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 avoid storing them in the fridge.
Barry’s tips: These all-purpose potatoes can be used in any way you wish. Baked, fried, mashed, grilled, boiled and added to any stew or casserole.
Rhubarb stalks have a strong, tart taste with crisp texture similar to Celery. 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.
Despite it being too tart to be eaten raw, in the western world in earlier years, it was seen as a cheap treat when dipped in sugar.
Barry’s tips: 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 or pickled. Due to their tart flavour sugar is needed in the cooking.
Often used in Mediterranean cooking, this colorful leafy veggie is full of nutritious goodness and is considered one of the healthiest vegetables available. Organic chard rainbow has colorful leaves and bright colored stems that are loaded with excellent amounts of minerals and vitamins beneficial to good health maintenance.
There are many ways to prepare the veggie; prepare the leaves like you would to spinach, and the stalks in a similar manner to asparagus. Cook and serve both parts of the veggie together or separately like two different veggies. However the leaves do need to be cooked a little longer than spinach leaves would require. Young leaves can also be used in salads.
Serve chard steamed, braised or sautéed. It can also be used in stews, soups, stir-fries and casseroles.
Silverbeet, with its large green leaves and white stalks, has an earthy flavour and is a good source of folate, fiber and vitamins. In the same family as beets, it is often thought to be similar to spinach and is often associated with Mediterranean cuisine though it is just as good with noodles, ramen or in stir-fries as well.
Silverbeet is one of the most versatile greens for cooking. Its shiny green leaves fall somewhere between kale and spinach in toughness and bitterness. Blanch or sauté the silverbeet quickly so that they don’t loose too much of their nutrients and keep their crunchy texture before adding them to your dish.
Silverbeet can be used in pretty much any dish you can add spinach to. Add the young leaves raw and shredded to salads, or use them with the mature leaves in stir-fries, curries, quiches, soups and noodles.
Store both stalks and leaves in a sealed plastic bag. Or wash it and wrap it in paper towels for ultimate freshness and storage time.
Barry’s tip: Why not try seasoning the leaves and baking them in the oven for chips similar to kale chips?
Artichokes were originally found in the Mediterranean and there were early records of its use during the ancient Greek and Roman times. Globe artichoke is considered to be the “true artichoke”. Both the end of the leaves, the base (or heart) are edible. A great starter for a few or a delicious, light meal for one.
Health benefits of the artichoke include boosting the body’s immune system, prevention of cancer and lowering of cholesterol.
Often used in Italian dishes, sauces, and dips. You can boil, steam, grill, barbecue or bake it. Cook it in a pan of boiled salted water, you should be able to pull out a leaf easily when it is done. The heart of the artichoke is great for salads.
Barry’s tips: Iron, copper and aluminium cookware can cause discolouration during cooking. It is better to use stainless steel, glass, or enamel during the preparation of the artichoke.
Fennel, which has a similar flavour to star anise, is completely edible. The bulb, ferns and seeds are all edible. A great addition to many dishes, it adds a fresh flavour especially to Mediterranean dishes.
The leaves, often called fronds, have slightly more subtle flavour and can be added to dressings, sauces and as garnish to brighten up dishes. The bulb can be sautéed, stewed, braised, grilled or even eaten raw in slices.
Red kale is thick, juicy and chewy. Beautiful in colour, this healthy leafy vegetable is great for many dishes!
Packed full of calcium, vitamins, iron and many other great nutrients, the red kale has a woodier stem similar to that of the stem of green kale. However, red kale’s leaves are more aromatic and have a slightly sweeter, more buttery flavour than green variant.
Uses: You can use red kale in the same ways you use green kale, though it will need slightly less time cooking than its green variant. Sautèe, stir-fry, juice or use the younger leaves raw in salads too!
Red Oak lettuce is a type of butter lettuce. These lettuces are known for their more compact head and their mellow flavour. Red oak lettuce is more heat tolerant than iceberg lettuce and other crisphead lettuce types.
Red Oak lettuce has a more buttery, crisp texture with a mellow, nutty and sweet flavour. Perfect for those who do not like the more bitter lettuce times. Red oak lettuce is full of antioxidants as well as vitamin A, vitamin C and folate.
Perfect in a salad, its deep red colour adds a splash colour especially with greens, avocado and fruits. It can also be used as a bed for turkey, chicken and tuna or have it in a sandwiches. The red leaves can also be blanched and used with stuffing such as mushrooms.
The superfood salad mix contains small young salad greens. The mix may vary by availability of greens such as endive, rocket, chervil, kale green and dino, silverbeet or even leaves of turnip. It is an easy choice when making a quick salad that adds colour and variety in your greens and at the same time packs a great nutritional punch!
