VERY GOOD vegies
I’m a beach boy gone country and, if I didn’t already love vegies enough before I started working the farm, I have a newfound appreciation after a few good seasons of growing our own. As a chef, I like nothing more than using fresh, seasonal vegies, grown as close as possible to home — and nothing gets closer than your own backyard.
On the journey of learning how to grow vegies that go plot to plate, I’ve found a few of my favourites each season that I’ve dubbed “very good” vegies. These are vegies that grow well with good soil, organic fertiliser, water and fresh air. In the kitchen, they are also easy to cook with, can be used in lots of recipes and hit it for six when it comes to nutrients and flavour.
At the farm we have eight square vegie beds, which have some protection from the elements and are fed with their own rainwater tank. It means we’ve always got a supply of “very good” vegies on hand to cook with and I want to share some recipes inspired by what we’re growing in our patch this winter.
VEGIE FAVOURITES
Anything fibrous, green and leafy that grows above the ground is a daily staple because these vegies are nutrient heavyweights. We eat lots of broccoli, cauliflower, cabbage and kale because they are fibrous cruciferous vegetables. What’s so special about this family of vegetables is that studies have shown they may be capable of
