Fresh Produce

Whole potatoes peeled, knife finished then hand cut into 15mm chips and dipped to prevent discolouration.

Whole peeled brown onion, topped and tailed and sliced to 6mm.

Whole swede topped and tailed, peeled and diced into 20mm cubes.

Whole potatoes peeled, knife finished then hand cut into 25mm chunky chips and dipped to prevent discolouration

Whole peeled red onion, topped & tailed and diced to 20mm (+/-1mm).

Whole carrots, topped & tailed and cut into 10mm batons.

Whole Broccoli heads, trimmed of outer leaf and excess stalk base, cut into florets.

Whole cauliflower heads, trimmed of outer leaf and excess stalk base, cut into florets.

Whole parsnip, topped and tailed and cut into wedges.

Av. 6 per kg

Whole potatoes peeled, knife finished then cut into 15mm chips and dipped to prevent discolouration.

Salicornia sea veg is best when served either raw or lightly blanched. Try adding Samphire raw to green, grain or pasta salads. In addition, if you lightly blanch Salicornia and pickle them, this will preserve and enhance the salty flavour. Specialty Produce suggests to use Sea Beans in stir-frys or lightly sauté with garlic and lemon for a simple side dish. Add Sea Vegetables to a variety of seafoods to intensify the salty aroma and taste. Salicornia pairs well with seafood such as fish, crab and smoked salmon. Furthermore, pair pickled Samphire with rich cheeses and meats such as ham or salami. Our Sea Vegetables are the perfect addition to any appetisers, canapés or main meals.

Fresh garlic bulbs Av. 8-10 per kg

Plump and vibrant plums. Super sweet and rich in flavour.

Plump and vibrant plums. Super sweet and rich in flavour.

Fresh Prep Onions Whole Peeled 2.5kg Vegetables Prepared

Best suited for savoury dishes, Celery micro cress is intended to be used raw as a garnish. Like lots of our other micro herbs, this is because it will wilt if exposed to high heats. This micro cress can be used alone as a garnish, or it can be mixed with other microgreens to make a flavourful micro salad garnish. You can also garnish sandwiches, stir fries and soups with this microgreen to give a peppery bite. Not only can it be used to garnishes dishes, Micro Celery cress can also be used to dress drinks such as a Bloody Mary. This flavourful micro cress pairs well with fish including tuna and crab, as well as herbs such as Chervil and Parsley.

Micro Watercress is dainty in size and therefore the perfect garnish for a variety of canapés and appetisers. Micro Watercress is a lot smaller than Baby Watercress. That being said, one or two shoots can be placed perfectly on small foods and dishes. They can also be used as a raw garnish to float on creamy soups, steaks and meat dishes, as well as sandwiches and cheeseboards. A handful of these microgreen shoots can be tossed together with other micro herbs like Micro Red Vein Sorrel and Micro Rocket, to make a flavourful micro cress side salad. Micro Watercress compliments ingredients such as eggs and avocado. As well as tomatoes, garlic, cheese, balsamic vinegar, ham and beetroot.

Nasturtium herb oil works well in a variety of savoury and sweet culinary preparations. Use as a garnish in salads and drizzle over the top. Nasturtium leaves have a peppery flavour which creates an oil best suited for savoury dishes. Add to stir-fries, quesadillas or puree to make a delicious pesto. In addition, you could use this herb oil to make a spicy vinaigrette. In a decorative sense use Nasturtium herb oil as plate decoration or as a garnish for homemade quiche, it will give that unique spin on your buffet spread.

Whole potato peeled and cut to form flat, deep, round tablets of potato which are dipped to avoid discolouration.

Echalion Shallots

70/90.

Green Basil micro cress is used to add flavour, texture and colour to a range of dishes and canapés. It?s most commonly used as a flavourful and attractive edible garnish. Just like the mature Basil herb, this micro cress works well with classic pairings. For example, pair with tomato and mozzarella. For sweet dishes this microgreen works well with strawberries. Like most microgreens, green basil is intended for raw preparations. This is because it will wilt if exposed to prolonged heat. Micro Green Basil cress works well on classic flavours and dishes such as pizza and pasta, but can also be used to garnish sweet dishes. The delicate leaves can be incorporated into summer fruit salads as well as chocolate and lemon verbena desserts.

