Getting There is special because it’s packed with the perennial favourite kale but we’ve added chard and romaine to up the health scale. It’s a versatile bundle, we see some lollo peeking out of a burger, a zesty kale salad and a chard plus romaine stir fry. Yum and good, definitely getting there. The mint is perfect for your refreshing morning tea.
Each delivery bundle includes:
1 head of Lollo Rosso/Bionda/Butterhead (100g)
1 head of Romaine (90g)
4 heads of Kale (210g)
3 heads of Swiss Chard (200g)
Plus Herb Shot Basil (100g)
- Free delivery for weekly and fortnightly subscribers
- RM 10 for purchases above RM 45
- RM 15 for purchases below RM 45
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.
We don’t mean to bang on, but Swiss Chard is yet another powerhouse of goodness.
It is not only loaded with nutrients but also extremely low in calories, making it a health friendly food.
Filled with vitamins A, C, E K, Iron, Potassium and Magnesium
Bittersweet, not creamy, neutral, texture rough and succulent, earthy, with a honey sweetness on the stem.
Works well with a fruity balsamic vinegar or braising to cook.
Antioxidants help protect cells from damage caused by those scoundrels, free radicals
You would think that basil could do no more than nourish our souls with that rich creamy flavour.
Did you know that it is a good source of vitamin K and antioxidants?
It is great for digestion & is a known anti-inflammatory.
What’s not to love?
Fragrant and flavourful, basil is not just about pesto.
It adds lush flavour to a meat or seafood stir fry.
A companion plant to tomatoes. simply try with a drizzle of olive oil and sliced tomatoes.
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.
Chef Justin’s Swiss Chard Mushroom Quiche
“This is my go to comfort food. On good days, great days and anyday. It’s quick, hearty and a little indulgent”
2 heads BoomGrow Swiss Chard
1 medium onion
1 clove garlic
1/2 packet shimeiji mushrooms
1 large sheet ready-made puff pastry
90g shredded cheese
4 med/large eggs
Pinch (or two) of turmeric powder (optional)
Salt & pepper
Preheat oven to 180-200'C
Separate the stalks from the leaves of the Swiss chard. Finely slice the stalks and very roughly chop the leaves.
Mince the garlic. Cut onion into small cubes. Separate the mushrooms and trim the bases.
Heat some butter and/or oil in a pan on med-high heat. Gently fry the garlic, onion and chard stalks until fragrant and lightly browned.
Add mushrooms and fry until it has a nutty aroma, or starting to brown. Set heat to low.
Add the chopped chard leaves and cook until just wilting. Take it off the heat and continue to stir for a minute. Leave this topping to cool slightly as you prepare the filling and crust.
Mix eggs, cream and milk with a fork or whisk until well combined. Season with salt and pepper. Add turmeric powder for a brilliant yellow colour. Strain the mixture into a small jug.
Line a dish - anything ovenproof with a little depth works: iron pan, casserole, bowl, cake tin etc. - with some oil or butter. Place pastry sheet over to cover the sides (take care not to trap any air pockets under the pastry as this will balloon in the oven).
Sprinkle grated cheese evenly over the base of the pastry. Spoon topping over and spread evenly. Gently pour in filling, making sure there are no trapped bubbles.
Bake in oven until crust is golden brown (20-25 mins)
Demould (or not!) and enjoy quiche warm with relish or sour cream.
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