Grey pumpkin has a large, hard blue-grey skin with orange flesh. Propped full of beta-carotene, iron and vitamins.
Can be fried, roasted, stewed, pureed into soups or even put in desserts like scones and pies!
Barry’s tips: Bake it into soft, caramelised pumpkin alongside that traditional Sunday roast! Or stir in pureed pumpkin to risotto cooking for a delightful creamy pumpkin risotto meal.
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.
Barry’s Tips: 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!
A common flavour-enhancer in the culinary world, Bay Leaves exude alluring woodsy bittersweet flavour over prolonged cooking, hence suitable in stews, braises, and slow cook dishes. Dried leaves however do not soften and hence advisable to remove them before serving the dishes. Fresh leaves have a more intense aroma.
Known to have an antidiabetic effect with appropriate dose, this herb is also a great source in vitamins A and C, folic acid, minerals which support healthy functions of vision, skin, immunity, blood cells, heart, metabolism, and more. It is also antimicrobial and anti-inflammatory and improve wound healing.
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.
Baby potatoes have a flavour and nutrition profile similar to the regular, mature potatoes we are used to and they have a firm texture that holds up well to cooking. Try them roasted whole or boiled.
Meet the sweeter sister of the carrot, Dutch Carrots are brilliant gently roasted in the oven or used as a beautiful addition to liven up a meal.
Orange cauliflower though has a milder, sweeter, nuttier taste than its white counterpart, its nutritional value does not vary much.
The orange cauliflower however is abundance in carotenoids (hence its orange pigment) which is converted to vitamin A in the body. The orange pigment is stable with heat application and color remains vibrant during cooking process.
It is also rich in vitamin c and fiber which are vital to healing wounds and boosting the immune system. It also contains high levels of cancer-fighting compounds.
Can be eaten raw or cooked, or prepare into orange clorets rice! Its cheeful orange adds a touch of colour to an otherwise all-green salad.
Grey Zucchini, also known as Lebanese Zucchini, is a summer squash like the green zucchini, but is more chunky. It contains high amounts of Vitamin A and C and potassium. The skin contains much of these nutrients, so it’s best not to peel.
Great when grated to mix with muffins, cakes, and breads and sliced to put as pizza topping! May also be enjoyed raw in green salads.