Leafy Fresh
Silverbeet

Silverbeet or as it sometimes known – Spinach is great for steaming and sautéing with flavour starters such as garlic or chillies for a quick and healthy weeknight side dish.  Enjoy classic recipes such as Spinach and Ricotta Cannelloni or Lasagne with this powerhouse vegetable.
Silverbeet is a field-grown product that takes 8-10 weeks in summer and 16-20 weeks in winter to grow and be ready for harvest.

ENJOY: chopped, steamed, sautéed or baked.
STORE: Keep refrigerated.
CREATE: See recipes

Leafy Fresh Silverbeet
Leafy Fresh Watercress

Leafy Fresh
Watercress

Fresh and flavoursome, Watercress is the perfect addition to salads or canapés. Use as a garnish or pair with smoked seafood for a peppery flavour.
Watercress is both hydroponically and field-grown taking approximately 9 weeks to grow in summer and 11-12 weeks in winter to be ready for harvest.

ENJOY: Delicious sprinkled through green salads, stirred through soups, or used as a beautiful peppery garnish.
STORE: In the fridge covered in damp paper cloth.
CREATE: See recipes

Leafy Fresh
English Spinach

Greens! Glorious leafy greens! This product makes a great side dish that is quick to cook during those busy weeknights or delightful wilted, added to toast and topped with a soft-boiled egg on the weekends.
English Spinach is a field-grown product that takes 9 weeks in summer and 11-12 weeks in winter to grow and be ready for harvest.

ENJOY: Delicious lightly sautéed as a side with garlic and chillies, perfect in creamy sauces and an ideal partner to fish, veal or eggs.
STORE: In the fridge covered in damp paper cloth.
CREATE: See recipes

Leafy Fresh English Spinach
Leafy Fresh Radicchio

Leafy Fresh
Radicchio

A unique bitter flavour, Radicchio has vibrant purple leaves with white veins – great for salads when you want a punchy finish. Works well with smoked fish and meats.
Radicchio is a field-grown product that takes 8 weeks in summer and 12 weeks in winter to grow and be ready for harvest.

ENJOY: Chop and toss through a salad and cover with olive oil and lemon juice or use the inner leaves to serve with pickled vegetables and serve with smoked salmon or trout.  
STORE: In the fridge covered in damp paper cloth
CREATE: See recipes