Fresh & Sweet
Broccoli
Vibrant green with large flowering heads that look like a cluster of little trees.
Broccoli is a nutritious vegetable containing vitamins A and E. Keep it simple by steaming lightly, sauté with garlic for a tasty quick weeknight side dish or try baked with a creamy white cheese sauce.
Broccoli is a field-grown product that takes 10-12 weeks in summer and winter to grow and be ready for harvesting.
ENJOY: Broccoli steamed or pan-fried, added to stir-fries or baked.
STORE: In fridge covered in damp paper cloth within your crisper.
CREATE: See recipes
Fresh & Sweet
Cauliflower
An oldie but a goodie, Cauliflower is such a versatile vegetable, you can roast whole, blitz to a rice consistency then fry off or steam and then the there is the 70’s and 80’s classic dish – cauliflower chopped and dressed in a creamy sauce and baked in the oven till golden brown which makes for the ultimate side to a beef or lamb roast.
Cauliflower is a field-grown product that takes 10-12 weeks in summer and 12-15 weeks in winter to grow and be ready for harvest.
ENJOY: Roasted, steamed, baked, pan fried.
STORE: In fridge covered in damp paper cloth in your crisper.
CREATE: See recipes
Leafy Fresh
Green Cabbage
Slice finely and add to coleslaw, stir-fries or try pickling.
Green Cabbage is a field-grown product that takes 10-12 weeks in summer and 14-16 weeks in winter to grow and be ready for harvest.
ENJOY: Shredded through salads, fried with vegetables and meats or pickled.
STORE: Best kept refrigerated.
CREATE: See recipes
Leafy Fresh
Purple Cabbage
Beautiful and bright purple cabbage adds such a great colour splash to salads, wraps and burgers.
Chop finely for a crunch in your salads or noodles. Try as a topping to tacos and add to burgers in place of lettuce.
Purple Cabbage is a field-grown product that takes 10-12 weeks in summer and 16-18 weeks in winter to grow and be ready for harvest.
ENJOY: Chopped and added to salads, wraps, tacos and burgers.
STORE: Best kept refrigerated.
CREATE: See recipes
Leafy Fresh
Wombok Cabbage
Sweet, soft and crunchy, shred Wombok Cabbage then add to soups, stir-fries or salads. Wombok cabbage is very versatile and can also be used to wrap flavoured rice into rolls – served steamed with a sauce.
Wombok is field-grown and takes 8 weeks in summer and 12-14 weeks in winter to grow and be ready for harvest.
ENJOY: Chopped and added to soups, stir-fries, salads or use the leaves to wrap filings and bake or steam.
STORE: Best kept refrigerated.
CREATE: See recipes
