Culinary tips

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

Cabbage cour a la gallego

Look up the Portuguese recipe.

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"

EPAZOTE

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

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,.

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.

Radish Black spanish

Peel and dress with fruity vinegar as a great apetite stimulator/digestive salad with rich winter food


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 Italian

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.


Tomato Sauce

Lifts a sausage into gourmet status.