Looking for a sweet fruit to use with any deserts, in jams or just for a sweet treat in and off itself? Our sweet plums are just the right thing!
These stone fruits can also be a great addition to a breakfast. Add it to your yoghurt or cereal!
Avocados originated from south central Mexico and were known as aoacatl by the Aztecs.
Avocados are more than just a healthy treat. They contain almost 20 vitamins and minerals per serving. Its great sources of both vitamin B and potassium are good for the heart.
This yummy treat is also low in sugar, have a lot of fiber and contains healthy fats that are necessary for your body to perform well.
Avocados are commonly used to make smoothies, guacamole, salads and even brownies!
Red (Papaya) or Yellow (Papaw) -flesh, both varieties differ in sweetness by a notch. Papaw (or sometimes “Paw Paw”) has a more buttery-like smoothness and mouthful consistency than the red-flesh variety.
The top health benefits one can get from eating papaya include lowering of cholesterol, helping in weight loss, boosting immunity, preventing signs of ageing, helping reduce stress.
Papain enzyme present in papaya gives it that distinct smell and taste, and also aid digestion by breaking down proteins in the stomach to smaller-fragments. This fruit is great for those with sensitive stomach.
Barry’s Tips: Drizzle some lime juice over papaya for an added zest to the enjoyment!
(Each) Sold as a whole or half-cut piece, depending on size.
Blueberries were originally cultivated by native Americans before being grown commercially in Southern Hemisphere countries such as Australia and New Zealand.
Blueberries burst with antioxidants and are thought to have the highest amount of antioxidants among common fruits. They further assist in lowering cholesterol, blood pressure as well as fighting diabetes and preventing heart diseases.
Organic blueberries are so good that you can eat them on its own, mix them with cereal or yoghurt, or even make them into jam as a bread spread.
Ingredients: Filtered Water, Organic Activated Almonds (7%), Organic Brown Rice, Sea Salt, Natural Almond Essence.
Capsicum (commonly known as bell peppers) comes in several different shapes and colours, and is often used in cooking all around the world as well as in spices. It is related to its spicier variety the Chilli Pepper, but is milder and larger.
Red, yellow and orange capsicums are sweeter than their green counterpart which have a more bitter flavour.
Bell peppers can be used in a variety of ways! Juice it, stir-fry it, sauté it, toss it in a salad… Only your imagination stops you when it comes to this versatile veggie!
Green cabbage is considered to be the king of all cabbages and the most popular one. It is loaded with antioxidants, vitamin K, vitamin C, vitamin B6, vitamin B1, dietary fiber and other good nutrients – – all good for vision, skin, bones, blood, immune system, heart and muscles!
Choose green cabbage that has crisp, bright looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.
Barry’s tips: Use it in stews, wraps, salads, soups, casseroles and more! Or mix with Red Cabbage to have a good balance of vitamins and nutrients.
Ruby grapefruits are bursting with antioxidant-rich vitamins such as C and A and a great source of dietary fiber. The tart and tangy red-fleshed grapefruit has an underlying sweetness that makes it a great addition to your breakfast table or your juices. Juicy and thin-skinned, it is easy to enjoy with little preparation needed.
Juice it, eat it raw with a little bit of sugar or dice it and add it to your salads!
This sour citrus has many culinary uses. And can be used in a myriad of ways – add them to juices, vinegars, sauces and more!
The sky is the limit with our lovely yellow lemons.
Brand: eco organics
Ready in 7 minutes
Source of minerals – Made of sweet potato only, these noodles have a beautiful purple colour, being a source of calcium and cholesterol free.
Brand: Jolly Organics
Our Bean Pastas are one of our best sellers for years and is surely proving the quality of our product and its great nutritional value. The pastas are made of beans only and offer a huge 42g of protein per serve and around 18g of fibre.
This spicy curry soup is cooked from various vegetables with coconut cream, flavourful shiitake mushrooms and crunchy bamboo shoots. Curry powder gives unique both savoury and sweet flavour while chilli makes it spicy. That is why this soup is a great choice for exotic tastes lovers!
The soup is packed in an innovative light-weight pouch. This pouch is proven to have significantly less CO2 emissions during its product life-cycle compared to a glass jar of similar size.
Seedless with pinkish-red flesh, this Aussie watermelon is soothing and refreshingly hydrating with every bite. A good source of vitamin C, beta carotene and lycopene, with moderate amount of potassium.
A great fruit for both eating raw in fruit salad, and even in juices.
Keep chilled for best flavour!
(Each) Sold as a whole or half-cut piece, depending on size.
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 can be served cooked – finely chopped or as a purèe for a side dish or included in soups and sauces. It is also often used in juices.
Kale complements a wide variety of food and its flavour profile means that it also works well with stronger spicy dishes.