Pat yourself on the back to your healthy start! Packing in the health quotient, this bundle is particularly a stand out with peppery arugula and kale (a pesto maybe?) and vitamin powerhouse Romaine that’s calling itself for a wrap. Don’t forget to stop and smell the mint everyday.
Each delivery bundle includes:
2 heads Lollo Rosso/Bionda/Butterhead
1 head of Romaine
4 heads of Kale
2 heads of Rocket
1 packet of Mint (free)
- Free delivery for weekly and fortnightly subscribers
- RM5 delivery for all starter bundles
Bittersweet lollos. Crinkly edged, rosette shaped leaves. tinged in colour at their ends with a fairly tender, yet crisp texture with a bittersweet, almost nutty flavour.
Water rich, super-low calorie, making it incredibly thirst-quenching and helps curb hunger and promote fullness.
Believed to be first cultivated by the Egyptians and was considered to be an aphrodisiac and a medicinal remedy.
Mildly sweet, not spicy, medium creamy, tender, waxy, nutty.
What do you use it for? Everything, everything, versatility thy name is lollo.
High in folate, iron, and potassium, the light, crispy and crunchy Butterhead has soft mid-green outer leaves and a slightly crisper, paler heart. Loose-heading lettuces, such as butterhead can be traced back to the middle ages.
Vitamin A - Vitamin A is good for your vision and strengthens immunity and promotes healthy organs and while, butterhead is not quite as loaded as romaine it is still a bountiful 70% of your daily requirements - not bad at all.
Now, check out it’s marvellous credentials:
- folate for cells
- iron for muscles and energy
- manganese for brain function and your nervous and enzyme systems
- and potassium to balance fluids
Nothing like a salad partnership with butterhead, or for something a bit different, delicious in a stir fry.
Ranked a top powerhouse food for its ability to reduce risk for chronic diseases.
It is especially a great source of vitamin A – one cup has 81% of daily intake – as well as some B and C vitamins and potassium.
Said to have originated on the Greek island of Cos (Kos), off the coast of Turkey in the Aegean Sea.
The tender crisp leaves perfectly folded centers for scooping dips or holding dressings. The crisp texture and crunch of romaine is a perfect complement to a sandwich or as a sturdy support in a Caesar salad with boiled eggs, croutons and some shaved parmesan in a salad or wok fried with garlic, Shaoxing rice wine and soy sauce for a delicious vegetable side. It’s also great raw with fried onion and ikan bilis.
Trendy for a reason, kale packs it in antioxidants and anti-inflammatory properties.
Kale has a 2000 year history and was one of the most widely eaten green vegetables in the Middle Ages. What’s it packing:
- Vitamin A - great for vision, immunity and healthy organs.
- Vitamin C - a winner in the fight against viruses but also for growing healthy minds and bodies.
- Vitamin K - fab for healthy bones and healing of wounds.
Kale and arugula pesto drizzled on pasta, grilled sandwiches, roasted meat, cauliflower – on everything really. Want the kids to love it, try tasty kale chips! Gently rub olive oil and a sprinkle of salt into clean dry kale leaves and bake in the oven on 175 c for 10-12 mins. Make sure they are crispy but don’t let them burn.
The perfect marriage of gourmet flavour and nutrient density.
Also known as arugula, ruccola and roquette, it has long had a role in Italian and Mediterranean cookery.
It is rich in vitamins A, C, K and folate.
In ancient Rome and Egypt, arugula leaves and seeds were associated with aphrodisiac properties.
Crunchy, peppery, menthol-like taste, nutty.
Crisp and peppery, rocket is very versatile and great served cold in salads, wilted in pasta or dressed on top of a pizza.
The (spear)mint has a place in ancient myth and legend conveying wisdom and seen signifying hospitality.
It is commonly used to help relieve symptoms of indigestion, nausea and gas.
It contains beneficial antioxidant compounds that help against damage caused by free radicals
Did you know that you can also use it for headaches, toothaches, cramps and sore throats?
Stronger, Sharper taste. Excellent for dipping sauce.
Full of flavour, we love to start our day with a mint infused cup of tea, sprinkled on our curry laksa and washed down with a minty lime soda.
Jay’s Kale and Arugula Pesto
“There's always a stash of kale and arugula pesto in my freezer. It's in pasta for quick school night dinners, slathered on a brioche bun for burgers, coating roasted veggies and peeking out of a nice pizza base.”
2 cups kale
1 cup arugula (increase arugula if you like it more peppery)
2 cloves of garlic
1/2 cup of parmesan cheese (grated)
1/4 cup toasted pine nuts (or any nuts you have handy. Due to Covid MCO , I had very little pine nuts so topped with some pistachios)
A pinch of salt
In her epic book Salt, Fat, Acid, Heat, Samin Nosrat @ciaosamin makes it clear that good pesto must be made with a mortar and pestle. I am aware that a purist will balk but I just pop it all in the blender and emulsify with glugs of good olive oil.
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