|Carrot - Juicing (500g)||×1||$1.98|
|Oranges - Juicing (1kg)||×1||$4.58|
|Pumpkin - Japanese (500g)||×1||$3.45|
Turnip is a root vegetable that is quite versatile in its usage based on the size. The smaller ones are sweeter and more tender whilst larger ones have a stronger more mature flavour and a more crunchy texture.
You can use turnip in several ways based on the size. Smaller young turnips can be used in salads to complement cabbages, carrots and beets. Other methods would include roasting, steaming and even pickling. Dice them up and roast them with other root veggies for a delicious side dish to any meal.
Tip: If the turnip is large you may want to peel it as the outer layer can be tougher when the size is bigger.
Jerusalem artichokes are native to the Central America and bear no relation to the city of Jerusalem contrary to what its name suggests.
Jerusalem artichokes are sweet and crunchy tubers that are in fact not a true artichoke, but instead a variety of sunflower. This white fleshed veggie resembles ginger but is sweet and crunchy when raw and smooth and aromatic when cooked. Its nutty, sweet white flesh is the perfect paring with other root veggies. Though small it is rich in nutrients such as iron, potassium and vitamin B1.
Uses: Cook them the same way you would for potatoes or parsnips. Jerusalem artichoke is great roasted, sautéed, puréed or dipped in batter and fried. Make sure to either wash them thoroughly or preferably peel them before use.
The Swiss brown mushrooms come from the same portebello family as the white button mushroom. They were the original variety of mushroom and were stronger in flavour.
Not widely known facts about mushrooms include their cancer fighting capabilities and ability to prevent diabetes.
They can be eaten raw or used in a wide variety of dishes including pasta, soups and stews.
Rhubarb stalks have a strong, tart taste. Though mostly used in desserts it is technically know as a vegetable. Only the stalks can be eaten as the leaves are not edible and toxic.
Cut the stalk into small pieces and stew them to cook it before making pies and pastries, or it can be used to make jam. Due to their tart flavour sugar is needed when it cooked. Though it is considered too tart to be eaten raw in the western world in earlier years it was seen as a cheap treat when dipped in sugar.
A staple of the Mediterranean diet, these tough pod beans have a smooth creamy taste and represent a rich source of proteins and carbohydrates.
The plentiful health benefits of Broad Beans include cancer fighting (e.g. Breast cancer, lung cancer), improving the immune system to prevent colds, aiding sleep and preventing strokes.
Broad Beans can be boiled, steamed or puréed and served with garlic. Add them to soups and stews to boost nutritional value and add texture.
A relative unknown, this celery-like tuber is packed with nutrients. This knobbly vegetable tastes slightly nutty and can be mashed or roasted.
Broccoli sprouts contain some of the most potent antioxidant and detoxification properties in the world of vegetables. They are also known to improve the skin and help with joints.
Broccoli sprouts can be stir fried, eaten raw and used to replace other crunchy vegetable in salad recipes.
Peas were an important part of diets during the middle ages and were eventually grown, exported worldwide following the invention of canning and freezing. The garden green peas is a versatile vegetable grown by the English.
Also known as sweet peas or English Peas. These peas are rounder and firmer than their pea counterparts. Peas are great for boosting the overall immune system.
The garden green can be eaten raw, roasted or salted as snacks.
One of the earliest cultivated leaf vegetables, the watercress and violas was used by the ancient Greeks and Romans often used it as an alternative to black pepper.
The herb possesses high levels of antioxidants and can be used to treat swollen breathing passages and health conditions such as constipation.
This leafy herb from the Brassica family has a textured flavour making it suitable for salads and vegetables.
A popular herb used in Mediterranean dishes and regarded as a symbol of happiness by ancient Greeks and Romans.
Its cancer-fighting and immune-boosting medicinal properties are derived from its rich stores of vitamins – A,C,E and K – and minerals iron and magnesium.
Oregano is a common ingredient in Italian cuisines and starters such as salads. Adding Oregano to meat reduces toxic compounds formed during the cooking process.