This post is written in partnership with Continental and Ripe Near Me*
Around 18 months ago I was walking down the street, probably pushing the pram up the giant hill we live on, when I passed a neighbourhood centre. A sign in the window caught my attention. It was a small, A4 poster advertising a website called Ripe Near Me. A website where you could share your excess homegrown produce and find local home-grown produce to use.
I signed up immediately. I added a bunch of our fresh produce and started finding locally grown ingredients to use in our cooking.
So when I was approached recently to work on a campaign with Continental and Ripe Near Me who had just teamed up to marry cooking Continental recipes and sourcing local ingredients, I jumped at the opportunity. I was also very happy to hear that Continental is on a mission to source all of their ingredients in a sustainable fashion. What a wonderful partnership, and I am honoured to be able to be part of it.
I headed to the Continental website and browsed their excellent selection of recipes, seriously, it was difficult to choose. There’s some serious feel good flavour packed into those recipes. Finally, I settled on the beef burger with mint yoghurt and potato wedges. I wanted to make the most of this seasons gorgeous produce, blush red tomatoes, luminescent green lettuce.
I easily scrolled to the Ripe Near Me online application (at the bottom of the Continental website on your phone, to the side on your computer), and typed in our postcode. It was easy to find produce as Ripe Near Me has a user bases of 25,000 sharers, sellers and growers. It was so easy just to send the grower an email and head on over to their house to collect the freshly grown salad.
Elliot and I took a little walk. What a lovely way to spend an afternoon on a sunshiny day. A stroll to pick up some beautiful home-grown ingredients. We pressed the door bell and were greeted with a smile. The lovely lady showed us around her garden, shared some of her strawberries with Elliot, and not only provided us with the produce we had requested, the tomatoes and lettuce, but also gave us a cucumber to add to our burgers.
Once we got home, I got to making the wedges and burger patties. The recipe was wonderfully easy to follow, and it highlighted the delicious fresh produce. Potatoes sliced and into the oven, beef mince mixed with Continental beef stock pot, grated onions and a squeeze of lemon.
I loved the addition of the Continental stock pot to the beef patty, it created a rich flavour. Such a simple idea, that I would never have thought of. Finally, I sliced up the home-grown produce we had picked up earlier. The meal was delicious, simple, quick and so fresh, perfect for a mid-summer meal, the whole family loved it. Although, Elliot didn’t eat it as a burger, he picked it all apart with his fingers.Using local beef mince, Continental’s flavour-filled Beef Stock Pots and the freshly picked, locally-grown produce, we were able to make a delicious meal that also connected us with the community. Continental work closely with farmers all over Australia, so preparing food that is delicious, good for your family, and good for Aussie farmers creates feel good food all round!
I encourage you to check out the app, find some local growers in your area and have a little adventure in collecting some wonderful home grown produce to add to your next meal.
- 3 large potatoes, cut into wedges
- 500g beef mince
- 1 Continental Beef Stock Pot
- 1½ onions (1 sliced & ½ grated)
- 2 tablespoons parsley, chopped
- 50g rocket lettuce
- 2 tomatoes, sliced
- 4 bread rolls
- ½ cup natural yoghurt
- 2 tablespoons mint, chopped
- 1 lemon
- Preheat oven to 200°C.
- To make the hand cut chips. Toss potato wedges with 2 tablespoons of vegetable oil, season and place on a tray in the oven for 20 mins or until crisp and tender.
- In a bowl mix together mince, Continental Stock Pot, grated onion, parsley and a squeeze of lemon (all from our local area!). Form the mince into 4 burger patties.
- Heat 1 tablespoon of vegetable oil in a fry pan. Sauté sliced onion until soft, remove and set aside. Pan fry the burger patties for 4 mins each side or until cooked through.
- To make the yoghurt sauce combine yoghurt, mint and a squeeze of lemon, stir well.
- Toast the bread rolls and assemble the burger with meat patty, tomato, onion, rocket and a generous drizzle of yoghurt sauce. Serve with handmade potato chips.
- Hint: Try a lamb burger using lamb mince in place of beef. To spice the burger up add paprika or chilli powder to the mince and refresh with a slice of tomato.
*this was a paid partnership. But the views, opinions and experiences are all honest and my own. This is something I really believe in and am passionate about. Thank you for allowing me to share it with you.