Download our order form in xls format (last updated 3rd February 2011)
Prices change regularly according to supplier prices so this price list is intended as a guide only.
Prices change regularly according to supplier prices so this price list is intended as a guide only.
For more information visit our Meet our Growers page.
For recipe ideas you can visit our Co-op Recipe page.
For recipe ideas you can visit our Co-op Recipe page.
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Green Box aims to supply its members with the most local, sustainably produced food possible. While we are starting up, we will focus on supplying locally produced fruit and vegetables, eggs, dairy products, honey, olives and oil. But we are still growing! Ultimately we envisage a co-op with local meats, staple dry goods, preserves and an array of affordable pantry items.
FRESH PRODUCE
Small Mixed Box
Large Mixed Box
Dutch Cream Potatoes
Spunta Potatoes Beetroot
Baby Beets
Sweet Corn
Carrots
Garlic (small)
Garlic (medium)
Spinach (small bunch)
Spinach (large bunch)
Kale
Shallots
Mescalin lettuce mix (limited)
Cherry Tomatoes
Beans (flat, green)
Beans (round, green)
Zucchini
Capsicum - green
Mushrooms (button)
Mushrooms (flat)
Peaches
Plums (large)
Chillies (bullet - hot)
Chillies (Green Mixed)
Daikon (hot white radish)
Eggplant
Figs (large)
Pak Choy
Chives
Mint
Vietnamese Mint
Lemongrass
Thyme
Lemon Thyme
Basil
Rosemary
Parsley
Flat Leaf Parsley
Coriander
Kaffir Lime Leaves
Bay Leaves
DRY GOODS
Brown Rice (Org/Biodynamic)
Jasmine Rice (Organic)
Flour W/M stoneground (org)
Flour W/M s/raising S/G (org)
Rolled Oats (Organic)
Sugar Rapadura (Organic)
Popcorn
Lentils (unhulled)
DAIRY
Whole milk
Whole milk
Lite milk
Lite milk
Skim milk
Skim milk
Organic Whole Milk
Organic Whole Milk
Organic Lite Milk
Organic Lite Milk
Fresh Cream
Natural Yoghurt
Natural Yoghurt
Classic Yoghurt (added sugar)
Classic Yoghurt (added sugar)
Org St Laurent Tasty Cheese
Org Feta Cheese
Org Fromage Blanc
Org Pecorino Fresco
EGGS
Free Range 700g
SPREADS
Raw Honey
TEA
Green Tea
Lavender (Green) Tea
Lemon (Green) Tea
Black Tea
OILS & OLIVES
Org Extra Virgin Olive Oil
Org Olives
BREADS
Berry Sour Dough
Whole Grain
Levain Blanc
Olive Bread
Fruit Bread
CHOCOLATE
Premium Dark 70%
Premium Dark Orange
Premium Dark Mint Crisp
Premium Milk Chocolate
WE DARE YOU....
Snails (live)
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A GUIDE TO POTATOES
• KIPFLER – waxy, finger-shaped, yellow skin and flesh; has buttery nutty taste; try boiled, steamed, in potato salads, sauteéd or roasted, or slow-baked whole in a casserole; keeps its waxy, firm texture even if overcooked; holds shape well (good for presentation purposes), not suitable for mash.
• KESTREL – white skin and purple eyes; good all-rounder, particularly for chips and roast spuds.
• NICOLA – rich yellow flesh, with sweet, buttery, nutty flavour, holds shape well; low GI; all-rounder: good for mash, gnocchi, boiling, chips and roasting and baking, in salads.
• OTWAY RED – oval-shaped with red smooth skin and cream flesh; good all-rounder; try mashed, roasted or fried.
• PONTIAC – round, red-skin with deep eyes, white flesh; good for boiling, chips, baking and mash, and for salads as it holds its shape well after cooking; makes crispy baked potatoes; not suitable for frying.
• RUBY LOU – creamy texture, white flesh, rosy skin
• SEBAGO – bright white smooth skin, white flesh, shallow-eyed, regular shape, thick, oval shaped; the popular all-rounder.
