Vegetables

The distinctive dark purple colour of red cabbage adds a beautiful splash of colour to a variety of savoury dishes. Contain higher doses of vitamins C and K compared to its green variety cousin – – all good for immunity and bone health.

Choose red cabbage that has crisp-looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.

Barry’s tips: Long, slow cooking methods bring out the mellow flavour of red cabbage.  They are great in stir-fries, stews and salads. Or mix with Green Cabbage to have a good balance of vitamins and nutrients.

White button mushrooms are common, with mild earthy flavour.

When raw, they have a subtle almost bland flavour but 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.

Barry’s tip: Great when sautéed, mushrooms can be used in salads, casseroles, meats, gravies, sauces and stews.

Japanese pumpkin, also known as kabocha, is an Asian variety of winter squash. Its bright orange flesh has a strong yet sweet flavour and moist, chestnut-like fluffy texture. Propped full of beta-carotene, iron and vitamins.

Japanese pumpkin can be fried, roasted, stewed, pureed into soups or even put in desserts like pies!

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.

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!

Gold Sweet Potato has a sweeter taste than the other versions in its family. It has a soft, smooth texture to compliment its delicate sweet taste.

As versatile as the others in its family, it can be enjoyed in many ways. Make wedges, chips, mash or roast it.

Cherry tomatoes are thumb-sized round tomatoes with a sweeter flavour than their regular-sized counterparts. They are cholesterol-free and contain good minerals and vitamins vital for good health.

Our cherry tomatoes come in 250g punnets and are an easy addition to a quick salad. But you can also use them in pasta sauces or even roast them as you would with other tomatoes.

Often used in Mediterranean cooking, this colourful leafy vegetable is full of nutritious goodness and is considered one of the healthiest vegetables available. Rainbow chard has colourful leaves and brightly coloured stems that are loaded with excellent amounts of minerals and vitamins beneficial to good health maintenance.

Serve chard steamed, braised or sautéed.  It can also be used in stews, soups, stir-fries and casseroles.

Purple carrots have a sweet flavour and are delicious raw or cooked. They have a firm, crisp texture that is not too woody or fibrous.

Purple carrots carry the same nutrients as their more common orange variant, but they also contain higher levels of beta-carotene than the yellow, orange and white variants.

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! Purple carrots can be cooked or eaten raw, but they use their gorgeous colour when boiled so to keep that splash of colour on your dinner table they are better fresh and raw. All carrots pair well with other root vegetables such as turnips, beets and radishes.

Fact: Did you know that before the 17th century, almost all cultivated carrots were deep purple, almost black, in colour?