Both beets and chard are different varieties within the same plant family–beta vulgaris –and their edible leaves share a resemblance in both taste and texture. Attached to the beet’s green leaves is a round or oblong root, the part conjured up in most people’s minds by the word “beet.” Although typically a beautiful reddish-purple hue, beets also come in varieties that feature white or golden roots.
Beetroots contain plenty of vitamins and minerals vital to the immune system and keeping the bones and nervous system strong and healthy. Beets also has vitamin B which contains folate, vital to healthy pregnancies by reducing the risk of birth defects.
Beetroot’s sweet taste reflects their high sugar content, which makes beets an important source for the production of refined sugar. Raw beet roots have a crunchy texture that turns soft and buttery when they are cooked.
Bananas were originally found in South East Asia, mainly in India. They were also known to be the first fruit in the world.
Banana is made up of simple sugars such as fructose and sucrose which gives energy and helps to rejuvenate the body. This fruit holds a very good amount of dietary fiber which promotes a good bowel movement thereby reduce constipation problems. Besides that, banana is highly rich in potassium that helps to control blood pressure and promote a healthy heart.
Bananas are usually eaten raw or made into cakes, ice cream desserts.
Dutch cream potatoes are large, waxy, oval potatoes with yellow waxy flesh, thick skin and a rich, creamy, buttery taste. Higher in moisture than the more floury varieties of potatoes, it holds shape better and it also contains less starch.
A good source of vitamin C, this creamy potato also contain potassium and fibre with virtually no fat! Storing them in a dry, dark and cool place is best but try not to store the potatoes in the fridge.
Uses: An all-purpose potato use them for mashing, boiling, roasting, baking or pureeing. Great in soups, stews or salads.
Barry’s Tip: Dutch potatoes make for a yummy mash with just a little bit of salt. You don’t even need butter or cream!
This little fruit is more than just a yummy fruit. They are packed with nutrients and vitamins! The nutrients which are most commonly associated with kiwifruit are Vitamin C and Beta-Carotene. This fuzzy fruit is high in soluble and insoluble fibers which helps to promote good digestion, lowers cholesterol and improve heart health!
The skin of kiwifruit can be eaten because it contains high dietary fiber and pectin to provide good bowel movement.
Barry tips: You can speed up the ripening process of kiwifruit by putting them with bananas in a plastic bag!
Larger than our lebanese cucumber these cucumbers usually have more seeds and a milder taste.
Use: A great addition to salads, sandwiches and juices. Also a great addition to dips, especially yoghurt based dips.
Our juicing apples are great for all your juicing needs. These apples differ from our premium apples as they may have some marks though they are still juicy, fresh and perfect for your juicing needs!
Regular consumption of apples can help to improve heart health, enhance immunity and reduce risk of cancers and diabetes.
Apples can be used in baking for cakes, muffins, tarts or mixed together in fruit salads.
Kale is an attractive looking member of the cabbage family. With its dark green or red frilly leaves and distinctive cabbage-like taste, it is a popular alternative to cabbage.
Kale is served cooked. It can be served finely chopped or as a purèe for a side dish or included in soups and sauces or even used in juices. Kale complements a wide variety of food and its flavour profile means that it also works well with stronger dishes such as game or with spicy dishes.
Sebago potatoes are considered an all rounder potato type and are one of the most widely used varieties potatoes. High in nutrients and almost fat free they have a floury texture, which fries and roasts well but might fall apart when boiled.
Store in a dry, dark place. A cool temperature is best, but try not to store the potatoes in the fridge.
Uses: These all-purpose potatoes can be used in any way you wish. Baked, fried, mashed, grilled, boiled and added to any stew or casserole.
Ginger root often just called ginger has been widely used as both spice and medicine for many years. Ginger has a spicy, fragrant flavour, though the younger roots have a milder and juicier flavour.
This anti-inflammatory and antioxidant root is available year round and very little is needed to add the spicy flavour to a dish. Peel fresh ginger before eating and store any remaining unpeeled ginger in a plastic bag in your fridge or freeze it for long term storage. It can also be used in vinegar, candy, juices, teas, or as a flavour enhancer in many recipes including stir-fries, teas, juices.
If seeped in boiling water you can make ginger tea – which is especially tasty if honey and lemon is added!
Sweet corn is a deliciously sweet veggie which kernels are eaten in several ways. It has a high sugar content but is also filled with nutritious elements and starch.
Sweet corn does not store too well for a longer period on the cob as it can become quite starchy. But you can remove the kernels from the cob, blanch them and freeze them for easy access and use in any dish!
Uses: Eat it fresh, blanch it or grill it. There are several ways to eat this sweet veggie. Use it in soups, salads or casseroles; it works well with any sauces as well. The easiest way to enjoy sweet corn is to grill the cob and eat it with salt and butter.
White button mushrooms are some of the most common mushroom have a mild, earthy flavour. They have a subtle, almost bland flavour when raw, which strengthened when cooked. Propped full of vitamins and minerals mushrooms contain a high amount of copper, vitamin C, D and B and many other nutrients!
Store them in a cool place on a single layer covered in a damp paper towel or keep them in a paper bag.
Uses: Great when sautéed mushrooms can be used in salads, casseroles, meats, gravies, sauces and stews.