Varieties and Tips Click for suggestions



















Fry sesame seeds in a small amount of oil till they start to pop. Wet the asparagus and cook it with the seasme seeds with the lid on for two minutes, shaking occasionally.

You can eat the skins, and because of the varieties we grow, there is no need to salt them before cooking.
As they soak up oil and juices, they are particularly good for frying, roasting and grilling.

Particularly good teamed with tomatoes, either fresh in a salad or cooked in a sauce.



Needs no introductions. We grow a range of varieties.


Imagine life without carrots!

We grow Swiss (white stem), ruby (red stem), rainbow (mix of colours including red, pink and yellow).

Red and green chillis add fire and flavour. For a milder flavour remove the seeds and white pith. Please let us know if you want chillis in your vegbox.

Like aubergine they are great at soaking up flavours (and are also excellent grilled with olive oil, garlic and parsley) and so also form the base for a range of Italian sauces and lasagnes.


We grow two kinds – curly, and black Tuscan (Nero di Toscana).

We grow both curly and flat leaved.

Sweet and refreshing.


