Crisp and tasty Discovery apples from our orchard. 

Fresh beetroot. Grate raw into a salad or boil in their skins and slice onto a sandwich - you will never eat anything else.  

We are between our first and second early carrot crops at the moment. These are from an organic grower in Lancashire.

Our carrots are freshly dug from the soil and are renowned for their wonderful flavour. When they arrive, store them in a cool place (in a bag) or in your fridge. Do not wash until you are ready to eat them; the soil helps retain flavour and nutrients and improves storage.

Fresh green celery: we usually cut ours long, so that you can benefit from some of the leaf which can be cooked or juiced. The central younger stems of green celery can be eaten raw with dips and the outer stems add superb flavour to soups and stews.

Delicious, crunchy cucumbers grown in our tunnels.

Fresh ginger, approximately 100g.

A bag of Cavolo Nero or Black kale. Favoured by chefs - just tear the leaf from the stalk and sweat/steam in a deep pan (lid on) in a splash of water - really delicious!

A bag of traditional curly kale. Great for making kale crisps - just rub in a little olive oil or coconut oil and salt and gently bake in the oven. 

Lemons from Spain or Italy.

Lemons can be green in the winter but don't worry, they are still juicy, ripe and ready to use. Interesting fact: lemons need a 14 degrees C temperature difference between day and night to turn yellow.

Oranges from Italy or Spain.

Our homegrown tomatoes are available from July until November. For those of you who like to see a tomato or two in their kitchen for the rest of the year, we source either vine tomatoes or standard salad tomatoes from other growers in the UK. When there are no organic tomatoes left in the country, we source them from France, Italy or Spain.

Fresh turmeric is incredibly good for you apparently and is easy to use in place of dry turmeric - just grate with a zester or chop finely.