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Seasonal vegetables, harvested to order.
Tender, sweet and so good for you!
You can use the leaves in salad or cook them just as you would cook chard.
Sweet and tender the leafy top of the brussel sprout stalk is delicious and underrated as a vegetable. Cook it just like you would cook spring greens, it tastes nothing like sprouts!
Delicious braised with beetroot, or slow cooked with apple, spices and sultanas. Once braised it freezes well.
Makes a great coleslaw with plenty of crunch!
A whole cabbage weighs approx 1kg. Half a red cabbage weighs approx 550g.
Grown in Lincolnshire
It grows like a cauliflower in the field but tastes like broccoli. To retain it's purple colour add a dash of vinegar or lemon juice to the water when you boil it or sprinkle with vinegar or lemon juice when you steam it.
The first of the new seasons Carrots are from Norfolk, they are unwashed.
Our Tillingham Grown Carrots will be in late July/early August, they are definately worth the wait!
Grown in Norfolk.
The colourful 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.
Fresh ginger, great in soups, curries, stir-fry's & for juicing.
Grown in South America.
A variety of kale known as Tuscan Kale. Cook as you would cook kale.
We grow both purple and green Kohl Rabi. The leaves can be eaten as well as the bulb. The bulb has a turnipy flavour.
Cook it just as you would cook carrots but not for long. Kohl Rabi can be eaten raw and makes a welcome addition grated into a salad or colslaw.
Our Leeks are still growing, they have suffered from the drought. With the late summer rains came a late flush of weeds which has been a problem in the rows of Leeks. We're optimistic that they will catch up and we'll be harvesting our own Leeks later in the season.
Grown in Lincolnshire.
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.
After a break of 10 years, this year we have grown Pink Fir Apple potatoes again- they are a knobbly salad potato and very delicious!
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.
Purple Sprouting Broccoli is the beautifully tender side shoots of the plant. You eat the leaves and stem as well as the broccoli flower.
Limited supply in the autumn.
Great for roasting and soups. No need to peel, when roasted or baked the skin becomes tender.
A lovely squash with a sweet flavour that intensifies when roasted. No need to peel if you're going to bake or roast.