This week we have a full range of brassicas on offer, with cauliflowers from Francis Sampson in Cornwall, some really nice Savoy cabbages from Duncan Gielty in Ormskirk, and January King and Tundra cabbages from Chapel Organics in Berswick. We are also very pleased to see the return of Purple Sprouting Broccoli, courtesy of Shillingford… Read More »
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Veg News 31st January.
With the weather becoming milder, but our growers still having ‘wet underfoot’, we slowly see our favourite winter vegetables becoming available again. Cornish cauliflowers are back this week from F.Sampon in Penzance, alongside which we will have some vibrant beetroots: 3 different varieties available from Pam at Strawberry Fields, Graham at Chapel Organics and John… Read More »
Veg News 23rd January
This weekend we will have plenty of citrus for you to recharge the vitamin C. We are very proud of the clemenules variety of clementine which have been extraordinary this year, if you haven’t tasted them yet this is their final week of the season, so grab them while you can! For lovers of Sicilian… Read More »
Veg News 9th January
Veg News 9th January We’re through Christmas and New Year now and getting back into the swing of things. A huge thanks to our growers who were straight back into the fields last week once again to keep us supplied with some fantastic produce. With an unusually slimmed down brassica range due to the appalling weather we’ve… Read More »
Veg news 28th November.
The first frosts are in and we are strongly suggesting the consumption of roast root vegetables. We’ve got some fine specimens this week with beautiful purple fleshed carrots from Lyncroft farm and Royal Oak in Ormskirk. We think these are sweeter than your everyday orange carrot and look beautiful roasted and topped with a bit… Read More »
Veg news 21st November.
This week we’d like to honour the humble beetroot. This versatile root vegetable is always a winner on our shelves and this week is no exception. We’re selling red, chioggia and golden varieties loose from Pam and they are huge.We like to cook them up into a deliciously rich borscht soup, or roast them until… Read More »
