Add inividual items to your order.
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!
A crispy, sweet and dense cabbage, equally suited to cooking, coleslaw or saurkraut
Organic Red Cabbage - great to use in place of white cabbage in coleslaws.
Recipe Idea: Devilish Red Cabbage
Organic Red Cabbage - great to use in place of white cabbage in coleslaw or saurkraut.
Organic Carrots that taste amazing! - especially raw
A chunkier orange carrot with excellent taste. well suited to chunky soups and stews, the shape makes them very quick and easy to peel!
A stunning mix of yellow, red, purple and white carrot varieties to brighten up any meal. A favourite with kids!
Celeriac can be mashed with potato or roasted, but perhaps its best place is part of a base for stews and soups where it can add flavour unlike anything else! Relatively unknown in Britian, it will not win plaudits with its looks but is definitely worth more of a presence in our winter diets.
A mixture of 5 different chard varieties with verdent green, glossy leaves and vibrant red, pink, yellow, orange and white 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.
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.
Classic Green Curly Kale that gets sweeter with the onset of winter and those first frost nights. This is a winter staple for us and will last through to the end of March. Very suitable for juicing as well as cooking.
Healthy kale, usually a mix of our kales on offer. . Use much the same as spinach.
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!
A modern cross between kale and brussels sprouts, this exquisite vegetable has a sweet flavour and looks fantastic on the plate. It can be cooked in a variety of ways and makes a perfect substitute for those who don't like sprouts.
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.
Delicious as a base for many savoury recipies. At this time of the year our Bulb Onions are replaced by Green Onions.
The variety will depend on the availability of our Suppliers.
a variety of vibrant, freshly picked salad leaves, varying through the seasons.
With blue/grey skin and orange flesh, Crown Prince has a sweet, deep flavour and smooth, stringless texture. It has a good flesh to seed ratio and doesn't need peeling. They will keep until May with any luck!
With blue/grey skin and orange flesh, Crown Prince has a sweet, deep flavour and smooth, stringless texture. It has a good flesh to seed ratio and doesn't need peeling. They will keep until May with any luck!
With blue/grey skin and orange flesh, Crown Prince has a sweet, deep flavour and smooth, stringless texture. It has a good flesh to seed ratio and doesn't need peeling. They will keep until May with any luck!
Small, portion sized squash, ideal for roasting whole stuffed with a filling of your choice. The flesh is yellow with a delicate and sweet flavour.
Our swede have a sweet, earthy flavour. 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.
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.
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.
