Mon-Sat: 8.00-10.30, Sun: 8.00-4.00
Vegetable
Broad Beans (400g)
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The last of this seasons Broad Beans, grown at our Community Garden site using Chemical Free methods.   Delicious in pastas and salads
Mixed Chard (150g bag)
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A bag of mixed leaf chard, which may contain Swiss Chard or Rainbow Chard. All grown at our community garden using chemical free growing methods. How to Prepare: Chard with its bright and colourful stems is one of the most eye catching greens. It can be prepared many ways - the leaves can be cut into ribbons and dressed raw in a salad, sautéed along with its stems, or braised in a stew. With hearty leafy greens that don't wilt, you can try it also in your next salad.   Back to the shop
Mixed Herbs (50g bag)
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A mixture of rosemary, sage, parsley or marjoram. All grown at our Community Garden Site in Margate using Chemical Free growing methods. Rosemary: Intense, fragrant aroma which is traditionally paired with lamb, chicken and game, but it’s also suited to fish and bean dishes. Whole sprigs of rosemary can be added to pieces of meat or roasted vegetables and removed before serving. During the roasting process, rosemary leaves tend to fall from their stalk and so will need to be strained out. To chop rosemary, strip the leaves off the woody stem and dice them very finely as they are quite tough. Similarly, crush dried rosemary before using it as the herb becomes even more brittle when dried. Rosemary can also be included in a bouquet garni. Parsley: One of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food. The traditional British choice is curly parsley, but flat-leaf (Continental) parsley is mostly used in recipes today. The flavour is fresh and grassy, and works well in creamy sauces, blended into salsas or pestos, and used as a garnish. Wash, then chop the leaves either finely (for adding subtle flavour to cooked dishes) or coarsely, for dishes such as salads, for which you want more of a flavour impact. The stalks have a lot of flavour, too, so can be chopped finely and added as well – or use them for making stock. Chives, Marjoram or Winter Savoury Back to the shop
Mixed Salad Bag (120g)
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A 120g bag of mixed salad leaves and edible flowers, we have always prided ourselves on the selection of leaves which we add to our winter mix of salad bags. All grown at our Community Garden using Chemical Free growing methods. Please wash all leaves before consuming. Back to the shop
Pointed Cabbage
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Chemical Free Pointed Cabbage, grown at our Market Garden Site. Back to the shop
Red Beetroot bunch (300g)
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Spray free beetroot bunch. Grown locally
Red Russian Kale (180g Bag)
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A bag of Red Russian kale. Grown at our community garden site in Margate using Chemical Free growing methods. How to Prepare Kale: Break the leaves from the stalk, and trim away the tough centre. Hold the base of the stalk, with the kale stems upside down, then using a sharp knife follow the stalk down either side, to strip the leaves. Wash, then shred or chop. Discard the woody stalks or keep for stocks and stews. How to cook Kale: Kale is most commonly boiled or steamed. For whole leaves, rinse, then put them in a pan without shaking the water off, cover, then cook for up to 2 minutes, until wilted. Drain thoroughly. For chopped or shredded leaves, put in a pan of water 1cm deep with a pinch of salt, then bring to the boil and simmer for up to 5 minutes, until wilted. Drain thoroughly. You can stir-fry kale, too. Try frying shredded kale in olive oil, with garlic, and chilli flakes for a few minutes in a frying pan until wilted and tender and a simple side, or finely chop and add to soups, stews and risottos. Kale can also be eaten raw, and the leaves ‘massaged’ between your fingers with oil or lemon juice to break down some of the fibres, and make it a bit more palatable. Rubbed with oil, and then roasted, you get fantastic ‘crisps‘, reminiscent of crispy seaweed that can carry other flavours such as chilli, nutritional yeast, or parmesan. Back to the shop
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