From Our Farm to Your Table: This Week’s Harvest

This week’s harvest is a beautiful reminder of what our community farm can produce: corn, sugar loaf, zucchini, bok-choy, paprika, tomatoes, red peppers, green beans, and garlic — all grown with care in our fields and greenhouse. A big thank you to our volunteers, who show up week after week to harvest, weed, and tend the land, and to our farmer, whose knowledge and dedication keep the whole farm running. Without you, none of this would land on our plates.

Here are two fully vegan recipes built around this week’s harvest — and designed so nothing goes to waste, using both the white and green parts of the sugar loaf and bok-choy across the two dishes.

Recipe 1: Stir-Fried Vegetables with Sambal and Rice

A quick, punchy stir-fry using the hearts of the bok-choy and sugar loaf, sweetened with fresh corn and tomatoes.

Ingredients (serves 4):

• 1 zucchini chopped

• 1 bok-choy (white parts only)

• The white/inner part of 2 sugar loaf

• 1 corn cob, kernels removed

• 1 onion, chopped

• 3 cloves garlic, chopped

• 1 tsp homemade sambal (made from our own red peppers)

• 2 (big)tomatoes, cut into pieces

• Soy sauce, to taste

• Sunflower oil

• Optional: a splash of vegetable stock

• Steamed rice, to serve

Method:

1. Chop the onion and garlic, and chop the bok-choy and sugar loaf. Cut the tomatoes into pieces and slice the corn kernels off the cob.

2. Heat a generous amount of sunflower oil in a wok or large pan. Fry the onion and garlic until fragrant.

3. Add the sambal and stir for a minute to let it infuse the oil.

4. Add the chopped bok-choy, sugar loaf, and corn kernels, and stir-fry for a few minutes.

5. Add a splash of soy sauce and stir for another minute.

6. Add the tomatoes and let everything simmer briefly until the tomatoes soften into a light sauce. If needed, add a little vegetable stock for extra moisture.

7. Serve hot over steamed rice.

Recipe 2: Bok-Choy and Sugar Loaf Soup with Lentils, corn and Chickpeas

A comforting, fragrant soup that puts the leafy greens from Recipe 1 to good use.

Ingredients (serves 10):

• The green leaves of the bok-choy and sugar loaf (left over from Recipe 1)

• 1 onion, chopped

• 3 cloves garlic, chopped

• 1 tsp sambal

• Fresh ginger, chopped or grated, to taste

• Lemongrass, to taste

• 1 cup lentils

• 1 corn cob, kernels removed

• 1 can chickpeas, drained and rinsed

• Vegetable stock cubes

• Water

• Sunflower oil

• Bread, to serve

Method:

1. Heat some sunflower oil in a large soup pot. Sauté the onion and garlic until soft.

2. Add the sambal, ginger, and lemongrass, and stir for a minute to release the aromas.

3. Add the chopped bok-choy and sugar loaf greens and stir for a few minutes.

4. Add water until everything is just covered, and stir in the vegetable stock cubes.

5. Add the lentils and let the soup cook for 20–30 minutes, until the lentils are tender.

6. Blend until smooth.

7. Stir in the corn kernels and chickpeas, and warm through.

8. Serve with a good slice of bread.

Enjoy — and thank you again to everyone who makes this harvest possible!