Organic vegetables, salad, herbs grown on our farm unless stated. All can be purchased individually.
Why not treat someone to a gift voucher to spend on our online shop - once you have made your purchase you will be contacted to make arrangements for where the voucher should be sent. Voucher recipients must be in our delivery area, alternatively arrangements can be made for them to collect from Shillingford Organics.
Why not treat someone to a gift voucher to spend on our online shop - once you have made your purchase you will be contacted to make arrangements for where the voucher should be sent. Voucher recipients must be in our delivery area, alternatively arrangements can be made for them to collect from Shillingford Organics.
Why not treat someone to a gift voucher to spend on our online shop - once you have made your purchase you will be contacted to make arrangements for where the voucher should be sent. Voucher recipients must be in our delivery area, alternatively arrangements can be made for them to collect from Shillingford Organics.
Card
Brussels Sprout Harvest at Shillingford Organics
128x178mm
The cards are a print of an original hand-painted linocut and are printed using vegetable-based inks on recycled paper.
Shillingford Organics Jute Shopping Bag - Was £2.00 now £1.50
Red Oakleaf Lettuce our most popular lettuce
Lettuce - Chinese Organic (NL)
A variety of organic, seasonal, vibrant, freshly picked salad leaves grown on our farm, often comes with edible flowers. WINNER of Best Salad Bag - Soil Association Boom Awards 2016.
Delicious, Peppery Organic Watercress, grown in gravel beds and fed by spring water.
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.
Spinach Baby Organic 200g
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.
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!
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.
Organic Chestnut Mushrooms.
Mushrooms - Portobello 200g
Mushrooms - Mix Organic
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.
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.
The pale green stalks of organic celery are excellent used as a dip. A must in soups and stews.
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
Very sweet when cooked and punchy when raw. Our leeks can be used to make casseroles, pies, soups and tarts amongst many other things.
Cucumber - Organic (NL)
Roast them to make a fantastic pasta sauce, eat them raw in salads, sandwiches and salsas. Or just as a snack on their own.
Roast them to make a fantastic pasta sauce, eat them raw in salads, sandwiches and salsas. Their uses are boundless.
Chillies Red - Organic (ES) 100g
Pepper - Organic Green
Sweet and juicy, red organic red pepper (1 or 2 depending on size)
Pepper - Organic Yellow
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.
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
Kalettes or flower sprouts are a cross between kale and Brussel Sprouts. They are milder and sweeter than Brussel sprouts with a slightly nutty taste. They are rich in vitamin B6, vitamin C and vitamin K.
Cook the kalettes whole - roasted, steamed, stir-fried, grilled. You can even eat them raw. They can be added to pestos, smoothies or used in stir-fries, pasta, or as a side dish.
Organic Cauliflower is a very versatile vegetable. From cauliflower cheese to cauliflower fritters, soups.
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.
Organic Red Cabbage - great to use in place of white cabbage in coleslaws.
Recipe Idea: Devilish Red Cabbage
Cabbage White - Organic (UK)
Beetroot - Cooked Vacuum Organic 500g
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 Carrots that taste amazing! - especially raw
Juicing Carrots 2kg
Carrots - Rainbow Organic (NL)
Potatoes - Organic
Baking Potatoes
Organic Red Sweet Potatoes. Origin: PERU
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.
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.
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. 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.
Eat it boiled and mashed or roasted. Has a delicious, subtle, celery-like flavour, with nutty overtones. Makes great soup too!
The most famous swede dish is the 'bashed neeps' served with haggis is Scotland. Swede purées well and in combination with root vegetables makes delicious, sweet, nutty mash. Swede can be roasted like potatoes, boiled or steamed, or sliced and fried with garlic, then sprinkled with salt and pepper. You can also eat it raw as crudité or shred into salads.
A member of the carrot family, parsnips have an earthy, sweet flavour. Fantastically sweet when roasted. And delicious in soups and stews.
They are a root vegetable and member of the cabbage family and provide a great source of vitamin C. Delicious in stews and casseroles. Roasted or mashed.
Butternut Squash
Spaghetti Squash. To roast spaghetti squash: Preheat oven to (375°F 190°C Gas Mark 5) and set whole or halved squash in the oven. Cook until a fork inserts easily through the skin and into the flesh of the squash, 60 - 90 minutes for whole squash, 45 - 60 minutes for halved.
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
Best eaten raw. Place it into pittas, sandwiches and rolls. Sprinkle on any salad.
Sprouted: adzuki beans, mung beans, chickpeas, green lentils, brown lentils.
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 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.
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.
100g of delicious spicy rocket to enhance any salad, or use to make pesto.
The leaves of parsley can be used in a variety of recipes from hot casserole dishes to cold salads. Flat leaved parsley has a more robust flavour than moss curled parsley. Use it to flavour stocks, soups and sauces or simply as an attractive garnish.
Coriander has wonderful citrus overtones. With it's attractive, green leaf it is an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible.
Rosemary is a robust and most versatile herb with a flavour that complements a wide variety of dishes and ingredients.
Native to the Mediterranean region. Sage has a savoury, slightly peppery flavour. Add it to salads, omelettes, meat dishes or pasta sauces. Or simply drink it in the form of a herbal tea.
Add a few of our amazing mint leaves to white rum, soda water, sugar and lime then sit back and relax with your own home made mojito. For a non-alcoholic drink, it makes a fantastic tea. Add to potatoes and peas for extra zip!
A green herb with wispy, fern like leaves. It has a mix of strong flavours, including aniseed, fennel and celery. Dill is a great, tangy addition to pickles, salad dressing and fish dishes.
