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Seasonal vegetables, harvested to order.
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.
When golden beetroot is cut it is the colour of sunshine! It makes a lovely colourful contrast when served with red beetroot. Great roasted in a medley of root veg.
It has a slightly less earthy flavour than the usual red beetroot.
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!
Makes a great coleslaw with plenty of crunch!
A whole cabbage weighs approximately 600g.
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.
Our homegrown Carrots will be ready to harvest in late July.
Grown in Suffolk.
Not the prettiest of vegetables but with a lovely gentle celery like flavour.
Peel and boil with potatoes, then mash together with a knob of butter, milk and black pepper, for a delicious and fancy mash.
Grown in Holland
The colourful stems are tender and should be eaten. Cook the stems for a couple of minutes longer than the leaf.
The stems are tender and should be eaten. Cook the stems for a couple of minutes longer than the leaf.
These peppers can be eaten raw or cooked, they have a medium heat.
If you would rather a hot chilli pepper try a red Hungarian Hot Wax or for a much calmer heat try a green Hungarian Hot Wax.
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.
We have now harvested out wet garlic and it has cured in our polytunnels.
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.
Grown in Egypt
Our onions are growing and will be available from August until late March.
Our delicious home grown New Potatoes, a real highlight in the vegetable year.
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.
Simply stunning to look at it!
They grow and taste like a cauliflower, steamed whole they make a fantastic centre peice for the table.
It's so good for you, full of antioxidants & beta-carotene. Shrinks down a lot when you cook it.
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.
A flavoursome squash with firm orange flesh. No need to peel, when roasted or bakes the skins becomes tender.
Delicious steamed or boiled with carrot and then mashed with butter and black pepper. Great in a casserole. Weighing approx 400 to 500g.
The price will be adjusted according to the size of the cabbage after packing.