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Cavolo nero also known as the “Italian kale” is a dark green cabbage packed with nutrients and flavour. Cavolo nero can be boiled, stir-fried, steamed or massaged in dressing and eaten raw. The best way to prepare it is to remove the central stem and shred the leaves. As the core is generally quite tough, it’s best not to eat that.£1.70
Brussels Sprouts are grown in Haddington by East Lothian Produce and are the farm’s main vegetable crop. Planting happens between April and May, and harvest from late August all the way through until early April.
The sprout stalk gets harvested first, then the sprouts are separated from the stalks. From here, the sprouts are put into boxes ready for transport to our processing and packing operation where they are then graded, chilled, and packed. From the farm, the fresh sprouts make their way to customers all over Edinburgh
Brussels sprouts can be used in lots of different ways. Try them in a simple, yet delicious one-pan dish roasted with caramelised onions, smoked paprika, dill and eggs. With their nutty, distinct flavour they are a perfect accompaniment to meat dishes and salmon too.£2.20
Its flavour is quite mild, but earthy too. Its leaves don’t have that same crispness to them that other cabbages do when raw. It’s delicious as stuffed cabbage leaves or steamed as a vegetable side dish to accompany meat or fish.
Please note: the size may vary£1.20
Thinly sliced raw fennel bulb adds a sweet licorice flavour and crunchy texture to salads. Goes really well with sausages, lamb, seafood, chilli, garlic. Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish£2.75
Very easy to cook or enjoyed raw it’s a great alternative for lettuce in sandwiches. The leafy top is delicious shredded for salads and the thicker stems can be added to stir fry. Mild tasting and far less fibrous than regular cabbage.£2.10
The crisp, mildly bitter leaves of this vegetable are delicious in salads. Very easy to prepare, you just separate the leaves and slice it as you please. Once cut, brush with lemon juice to prevent discolouration. As well as being enjoyed raw in salads, chicory can also be cooked on the grill, boiled or steamed.£2.99
Kohlrabi is an interesting vegetable as it has the texture and crunch of a radish and something of the taste of a mild turnip, cauliflower or broccoli stem, making it a tasty addition to salads and stir-fries. It can be enjoyed raw or thrown into a basic chunky vegetable soup.£3.75