Vegetables

Alfalfa sprouts, small and crunchy, often added to sandwiches, wraps, and salads to provide a fresh and mild peppery flavor.

Baby Paksoi – Tender and versatile baby bok choy.

Brussels sprouts, small green cabbages, versatile for roasting, saut?ing, or steaming, often served as a side dish or appetizer.

Celery root, also known as celeriac, with a nutty and celery-like flavor, often used in soups, purees, and as a potato substitute.

Green courgettes, also known as zucchini, with a delicate and versatile flavor, perfect for grilling, saut?ing, or adding to salads.

Yellow courgettes, similar to green ones but with a vibrant yellow color, great for adding visual appeal to dishes.

Holland Cucumbers, a cucumber variety known for its mild and crisp texture, perfect for salads, sandwiches, and pickling.

Golden Beetroot is a vibrant and sweet variety of beetroot with a golden-yellow flesh. It can be roasted, boiled, or used in salads, offering a unique and earthy flavor.

Leeks, with a mild and sweet onion flavor, versatile for soups, quiches, and as a flavorful addition to various recipes.

Paksoi, also known as bok choy, with tender leaves and crunchy stems, used in stir-fries, soups, and various Asian-inspired dishes.

Red radishes, with a crunchy texture and peppery taste, commonly used in salads, sandwiches, and as a garnish.

Watermelon Radish is a unique radish variety known for its striking appearance and mild, slightly sweet flavor. It’s perfect for slicing and adding to salads or garnishing dishes.