Speciality Vegetables

Purple Sprouting Brocolli

Broccoli has a high vitamin content and anti-cancer agents. The sprouting types – white or purple sprouting – are hardy and overwintered for harvest in spring, filling the gap between sprouts and spring cabbage.

Courgettes

Courgette is a small squash. It can be yellow, green or light green, and generally has a similar shape to a ridged cucumber.

Dwarf Beans

Fine & dwarf beans are delicious and easy to grow. They come in a variety of colours – as well as the usual green beans, there are cream, yellow, and purple French beans.

Runner Beans

Quintessentially British, runner beans are a delicious garden staple. Most varieties grow tall and produce colourful red, white or bi-coloured flowers.

Broad Beans

Broad beans fresh from the field and they taste sensational - young beans are sweet, tender and succulent.

Peas

There’s nothing like the flavour of freshly picked peas. Use them as quickly as possible once picked as they lose their sweetness. The easiest types to grow are sugar snap varieties.

Salad Onions

Salad or spring onions are very versatile. You can use them whole in salads or finely cut as a garnish or in soups and stir-fries.

Calabrese

Calabrese is a fast-growing and very easy-to-grow crop that is also known as green sprouting broccoli.

Tenderstem Brocolli

Tenderstem® broccoli is the sweet, crunchy and vibrant veg that’s easy to love. It can be cooked in a variety of ways, and it pairs well with almost anything.

Spring Cabbage

Spring greens are actually young, tender cabbage plants and are sold as loose heads of thick green leaves. Spring greens do not have the hard core which is found in the middle of fully-grown cabbages.

Asparagus

Asparagus is one of the most sought-after vegetables. Its subtle flavour offers a real treat during the short time it is in season.

Bunched Beetroot

Beetroot is a crimson root of the beet plant. Beetroot is best in spring and summer, though it can be kept into the winter months. Beetroot can be eaten boiled, as a cooked vegetable or cold, after cooking, as a salad vegetable. It can also be eaten raw and shredded, either alone or in a salad. Beetroots are rich in betaine.

Bunched Carrots

Carrots come in shapes and colours other than long and orange – look out for round carrots, as well as unusual colours such as red, yellow and even purple.

Leeks

Leeks are a flavoursome winter vegetable that can be steamed or boiled, braised in a cheese sauce and used in soups and stews.

Topped Baby Carrots

Carrots come in shapes and colours other than long and orange – look out for round carrots, as well as unusual colours such as red, yellow and even purple.

Red Potatoes

Potatoes are hugely versatile and a staple ingredient of many meals in one form or another - boiled, mashed, chipped or baked. Potatoes are classified as being either earlies or maincrops. Early varieties are ready to harvest much sooner than maincrops and are what we call 'new potatoes'. Maincrop varieties are in the ground a lot longer. They have a better yield and produce larger potatoes.

White Potatoes

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