Seasonal Produce

A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews.

Scotch Bonnets are a type of chilli pepper, they are generally extremely hot, scoring on average 100,000 - 350,000 on the SVU scale. We are currently growing these chillis from our own glass houses; they are looking really good!

Together with watercress, samphire, and possibly parsnip, sea kale is one of a few vegetables that are truly native to Britain. Sea Kale appears in late winter - when few other fresh, new-season vegetables are ready. And this is because it is traditionally "forced" like its seasonal partner, rhubarb. The forcing process creates a better delicacy: the result is tender, white blanched stems with a delicate and nutty flavour.

These tarter-than-tart, thick-skinned oranges from Seville have long been prized for making amazing marmalade. They are higher in pectin than the sweet orange, therefore giving a better set and a higher yield.

Intensely sour to the taste raw, but when cooked with sugar and lemon juice the flavour is an intense rush of sweet and bitter citrus making it the perfect accompaniment to a slice of toast in the morning. The season is short though, only lasting a few weeks.

Sloes (Blackthorn) are very small, green-fleshed, inky-skinned, wild plums with an acid flesh and bitter skin. They’re commonly found in hedgerows in England, Wales and Ireland and make a fabulous jam.

If one fruit epitomises the English summer it has to be strawberries! Sweet, juicy and plump, British strawberries are undeniably the taste of a good summer. This succulent, fragrant fruit is as beautiful as it is flavourful.