Veggie bake made with love by BHS students!

BHS PttP veggie bake

Look at this lovely veggie bake made with love by Miss Smith and the Burnie High FOOD options class!  Most of the ingredients via our food rescue including the potatoes, asparagus, celeriac and onions.  Winning!

Available in our Food Hub this week.

Here is the recipe!


4 potatoes, peeled and thinly sliced

3 – 4 asparagus spears, thinly sliced

½ C celeriac, cut into small cubes

½ C diced bacon

1 onion, diced

½ C cream or milk

½ C cup grated cheese.

Pepper to taste


Preheat oven to 180°C.

Spread half of the potatoes in a layer in the base of a greased ovenproof dish. Add half the celeriac, asparagus, onion, bacon, cream and cheese.

Repeat with a layer of potatoes, then the remaining celeriac, asparagus, onion, bacon, cream and cheese.

Finish the last top layer with cheese.

Bake in the oven until potatoes are tender and top is browned. About 20 – 25 minutes.

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Our week on The Farm – hugels, celeriac, Ben’s Menu!

PttP Our week

This week our hugel bed started to take shape.  Hugel, swale, hugelkultur bed.  The Farm is built on a swamp so we get all sorts of water appearing in all sorts of places and a hugel is one way of dealing with it.  For more information on hugels head here.

Kim has the farm on fire with planting and we have ready to harvest kale, broad beans, silver beet, spinach and rocket and coming on salad greens, tomatoes, capsicum, eggplant, bacon, rhubarb, beans, squash, blackberries, young berries, potatoes, cape goosberries and water chestnuts.

We also took delivery of over 300 celeriac!  Celeriac to the people for sure. We have recipe links online and are sending people away with simple recipes to try with this interesting veg.  One of the good things about this food rescue is that people get to try a veg they would never purchase.

Of course one other pretty amazing thing happened for us this week……

Ben's Menu logo

OUR episode of Ben’s Menu aired.  So exciting for us and for the Burnie High students who got to cook with Ben Milbourne.  We have some more collaborations planned with Ben.  So watch this space!

Grow, gather, give and love the one you’re with x

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Celeriac to the people!


We have 350 of these babies to give away so head into The Farm Food Hub to pick up yours.  We have a sheet of simple recipes to take away as well but you will find links at the bottom of this post if you want to experiment!

Celeriac :

Pronounce it: sell-air-e-ak

The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade. (via

Prepare it

Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you’ve done this.

Store it

In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as ‘acidulated water’).

Health Benefits of Celeriac (via

  • Celeriac is very low in calories. 100 g root holds just 42 calories, quite higher than that of leaf-celery. Its smooth flesh has some health benefiting plant-nutrients, minerals, vitamins, and dietary fiber.
  • As that in carrot and other members of Apiaceae family vegetables, celeriac too contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol.
  • Several research studies from scientists at  University of Newcastle at Tyne found that these compounds possess anti-cancer properties and, thereby, may offer protection from colon cancer and acute lymphoblastic leukemia (ALL).
  • Celeriac is very good source of vitamin K. 100 g root provides about 41 µg or 34% of recommended daily intake. Vitamin-K improve bone mineralization by promoting osteotrophic activity in the bones. Research studies suggest that it also has established role in Alzheimer’s disease patients by limiting neuronal damage in the brain.
  • The root is a very good source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Phosphorus is required for cell metabolism, maintaining blood buffer system, bone and teeth formation. Copper helps restore immunity, prevents anemia, and required for bone metabolism.
  • Further, it contains some of valuable B-complex vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin. Fresh root also provides moderate amounts of vitamin C (8 mg/100 g).

Recipe links!

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