Fresh Produce

Flat Bunched Parsley (Petroselinum hortense) also known as Italian Parsley can be added to stocks and sauces. We suggest to use just the stems in a lightly coloured sauce to keep the leaves from colouring the dish. In addition, chop the flat-leafed herb and add to tabbouleh or mix with rice and dill for stuffed grape leaves. Furthermore, use this herb in marinades, dressings, coleslaw?s and potato dishes. Before the herb is used in culinary preparations, the Parsley is stripped from its stem and only the leaves are used. This aromatic herb, combines very well with other herbs without clashing. Flat parsley is know for being an ingredient in many dishes unlike curly parsley which is known for being a garnish.

Whole smaller potatoes peeled, knife finished, hand cut into quarters and dipped to prevent discolouration.

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, cored white cabbage sliced into 2mm wide shreds.

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

Whole, cored red cabbage sliced into 2mm wide shreds.

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

Cooked & vac packed, prepared beetroot.

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

Whole washed potatoes, diced to 30mm with the skin left on and dipped to prevent discolouration.

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

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

60/70

Whole carrots, rumbled and topped & tailed.

Whole potatoes peeled, knife finished then cut into 20mm chips and dipped to prevent discolouration.

Whole parsnip, topped and tailed and cut into wedges.

Whole potatoes peeled, knife finished, hand cut into quarters and dipped to prevent discolouration.

Whole potatoes suitable for mashing, peeled, hand finished and dipped to prevent discolouration.

Add freshly chopped Curly Leaf Parsley to potato salads, coleslaws and green salads. This bunched herb adds a fresh flavour to tomato sauces and salad dressings. Furthermore, it is best used as herbed marinades for meats, such as fish or chicken. Also, Curly Parsley will lighten the intensity of any garlic dish, or the overpowering aromas of fish in a dish. Did you know that chewing this herb after a meal can help freshen breath and is a great palette cleanser in between courses. Although, primarily this herb is a decorative garnish on dishes such as soups, roasts and cheese or charcuterie platters. It makes for a pleasant visual effect on a range of savoury culinary preparations.

Punnet.

Unwashed.

Bunched Coriander has an intensely herbal and citrusy flavouring, which is best suited for cooked dishes. The edible leaves are commonly tossed into green and grain salads, salsa and chutneys. In addition, use the flavour of Coriander to enhance a variety of main dishes, such as tacos. Cilantro has a very versatile flavour that compliments many different ingredients and is used throughout many cuisines. For example, the Caribbean, Asia and South America. The leaves can also be chopped or mixed with oil and frozen for a longer shelf life. The flavour also compliments a wide variety of meats such as poultry, beef, pork and turkey. As well as seafood including fish, shrimp and scallops.

Ready-to-eat.

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.

Bunched Basil is best used when added to sauces, pasta salads and meats, such as grilled fish or roasted chicken or add a pinch of chopped Basil herbs to a Bloody Mary or garnish a traditional cocktail with this aromatic herb. In addition, due to this herb being fairly delicate, use it to make a paste or to simply decorate a plate before serving up the main course. Compliment the citrus flavours by pairing with tomatoes, garlic, onion, pear, mint and strawberry. Basil is an aromatic herb used whole, chopped, or crushed in a wide variety of savoury and sweet dishes. The edible leaves are most commonly used raw and are lightly torn, tossed into grain salads and noodle dishes.

70/90.

70/90.

70/90.

Av. 6 per kg

Whole potatoes suitable for roasting and chipping, peeled, hand finished and dipped to prevent discolouration.

Class 1.

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

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

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

Fresh bunches spring onions.

Punnet

Av. 6 per kg

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.

Fresh garlic bulbs Av. 8-10 per kg