Bunched Tarragon pairs well with egg dishes, poultry, and sauces like béarnaise. Tarragon can also be used to flavour vinegars and soft drinks. In addition, try steeping the herb in hot liquid as this will draw out the anise flavour. Often used in the French Béarnaise sauce. This bunched herb is incorporated into salad dressings and sauces as well as chicken and potato salads. Tarragon leaves can be snipped and tossed into green and grain salads or used as a garnish. The soft leaf is usually best added at the last minute, so it remains fresh, otherwise the herb will just wilt under latent heat. Tarragon stems can handle higher temperatures, so you could add to casseroles or when steaming, without wasting the aromatic herb.

Whole carrots, rumbled, topped & tailed and cut into 5mm slices.

Mizuna micro cress is also know as Water Greens and is best used as a raw garnish for savoury dishes. If using on a hot dish, it is best to use Micro Mizuna as a garnish right at the end, to ensure the micro cress doesn?t wilt. Alternatively, Mizuna micro cress can be used in salads. It?s popular to mix Micro Water Greens with other sharp salad leaves. Or, try sprinkling over soups, stews, cheese platters, roasted meats, pasta or risotto. Furthermore, as a Japanese Mustard Cress, this micro green is very popular in Asian cuisine. The greens can be used to garnish sushi, steamed rice and Asian vegetable side dishes. Known for its peppery taste, this snappy micro herb also works well when sprinkled on canapés.

Whole carrots, topped & tailed and cut into 10mm batons.

Whole carrots, rumbled and topped & tailed.

Bunched Rosemary has a wide variety of culinary uses. It is a potent herb, and should be used sparingly. However in culinary applications, it does pair well with other herbs such as oregano or garlic. The most common use for this herb is seasoning meats such as pork, lamb, turkey and chicken. However, with it being a versatile herb, it can also be chopped and sprinkled into biscuits and other sweet bakes. Traditionally this bunched herb is used on Focaccia breads, an Italian flatbread baked in an thick oil coating. Alternatively use this herb to make Rosemary salt which can be used on a number of dishes for a unique seasoning. Furthermore, if you have a sweet tooth try making rosemary flavoured honey, jam or sugar.

This bunched herb is known as culinary, kitchen, garden or true Sage. This isn?t a bunched herb to taste raw due to its cottony texture. Furthermore, it is best served cooked in a variety of savoury dishes. It works well when combined with other herbs and complements a variety of different foods. The strong aromatic flavours of Salvia Officinalis means it pairs well with meats, such as pork, sausage, and lamb as well as poultry or soft cheeses. Sage can be added to stocks or soups to enhance their flavour. You may know this herb best for its use in traditional stuffing flavouring for a Sunday roast dinner. Alternatively you can find Sage being used in traditional Chinese herbal teas.

Lemon Balm micro cress is related to the mint family. It?s a microgreen that can be used on both sweet and savoury dishes. It? the perfect raw garnish for when a mild punch of lemon flavour is desired. For sweet preparations, Micro Lemon Balm can be used to dress desserts, strawberry sorbets, ice creams, Panna Cottas, fruit salads and cocktails. Furthermore, this micro herb pairs well with honey, white chocolate and citrus flavours. For savoury preparations, this micro cress can be used to decorate canapés and seafood dishes. In addition to this, Micro Lemon Balm cress is considered suitable for Asian cuisine when in combination with lamb. Alternatively use this microgreen in sparkling water, for a simple lemony touch.

Fresh Aspaagus. One bunch is 250g.

Whole potatoes peeled, knife finished, diced to 20mm and dipped to prevent discolouration.

Whole potatoes peeled, knife finished, then cut into15mm chips. The whole potato is passed through the machine and we include all pieces, including the thin and small pieces. This results in a 'traditional' chip shop style with small crispy pieces alongside the 15mm chips. Prepared with care in our on-site fresh produce preparation facility.

