Baby spinach is a versatile green filled with nutritious minerals and vitamins!
The tender baby leaves have a bolder taste than larger mature spinach leaves.
Great in salads as well as almost any cooked dish, baby spinach can be sautéed, eaten raw, simmered, and much more!
It’s zesty and bold flavour works well with the peppery leafy tones.
Broccoli packs a nutritious punch with high levels of vitamin C and dietary fiber. Because of its many other nutrients and cancer-fighting benefits, broccoli is a powerful little green to add to your meal.
There’s a reason Barry is our mascot!
Barry’s tip: You can prepare broccoli in several ways. Blanch it, steam it, stir-fry it or even have it raw! Chilled broccoli can make for a great afternoon snack.
The orange carrot is the most common in today’s modern world. The root vegetable can also be found in purple, white, red and yellow varieties. It has a crunchy texture and a sweet, fresh flavour.
Barry’s tips: Carrots can be used in a myriad of ways. From salads to roasts to juices you can add these orange veggies to almost anything!
Romaine or cos lettuce is a variety of lettuce that grows into an elongated head of tightly wrapped sturdy green leaves with firm ribs down their centers.
It is one of our evergreen products and almost always available!
Romaine is packed with nutrients, bursting with vitamins K and A as well as folate in every bite, just to mention some of the many vitamins and minerals this great green contain. Great in: Salads, juices and smoothies.
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.
A member of the squash family, the zucchini is a summer squash with tender flesh and seeds and soft edible skin.
Zucchinis range in size is about 6-15 cm, longer than baby zucchinis though the latter have a sweeter flavour. Aside from the familiar green type, attractive bright yellow zucchinis are also available.
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.
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!
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.
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.
Barry’s tip: Seeped in boiling water to make ginger tea – which is especially tasty if honey and lemon is added!
Larger than our lebanese cucumber these cucumbers usually have more seeds and a milder taste.
A great addition to salads, sandwiches and juices. Also a great addition to dips, especially yoghurt based dips.
Sweet corn is a deliciously sweet veggie which 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!
Barry’s tips: There are several ways to eat this sweet veggie. Eat it fresh, blanch it or grill it. 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.
This green nutrient-dense herb is widely used in cooking around the world.
Great with potatoes, rice, fish and meat it is an all-rounder herb that not only works great with most dishes, but is also rich in Vitamins K, A, C and antioxidants flavanoids!