• SPUNTA – large, elongated, with pale yellow skin and flesh, good all rounder, particularly for frying and roasting and in potato salads, also makes a fine puree.
• DESIREE – pink-skin, yellow-flesh with waxy texture; good for boiling, mashing, roasting and salads; not recommended for frying.
• DUTCH CREAM – exceptionally creamy and rich yellow flesh, waxy texture, thin skin; perfect simply boiled or mashed with a little salt. Ideal for roasting or baking (makes soft creamy baked potatoes), for au gratin, or as a pureé or soup; not suitable for frying.
• KING EDWARD – the classic English roast potato, white skin with pink blotches, white-flesh and floury; good for baking (crispy outside, soft creamy inside), chips and mash; not recommended for salads.
• KIPFLER – waxy, finger-shaped, yellow skin and flesh; has buttery nutty taste; try boiled, steamed, in potato salads, sauteéd or roasted, or slow-baked whole in a casserole; keeps its waxy, firm texture even if overcooked; holds shape well (good for presentation purposes), not suitable for mash.
• KESTREL – white skin and purple eyes; good all-rounder, particularly for chips and roast spuds.
• NICOLA – rich yellow flesh, with sweet, buttery, nutty flavour, holds shape well; low GI; all-rounder: good for mash, gnocchi, boiling, chips and roasting and baking, in salads.
• OTWAY RED – oval-shaped with red smooth skin and cream flesh; good all-rounder; try mashed, roasted or fried.
• PONTIAC – round, red-skin with deep eyes, white flesh; good for boiling, chips, baking and mash, and for salads as it holds its shape well after cooking; makes crispy baked potatoes; not suitable for frying.
• RUBY LOU – creamy texture, white flesh, rosy skin
• SEBAGO – bright white smooth skin, white flesh, shallow-eyed, regular shape, thick, oval shaped; the popular all-rounder.
• SPUNTA – large, elongated, with pale yellow skin and flesh, good all rounder, particularly for frying and roasting and in potato salads, also makes a fine puree.
A GUIDE TO APPLES There are literally thousands of varieties of apples – more than 7500 cultivars in fact – ranging from big and floury to tiny and crisp. When stored at a cool temperature, away from direct sunlight, apples should keep for a month. Here's a short guide to the more common and popular varieties Green Box stocks when in season.
• GALA (Royal Gala) – a sweet, medium-sized apple with a crisp, dense texture; has a yellow with pinkish-red stripe (February-May)
• GALA (Royal Gala) – a sweet, medium-sized apple with a crisp, dense texture; has a yellow with pinkish-red stripe (February-May)
• GRANNY SMITH – the cooking apple, with its high acid content (quite tart), has a bright green skin with flecks
and a firm, juicy texture. The waxy surface on grannys is a natural wax, completely safe to eat and very nutritious. If you're unhappy with the feel, simply rinse the apple in water and dry before eating. Organic standards do not permit any waxes to be applied to the skin of any fruit, i.e., the fruit must always be in its natural state. (March-September)
• GOLDEN DELICIOUS – a medium/large apple with a pale green/yellow coloured skin with occasional pink blushes and russet flecks; has a sweet smell and flavour, good to eat fresh or for cooking. (April-July)
• RED DELICIOUS – Deep red in colour and mildly sweet. Eat fresh or fresh in fruit salads
• FUJI – a medium to large dull red apple with a firm texture. Fujis have a high water and sugar content, making them juicy and honey-sweet. Good fresh, or in stews or bakes. (April-August)
• JONATHAN – a medium-sized striped red apple, sweet and full of acidity, with a tough but smooth skin. A good eating and keeping apple. (July-September)
• PINK LADY – a medium to large apple with a pink blush over a yellow undertone; crisp with dense flesh; firm, cream coloured flesh resists browning; sweet-tart flavour; ideal raw. (May-August)
• CROFTON – a medium to large apple with yellowish green skin and a reddish pink blush. Mildly sweet flesh. Good for fresh eating, cooking, freezing, drying. An excellent keeper. (August-September)
• COX'S ORANGE PIPPIN – greenish yellow, red stripes over orange blush; medium size, elliptical and oblate shape; moderately juicy flesh; excellent dessert quality. To check it's a pippin shake the fruit to hear the seeds rattle.
