Hello Rainbow OMGers,
This week appears to be telling us that Winter has come early this year. In light of this we decided it was time to finally close in the Greenhouse. My uncle was gracious enough to gift us with a lot of second-hand timber and roof metal so we put the timber to work immediately framing out this end wall and two large doors.
Over Winter our Greenhouse contains our Nursery and we will see how far we can push production of Tomatoes, Capsicum and Cucumbers into the cold while growing Lettuce underneath all the way through the season. It was very satisfying to piece a wall and doors together out of scrap and give our veg a nice snug home.
Jill was also busy in the kitchen making Pesto with our basil. If you would be interested in purchasing Pesto from us directly please let us know by email or in the comments and we will look at scaling up production after Winter.
A reminder that some of our range is limited so please get your orders in quickly to secure your desired organic vegetables.
This week the Garden is providing Sugar Snap Peas, Green Capsicums, Lettuce, Bok Choi, Carrots, Beetroots, Zucchini, Basil, Rainbow Chard, Cucumbers, and Parsley.
We have now sold out of Gardenkraut however we will ferment a new batch as soon as we can.
Crops currently growing but not ready this week are Cherry Tomatoes, Coriander, Broccoli, Cauliflower, Red Cabbage, Red Russian Kale and Spinach
Rainbow OMG Buyers Hubs
Jeparit, Warracknabeal, Hopetoun, Beulah, Nhill, Dimboola etc
Are you interested in our delicious vegetables but live just that little bit too far away to be worth the drive to Rainbow just to pick up one order?
We are looking for Rainbow OMG supporters from other towns in the region who are interested in working with us to increase the distribution of our organic vegetables and healthy lifestyle products. Buyers Hub organisers will be rewarded for their efforts.
If you would like a Rainbow OMG Buyers Hub in your town, please email “evan@rainbowomg.com” with your name and town and we will be in contact ASAP to kick start the process.
Some of our products may be a little different to what customers are used to so we will be providing Product Profiles in our Weekly Post and in a dedicated page on our website. This will provide recipe ideas and nutritional information for all of the vegetables and products we offer.
Product Focus: Rainbow Chard
The ever beautiful Rainbow Chard is simply multi coloured Silverbeet. Rather than just green and white Silverbeet, Rainbow Chard comes in red, pink, orange, yellow, white with pink stripes, white and more. Rainbow Chard is far more heat tolerant that traditional Spinach and is generally available all year.
Rainbow Chard is a nutritional powerhouse being low in calories and containing:
- Vitamin’s K, A, C & E
- Manganese
- Magnesium
- Iron
- Potassium
- Copper
- Anti Oxidants
- Phytonutrients and more.
Rainbow Chard can be best described as salty spinach crossed with celery. It is best served lightly cooked and is generally prepared by cutting the leaves off the stem, then slicing the stem up like celery and the leaves like spinach.
Rainbow Chard can be used a spinach substitute in any cooked meal such as:
- Soups
- Stews
- Stir Fry
- “Spinach” Pie
- Added to baked beans
- An ingredient in vegetable stock
Rainbow Chard grows all year in climate and is an important staple in a seasonal diet. We invite you to try Rainbow Chard today.
This weeks available produce:
- Sugar Snap Peas $7.50
- Capsicums $7.50
- Carrots $7.50
- Butterhead Lettuce $7.50
- Rainbow Chard $7.50
- Cucumbers $7.50
- Beetroots $7.50
- Bok Choi $7.50
- Zucchinis $5.00
- Parsley $5.00
- Basil $5.00
All items listed for $7.50 are discounted at 3 for $20 when paying with cash or cryptocurrency i.e. 1 x Lettuce, 1 x Capsicum and 1 x Carrots = $20.
Please head to www.rainbowomg.com to finalise your orders by 5:00 am Friday morning. All Rainbow orders will be delivered from the new time of 1:00 pm Friday. For all clients who do not live in Rainbow, Local Pickup times can be arranged by contacting us.
We look forward to serving you,
Evan and Jill Young
