All Vegetables

Snow beans, a type of green bean with flat, tender pods, great for stir-fries, saut?ing, and adding to Asian-inspired dishes.

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

Butternut squash, sweet and nutty, perfect for roasting, pureeing, or adding to soups and side dishes for a creamy texture.

Celery, with crisp stalks and a mild, earthy flavor, a versatile vegetable for snacking, soups, salads, and as a garnish.

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

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.

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

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.

Cucumbers, with crisp and refreshing flesh, often enjoyed as a hydrating snack, in salads, and as a base for pickles.

Pumpkin, with sweet and tender flesh, great for roasting, soups, pies, and adding a taste of autumn to various dishes.

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

Eggplants, with a smooth and creamy texture, versatile for grilling, roasting, or using in various Mediterranean and global cuisines.

Fennel root, with a crunchy texture and mild, anise-like flavor, commonly used in salads, roasts, and as a aromatic vegetable.

Galangal root, similar to ginger but with a more citrusy and piney flavor, often used in Southeast Asian cuisine for its aromatic qualities.

Garlic bulbs, with pungent and aromatic cloves, a versatile ingredient used to add flavor to a wide range of savory dishes.

Peeled garlic cloves, convenient for cooking, with the same pungent and aromatic flavor as whole garlic bulbs.

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

Fresh ginger root, with a zesty and slightly spicy taste, commonly used in Asian and international cuisines for its unique flavor.

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.

Lemongrass, with a citrusy and aromatic profile, essential in Thai and Asian cuisine for infusing soups, curries, and marinades.

Baby Paksoi – Tender and versatile baby bok choy.