Celeriac can be eaten cooked or raw and is a good source of fibre, vitamin C and folate, as well as having small amounts of other vitamins, potassium, iron and calcium.
King Richard Leeks
Leeks are a versatile vegetable, with a similar, but milder flavour to onions, for which they can easily be substituted.
Whats New This Week
Green Garlic is garlic that is harvested before the bulb forms. The bulb will look like that of a green onion (aka spring onion)
This pretty heirloom beet, like the winter squash Marina Di Chioggia, originates from the Italian coastal town of Chioggia (pronounced kee-oh-jah)
At The Chef’s Garden @ Epicurean we grow a variety of pumpkins and winter squash including butternut, Mariana Di Chioggia, Musquee de Provence, Red Hokkaido, spaghetti squash, triamble and Whangaparoa crown.
Chard sometimes called Swiss chard or Rainbow Chard
There are several varieties of sorrel available and at The Chef’s Garden @ Epicurean we grow French sorrel (Rumex scutatus) and the rather stunning red-veined sorrel (Rumex sanguineus).
ON SALE NOW!
Pipi at Home Cook Book ( On Special )
Heart-warming home-cooked food from the owner of iconic Hawke's Bay restaurant, Pipi. Recipes By Alexandra Tylee
VBP35 with Fruit
Veggie Box with Fruit Only$47+GST and Freight
Loved by chefs and home cooks for its ease of use and the flavour and interest it adds to a plate,
Baby leaf greens are more mature than micro-greens and their leaves are harvested when they are between 5cm and 14cm according to the variety.
One of our Specialty Salads
Our mesclun mix contains no lettuce, but rather assorted and interesting tender, young salad leaves including endives and radicchios, resulting in a robust flavoured salad mix.
VBS25 with Fruit
Veggie Box with Fruit Only $37+GST and Freight
Handcrafted Wild Endive Salad
A mix of wild herbs, edible weeds, chicory and radicchio, contrasting bitter and sweet flavours to give a salad that has great visual appeal and is satisfying to eat.
Thinking about becoming a Wwoofer ?
Live with families and get hands-on experience with organic practices including cooking and preserving, wine, cheese and bread making, companion planting, worm farming, composting and a whole lot more.
PLEASE NOTE: We have just learned that some pages do not display with the web browser Safari from Apple, please use I.E or Google Chrome until problem solved. Dismiss