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.
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.
British Asparagus Month
May 14, 2017
A recent “what’s your favourite month” poll amongst a few friends confirmed May as the clear winner. Flowers blooming, birds singing, bees buzzing, etc were all given as reasons. But the main reason? Why, British asparagus of course!
Rob Smith’s Heritage Veg Plant Range
February 8, 2017
Rob Smith’s Heritage Veg Plant Range is bigger and better than ever. Perennial favourites remain but Rob has unearthed some exciting new/old varieties to include.
Rhubarb, Rhubarb, Rhubarb!
November 15, 2016
Rhubarb is almost indestructible and once established will become your most reliable cropping spring vegetable. Because it so often eaten as a pud we tend to think of rhubarb as a fruit. Perhaps its dual role earns it the right of being a vegetable, that is also an honorary fruit.