wellness
Craigieburn Cooks Discover 5 Winter Recipes Using Local Seasonal Produce
Craigieburn cooks gain access to winter harvests that support steady nutrition through the colder months.
How we reported this
Craigieburn residents can prepare five new recipes built around winter vegetables and fruits now in season at nearby stalls.
July marks the height of availability for items such as cauliflower, kale and citrus, which arrive after the June harvest cycle and help maintain steady vitamin intake when daylight hours shorten.
Shoppers at the Craigieburn Village Market on Hanson Road and participants in the weekly sessions at the Community Garden on Aitken Boulevard have noted stronger demand for these items since the start of the month.
Cauliflower heads sold for $3 each on July 7 at the Hanson Road stalls, while sales of local winter greens rose 20 percent compared with the same period last year.
Five recipes to try this week
Kale and orange salad combines bunches of kale from the Aitken Boulevard garden with segments of local oranges, a splash of olive oil and a pinch of salt for a quick midday option.
Roasted cauliflower florets tossed with rosemary from Craigieburn Plaza herb beds and baked at 200 degrees for 25 minutes deliver a simple side that pairs with grilled proteins.
Pumpkin soup starts with 1 kilogram of diced pumpkin simmered with onion and a stock cube, then blended smooth and served with a swirl of yogurt for four servings.
Broccoli and apple slaw uses one head of broccoli shredded with two green apples and a light dressing of lemon juice to create a crisp accompaniment ready in ten minutes.
Spinach and citrus smoothie blends two handfuls of spinach with one orange, half a banana and a cup of water for a fast morning drink that uses produce from the Hanson Road stalls.
Residents can collect the listed items on the next market day and test one recipe before the weekend.