Produce
Mizuna
Green & Red Mizuna
Mizuna is a wonderful salad green also known as Japanese greens or spider mustard. The fine leaves are a decorative, light green, with deeply jagged leaves. Mizuna has a mild mustard flavour and is high in carotene and vitamin C.
Selection: Mizuna is generally sold in bunches. Look for fresh and vibrant green leaves that aren’t wilted.
Frank van Steensel talks about Mizuna
Tags: Leaf CropsChicory Sugarloaf
Sugarloaf
Chicory Sugarloaf, a member of the Chicory family, is similar to Cos Lettuce with the leaves folding into a dense head that are green on the outside and light yellow inside. It has a nutty bitter that becomes milder as it ripens. Sugarloaf is a good source of vitamin A, C & K, and iron. more »
Frank van Steensel talks about about Sugarloaf
Kohlrabi
Kohlrabi in field
Very young and tender, the small bulbs of baby kohlrabi, or cabbage turnip, taste like a mixture of cucumber and mild broccoli and have green white flesh. The firm flesh of this immature vegetable offers a very agreeable, delicate mustard flavour and is juicier, sweeter, crispier and more delicate than a turnip. Peel, slice, dice or julienne for salads. Shred or grate to add extra flavour to slaws and sauces. Steam, boil, braise, sauté or stir-fry. Leaves can be cooked like collard greens. Kohlrabi is very high in Vitamin C and Potassium.
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Kowiniwini Potatoes
Kowiniwini
Frank van Steensel talks about heritage Potatoes and the Kowiniwini.
Perpetual Spinach
Perpetual Spinach
Perpetual spinach, also called leaf beet has a slightly bitter taste but is milder than spinach. Fresh young leaves can be used raw in salads. Mature leaves and stalks are typically cooked or sautéed as their bitterness fades with cooking, leaving a gentler flavour which is more delicate than that of cooked spinach. Perpetual spinach is high in vitamin A and C and and dietary fibre.
Frank van Steensel talks about Perpetual Spinach
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Endive
Endive
Broad-Leaved Endive or Escarole has broad, pale green leaves and is less bitter than the other varieties. The outside leaves of an endive head are green and bitter, the inner leaves are light green to creamy-white and milder flavoured. Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber.
Frank Talks about broad and fine leaved endive.
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Chinese Cabbage
Chinese Cabbage
Chinese cabbage is one of the most common Asian vegetables found in New Zealand and is also known as Peking cabbage, Napa cabbage, wong nga pak, wong nga baak and wong bok It has an elongated head with tightly packed crinkly pale green leaves. Unlike the strong-flavored waxy leaves on round heads of cabbage, these are thin, crisp and delicately mild. Chinese cabbage is a rich source of vitamin C and folate and a source of vitamin A.
Frank van Steensel talks about the versatile Chinese Cabbage
Tags: Leaf CropsFrank van Steensel
Volunteers Needed!
Carrots
Frank explains why we have no carrots this week.
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Rain
Frank van Steensel explains the problems that consistent rain has created on the farm.
Why it is about health
Frank talks about health.
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Why industrial farming is bad
Frank talks about the problems with chemical industrial farming.
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Why ecological farming
Frank talks about the term ecological farming.
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Why Organics
Frank talks about organic farming.
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Why from Seedlings
Why Frank and Josje grow from seedlings
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Why a Grower
Frank talks about the reasons behind him becoming a vegetable grower.
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Images
Seedlings
Feature
Update from the Farm
Volunteers Needed!
Preman making Kefir
Preman Tilson our kefir maker extols the virtues of kefir then demonstrates how to make kefir.
Farm Gate Day
I fell down on my video duties on Farm Gate Day as I was too busy with organisation and actually having some fun myself. However, I did capture some snatches of Helene, Ross and Tui performing the fantastic Klezmer Music.
Preview Music Farm Day
Setha and Roddy who will play at the farm day performing at Boly’s Pizza night. more »
Rain
Frank van Steensel explains the problems that consistent rain has created on the farm.
The Future of Agriculture – Part Two
The Future of Agriculture – Part One
Boly
Boly Bolliger
Boly Bolliger, a Swiss Native, has been baking and milling in the Wairarapa for twenty years from his property in the foothills of the Tararuas. Boly has been progressively adding and improving to what he calls “the project”, first constructing the distinctive bakery himself then a home further up the hill. He still has ambitious plans for a fully functioning water driven flour mill.
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All Vegetables are not Equal!
Richard Rust retells how he was poisoned from pesticides in vegetables bought at the local market.
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Frank interviewed by Simon Morton for Television Show
TVNZ6’s ‘Use As Directed’ filmed Frank and myself for an item on the CSA for broadcast in August. Simon Morton is the host of ” This Way Up”, the Saturday Afternoon National Radio Show . I will keep members posted on the date the show will air.
Sonia Corbett – Distribution Manager
See Sonia on her weekly deliveries.
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Josje Neerincx, Grower
Josje Neerincx looks after all the plant seedlings at Wairarapa Eco Farms and is a vital part of the farm operation. Frank has explained in a previous video why they grow their own seedlings and Josje is the person who makes this philosophy a reality.
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Coffee Roasting
Barry Thomas Flame Roasting coffee beans in a concrete mixer
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Harvesting Red Carrots
13th April 2010 more »
The Orchard – just outside Masterton
Rhonda, Aaron and Bill with Maya’s able assistance harvest carrots for CSA deliveries.
John McKay
Steamed Veges and Lamb
John’s simple steaming method for the cooking challenged male. Completely foolproof!
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What is a CSA
John talking about what is a CSA.
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