• LADY WILLIAM – Bright pink-red with a stripe over most of the surface.
Smooth, firm, crisp texture with good flavour when sugar–acid balance is allowed to develop.
• SUNDOWNER – Red with characteristic white lenticel spots, smooth, russet around stalk and open deep-set eye. Crisp and juicy flesh, sweeter than Lady Williams but not as sweet as Golden Delicious.
• LONDON PIPPIN – medium-sized, roundish, with a few ribs on the sides, which increase in size towards the crow. Pale yellow or lemon colour, with brownish red on the side next the sun. Flesh, yellowy-white, firm, crisp, tender, and juicy, with a brisk and pleasant flavour.
• RED SPLENDOUR – a larger apple with a pinkish-red coloured thin skin and a juicy, white inner flesh; has a distinctively sweet flavour. It can bruise easily, but keeps well.
• BRAEBURN – a multipurpose apple, varies from orange to rosy red stripes over greenish-gold background. This crisp, juicy apple has a rich, spicy-sweet tart flavour.
• PRINCE ALFRED – very large fruit with a sweet, perfumed cream coloured flesh
• DEMOCRAT – a red apple with very white flesh. Keeps extremely well.
___________________________________________________________________
A GUIDE TO POTATOES
• KIPFLER – waxy, finger-shaped, yellow skin and flesh; has buttery nutty taste; try boiled, steamed, in potato salads, sauteéd or roasted, or slow-baked whole in a casserole; keeps its waxy, firm texture even if overcooked; holds shape well (good for presentation purposes), not suitable for mash.
• KESTREL – white skin and purple eyes; good all-rounder, particularly for chips and roast spuds.
• NICOLA – rich yellow flesh, with sweet, buttery, nutty flavour, holds shape well; low GI; all-rounder: good for mash, gnocchi, boiling, chips and roasting and baking, in salads.
• OTWAY RED – oval-shaped with red smooth skin and cream flesh; good all-rounder; try mashed, roasted or fried.
• PONTIAC – round, red-skin with deep eyes, white flesh; good for boiling, chips, baking and mash, and for salads as it holds its shape well after cooking; makes crispy baked potatoes; not suitable for frying.
• RUBY LOU – creamy texture, white flesh, rosy skin
• SEBAGO – bright white smooth skin, white flesh, shallow-eyed, regular shape, thick, oval shaped; the popular all-rounder.
• SPUNTA – large, elongated, with pale yellow skin and flesh, good all rounder, particularly for frying and roasting and in potato salads, also makes a fine puree.
• DESIREE – pink-skin, yellow-flesh with waxy texture; good for boiling, mashing, roasting and salads; not recommended for frying.
• DUTCH CREAM – exceptionally creamy and rich yellow flesh, waxy texture, thin skin; perfect simply boiled or mashed with a little salt. Ideal for roasting or baking (makes soft creamy baked potatoes), for au gratin, or as a pureé or soup; not suitable for frying.
• KING EDWARD – the classic English roast potato, white skin with pink blotches, white-flesh and floury; good for baking (crispy outside, soft creamy inside), chips and mash; not recommended for salads.
• KIPFLER – waxy, finger-shaped, yellow skin and flesh; has buttery nutty taste; try boiled, steamed, in potato salads, sauteéd or roasted, or slow-baked whole in a casserole; keeps its waxy, firm texture even if overcooked; holds shape well (good for presentation purposes), not suitable for mash.
• KESTREL – white skin and purple eyes; good all-rounder, particularly for chips and roast spuds.
• NICOLA – rich yellow flesh, with sweet, buttery, nutty flavour, holds shape well; low GI; all-rounder: good for mash, gnocchi, boiling, chips and roasting and baking, in salads.
• OTWAY RED – oval-shaped with red smooth skin and cream flesh; good all-rounder; try mashed, roasted or fried.
