Fresh Produce

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 Prep Red Onions Whole 2.5kg Vegetables Prepared

Selected carrots are peeled, then cut lengthways in to quarters. Freshly prepared in our on-site fresh produce facility.

Selected parsnips are peeled, cored and cut lengthways in to quarters. Freshly prepared in our on-site fresh produce facility.

Av. 6 per kg. 80-100mm

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

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.

Coriander has an intensely herbal and citrusy flavouring, which is commonly used in green and grain salads, salsa and chutneys. Furthermore, use the Coriander herb oil to enhance a variety of main dishes, such as salads and tacos. Cilantro has a very versatile flavour that compliments many different ingredients and is used throughout many cuisines. Pair this herb oil with dishes that include other herbs such as garlic and ginger. 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. This herb oil will work well drizzled over dishes, used as a dressing for poultry such as chicken and whisked into butters or vinaigrettes

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.

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.

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

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

60-80mm.

Unwashed, cut at core.

Unwashed, Uncut.

Echalion Shallots

Fresh garlic bulbs Av. 8-10 per kg

Echalion Shallots.

Vac-Pac.

This bunched herb is used fresh and dried for both sweet and savoury dishes. Infuse syrups or blend into cocktails, yogurt, whipped creams and sorbet. As you?ll have seen before in your mojitos, you can make unique cocktails by adding mint to ice cubes. Use as an aromatic garnish on food and beverages. Its flavour pairs well with citrus, berries, seafood, lamb, melons, peas, beans, summer squash, chocolate and aged cheeses. Most commonly paired with lamb in the form of mint sauce. It also goes with peas, zucchini, fresh beans, marinades for summer vegetables, cold soups, fruit salads, and cheese. Mint is also known for its use in middle eastern salads.

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

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

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 herb is used to season stocks, stews and soups. It can also be used as a stand-alone herb or in savoury combinations. Use this herb in marinades for chicken and fish, or add chopped thyme, salt and pepper, to quartered new potatoes for a citrusy take on roasted potatoes. Thyme pairs well with seafood, red meat and poultry, we recommend salmon as the seafood of choice to pair with this herb. As a herb it releases its flavours slowly so it is favoured in slow and long cooking application. Which is why we recommend cooking it with roast potatoes where the stand alone herb can shine. Infuse syrups, vinegars and ice creams with this herb, straining the liquid to remove the stems and leaves before using.

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

35/40