There’s a growing move amongst consumers towards organic food as more people recognise the value of eating chemical and additive-free food. The organic food industry has been recognised as one of Australia’s top five growth sectors and Keane’s Organic Food, which was originally a small part-time business for Melissa and Simon Keane, is now a full-time proposition for this Adelaide couple.
There are loads of reasons to consider adding more organic food products to our diets, not the least of which include the fact that organic farming reduces environmental pollution, research is now showing that organic food products are 25% more nutritious and can contain up to 30% more antioxidants than non-organically produced food and often it simply tastes better.
Melissa Keane was already an organic convert when she first fell pregnant and, eager to find an easier way to purchase the food in bulk, she letter-boxed her neighbours with suggestions for a food co-operative. For those who work full-time and have a family to juggle, just getting to the right location to purchase organic food can be a bit of a drama and it soon became clear that the interest was there for a delivery service.
Simon and Melissa have shrugged off their previous lives as a detective and marketer and from that modest start are rapidly growing their delivery business in the Adelaide suburban region, now employing two part-time drivers as well as supporting themselves. They generously sent me a box of simply magnificent produce so I could see the quality of their fresh foods. I have to say that I haven’t tasted tomatoes that good in a very long time and the scent of the pineapple that filled my kitchen was sweet and heady.
We are still in the midst of tomato season here in South Australia, so here is a simple, seasonal recipe that Melissa has shared to help you make the most of them. Perfect for a lunch or a first course, this is a great dish to showcase our local pastry, cheese, oils etc – so give it a try!
- 1 piece of ready made puff pastry
- 100g semi dried tomatoes
- 35g pine nuts, toasted
- 25g Parmesan cheese, grated
- Olive oil as required
- 5 ripe tomatoes, sliced
- Small handful of basil leaves
- Salt and pepper
- 60g goat curd
- Pre-heat the oven to 200°C.Line a baking tray with baking paper.
- Take a piece of ready-made puff pastry and score a border around the
- edge, approximately 2cm inside the edge. Use a fork to prick holes
- inside the scored border. Set aside but keep cool.
- Use a food processor to make a tomato pesto. Add the semi-dried
- tomatoes, toasted pine nuts and grated Parmesan cheese, then blend until a paste forms. Add olive oil as necessary to bring the mixture together (this will depend on how much oil was on the tomatoes to begin with).
- Spread the paste over the pastry, leaving the borde runcovered.
- Lay the sliced fresh tomatoes over the tomato pesto. Tuck small basil
- leaves in under a few of the tomato slices. Season well.
- Bake in the oven for 20–25 minutes. Serve warm or at room
- temperature, with dollops of goat curd.
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