Seasonal means vegetables and fruit available at this time of the year in our Farm Shop.  Straight from our fields and other local suppliers, they are packed full of flavour and taste and super fresh - who could ask for anything better!


Our kale is now ready and in the farm shop.

Kale is a member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves. Curly kale is the most common of the two.

Instead of forming a head, the leaves grow in a loose rosette at the top of a stem. The leaves are green, sometimes tinged with blue or purple, and their flavour is strong and distinct.

Kale is cooked the same way you cook cabbage  (commonly boiled).



A colourful member of the broccoli family and can be used in much the same way.  Leafier and deeper in colour than calabrese, it adds vibrancy and crunch to vegetable dishes.

Trim any woody stem ends or tough leaves with a knife. Divide into small, individual florets, each with a short stem, and diagonally slice the thicker stems. Rinse under cold water. Broccoli boils or steams in 3-6 minutes, depending on the size of floret. In stir-fries, cook it for a couple of minutes, until tender.


A relatively new vegetable, kalettes are a hybrid plant brand name for kale sprouts a cross between kale and Brussels sprouts. Highly nutritious vegetable that may be eaten as raw or cooked, by either roasting, blanching or stir fryed.


We have Savoy, Pointed and Red in the farm shop.

The cabbage, or brassica, family is huge, and includes everything from the familiar red, white or green varieties with tightly packed leaves.

The round, crinkle-leafed Savoy cabbage and the pale, lozenge-shaped Chinese leaf are considered to be two of the best to cook with.

The flavour of cabbage varies from type to type, ranging from savoury to gently sweet.


We have Pumpkins, Sun Spot, Crown Prince and Butternut in our farm shop - all fresh from the field.

Seasonal, healthy and wonderfully versatile, Squash is an essential ingredient in many savoury and sweet dishes. However, with thick skins, hard flesh and an array of awkward shapes, it's easy to be put off if you've never prepared one before. Be careful when cutting into and peeling the skin.