Click here to see new offerings from The Apricot Centre
Award winning! Our new season bunched beetroot is freshly harvested. Enjoy them hot or cold, they are extremely versatile. You can boil, puree, grate, roast them, plus much more. A beautifully sweet and colourful root vegetable. Get creative!
A beautiful mix of green, red and possibly other colours of hotter variety chillies, grown by Penny Hemming in the Riveford Field Kitchen Tunnel.
A beautiful mix of green, red and possibly other colours of mild chillies, grown by Penny Hemming in the Riveford Field Kitchen Tunnel.
Picked fresh from our fields. This wonderful vegetable is a staple from October to April. Very sweet when cooked and punchy when raw. Our leeks can be used to make casseroles, pies, soups and tarts amongst many other things.
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.
Freshly picked sweetcorn on the cob can't be eaten. The plump kernels are fantastically sweet, juicy and full of flavour. Boil them in water, but don't add salt as this can make them tough. Add butter and a pinch of pepper, and try not to get it all down your best top! Alternatively, cover in a balsamic vinegar and herb marinade, then throw them on the BBQ. Delicious!
The Black Russian is an old variety of beefsteak tomato that sports a rich, complex, and almost smoky flavor. Great for sandwiches and sauces, and especially nice dried.
Deliciously sweet and juicy cherry tomatoes grown in our tunnels on the farm. Roast them to make a fantastic pasta sauce, eat them raw in salads, sandwiches and salsas. Or just as a snack on their own. Tiny mouthfuls of sweet sunshine!