Wonderful sweet juicy carrots, potatoes, parsnips, celeriac, beetroot, onions, swede and sweet potato.
Rich stores of anthocyanins, as well as a wide range of vitamins and other plant foods, beets are great for either raw salad or for cooking. Grate raw with carrot (the finer the juicier) and add raisins, nuts and fresh lemon juice for a succulent salad. Eat immediately as the grating action liberates loads of the goodness that will then oxidise on contact with the air. This salad can be fried up and eaten as a hot side dish - an excellent way to use leftovers.
Our own carrots are now finished for the season, so we can supply you with UK organic washed carrots, until our own start again with bunching ones in June. The ways of using carrots are endless, including raw, cooked and juiced.
Onions are a kitchen must have. These store well and have a good flavour.
A milder flavour than white or yellow onions, these are perfect in salads and retain their colour to brighten up a vegetable dish. Red onions contain a range of plant pigments that are claimed to be exceptionally healthy to eat.
Ever popular and versatile; Traditional flavour from this traditional vegetable. Roast, steam or soup!
A good all rounder, holds together well and best for "boiled" (anyone who knows us now knows we only steam!) or baked potato.
A popular red-skinned potato which can be used for most purposes. We recommend for roasting and mashing. Good size.
Sweet Potatoes. Higher in fibre and richer in vitamins and minerals than white potatoes. Can be roasted, mashed, steamed and made into chips. Delicious. From Spain