Mon-Sat: 8.00-10.30, Sun: 8.00-4.00
Hispi Cabbage
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Chemical Free Hispi Cabbage, grown locally at an Organic Farm Back to the shop
Mini Leeks (500g)
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Leeks, (500g portion) each leek is roughly 120 - 130g. Grown at the Windmill Community Gardens using Chemical Free growing methods. When cooked leeks are, very delicate, like a mild onion with a hint of sweetness. Two thirds of their length is white and firm, and this is the part that is mainly eaten. The green portion of a leek work really well if added to carrot and other veg peelings to make a homemade vegetable stock. Easy preparation methods Thorough washing is very important for leeks, as soil is often trapped between the many layers of leaves. First, trim off the base, and cut away the uppermost part of the leaves. Remove the outer layer or white, if it’s tough. Then, if you want to keep the leek whole, use a knife to make a slit from the top to the point where the green meets the white, cutting through the centre. Rinse well under running water, pulling back the layers so that any dirt at the base is removed. Alternatively, slice the leeks, then put in a colander and wash well under running water. Cooking ideas Steam (up to 8 mins for sliced; up to 16 mins for whole). Pan-fry for up to 8 mins, sliced. Also good as an ingredient in casseroles, tarts, pies and soups.   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
Purple Sprouting Broccoli (330g)
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Grown at a locally using Chemical Free growing methods This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and deeper in colour than calabrese, it adds vibrancy and crunch to vegetable dishes. Trim any woody stem ends or tough leaves with a knife. Divide into small, individual florets, each with a short stem, and diagonally slice the thicker stems. Rinse under cold water. Broccoli boils or steams in 3-6 minutes, depending on the size of floret. In stir-fries, cook it for a couple of minutes, until tender. Back to the shop
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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