Culinary tips

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.

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
chisken and fish
One of the french 'FINE HERBES"

Chilli Green

There is no cuisine that does not have a speciality for a chilli, green ones add a fresh sappy fire to dishes.

Chives

delicious chopped over new potatoes with lashings of butter

Cucumber apple

dress with cider vinegar and white pepper and sliced white onions

Kale ###

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.

Lemon balm

for a refreshing tea on a hot day.

Lovage

shred leaves to give strong celery aroma

Onions ; Red Brunswick ###

dont waste a red onion cooking it(except roasting as half) if soaked in vinegar for an hour or so they make avery fresh pickle.

Poire Tapee; squashed pears

serve with excellent black coffee, eat everything except the stalk the seed s will delivery you great levels of potassium boron and vitamin b12!! as nature intended,.

Pumpkin,5 crown

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

QUINCE PASTE

DELICOUS SNACK= slivers of quince topped with  walnuts and a rich BLACK coffee keep you going all afternoon.
Traditional Argentine and spanish use is on top of a slice of cheese after dinner.

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.


Strawberries!!!

SERVE AT ROOM TEMPERATURE ALWAYS!!!

Tomatoes Buxton Beauties

exceptional for cooking.

tomatoes dried

antipasto snack, add to mixed grain salads. drop in a braise towards the end.
cook with onions garlic capers and white wine for a pasta dressing.

Zucchini !!!!

The options are endless THEY ARE SIMPLY A FLAVOUR CULINARY VEHICLE don't forget raw!! Delicious option is to split them length wise toss in oil season heavily and BBQ.

Zuccini Marrow

lovely roasted with olive oil garlic and oregano.