Add weekly essentials to top-up on your veg box or select what you want to create your own order.
A useful stocking filler!
Benefit from extra fibre and nutrients by eating the skins of your root veg.
This sustainably produced hedgehog brush, made from coconut fibre, is ideal for scrubbing the soil off your root veg.
Look after your brush and it should last for years - just shake off excess water and hang it up to dry between uses.
1 Avocado
Fresh beetroot. Grate raw into a salad or boil in their skins and slice onto a sandwich - you will never eat anything else.
We plant broccoli (officially called Calabrese) in succession so that we can provide our customers with home grown broccoli for as much of the season as possible. During the winter months and the 'hungry gap' our broccoli comes from organic growers in France or Spain.
1 medium sized red cabbage
The lovely and popular Savoy cabbage.
1 crisp and hearty white cabbage. Great for coleslaw and homemade sauerkraut.
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.
A delightful green caulifower that resembles a swirl of coral. As well as looking beautiful, it tastes great!
Fresh green celery, usually harvested with the leaves left on which can also be cooked or juiced. The central younger stems of green celery can be eaten raw with dips and the outer stems cooked to add superb flavour to soups and stews.
Tasty and colourful Rainbow Chard.
Green courgettes from fellow organic growers in France or Spain.
Fresh bulb fennel. Harvested with some of the green fronds which you can also use in your cooking or in place of the herb. Clean crisp texture with a unique aniseed flavour. More versatile than you think; eat raw or baked or add to soups, curries and pasta sauce. Great with garlic, white wine and butter.
Vallelado garlic originates from the cooler northern region of Spain. It has large cloves which are especially delicious when chopped and sprinkled over our Pink Brandy Wine tomatoes.
Fresh ginger, approximately 100g.
Our main crop carrots: larger ones selected for juicing, just as delicious as the smaller carrots. Expect a few blemishes that will not effect eating quality or storage.
When they arrive, store them in a bag, in a cool place. Do not wash until you are ready to eat them; the soil helps retain flavour and nutrients and improves storage.
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.
Our leeks have a reassuring crunch when you cut them and are bursting with flavour.
Our ever popular bag of mixed salad leaves: lettuce, purslane, land cress, rocket and Chinese winter leaves such as Tat Soi, Pak Choi, Mizuna, Mibuna, Red Frills and Golden Frills.
Long white Mooli radish (or Daikon) is crunchy with a mild peppery flavour. Just as good cooked as it is eaten raw. It is especially delicious in fermented pickles such as kimchi.
Chestnut mushrooms
Our main crop onions are ready for harvest. These have green tops which can be used in your cooking.
Our lovely new season red onions with their green tops.
A deliciously sweet, red pointed pepper.
These fine Milva potatoes have an exceptional flavour, yellow flesh and waxy texture. Nothing better for potato salad but also great for roasting and baking. Our favourite potato.
Perpetual spinach is a leaf beet which is the same family that chard and beetroot belong to. It tastes lovely and can be used in place of true spinach in any recipe as long as it is cooked.
A small pumpkin, bred for flavour not lanterns, although they make attractive lanterns. We would recommend eating them: pumpkin soup, pumpkin pie and roasted. Aproximately 800g.
The popular, thin skinned and sweet tasting squash. At this time of year the flavour of squash will benefit from a week of extra ripening in a warm kitchen.
Approximately 700g
A lovely sweet early squash which ripens to a golden yellow.
Aproximately 700g.
A large pale blue squash with a pink tinge when fully ripe. Delicious dark orange flesh with a lovely sweet and nutty flavour. This squash will keep (uncut) for months while it adorns your window sill. Beats butternut any day of the week but don't take my word for it! Try one.
Unwashed purple topped swede, freshly lifted from the soil.
Sweet potato grown in Spain.
Our home grown 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.
Our delicious cherry tomatoes are just about finished. We are now supplementing our crop, with cherry tomatoes from Devon.
Home grown tomatoes that did not manage to ripen during that last spell of warmth. Great for making chutney or chilli jam. They have a lovely tangy flavour and can also be added to curries or a vegetable chilli.
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.
