As much as possible I try and eat vegetables that are in season and therefore haven’t travelled huge distances to the shops. I also like to support local farmers and so used to do as much of my veggie shopping as possible at farmers markets. I started finding it difficult to be able to get to them consistently enough to keep me going so late last year I started ordering a fortnightly delivery of organic veggies, dropped right at my door.
I get mine through Victoria Organic Delivery but there are a whole host to choose from. I like knowing that they are coming from local farmers, and that they were all freshly picked. One of my favourite parts is that I never know what I’m going to get, and as much as possible I try not to buy any other vegetables, so it forces me to be more adventurous with what I cook and to use vegetables that I otherwise wouldn’t choose for myself.
This fortnight’s box was full of some of my favourite veggies including corn, carrots, spinach, pumpkin, potatoes, zucchini and celery. I’m looking forward to seeing what I can make with it all!
The first meal I made was focused on using up a backlog of onions I’d somehow ended up with, so I made an onion tart (two actually!) and a dukkah roasted pumpkin salad with spinach, bocconcini and walnuts. Roast pumpkin salad is one of my absolute favourites, and it’s so easy to throw together.
What’s your go-to salad combination?