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Seasonal vegetables grown here on the farm.
Makes a delicious pink risotto with Wenslydale cheese and a sprig of fresh thyme.
Great roasted in a medley of root veg, a flash of colour in a salad and superb for juicing.
The price will be adjusted according to the size of the cabbage after packing.
Grown in Suffolk.
Unfortunately our early home grown Carrots have failed this year. We hope to have Tillingham grown Carrots available in the autumn.
The stems are tender and should be eaten. Cook the stems for a couple of minutes longer than the leaf.
The bulb has an aniseed flavour. Delicious in a risotto with chard and goats cheese.
Treat the fethery leaves of fennel like a herb, lovely added to a salad or to cook with.
Bulbs & leaves weigh approximately 250g to 300g.
A variety of kale known as Tuscan Kale. Cook as you would cook kale.
Grown in Lancashire, our Parsnips are still growing- they should be ready in time for Christmas.
Ambo are a lovely all rounder; they roast, mash & bake superbly.
Store in a cool dark place and they will keep for weeks. Garage or shed is idea.
Violetta are a heritage variety of potato with a purple skin and purple flesh. Cook just as you would normally cook potato. To help to keep the colour don't remove the skin, they are a fluffy potato.
A waxy variety, a delicious salad potato.
Pink Fir Apple potatoes are a knobbly salad potato and very delicious!
Jack Be Little are the smalliest and tastiest Pumpkins, they are similiar to an acorn squash. They are pefect for roasting whole or baking whole with a delicious filling.
They measure approximately 7cm across and weigh approximately 300 to 400g.
A dark green striped fruit with yellow flesh. Delicious roasted or steamed, makes a lovely warming soup.
Great for roasting and soups. No need to peel, when roasted or baked the skin becomes tender.
A flavoursome squash with firm orange flesh. No need to peel, when roasted or bakes the skins becomes tender.