Newsletter 4

Hi everyone

Today is a stunning day here on the Kapiti Coast and the next item on the “to do” list is take Miss Molly for a walk.   In this weather it will be a delight for us both. This edition of the newsletter covers progress on the Downtown Community Centre fresh produce project and news of a festival being held on an organic farm in the Manawatu.   Also included is a recipe for Red Cabbage.   And, we are experiencing the annual carrot free few weeks.   Spring carrots will be here soon. Christmas is fast approaching and a limited number of vegeboxes will be available for delivery Tuesday and Wednesday of the short holiday weeks.    Please advise your requirements.

Downtown Community Centre.

The first box was delivered last week thanks to the generosity of Melanie & Rob Neeley.   Instead of a regular payment, they donated their weekly delivery to the foodbank while they were on holiday.   The feedback from the foodbank was bordering on ecstatic as it enabled them to pack a few pieces of fresh produce in each food parcel.   The second box will go next week as a result of the $5 donations so far received.    Grateful thanks to those who have added $5 to their regular payment for produce.

Mai Farm Naturally

Reuben Mai is a vegebox customer who has recently moved home to the farm after extensive travel overseas.   He has some innovative ideas on how to run a sustainable dairy farm and we had a very enjoyable talk over numerous cups of tea (some things never change on a dairy farm). Part of the reason for the festival is to celebrate 100 years ownership by the Mai family.  The festival is intended to raise charity to promote sustainable practices in the community.
Location:    Mai Farm, Pohangina Valley Road, Raumai, Manawatu.   (It is easy to find, continue through Ashurst following the signs to Pohangina).
Date:    Saturday 29th November 2008
Time:    9 a.m. – 10 p.m
Day will include workshops and speakers, bands and entertainers, organic and sustainable stalls, nutritious foods and beverages.
Price:  $10, seniors and students $8, under 12s free.

 

Sweet and Sour Red Cabbage

I experienced this first hand at the home of Roy and Anne Cooper during a recent visit to their home on the Australian Gold Coast. Very tasty!
Ingredients:
¼ cup butter
1 2lb red cabbage thinly sliced
6 tablespoons sugar
2/3 cup balsamic vinegar
Method:
Melt the butter in a large pot over medium heat.   Add cabbage and saute until slightly wilted, about 5 minutes.   Add sugar, toss to coat evenly.   Add vinegar.   Reduce heat to medium-low;  cover, simmer until cabbage is tender, stirring often.  About 30 minutes.   Season to taste with salt and pepper.
Serves 6 – 8
All for now – regards
Lorraine