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Seasonal Produce
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Curled Parsley
Garden parsley is a bright green, hairless, biennial, herbaceous plant in temperate climates, or an annual herb in subtropical and tropical areas.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10-25 cm long with numerous 1-3 cm leaflets, and a taproot used as a food store over the winter.
In the second year, it grows a flowering stem to 75 cm tall with sparser leaves and flat-topped 3-10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2-3mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation.
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Damsons
This late summer fruit is great in many recipes: stirred into a fool, stewed to make jam or slow-cooked into a sauce to serve with meat. Modern culti... more
This late summer fruit is great in many recipes: stirred into a fool, stewed to make jam or slow-cooked into a sauce to serve with meat. Modern cultivated damsons (such as the Merryweather variety) can be eaten raw when ripe, although there is about as much stone as there is flesh. In general, they're best cooked, which brings out their sweet, spicy flavour.
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Dwarf bok choy
A versatile green that's great for stir-fries. It has a generally sweet flavour with a hint of mustard. Dwarf bok choy are more leafy than the regular... more
A versatile green that's great for stir-fries. It has a generally sweet flavour with a hint of mustard. Dwarf bok choy are more leafy than the regular bok choy and it goes without saying that they are also a lot smaller. This crop is actually grown all year round in our Essex glasshouse.
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