I recently signed up for regular box deliveries from Jupiter Creek Farm. If you’ve been following me on social media over the last few months you might have seen me mention them a few times. Jupiter Creek is a wonderful example of community-supported agriculture a format that favours locally grown, organic produce that encourages an alternative to traditional food distribution methods and builds community engagement and interest in food production and security.  Jupiter Creek Farm provides an alternative to the big supermarkets with most of the produce being grown on their farm in the Adelaide Hills.

Each week you call in to your local pick-up partner (affectionately dubbed ‘PUP’) and pick up your box of fresh, seasonal and organic produce. The contents of the box will differ from week to week, season to season so, as they say on their website: ‘you won’t find kale in summer and grapes in winter‘, that’s not how this stuff works. What you will get is a box full of the freshest seasonal fruit and veg possible.

Last week was my first ‘delivery’, it was exciting! I used to be a member of FoodConnect which ran on a very similar platform. I was fairly devastated (as were we all!) when they stopped operating and so very relieved when I heard that some of the former FoodConnect staffers had gone on to start Jupiter Creek. I picked up the box from a neighbour a few streets over and breathed a quiet sigh of relief. They’re back and I’m so very happy.

In my box this week was some corn, beets, spinach, apples, zucch’s and a mountain of fresh herbs (among other things). I had to get straight on in and make something right out of the box and this was it. Crunchy, fresh corn, juicy zucchini, zingy cilantro and a hint of chilli from the garden combine to create a lovely, light salad that will set your taste buds on fire. Good news is it’s also vegan and gluten-free.

For more information and to sign up for Jupiter Creek Farm head on over to their website: http://jupitercreekfarm.com/. Amanda from Lamb’s Ears & Honey has also written a great article about them over at her blog.

Summery Corn and Zucchini Salad

serves 1-2

- vegan
- gluten-free

1 cob corn, husks and silks removed

1 red chilli, chopped (seeds removed if you prefer less heat)

1 zucchini, julienned

a good handful of cilantro, roughly chopped

juice of 1/2 lime (more if desired)

a splash of gluten-free soy sauce

pinch of salt

cracked black pepper

2 tbspns of sunflower seeds, lightly toasted

Method:

Remove the corn from the cob.  I use a vegetable peeler but a sharp knife also works well.

In a large bowl combine corn, chilli, zucchini, cilantro.

Add lime juice and soy sauce. Season and taste.

Add extra juice or soy if you think it needs it.

Mix everything together and then sprinkle over the seeds.

Serve and enjoy the freshness of summer.

NB: I don’t get anything out of writing posts like these other than the warm fuzzy feeling of knowing I’m sharing something wonderful with my readers. 🙂