Viola edible flowers are vibrant in colour and are best showcased when added to all kinds of culinary preparations. Violas are one of our best sellers, many chefs and bakers use edible flowers to decorate both sweet and savoury dishes. In addition, the petals can be gently pulled from the stem and sprinkled over salads, desserts and main dishes for added beauty to the culinary creations. Viola flowers can be cooked down with sugar to make syrups, jams and jellies. They are also a popular garnish to float atop of cocktails, hot tea and iced drinks. Viola?s have always been a popular trend to decorate cakes, cookies, brownies and more. With our collection of different colours you won?t fail to find a viola that matches your special occasion.

Micro Tendril pea shoots are best used raw. They are also great when cooked similarly to other leafy greens and require a gentle cooking. The young and succulent leaves are the most tender part of the pea shoot, offering a soft green colour. Furthermore, the attractive curling vines of the micro pea plant are much more tough, with an intense savoury tang. Their fresh grassy flavours compliment many flavours such as, carrots, bacon, fish, creamy sauces, basil and mint. Our Pea shoots have a light, refreshing flavour and are complimented perfectly with a simple squeeze of lemon atop a bed of freshly cut shoots. In addition, try them with a delicious combination of strawberries and balsamic for the freshest of spring salads.

Salad pea shoots have a delicate and crisp texture that is best served fresh, lightly steamed or sautéed. For the best nutritional value, Salad pea shoots also make a great garnish and make a nice addition to a blended superfood smoothie. Micro pea shoots are best known to be used as a raw edible garnish over main dishes, canapés and other bright baby vegetables. Salad micro peas pair well with aromatics, including ginger, garlic, citrus and vinegar. As well as meats, such as pork, poultry and fish. In addition, Gardening knows how suggests to try them with a delicious combination of strawberries and balsamic for the freshest of spring salads.

80-100mm

Dill is a versatile herb, used in fresh and cooked preparations, or as a garnish. Use in cream or wine-based sauces and pair with foods such as yogurt, cucumbers, lentils, tomatoes, dried fruit, seafood, poultry and noodles. Furthermore, Dill is a key ingredient in homemade dressings, such as ranch. This herb has a strong, distinct flavour that can overwhelm other flavours. So we suggest to use it sparingly. Due to its unique and strong taste, a little goes along way with this bunched herb. Moreover, even a small spring of this herb will add a noticeable aroma to your dish and makes for a fantastic garnish. Beware that Dill will lose its flavour the longer it?s cooked, so it?s best to add it at the last minute.

Chives Bunched Herb can be used as both a garnish and as an aromatic herb. Typically, Bunched Chives are added at the end of the cooking process because they lose flavour when heated. They pair well with other aromatic bunched herbs, such as parsley, tarragon, and chervil. Add them chopped to potato dishes, quiches, scrambled eggs, or a bagel with smoked salmon and cream cheese. Give butter a hint of flavour by adding Chives and use it on baked potatoes, steaks or use it as a rub for chicken. This herb pairs best with savoury dishes. Did you know that this herb is found in cuisines across the world including French and Swedish. This versatile herb can be paired with many culinary creations.

Av. 6 per kg. 80-100mm

Unwashed.

Cooked & vac packed, prepared beetroot.

Coriander micro cress is one of our most versatile cresses. It can be used as a garnish and flavouring. Also known as Cilantro, this microgreen can be used in both hot and cold savoury preparations. This micro herb is popular on breakfast dishes such as avocado and eggs. It can also be sprinkled atop ?bolder? dishes. For example, a few shoots can be placed atop Asian curries, fish dishes and canapés. Most commonly, Micro Coriander is used within Mexican and Thai cuisines, as well as Chinese and Indian cuisine. Micro Cilantro pairs well with ingredients such as coconut milk, chilli, citrus, ginger and tomato.

Parsley micro cress can be used as a flavourful raw garnish and can be used whole or chopped. For example, both the stems and leaves can be chopped and added to soups and stews at the end of the cooking process, to impart a fresh green flavour and prevent wilting. Alternatively, Parsley cress can be sprinkled whole atop pasta dishes with tomato, cheese or cream-based sauces. The fresh flavour of citrus and clove enhances tomato sauces and salad dressings, as well as marinades. This micro herb will also lighten the intensity of garlic or the overpowering aromas of fish in a dish. Lastly, Micro Parsley cress pairs well with ingredients including basil, oregano, tarragon, lemon, beef, chicken, parmesan and lamb.