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Brassica
Black Kale (180g Bag)
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A bag of Black kale (Cavolo Nero). 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
Cauliflower
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Locally grown, Chemically free Cauliflower. A brassica like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower heads (called curds) which grow from a thick central stem to form a single round head, cupped by green leaves. It has a firm almost waxy texture and a mild, delicate flavour. Here are some great recipe ideas for cauliflowers: Roasted stuffed cauliflower, cauliflower cheese, cauliflower rice, roasted cauliflower and hazelnut carbonara. 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
Savoy Cabbage
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Locally grown, Chemically free Savoy Cabbage. Savoy Cabbage is a very versatile brassica as it can be prepared and cooked in a multitude of ways. it suits simple cooking methods well - it is wonderful when blanched and finished off in a hot pan with a knob of butter and some pancetta and garlic. The leaves of a Savoy Cabbage are both attractive and fairly durable; they can be eaten raw in salads or used to wrap around rice ready for steaming.   Great Recipes for Savoy Cabbage include: Creamy lemon and cabbage pasta with garlic crumbs, Creamy Savoy Cabbage with carrots, Stir Fried Savoy Cabbage, Potato and Savoy Cabbage Soup with Bacon Back to the shop
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