When we first got started with Grow / Source / Eat, we had a million and one ideas about the sort of food system we’d like to build and why it is so important to make it happen. Things like paying farmers fair prices, encouraging small producers to grow food in cities, and improving access to fresh, local food for everybody. 

Of course we love working towards these goals, and when it’s been a good day you can be sure that Nichole and George are both sitting in their backyards on the phone, celebrating the good news together. At the same time, some days are easily monopolised by the more practical, tick that off your list type work. What brings us joy on those normal days, is being able to see and talk to subscribers about the food they’ve received and what they’ve done with it. A little email asking for more eggs please, a DM describing what the best in the bunch was this week, and a tagged photo of dinner for the family – this is the stuff that makes working with local food so magical. 


To the people in our local food community who share what nourishes them – thank you – we can’t wait to see more. In the meantime, here is a fabulous recipe from Jess – making the most of the winter harvest. 

Show us what’s cooking in your kitchen @melb_food_hub. 

Roasted cauliflower, celeriac puree, garlic greens

Recipe courtesy of one of our Grow / Source / Eat subscribers, Jess.  Ingredients: Cauliflower
  • 1 small to medium sized cauliflower
  • 2 tbsp extra virgin olive oil 
  • 1/2 tsp smoked salt 
Celeriac Puree
  • 4 cloves of garlic
  • 1 celeriac
  • 3 shallots
  • 2 cloves garlic
  • 1 tbsp extra virgin olive oil
  • 1/4 cup vegetable stock
Garlic Greens
  • 3 cups chopped greens – kale, broccoli leaves, silverbeet are all good
  • 1 clove garlic, finely sliced
  • 1 tbsp extra virgin olive oil
Preheat the oven to 170 degrees (fan forced). Take the leaves off the cauliflower and rub extra virgin olive oil into it well. Sprinkle with salt, covering evenly. Put it into a roasting pan with peeled and chopped celeriac, whole peeled garlic cloves and shallots. Toss the celeriac, garlic and shallots in the oil and a little salt and roast with the cauliflower. Pop it in the oven.
When the celeriac is tender (around 30 mins), remove them from the roasting tray. Flip the cauliflower upside-down for half an hour. Cool the celeriac a little, then put them in the blender with the vegetable stock. Blitz really well and season to taste. Set aside in a pot to warm later.
After an hour, turn the cauliflower back over to brown the top a bit more. When the cauliflower is about 10 mins away, gently warm the celeriac. Heat a frying pan, get the oil nice and hot and add the greens, garlic and salt. Cook for 2-3 mins or until they have softened. Set aside.
Onto a plate, add the celeriac and smooth out, forming a little dip in the middle. Put the greens on next, leaving a border. Snuggle the cauliflower on top of the greens and celeriac.