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Reed’s Farm

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OPEN MONDAY - FRIDAY 9-5

Home grown fresh produce @ 547 Kaitaia Awaroa Road. EFTPOS available

11/10/2026

** KAMO KAMO **

The kamokamo is ready at Reed’s Farm!

Many have been asking and waiting patiently….. Many people have never heard of them…!

They are a type of squash, similar to courgette, but heaps bigger

Tonight we just chopped it into large chunks, removing the seed centre. Steamed it for about 10 minutes, until just soft. A bit of salt and pepper and butter

Great produce doesn’t need much……

Come and grab your Kamo Kamo this week

This will probably be the last week for our farm harvested CELERY, so stock up! It lasts well

We’re still harvesting our own CARROTS. Try some and taste the difference 😍

** OPEN MONDAY - FRIDAY 9-5 **

06/10/2026

** CAULI SALAD **

Cauli only $2 each!!!!

This week we tried this Mediterranean ‘hummus’ inspired cauliflower salad.

We still have lots of winter veges coming out of the garden including cauli, broccoli, cabbage. But the weather has been inspiring more salad type meals so here we are…..

- chop cauli into bite size pieces
- place in a baking tray with a can of drained chickpeas
- add a bit of olive oil and toss well
- sprinkle some paprika, cumin, salt and pepper
- bake at 180 degrees fanbake for about 20 mins tossing once. Should be slightly soft and browned
- throw into a bowl together with finely diced red onion, diced dates, parsley and some sliced almonds

Can be served hot or cold

- make an easy dressing with 1 TBSP tahini, about a TBSP of boiling water, and juice of half a lemon. Mix well or shake in a jar to blend together before mixing through the salad

** We are open Monday - Friday 9-5 **

20/09/2026

** REEDS CARROTS **

Today was an exciting day tasting the first of our very own carrots. They will be available on the stall late morning tomorrow, freshly harvested at Reed’s Farm

We’ve also started harvesting some spring onion, and the courgettes too

Also available:
- Agria potatoes
- kumara
- crown pumpkin
- broccoli
- cauliflower
- cabbage
- lettuce
- tomatoes
- cucumber
- Silverbeet
- Swede
- leek
- beetroot
- oranges
- apples

** OPEN MONDAY-FRIDAY 9-5 **

16/09/2026

** COURGETTES **

Hot off the press - we have just started harvesting our courgettes. They are young, tasty, and harvested fresh daily

My favourite way of cooking them is simply halving them lengthwise, and cooking a few minutes both sides with olive oil and garlic, salt and pepper. So quick, so easy, and sooo good

Come in a grab some, $5/bag - approx 500g

** OPEN MONDAY- FRIDAY 9-5 **

06/09/2026

** BUTTERNUT SQUASH ONLY $2 **

Have a go at this tasty, healthy, easy

** STUFFED BUTTERNUT **

Bargain dinner - and I had already chopped the end off this one for dinner the night before 😆 we could barely finish it, it was so filling!

Butternut is a great alternative to crown pumpkin, if you don’t need something quite so large as a crown, and it’s a bit easier to chop up too!

* give your butternut a quick wash and slice lengthwise, remove the seeds
* rub with olive oil, a bit of salt and pepper and place face down on an oven tray and bake at 180 for about 30 mins or until fork goes through easily

* while it’s cooking, prepare your bulgar wheat - I used 1/4 cup, add a 1/4 cup of boiling water and cover with a lid and leave for 10 mins and it’s done….

* sauté a finely diced onion, with 1 tsp crushed garlic
* add 1/2 can lentils, the bulgar wheat, and stir to combine, remove from element.

* leave it to cool until the squash is cooked, then add 1/2 cup cranberries, 1/4 cup sliced almonds, a handful of chopped parsley, and either cottage cheese or feta, and a squeeze of lemon juice

* scrape out some of the fleshy end of the squash to make a good bowl, can spread it through the rest of the squash if you like

* fill up your squash with the toppings and bake for a further 10 minutes

* I served with Greek yoghurt and sumac spice (could use paprika or cumin)

Stuffed butternut also works super well if you have some leftover savoury mince or spag bol…. 😉 P.S. you can eat the skin!

** OPEN MONDAY - FRIDAY 9-5 **

30/08/2026

** OPEN MONDAY-FRIDAY 9-5 **

** BROCCOLI STILL ONLY $1 **
(While stocks last!)

Remember we are now harvesting our OWN celery, and it’s amazing! Nothing beats harvested same day 👌

** CELERY ONLY $2 **

** ASIAN BROCCOLI SALAD **

- cut a head of broccoli keeping plenty of stalk
- steam together with some edamame beans (found in freezer section near peas)
- when these are just cooked, remove from heat and run cold water over them so they stay nice and crisp
- toss together with some celery and spring onion
* DRESSING - combine 2TBSP soy sauce, 1 TBSP peanut butter, 1 TBSP sweet chilly sauce, 1 tsp sesame oil, 1tsp crushed ginger, 2 TBSP boiling water. I use a jar so can give it a good shake to combine.

- note - you probably won’t use all the dressing - just add to your own preference.

- Top with chopped peanuts. Yum!

23/08/2026

** BROCCOLI ONLY $1 **

WHILE STOCKS LAST!!

We have a big patch ready to go, so come in and grab a few at this great price! (They’re a good size too…..) 😃

Broccoli is so great in a stir fry as the florets really suck up all the flavour.
This was our dinner tonight…

** STIR FRY **

- heat a little oil and add crushed garlic and sliced red onion
- add chopped broccoli, cauli, carrot, celery, leek (all available at Reeds!)
- add a bit of water, soy sauce and oyster sauce
- quick fry a bit of beef (we had a leftover steak which was enough)
- pre cook some 2 min noodles
- add everything to the pot with a bit of sliced red cabbage and give it a couple more minutes ( add soy sauce if needed - don’t want the liquid to dry out)

So fresh and tasty and only takes about 10 minutes. Perfect!!

** OPEN MONDAY-FRIDAY 9-5 **

16/08/2026

** OPEN MONDAY-FRIDAY 9-5 **

This week ALL cabbage only $2 each, that means green / purple / and savoy

We still have a great supply of Kerikeri oranges so come and grab some of those for your Vitamin C kick

We’re loving these lazy Sundays and making the most of them with delicious Sunday roast 😍

This week we decided to try some braised red cabbage as a variation to the usual ‘green veg’. It went down a treat! It does take some time, but can also be made ahead of time, even the day before, and re heated.

** BRAISED RED CABBAGE **

- One whole red cabbage, remove the core, and either cut into rough chunks, or slice
- one red onion sliced
- one apple diced small

Place into a large wok with:
- 150ml balsamic vinegar
- 2 TBSP brown sugar
- 1 tsp cinnamon
- salt and pepper
- (I also added a slug of sherry just for fun 🤩 totally optional 😆)

Place a lid on, once the liquid starts simmering turn it down to a low/med heat and cook for approx 60-80 minutes, stirring occasionally. When it’s ready, the liquid will have reduced/ caramelised and the cabbage soft and cooked

09/08/2026

** OPEN MONDAY - FRIDAY 9-5 **

Specials this week……

Huge green cabbage only $2 each!

Juicy kerikeri navel oranges:
- 4 kg bag for $10
- 2.5 kg bag for $7

Farm fresh celery only $2 each

Plus all your usual winter favourites:
- asian greens
- broccoli
- cauliflower
- potato
- kumara
- pumpkin
- onion
- carrot
- swede

26/07/2026

** OPEN MONDAY-FRIDAY 9-5 **

** FARM FRESH CELERY **

We are harvesting our own celery this year and currently it is selling for only $2!

This is such a staple item for winter soups/ stew/ casserole. Come and grab one at this great price

** COTTAGE PIE **

Can’t really call this vegetarian, but it is ‘meat free’. I chose to use beef stock, but could sub for vegetable stock.

* prepare all your veges first by finely dicing them.
* I used 1 onion, a small swede, small purple kumara, some crown pumpkin, and 2 sticks celery (can also use carrot, mushroom, or just about anything!)
* heat some olive oil in a large pan
* throw in the onion with 1 tsp garlic and sauté until onion soft
* add a couple tsp of thyme
* add all the other veges and cook for another few minutes stirring often
* add approx 1.5 litres of stock
* add about 250g dry red lentils

* bring to boil and then lower heat and simmer for about 45 mins with lid on, stir occasionally. May need to add more water if it absorbs before veges are cooked

* when veges are cooked and liquid has reduced, remove from the heat, add some peas and corn, and stir through 3 TBSP tomato purée
* add salt and pepper to taste

* place in a casserole dish, top with mashed potato and cheese and bake at 180c for about 40 mins until brown on top

Address

547 Kaitaia Awaroa Road
Kaitaia
0481

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