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

A bag of Sweet Genovese and red basil - infinitely more aromatic and delicious than the pot grown, chemically fertilised basil you find in the supermarkets.  

Tender green beans.

A gardeners' favourite but hopefully you are not growing your own! We pick ours carefully to ensure you get the best tender beans. Most abundant in August.

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.

Fresh, new season beetroot - 3 or 4 beets with their tops on. Grate raw into a salad or boil in their skins and slice onto a sandwich and you will never eat anything else. The tops can be eaten as you would chard.

A pointed summer cabbage. Crisp, tender and sweet flavoured. 

Our tender new season carrots. Couldn't be fresher if you lifted them from your own garden.

Store your carrots in a bag or sealed container (in the fridge); this prevents moisture loss from the tops which makes the carrots go soft. We remove most of the tops from our bunching carrots so they stay fresh and crunchy for longer.

A delightful purple caulifower that turns a deep blue colour once cooked. As well as looking beautiful it tastes delicious raw or steamed. Add vinegar or lemon juice to the cooked cauli and it will turn from blue to pink. 

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 our fields.

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.

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 head of our lettuce  - fresh and delicious. The variety will change, depending on what has matured in the field.

Chestnut mushrooms

Lovely flavour and waxy texture.  

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.

Green sweet pepper grown in our polytunnel.

Red block pepper

A deliciously sweet, red pointed pepper.

Yellow, sweet pepper grown in our polytunnel.

A bunch of tender young salad onions.

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 highly nutritious, succulant leaf vegetable with a slight sour and salty flavour. Lovely addition to salads and tzatziki, for its juicy and crisp texture as well as its flavour. Also good in stir-frys, soups and pasta dishes.

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 now back in season.

Our plum tomato variety is full of flavour and really juicy. According to Richard, possibly the nicest tomato you will ever taste!

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.