• PONTIAC – round, red-skin with deep eyes, white flesh; good for boiling, chips, baking and mash, and for salads as it holds its shape well after cooking; makes crispy baked potatoes; not suitable for frying.
• RUBY LOU – creamy texture, white flesh, rosy skin
• SEBAGO – bright white smooth skin, white flesh, shallow-eyed, regular shape, thick, oval shaped; the popular all-rounder.
• SPUNTA – large, elongated, with pale yellow skin and flesh, good all rounder, particularly for frying and roasting and in potato salads, also makes a fine puree.
A GUIDE TO APPLES There are literally thousands of varieties of apples – more than 7500 cultivars in fact – ranging from big and floury to tiny and crisp. When stored at a cool temperature, away from direct sunlight, apples should keep for a month. Here's a short guide to the more common and popular varieties Green Box stocks when in season.
• GALA (Royal Gala) – a sweet, medium-sized apple with a crisp, dense texture; has a yellow with pinkish-red stripe (February-May)
• GALA (Royal Gala) – a sweet, medium-sized apple with a crisp, dense texture; has a yellow with pinkish-red stripe (February-May)
• GRANNY SMITH – the cooking apple, with its high acid content (quite tart), has a bright green skin with flecks
and a firm, juicy texture. The waxy surface on grannys is a natural wax, completely safe to eat and very nutritious. If you're unhappy with the feel, simply rinse the apple in water and dry before eating. Organic standards do not permit any waxes to be applied to the skin of any fruit, i.e., the fruit must always be in its natural state. (March-September)
• GOLDEN DELICIOUS – a medium/large apple with a pale green/yellow coloured skin with occasional pink blushes and russet flecks; has a sweet smell and flavour, good to eat fresh or for cooking. (April-July)
• RED DELICIOUS – Deep red in colour and mildly sweet. Eat fresh or fresh in fruit salads
• FUJI – a medium to large dull red apple with a firm texture. Fujis have a high water and sugar content, making them juicy and honey-sweet. Good fresh, or in stews or bakes. (April-August)
• JONATHAN – a medium-sized striped red apple, sweet and full of acidity, with a tough but smooth skin. A good eating and keeping apple. (July-September)
• PINK LADY – a medium to large apple with a pink blush over a yellow undertone; crisp with dense flesh; firm, cream coloured flesh resists browning; sweet-tart flavour; ideal raw. (May-August)
• CROFTON – a medium to large apple with yellowish green skin and a reddish pink blush. Mildly sweet flesh. Good for fresh eating, cooking, freezing, drying. An excellent keeper. (August-September)
• COX'S ORANGE PIPPIN – greenish yellow, red stripes over orange blush; medium size, elliptical and oblate shape; moderately juicy flesh; excellent dessert quality. To check it's a pippin shake the fruit to hear the seeds rattle.
• LADY WILLIAM – Bright pink-red with a stripe over most of the surface.
Smooth, firm, crisp texture with good flavour when sugar–acid balance is allowed to develop.
• SUNDOWNER – Red with characteristic white lenticel spots, smooth, russet around stalk and open deep-set eye. Crisp and juicy flesh, sweeter than Lady Williams but not as sweet as Golden Delicious.
• LONDON PIPPIN – medium-sized, roundish, with a few ribs on the sides, which increase in size towards the crow. Pale yellow or lemon colour, with brownish red on the side next the sun. Flesh, yellowy-white, firm, crisp, tender, and juicy, with a brisk and pleasant flavour.
• RED SPLENDOUR – a larger apple with a pinkish-red coloured thin skin and a juicy, white inner flesh; has a distinctively sweet flavour. It can bruise easily, but keeps well.
• BRAEBURN – a multipurpose apple, varies from orange to rosy red stripes over greenish-gold background. This crisp, juicy apple has a rich, spicy-sweet tart flavour.
• PRINCE ALFRED – very large fruit with a sweet, perfumed cream coloured flesh
• DEMOCRAT – a red apple with very white flesh. Keeps extremely well.
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