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.
Add an extra layer to your salads with our sweet, crisp, crunchy, peppery pink radish. Can also be used in stir fries and stews.
Red Oakleaf Lettuce our most popular lettuce
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.
Organic Asparagus 250g
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
After being sown in early spring last year and then harvested continuously since August, our leeks have one of the longest lifespans on the farm. All good things must come to an end however, and the remaining ones in the field are going to seed, sending up a stem with flower on top, known as a scape. Although a bed of flowering leeks can be quite a display, the stems that form at this time of year are perfectly edible and provide something a bit different for the kitchen at this otherwise relatively scarce time for vegetables. We harvest our scapes by hand, which provides some welcome relief in harvesting as it doesn’t require any bending over on our part! While they may resemble asparagus they are clearly still an allium once it comes to eating them; a quick search online returns many different ways of cooking, from dicing them to leaving them whole, from roasting to frying to even just eating them raw. Personally I like to keep it simple; coat in oil, salt and pepper and roast for 15-20 minutes, depending on the thickness of the scape, which should render them nice and tender. For those who aren’t usually a fan of alliums, try sprinkling on some sugar to take the edge off.
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.
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.
The first cabbages of the year. These sweet and tender dark green leaves are superb steamed and served with a slice of butter.
Slightly bigger than french beans and flatter but used in much the same way. Sauté them with a little olive oil and garlic. Steam or stir fry them.
Wash the French Beans in cold water. Top and tail them as you would normally do. Place them into boiling water and boil at a high heat for 2 minutes (known as blanching). Drain off the boiling water ad run them under cold water for a minute. Drain them well and dry with absorbent kitchen paper. Pack the blanched French Beans in a freezer bag separating usable portions with cling film. Place the labelled and dated bag in the freezer. They will keep for 3 months in a standard freezer.
Organic Chestnut Mushrooms.
Mushrooms - Portobello 200g
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
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.
Organic Cauliflower is a very versatile vegetable. From cauliflower cheese to cauliflower fritters, soups.
Also known as Hipsi or more appropriately 'Sweet Heart' for it's sweet taste. This summer cabbage is delicious in coleslaw.
Organic Red Cabbage - great to use in place of white cabbage in coleslaws.
Recipe Idea: Devilish Red Cabbage
Cabbage White - Organic (UK)
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.
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.
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.
Butternut Squash
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.
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.
Thyme has a flavour which is overlaid with a lemony tang. It works well with Mediterranean vegetables, eggs and fish. It's quite hardy, so can withstand long cooking times.
This herb has a mild onion flavour. Use it as an ingredient for fish, potatoes, soups, salads and other dishes.
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!
