for 5 days before using. Once opened, refrigerate for up to 2 weeks. Makes about 1 litre.


Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted on 1st November 2013

Harvest | Macadamias


macadamia nuts


Store macadamias in the shell in an airtight container, in a dark place, for up to 3 months. Once shelled, store in an airtight container in the refrigerator or freezer for up to 1 month..

What to do with glut

macadamia nuts toasted, roasted and ground

  • Toast

Cook macadamias in a dry frying pan on medium heat, swirling occasionally, for 2-3 mins, until golden. Remove from pan and set aside to cool.

  • Roast

 Preheat oven to 180C or 160C fan. Place macadamias on a baking tray and bake for 5-7 mins, until golden. Cool.

Toasted/ Roasted macadamias can be store in an airtight container in the pantry for up to 1 week, or refrigerated for up to 1 month.

  • Grind

 Place toasted nuts in a small food processor and pulse until ground.

  • Freeze

 Macadamias can be frozen roasted or un-roasted, however the richness of  flavour is compromised slightly when stored this way. Pack in an airtight container or clip lock bag and freeze for up to 1 month.


Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 20th October 2013

Harvest | Avocado



  • Storage

Avocados don’t fully ripen until they are picked from the tree. Store at room temperature for about 3-5 days, they are ripe when the skin ‘gives’ slightly when lightly pressed.

  • What to do with glut

Avocado flesh freezes quite well, although the texture changes once defrosted. Once thawed they are ideal to use for guacamole, soups and pates. Peel avocado, remove stones and rub flesh with a cut lemon. Pack into clip lock bags and freeze for up to 1 month. Thaw in the refrigerator and use immediately.

freezing avocados

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 1st October 2013

Harvest | Green Beans


french beans


Green & yellow beans should be firm, unblemished and smooth. Store refrigerated in a clip lock bag for up to 5 days.

What to do with glut

  • Freeze

Trim ends and blanch beans in a large saucepan of boiling water for 3 mins. Drain and refresh under cold water. Pack into clip-lock bags and freeze for up to 6 weeks.

  • Preserve

Pickled mixed beans

400g green beans, trimmed, blanched
400g yellow beans, trimmed, blanched
4 cups white vinegar
½ cup white sugar
4 garlic cloves, peeled
2 bay leaves
2 small red chillies, chopped
1 tsp black peppercorns
¼ cup olive oil

1. Stand beans upright in sterilized jars, packing tightly.
2. Place vinegar, sugar, garlic, bay leaves, chilli, peppercorns and 4 cups of water in a large saucepan. Bring to boil. Pour over beans to completely cover. Drizzle over a little oil and seal.
3. Turn jars upside down every 30 mins or so, until cool. Store in a cool, dark place for 8 weeks before using. Refrigerate once opened


pickeld beans recipe

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest