I love cooking and good food. I love the philosophy of Food Connect. There is a completely different energy within the food and there is a generosity and connected feeling that I get so excited about. Tuesday is my favorite day of the week now as it’s the day I go to pick up my boxes.

I love riding bicycles (push bikes) anything that slows me down and makes me feel connected to the other stream…not the main stream! I find it’s a much better stream to be in!

I am turning 40 in November…. A spring chicken! I have two of the best sons you could wish for. Finally, I love to sing!

By Fi O’Sullivan

Cabbage with Caraway
Shred half a large cabbage.

Melt 30g or so of butter and a tablespoon of oil in a large fry pan or wok.
Scatter in a tablespoon of caraway seeds (don’t get too carawayed with the amount! Hee Hee…it’s a joke). Toss this around in the lovely hot wok or pan. Stir and toss over high heat until the cabbage begins to wilt – a couple of minutes or so and then throw in about 200ml of stock. I use Massel vegetarian stock cubes which are delicious and healthy and come in all flavours. They are available at health food stores so you won’t need to go into a supermarket to find them. Once you’ve added the stock cover with a well fitting lid. After a couple of minutes remove the lid and let bubble away for a little longer. If you want to add more butter and caraway then do so before serving covered with plenty of delicious salt and ground pepper.

Sweet and Sour Cabbage
Ingredients:
11/2 tablespoons sugar
3 tablespoons white wine vinegar
1 large cabbage
3 tablespoons light vegetable oil
few drops of soy

Method:
Mix together the sugar and vinegar and add a generous pinch of salt.
Slice the cabbage, discarding the thick stems and tough bits of stalk for the compost or the chooks. Slice as finely as possible don’t chop.

Heat oil in a frypan or wok. Throw in the cabbage and toss for a couple of minutes so that its all covered in the oil then add the vinegar and sugar mixture and toss again to coat and get the heat through. Finally add a few drops of soy before serving onto the plate while still juicy and crisp.

Both these dishes are delicious served with roasted vegetables. Use any of the wonderful fresh herbs delivered each week with plenty of salt and a bit of oil and roast till they smell and look delicious.