Learn more about the various fruit, veges and other produce we supply and how to incorporate them into your meals and diet.
Basil tips!DO NOT COOK!!!! add at the end of a dish.
BEANS RUNNER ##lightly cooking these beans is the key to enjoy them. they make a great warm salad base with lots of chopped garlic and lemon zest.
Carrots babyjust wash and eat/cook don't peel
Chilli GreenThere is no cuisine that does not have a speciality for a chilli, green ones add a fresh sappy fire to dishes.
Chivesdelicious chopped over new potatoes with lashings of butter
Cucumber appledress with cider vinegar and white pepper and sliced white onions
Kaffir lime leaf ##used for Thai cuisine,finely shred and sprinkle over salads soups or curry when serving.very intense lime aroma.
Lemon balmfor a refreshing tea on a hot day.
Lovageshred leaves to give strong celery aroma
Potatoes new Lisettaboli, bake ,salad.!!
RHUBARBRhubarb, 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.
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.