A standard very early red variety, "Red Norland," with that unbeatable new potato taste! These are wonderful potatoes and a sure sign that so much more is just around the corner. The skins are fragile though as the potatoes can bruise easily - so handle them with care - and they are best unpeeled. Just [...]
This is the most beautiful of all the daikon radishes - purple and full of antioxidants. As with all daikons, they are intended for cooking - roasted, steamed, stews, or in a stir-fry. Delicious and a winter staple vegetable. And these beauties keep their colour when cooked!
As one of the few local farmers who grows Sweet Potatoes (they are usually only grown in almost tropical climates), we absolutely love our sweet potatoes and we know you will as well. Just bake or steam them - but there is no need to peel them as they are fresh, fresh, fresh! And some of the [...]
An specialty, oriental fall/winter radish, daikon radishes are intended to be cooked rather than eaten raw. They are great in a stir-fry or even roasted. Although very “hot” when eaten raw, the temperature goes down dramatically when cooked!! They are an essential in Asian cuisine and sushi! Enjoy!
Truly an heirloom from ancient Egypt, this is the SPICIEST radish known to man - IF EATEN RAW - BUT ROASTED OR PLACED IN A STIR FRY, IT IS MILD AND DELICIOUS. Its skin is jet black and flesh is very white. Winter Radishes are not like spring radishes - they are intended to be [...]
Striking red oriental turnips with a wonderful flavour. We love to just steam them whole - and the greens (tops) are great as a cooking green as well! They cook very quickly - so they are not the best for roasting.
White and Yellow mangels with luscious green tops - so easy to cook and so delicious. Cut off the roots and steam them until tender. Then run them under cold water to remove the skin and enjoy! At this time of year, these young root crops cook quickly. The green tops are one of the [...]