Welcome to BioboX

by Roberto Barbagallo

Key points about Biointensive agriculture:

Sustainable farming method

Maximizes yields from minimal land

Prioritizes soil health

Reduces environmental impact through efficient use

Simple techniques and local resources emphasized

Developed by pioneering farmers

Use of manual tools with little impact on envoirment

Biointensive techniques result in maximum yields from minimal land by focusing on soil health, efficient use of resources, and minimal disturbance of the soil. The key components include:

• 80 cm cultivation beds with 3 line staggered planting: This maximizes the use of space and allows for more efficient use of water, sunlight, and other resources.
  
• Use of multi-year durable landscape fabric: This drastically reduces weeding time, allowing for more time and energy to be devoted to other aspects of farming.
  
• Emphasis on efficiency, minimalism, and the use of local resources: By focusing on these principles, Biointensive techniques allow for maximum yields with minimal impact on the environment. The focus on soil health also creates a fertile and diverse soil ecosystem that supports a wide variety of crops.
  

Jadam

Farming in community involves the collaboration and support of individuals and families to cultivate land and produce food together. At our organic vegetable farm, we are committed to being a active and responsible member of the local community. Our farm participates in various community events and activities to promote sustainable agriculture and provide educational opportunities to the public. These include community gardens, farmers markets, workshops, and volunteer opportunities. By participating in these events and activities, we aim to foster a spirit of mutual help and collaboration, and contribute to building a stronger and more sustainable community.

Ingredients

250g cime di rapa

200g pasta of your choice

olive oil

2 garlic cloves, chopped

pinch dried chilli flakes

dash of cream

1 lemon

Parmesan, grated, to serve

salt and pepper

CIME DI RAPA PASTA

A quick vegetarian pasta dish, punchy, unctuous and bursting with nutritious greens. You can substitute cime di rapa (also known as broccoli raab/rabe and rapini) with any of the other greens that you get in your box: spinach, chard, kale and spring greens all work a treat. This is an iconic Italian dish that’s usually made with orecchiette (‘little ears’) pasta, but – as long as there are no Italians to dinner – you can use whatever kind you have in the cupboard.

Method

Prep time: 5 min

Cooking time: 15 min

Step 1

Put a large pan of salted water on to boil. Wash the cime di rapa well, slice the lower part of the stalks into 2-3 cm pieces, keep the leafy tops whole. Drop the pasta into the water.

Step 2

Gently heat 2 tablespoons of olive oil in a frying pan and slowly cook the garlic until fragrant but not burning. Add the stalks and a pinch of dried chilli, cook gently for 2 minutes before adding in the leafy tops, cook for a couple of minutes until dark and wilted. Add a dash of cream and a dash of the pasta cooking water to loosen.

Step 3

Season with salt, pepper and a squeeze of lemon juice. Drain the pasta and fold it into the pan of greens. Serve piled into shallow bowls and finish with plenty of grated Parmesan and good olive oil.

Pak Choi

with broad beans and avocado mayo

To complement the slightly spicy flavour of the leaves, we’ve paired them with a mix of broad beans and avocado mayonnaise with lemon and mint. Finish the dish with a sprinkle of nuts to add a bit of crunch, and serve as a starter or a side.

Method

Prep time: 15 min

Cooking time: 10 min

Step 1

Fill a small saucepan with boiling water. Add the broad beans and simmer for 4 minutes. Tip into a colander, refresh under cold water, and drain. Individually peel the outer skins off the beans (this is called double podding) and keep the beans aside for later.

Step 2

Cut the avocado in half and remove the stone; use a spoon to scrape out the flesh into a blender jar. Add the rest of the mayonnaise ingredients and blitz. Taste and adjust the flavour or texture by adding more seasoning, lemon juice or water.

Step 3

Roughly chop the broad beans and gently mix though the mayonnaise. Set aside.

Step 4

Bring a big pan of salted water to the boil. Add the komatsuna and cook for 3-4 minutes or until the leaves are wilted but the stalks retain a little crunch. Transfer to colander, rinse well and let it cool for a few minutes.

Step 5

Arrange the komatsuna on a plate and drizzle with olive oil. Dollop the avocado mix on top and garnish with dukkah and flaky salt.