It’s British Tomato Week
May 21, 2018
If you love a good old tomato we’ve got some excellent news – it’s officially British Tomato Week! The nation’s celebrating everything that’s fantastic about the tomato this week, and it’s perfect timing…we’re thrilled to be showcasing some of our grafted tomato products in the Welcome to Yorkshire garden at RHS Chelsea Flower Show this week.
We’re going to Chelsea!
April 16, 2018
There are 5 weeks to go, and we’ve started counting down to the RHS Chelsea Flower Show. We’re thrilled that the Welcome to Yorkshire garden’s set to include vegetables from the Dobies range of grafted veg, and we’ve picked some of our exclusive new products to grace the garden.
The Crapaudine beetroot shines on MasterChef
April 10, 2018
We were thrilled to see the Rouge Crapaudine beetroot take to the limelight on Monday night’s MasterChef, as Kenny created beetroot steaks slow cooked in beef fat. Part of a signature dish by a Michelin restaurant in Yorkshire, this unique and scrumptious beetroot took centre stage. The beetroot steaks are a popular choice at The Black Swan restaurant, owned by Tommy Banks, and they’re ingenious.
How Tomato Ailsa Craig Was Named
September 26, 2017
Waiting my turn at the dentist recently I was surprised when they called the name of the next patient. “Ailsa Craig” was not however my expected shiny red tomato but a very smartly dressed woman. I wonder how many other waiting patients thought the same as me? Or were they perhaps thinking Scottish islands and onions?
Preserving Surplus Crops
September 19, 2017
Much of what we grow is best eaten fresh. I’m sure that many a pea doesn’t even make it as far as the kitchen and ripe sweetcorn cobs will have gone straight from the plant to the BBQ. The end of the growing season is the perfect time to invite friends for seasonal feasts of veggie soups and light stews. But much as fresh is best it’s also good to squirrel certain crops away, preserving them for enjoying over the winter months.