Culinary tips

Learn more about the various fruit, veges and other produce we supply and how to incorporate them into your meals and diet.

Artichokes jerusalem

scrub slice in half soak in acidulated water (lemon juice or cider vinegar for 12 hours prior to cooking.
long slow baking in lots of oil until caramelized is best.

Artichokes jeruslam BULK BUY

slow roast ,add to mash, soup

Brussel hearts

slice and sautee with butter and a little water finish wish ground black pepper.

Carrots baby

just wash and eat/cook don't peel

celeriac bulbs ###

peel and add to potatoes whist cooking to make a very good Mash. Add to slow cooking dishes and soup. can be eaten as a raw salad

Celery Small

Don't forget to shred the leaves into your dishes at the last minute to deliver Full celery flavour.

CHERVIL

this herb only grows in the cooler months its sort of an opposite of basil
the main thing is it is added at the end of preparation not during cooking
goes well with Tomatoe
leeks and butter with orichette pasta ,Marriage made in heaven!!
All egg dishes
chicken and fish
One of the french 'FINE HERBES"

Chilli red

put some in the freezer and just take one out and chop frozen to give a good fresh chilli flavour to dishes when needed.

Eggs Duck###

fabulous value very large eggs delicious made into frittata , Quiche withe the addition of lots of spring Herbs.
Make excellent Spanish Tortilla(with smoked Paprika) Perfect for fried rice with a little soy sauce and sesame oil.

Fennel Bulb ###

delicious raw with walnuts , dried tomatoes and lots of chopped parsley: or oranges and black olives.!! use fresh fruity vinegar such as cider or moscatel and lots of Olive oil when dressing.

Potato and fennel soup
2 diced onions 5 fresh bay leaves two bulbs of fennel sliced,sautee in 80mls of olive oil with 50g of butter and 2 tspns of salt until lightly golden.Add1 kg of peeled sliced heather potatoes then2 lts of chicken stock or water and bouillon.simmer until soft then mash or puree to desired soup consistency Check seasoning finish with chopped young fennel greens and yoghurt with crushed garlic.

Kale curly

same uses as open leaf variety

Kale open leaf variety

For Raw  salad shred or tear finely.make a dressing of garlic ,seed mustard,chives, chervil or parsley S. & P. and olive oil.
to cook always sweat the stems with onions or garlic ( chilli ,anchovy and lemon zest an option for Pasta topping) Then add the torn leaves when they are soft with a little water cook over high heat  until just vibrant green. Long cooking brings out the strong mustardy flavours like your grandmas  boiled cabbage.

Mizuna Baby leaf

light dressing ie light soy,rice vinegar and a splash of sesame oil.

Potatoes AGRIA

Boil ,bake  cook in casseroles and soups.

Potatoes :Heather,Washed!!!!! #####

Yes anything Roast ,Braise, mash, soup.

Potatoes Desiree medium

Versatile for anything from Gnocchi,through chips to warm salad or mash

Potatoes Desiree, tiny babies

great to slow cook whole with winter braise or stew.

Pumpkin,5 crown large wedge

the sky is the limit .even more versatile than a zuccini!!!

Radish daikon, baby ones

for winter soups and slow cooked clay pot dishes

RHUBARB

Rhubarb, if you don't want to cook with sugar use 1/2 a cup of chopped dry dates the juice of two oranges and the zest of one simmer gently and let stand overnight.

SPINACH

Not only is this spinach fabulous cooked, but the first way I was introduced to it was by an Italian lady who cooked with me. Every Sunday she made this salad for her parents!

Shred the spinach superfine, like lettuce of old. Dress with chopped garlic Dijon mustard, red wine vinegar, olive oil and S&P. Eat after a hearty dinner.