Copy
CERES Fair Food readers' digestibles are tidbits, tasty morsels of bite-sized info about what's in the box, next to it and outside it.
Fair Food Logo

These tasty morsels of fine food facts are...

Fair Foods'

Weekly Digestibles

Winter is drawing to a close and the temperature is slowly inching upwards, one degree at a time. If you’re a strictly seasonal eater, your palate might be getting a bit ‘over’ root veg and citrus by now.
 
We have just the mustard green to give your taste buds a late-winter shakeup. Chinese Broccoli (aka: Gai Lan) is an Asian stir-fry vegetable that holds its integrity under pressure. Providing both a delicate dark green leaf and super crunchy stalk with a same-same but different broccoli flavour, it fares better than its estranged & floret-heavy cousin at higher temperatures.

If you enjoy both broccoli and kale, then Gai Lan is an almost perfect combination of the flavours and textures of these two vegetables.
 
Gai Lan season is starting slow and steady, so you may not get some in your box this week, but it’s definitely on its way! If you didn’t get it this week, hold on to this recipe (on the back) for when you get surprised!
 
Just a tidbit about CERES Harding Street Organic Farm & their produce, straight from the press.
 
Happy Fair Food Feasting!
 
P.s If you liked this story and you think a friend would like it too, share the Fair Food love and pass it on!


Our weekly member recipe

Braised Garlic Gai Lan
Vegan (serves 6)


Ingredients
  • 1-2 bunches gai lan
  • 2 cloves of minced garlic
  • 1 tsp minced ginger
  • Fresh chilli or flakes to taste
  • 2 Tbsp cooking oil
  • 1/8 cup vegetable stock
  • Sesame oil to taste
  • Soy sauce to taste

Method
  1. Thoroughly wash gai lan to ensure there’s no dirt or grit, and pat dry.
  2. Heat the oil in a wok or pot over medium-high heat.
  3. Add the garlic, ginger, chilli and gai lan. Sauté for 30 secs to one minute, tossing frequently.
  4. Add the stock and cover the wok/pot to let steam build up inside.
  5. Steam for approximately two to three minutes.
  6. Remove the lid and test one of stems with a fork, making sure it’s firm but soft enough to be pierced. The leaves will have wilted but you don’t want them too soft and falling apart.
  7. Take off the heat and add a dash of sesame oil and soy sauce for aroma and taste. Toss.
  8. Plate gai lan with some of the stock juice.
Follow on Twitter | Friend on Facebook | Forward to Friend 
Copyright © 2012 *|LIST:COMPANY|*, All rights reserved.

unsubscribe from this list | update subscription preferences