Organic vegetables grown on our farm unless stated. All can be purchased individually.
Shillingford Organics Jute Shopping Bag - Was £2.00 now £1.50
Organic Aubergine. Stew it, bake it, batter it or fry it. A very versatile vegetable. Aubergine has a rich, complex flavour. Capable of absorbing large amounts of sauces, this mediterranean vegetable can create very rich dishes. Due to it's bulk and texture it can be used as a meat substitute in vegan and vegetarian cooking.
A winter broccoli similar to its summer cousin - Calibrese. Totally delicious when gently steamed and the fleshy stalks are soft. With a fantastic depth of flavour, our sweet, crunchy PSB is a vibrant addition to many dishes.
Recipe Ideas for Broccoli
We will occasionally substitute our award-winning Organic Beetroot with the Italian heirloom variety Organic Chioggia (also known as Candy Stripe). Chioggia beets inherently contain the highest content of geosmin, an organic compound which gives them a deep earthy flavor and aroma - Boil, puree, juice, grate, roast, add to cakes plus much more. Be creative!
Juicing Beetroot - Organic
Organic January King Cabbage - An early season cabbage, with a lovely soft texture. The sweet leaves have a very attractive red tinge to them.
Organic Savoy Cabbage with dark green, crinkled, crunchy leaves this is a favourite cabbage for many people. Steam, boil or braise, add to soups or stuff rolled-up whole leaves with a savoury filling of your choice.
Cabbage - Tundra
Organic Red Cabbage - great to use in place of white cabbage in coleslaws.
Recipe Idea: Devilish Red Cabbage
Cabbage White - Organic (UK)
Organic Calabrese. Freshly harvested for maximum flavour. Our award-winning summer calabrese has a beautifully delicate flavour with a texture that’s tender similar to that of asparagus.
Organic Carrots that taste amazing! - especially raw
Carrots - Rainbow Organic (UK)
Juicing Carrots 2kg
Organic Cauliflower is a very versatile vegetable. From cauliflower cheese to cauliflower fritters, soups.
Eat it boiled and mashed or roasted. Has a delicious, subtle, celery-like flavour, with nutty overtones. Makes great soup too!
The pale green stalks of organic celery are excellent used as a dip. A must in soups and stews.
Chop into salads or pasta dishes. Sauté or steam. Another versatile vegetable.
Swiss chard is a relative of the beet. It has big, glossy, dark green, tender leaves with crunchy stems. The leaves have a mild, sweet, earthy flavour and the stalks have a sweet beet-like flavour. Great in stir fries. Chop into salads or pasta dishes. Sauté or steam. Another versatile vegetable.
Chillies Red - Organic (ES) 100g
Organic Courgettes, you can boil, roast, fry or bake these beautiful crunchy courgettes. Widely used in mediterranean cooking. You can also eat them raw or blanch for a couple of minutes and serve in a salad. Courgette recipe ideas
Delicious roasted whole. Boiled or steamed. When eaten raw, the texture is crisp with a strong aniseed flavour. Cooked, it's softer and more mellow. Great in salads and Italian cooking.
Garlic is a member of the same family as onions or leeks. Add an awesome flavour to many dishes. As well as being extremely good for you!
Fresh Ginger - is widely used as a spice or a medicine.
Fresh ginger used in cooking can really enhance flavour, especailly when used in stews, soups and curries. It is also great in sweet dishes.
Many find ginger can help to settle nausea. Some find grating it and adding to lemon, honey and warm water can help to ease the symptoms associated with colds and congestion.
Resembling a ginger root the jerusalem artichoke's white flesh is nutty, sweet and crunchy. Actually not related at all to the artichoke, but to the sunflower. Cook in much the same way as you would potatoes or parsnips. They provide a great source of iron.
Joi Choi have white or very pale green short, chunky stalks and deep green leaves. With a flavour like spinach or mild cabbage, the fresh succulent leaves can be used raw in salads or sliced thinly into stir fries or noodle soup.
Dark green leaves, available through the winter and into May. Provides much need greens though the 'hungy gap' season. Use much the same as spinach or other kales. Search our website for delicious kale recipes.
Picked fresh to order. Tender shoots grow back rapidly in the winter and early spring. Delicious eaten raw, in a salad or gently steamed. Fantastic in stir-frys or as a substitute for spinach. At the Barton we bunch the leaves together and chop finely, add to hot butter or oil or a bit of both, cook for a few minutes and serve with fried egg on toast - BREAKFAST HAVE NEVER TASTED SO GOOD!
With a sweet, crisp, melon like flavour, kohlrabi can be grated and eaten raw or steamed. Try grating a raw beetroot and a raw kohlrabi, mix together, add plenty of chopped garlic and drizzle with a little white balsamic, olive oil and add a little seasoning if required.
Very sweet when cooked and punchy when raw. Our leeks can be used to make casseroles, pies, soups and tarts amongst many other things.
Organic Chestnut Mushrooms.
Mushrooms - Portobello 200g
Delicious as a base for many savoury recipies.
An attractive, milder alternative to the yellow bulb onion with shiny purple skin and red-tinged flesh. Tastes great in salads, marinades, salsas and roasts.
Delicious, Peppery Organic Watercress, grown in gravel beds and fed by spring water comes from the Watercress Company in Dorset.
A member of the carrot family, parsnips have an earthy, sweet flavour. Fantastically sweet when roasted. And delicious in soups and stews.
Pepper - Organic Green
Sweet and juicy, red organic red pepper (1 or 2 depending on size)
Pepper - Organic Yellow
Potatoes - Organic
Organic Red Sweet Potatoes. Origin: USA
Salsify is a root veg with a delicate, creamy flavour which has been likened to globe artichoke, parsnip or even oysters! It is closely related to the Italian scorzonera and can be treated in the same way in any recipe. The salsify in your box has been grown by Bishops Farm just up the road in Kentisbeare, Devon. Don’t be put off by the ragged scraggly appearance. The roots can be washed and peeled quite easily. After peeling, the roots will discolour quickly so pop them straight into a pan of salted water until you’re ready to use them. It is lovely just boiled and tossed in butter and freshly ground black pepper, but also makes delicious soup, puree or gratin.
Milder, smaller and sweeter than an ordinary onion, they require gentler cooking too. Delicious and super sweet when roasted. Also use in soups and stews.
As it's name implies this traditional cut and come again spinach just keeps giving! It's attractive dark green leaves can be added to virtually any savoury dish, giving a real earthy, rich flavour.
Sprouts add a crunchy texture to salads and stir fries and have a mild, nutty flovour.
Sprouted: adzuki beans, mung beans, chickpeas, green lentils, brown lentils.
With blue/grey skin and orange flesh, Crown Prince has a sweet, deep flavour. As they grow so big, they may well come to you cut in half
Otherwise know as the Japanese red onion squash. With bright orange skin and firm flesh this is possibly the tastiest of squash. No need to peel, the skin can be eaten as well. It is probably originates from Hokkaido in Japan - kuri is a Japanese term for squash.
Our fresh and exciting stir fry bags contain seasonal leaves with a spicy kick. Can contain giant red mustard, green mustard, streaky mustard, tatsoi, pak choi, chinese cabbage, mizuna and mibuna leaves. 150g
Fresh Organic Turmeric 100g - Turmeric is the root stalk of a plant that is part of the ginger family. One of the main components of this spice is a substance called 'curcumin', which is said to have healing properties. It is widely used in curries, mustards and pickles.
