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 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.

Cucumber apple

dress with cider vinegar and white pepper and sliced white onions

EPAZOTE

iT can be used to replace coriander ,it has a similar pungency.

Lemon balm

for a refreshing tea on a hot day.

Potatoes Lisetta

very versatile potato not so good for boiling at this time of year.

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.


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.