Seasonal Produce

This vegetable, pronounced “crone”, looks part larva, part seashell, part Michelin Man. It tastes nutty and sweet like a Jerusalem artichoke and snaps between your teeth like a water chestnut. The plant belongs to the mint family but the edible parts are the small white tubers. They can be eaten raw as one might a Jeruseleum artichoke (no relation) or cooked like a potato or other starch.

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.

With a short season lasting for only five weeks or so, Monk's Beard develops into a thin leafy green with a long white stem. Moist and succulent in texture, the thick stem and leaves provide a nice addition to fresh salads, food garnishes or side dishes of vegetable greens. It is a type of chicory common in Tuscany, where the Cappuccino monks began growing it and became named for their efforts.

Grown within the Protected Designation of Origin, the infamous Yorkshire Rhubarb is grown indoors and harvested by candlelight. This preserves the blushes and maintains its sweet flavour. For a host of information on this product go to www.yorkshirerhubarb.co.uk