Fresh kale, chard, greens and sprouting broccoli. Red and savoy cabbages. Brussel sprouts.
A marvellously versatile vegetable, it makes a lot of people happy and healthy. Use all the leaves and stalks, which are just as, if not more nutritious than the flowering heads.
Never seen in the shops, we love the leafier and more succulent white sprouting broccoli
All the fabled goodness of the brassica family but with the extra punch of those all so important anthocyanins that cause the red colour. Eat raw or lightly cooked. UK produced
Chard Rainbow has the most amazing range of colours, bringing all the healthful phytonutrients contained in plant pigments. Best chop stems like celery, shred leaf to lightly cook - melts down similar to spinach but does not reduce as much. Add lemon and pepper if you like.
Similar to spring and summer greens but more hardy, darker leaved and more intense flavour and texture. Read healthy! Cut and come again crop so a bag of greens leaves as opposed to hearts, and the weight will vary according to the variety between 200g and 350g
One of the most versatile and nutritious vegetables for cooking, kale can be sauteed, stir-fried or baked with a huge variety of seasonal vegetables.
Spinach from the polytunnels. Simply rinse and heat with a generous knob of butter for an iron rich tasty green.
A range of seasonal shoots for stir frying, requiring very little cooking - a flash in the pan!