Culinary tips

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

baby beet LEAVES

dress with red or sherry vinegar and nut oil.  Sautee green garlic add leaves and finish with yoghurt serve with grilled lamb.

Basil Tips Purple

add at the end of cooking

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.

BEETROOT BABY RED FLESH###

These have delicous edible tops :sautee with onions and garlic finish with a little natural yoghurt and lots of chopped parsley SCrumptous with Penne and a few good salted capers.

Broccoli Chines (Kai Lan)

peel a little of the base, steam lightly and quickly

Carrots baby

just wash and eat/cook don't peel

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.

Lemon balm

for a refreshing tea on a hot day.

Onions fresh bunch pink salad

can also be cooked. Delicious soused in cider vinegar 30 min before eating.

Onions fresh bunch white salad

They can be cooked also

Peas onward

COOK LIGHTLY TO RETAIN SWEETNESS

Potatoes Lisetta ###

early firm boiler

Potatoes New ;Rocket

Lots of Butter!!

Strawberries!!!

SERVE AT ROOM TEMPERATURE ALWAYS!!!

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.